Pastry Chef Marike Van Beurden will dedicate this two day course to the plate desserts. The key words of this journey are innovation, aesthetics and taste.

The desserts menu will include:

– Cupido
– Pink champagne rose, cactus flower and raspberry
– Passion for Asia
– White Chocolate Mousse Sudachi, exotic fruit
– Samurai
– Green apple & coriander, coconut and passion fruit
– Star anice, cardamom and almonds spiced apricots
– Tea chocolate
– Chai tea, salty caramel and chocolate texture.

The course is held in English with simultaneous English/Italian translation and viceversa.

a chi è rivolto il corso?

The course is dedicated to professionists interested to catch inspiration on innovative plate desserts.

What’s included in your tuition fee:

Participation, recipe book, coffee break, lunch break and final tasting.

At the end of the course you will get a certificate signed by the teacher.

Course schedule:

Day 1

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the first day class

Day 2

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the class