Jürgen Koens

Professional Chef | Eindhoven | Netherlands

Working already for 20 year in the pastry business. For michelin restaurants, exclusive hotels, exclusive catering company, pastry boetieks and cacao barry.

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Work Experience

Aug 1995 - Now several chef positions in michelin restaurants, exclusive catering company, cruise vessel, boetiek etc
rest. Swaen, Inter scaldes, Kromme Watergang, La Gavroche, Maison vd Boer, Artisan du chocolate,Cnudde, Callebaut etc several Pastry-chef positions.
  
Mar 2014 - Now Owner/chef
pastryclub Eindhoven (the Netherlands) Owner/chef,
  
Oct 2017 - Training instructor/consult
www.jurgenkoens.nl 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 customized 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 realize 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 knowhow 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! In addition 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, optimizing your offer, creating/starting and further developing fitting concepts, working on a representative look, developing new ideas, and optimizing 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 with regard to equipment and materials » food styling tailored to your house-style I am also active within 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. Where can you find me? Jűrgen Koens +31624095366 info@jurgenkoens.nl www.jurgenkoens.nl www.pastryclub.nl Culinaire groet, JK -There are only a few letters between passion and pastry, as a patissier, passion is my natural energy - Jurgen Koens
  

Awards

Culinairy Asian cup , culinary olympics, culinary world cup
overall winner culinary Asian cup in Bangkok. Golden medials on culinary olympics Germany. silver on world cup Luxembourg

Organisations


Role Models


Cooking Style

i love to work with refreshing flavors and a lot of different textures, light to eat en indulgence.

Kitchen Skills

  • Chocolate Tempering & Dipping
  • Food Styling
  • Menu / Recipe Development
  • Pastry
  • Pastry Plating
  • Petit Fours / Mignardises

Business Skills

  • Concepts
  • Food Industry Consulting
  • International Functions
  • Menu Development
  • Staff Education
  • TV/Radio Guest Appearances

Personal Skills

  • Capacity for Teamwork
  • Communication
  • Creativity
  • Discipline
  • Flexibility
  • Responsibility


Sponsoring Partners