Alternative Pastry by Marike Van Beurden

Famous Chef Marike is visiting us again with her latest recipes and techniques, and for the most experienced confectioners in February. Marike's work is inspired by her travels, daily outdoor pursuits, and arts & design and she is currently in­vestigating how we can go plant-based or discover ingredient alternatives without sacrificing the flavor and remaining as clean label as possible. The focus of this 3 day course at the Belgrade Chocolate Academy will be teaching you how to use different ingredients within your desserts to replace the usual dairy and animal products.

Poznata šefica Marike ponovo nas posećuje u februaru sa svojim najnovijim receptima i tehnikama, samo za najiskusnije poslastičare. Marikin rad je inspirisan njenim putovanjima, svakodnevnim aktivnostima na otvorenom, umetnošću i dizajnom i trenutno istražuje kako možemo da koristimo biljke ili otkrijemo alternative sastojcima bez žrtvovanja ukusa i očuvanja što je moguće čistijih sastojaka. Fokus ovog trodnevnog kursa u Chocolate Academy Belgrade biće učenje kako da koristite različite sastojke u svojim poslasticama, a da zamenite uobičajene mlečne i životinjske proizvode.