Modern chocolates using modern ingredients & techniques by Chef Erik Van Der Veken
In thiscourse you will learn to make modern chocolate bars and multi layered and textured bonbons using long shelf life water ganaches with modern techniques, ingredients and alternatives to dairy.
- Erik Van der VekenGuest teacher
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
United Arab Emirates
Erik Van der Veken is a Belgian Chocolatier - Patissier who studied Culinary Arts at the provincial Institute for Culinary Arts Antwerp (PIVA) between 1999 and 2005. Since then, Erik has held positions as Head Chocolatier at the Iconic 5 star Café Royal hotel in Piccadilly and Marc Patisserie in London.
Erik then moved to the Middle East for two and a half years where he held the position of Executive Pastry chef at Le Concheur in Jeddah, tasked to start the first branch of a new chain of Chocolate/Pastry shops to open throughout the Gulf region.
Currently, Erik manages his time between global consultancy work and his role as pastry chef & demonstrator for Redmond Fine Foods.
Erik has built up a reputation for his extensive technical knowledge and skills which have been sought after by companies from London to the Mid East and East Asia for product demonstrations, recipe development and staff training. He also trained the pastry team of ‘Resorts World Birmingham’ on chocolate showpiece skills who went on to achieve the finals in the last edition of the TV show ‘Bake Off Professionals’.
In January 2018 Cacao Barry made Erik member of their prestigious international ‘Chocolate Ambassadors Club’