This week we attended an inspiring masterclass led by Jeroen Goossens, a renowned figure in the world of pastry. Beginning his career as a restaurant chef, Jeroen later specialised in pastry and has competed in numerous international contests, including the prestigious Coupe du Monde in Lyon. In 1989 he served as guest pastry chef for the Dutch Royal Family and has since been responsible for pastries at official banquets and special occasions. Through his company, Jeroen Goossens Dutch Pastry, he accepts commissions that emphasize craftsmanship, innovation, and international standards.
Having a masterclass with someone of his calibre was an honour. While watching his demonstration I hadn’t yet decided on my own showpiece, so I wasn’t able to ask many detailed questions. Still, the session offered valuable insight into the process of designing and constructing a chocolate showpiece.
The focus of the masterclass was building a chocolate showpiece, and in about three weeks we must produce our own. Jeroen walked us through his approach and shared practical guidance on how to plan and execute a piece like the one he demonstrated.
Key considerations he emphasised included:
- Use quality tools
Gather the right tools before you begin. Proper knives, molds, spatulas and supports make construction smoother and the results more precise. - Use quality raw materials
Choose chocolate and other ingredients that are suitable for showpieces—stable, well-tempered chocolate and reliable supports will help the structure hold and look professional. - Prepare thoroughly
Sketch your design in advance and plan the steps needed to realise it. Make lists of materials, tools, and sequential tasks so you can work efficiently.
For his demonstration Jeroen chose a “Fall” theme. His design featured leaves, a tree trunk, mushrooms and a deer. It was clear that he had planned the concept and the major steps ahead of time, yet much of the actual assembly required on-the-spot problem solving. That combination of planning and adaptive craftsmanship is part of what makes a skilled pastry chef stand out.
Watching his techniques sparked several ideas for my own piece. I’m experimenting with a few concepts now and hope to finalise a sketch soon so I can begin building during our next class.
The day differed from a typical hands-on lesson since we observed rather than built, but it still passed quickly and was highly informative. Before the session ended we did get a brief chance to return to normal class routines as we helped clean up—an important part of professional practice.