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The mymuybueno cookbook

Start your day, the mymuybueno way with 160 delicious and healthy refined sugar-free recipes.

Pastry with Molecular Techniques with Jurgen Koens

mymuybueno Cookery School is delighted to announce two dates for our Guest Chef, Jurgen Koens who we are flying over to join us at our school in Palma de Mallorca to deliver some amazing course days.

Jurgen has featured heavily on our mymuybueno Chefs @mymuybuenochefs Instagram account and we have also interviewed him for our fortnightly mymuybueno Chefs Get Personal interview too.

Jurgen Koens started as a 14-year-old in the hospitality industry and gained experience at star restaurants such as De Kromme Watergang, De Swaen and La Gavroche. He worked as chef patisserie at Manoir Inter Scaldes, pastry cruiseship Navigator (Radisons Seven Seas), chef patisserie Maison van den Boer and was product developer / demonstrator for Cnudde and Ambassador of the chocolate brand Cacao Barry. Koens opened in 2014 the Pastryclub located at Strijp S in Eindhoven.

We are very excited to have him come to visit our school and share his talent with you.

€300
  • Asset 1
    10:00 - 17:00
  • Advanced Level
  • Asset 1
    mymuybueno Cookery School Folder *
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Glass of Wine
    Lunch (Platters will be provided by the school)

    *New students only

    SKILLS COVERED
    • Making Panna Cotta - new style
    • Cold Smoking Chocolate
    • Different types of Mousse
    • Different Crémeux
    • Different Gels
    • Sponge Cake (micro wave)
    • Non-Baked Crumbles
    • Marinade of Young Coconut
    • Pickled Fruits
    • Colouring, Tempering and Decoration making of chocolate
    • Making sweet spicy Mango Ravioli Leaves
    • Gianduja – new style
    • Sweet Consommé
    • Basil Oil
    • Avocado Mousse (sweet)
    • Black Meringue
    • Marshmallow without Egg Whites
    • White Coffee Sauce

    TYPICAL RECIPES
    • Oak Smoked Chocolate~Raspberry~Young Coconut
    • “Ravioli” Mango~Passionfruit~Tarragon~Basil
    • White Coffee~Black Sesame~Avocado~Cardamon



    For more information or to book your place click here or you can

    email [email protected] or call (+34) 971720017

    Jurgen’s Story

    I was born in Zeelandic Flanders on January 15th 1977 and was both literally and figuratively spoon-fed the taste for everything relating to food. I will never forget the smell of baking 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, helping out in the kitchens during weekends and holidays, and so the tone for my future was set! In my search for the most inspiring work environments, I went on to work at De Kromme Watergang, De Swaen and La Gavroche, all of which have received two Michelin Stars. I have also worked as Chef Pâtissier at Manoir Inter Scaldes, on the cruise ship Navigator (Radisson Seven Seas) and at Maison van den Boer. Other jobs have included product developer and demonstrator at Cnudde and ambassador for the chocolate brand Cacao Barry.

    Because of my boundless passion for pâtisserie and my urge to develop my talents, I have participated in both national and international competitions on a regular basis. In 2007, I became a member of the Dutch National Culinary Team and as either a team member or an individual I have won the following awards: Gold (2008) and Silver (2012) at the Chef’s Olympics in Erfurt, Germany; winner of the culinary showpiece at TT Assen in 2009 and 2010; overall winner of the Culinary Asia Cup in Bangkok in 2009 and Silver in the Villeroy & Boch Culinary World Cup in Luxembourg in 2010.

    I have also been a member of the jury for Dutch Chocolate Master, World Chocolate Master, Gouden Koksmuts and Best Belgium Praline.

    My insatiable curiosity for everything culinary has led me to many countries and regions. I graduated as a chef, chocolatier and pâtissier and have studied in the Netherlands, Belgium and France. Building on this knowledge I have now created my own concept. Pastry needs to ‘rock’ just like music does and we need to cater for every mood! I will consider my mission a success if I can introduce high-quality pâtisserie, chocolaterie, viennoiserie, confiserie and glacerie to the consumer.

    I am driven by a constant urge to innovate and am continuously searching for new combinations and creations. It’s also important to me to know the origins of the ingredients I use. I own two pastry/chocolate shops and a dessert bar called Pastryclub 1.0 and 2.0 in Eindhoven in The Netherlands and with my company jurgenkoens.nl I provide consulting, demonstrations, workshops, courses and training all over the world.