If you’re craving a fresh influx of ideas for your upcoming dessert menu, let’s discuss and explore your ideas and options. We can create one dish or a whole menu. The magnitude of the project is entirely up to you. The range of ingredients we can work with starts at true originals and reaches to exclusive items from exotic locales. We can design originality for every wish and budget. 

 

The art of menu design lies in knowing how people all over the world experience flavours and seeking surprising combinations for them. What your guests are used to, depends on their culinary background. Every country is different. Therefore, there’s an endless amount of possible creations. The result, however, is always a surprising big bang. 

 
Christmas cake in the making
Christmas cake in the making
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New designs in the making. Tiny apples taken off the tree at my parents house early spring became my new silicone moulds.
New designs in the making. Tiny apples taken off the tree at my parents house early spring became my new silicone moulds.
Playing with glazing
Playing with glazing
 

Venues hire me to bring originality to the table. I inspire seasoned chefs when they long for fresh ideas, but I also train the pastry teams to create new dishes. This includes reflecting on kitchen logistics and inventory to make sure you make the most out of the new menu as a team. We discuss, up front, the extent of our collaboration and I’m always open to suggestions.

 
Summery basil, strawberry, berries and crushed lemon cakes
Summery basil, strawberry, berries and crushed lemon cakes
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Summery basil, strawberry, berries and crushed lemon cakes