Chef of the Month (June) Jűrgen Koens.
On January 15, 1977, I was born in Zeelandic Flanders and was both literally and figuratively spoon-fed the taste for everything relating to food. I will never forget the smell of baked goods in my grandmother’s kitchen. This is where my passion for my profession started.
At the age of 14, I got a catering job at a hotel in Cadzand. During weekends and holidays, I got to assist in the kitchen of this hotel. The tone for my future was set! In my search for the most inspiring work environments I worked at: De Kromme Watergang**, De Swaen**, La Gavroche**, as Chef Patisserie at Manoir Inter Scaldes, as Chef Patisserie at cruise ship Navigator (Radisons Seven Seas), as Chef Patisserie at Maison van den Boer, as Product Developer / demonstrator at Cnudde, as ambassador for the chocolate brand Cocao Barry.
Because of my boundless passion for patisserie and my urge to develop my talents, I participated in both national and international contests on a regular basis. In 2007, I became a member of the Dutch national patisserie team. Either solo or as a team member, I managed to win the following awards. Gold at the 2008 Chef’s Olympics in Erfurt (Germany), winner of culinary showpiece at TT Assen in both 2009 and 2010, overall winner of the Culinary Asia Cup in Bangkok in 2009, silver in Luxemburg, silver at the 2008 Chef’s Olympics in Erfurt.
My own concept
My insatiable curiosity for everything culinary has led me to many countries and regions. I graduated as a chef, chocolateer and patissier and took various courses in the Netherlands, Belgium and France. Building on this knowledge I have now created my own concept. I will consider my mission a success if I can introduce high-quality patisserie, chocolaterie, viennoiserie, conficerie and glacerie, to the consumer.
I am driven by a constant urge to innovate and am continuously searching for new combinations and creations. My personal mark on the products is represented by their recognizability and by the known origins of the ingredients
Before I am going to tell you what I, Jurgen Koens, can do for you,
I would like to approach it from the other side:
What is it that you want?
I like to hear everyone’s wishes and demands and convert these into concrete customised work. For you as a customer, this guarantees you receive an answer to your question which is tailored to you specifically.
Together we will take a targeted approach to your needs. A willingness to listen combined with an inventory of your question, therefore, represent an important part of my approach. The goal of this approach is to involve you in the improvement process of your product, to realise a professional desire, or to answer a sub question.
Development and innovation are at the heart of this process!
My great love for the field, combined with my years of national and international experience, are the reasons I am willing and able to passionately share my knowledge. My substantial list of excellent work experiences, extensive education, and participation in several contests with the Dutch cooking team are the reasons I can be used in every part of the pastry trade. Among other parts, my knowledge and creativity can be used in the areas: pastry, glacerie, making ice-cream, confiserie, and chocolaterie. This applies to both the hand-made and the industrial sectors!
Also, I like to focus on the training of creativity; the basis for new creations and working with new techniques.
Together we can focus on the atmosphere & experience surrounding your product. Having people taste (new) products & creations, combined with a good story, is the way to introduce them to this.
Let us write your story together.
By following this approach, I can also offer direct support in the areas of; staff expertise, optimising your offer, creating/starting and further developing fitting concepts, working on a representative look, developing new ideas, and optimising the production process.
Based on my years of experience as a cook, chocolatier, patissier, and developer, I would like to offer you expert advice in the area of resources and environment. Among other things I feel this involves:
» support and advice when building & renovating your work environment
» advising on the furnishing
» advice about equipment and materials
» food styling tailored to your house-style
I am also active in the education sector, our future. By giving demonstrations, I know how to interest and motivate students. Watching, learning, tasting, but most of all by doing! I apply the principle of experience-oriented learning!
Of course, it is also possible to use the unique space of Pastryclub 1.0 for various activities. This inspiring and special environment is extremely well suited for inspiration, experiences, and development.
My portfolio also includes giving demonstrations and food presentations, writing field-specific articles or connecting people in the trade.
-There are only a few letters between passion and pastry, as a patissier, passion is my natural energy –
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