Marike van Beurden
Blog
  •  
  • Creations
  • Menu design
  • Training chefs
  • About me
  • Contact
PRESS-TATLER

featured: 7 Hong Kong Pastry Chefs to Follow

Tessa Meeus / Press /

September 5, 2016

Tatler selected me as one of 7 Hong Kong Pastry chefs to follow. Check out the list. 

press-masterchef

Masterclass Masterchef Holland

Marike van Beurden / Press /

July 15, 2016

I did a masterclass with the chefs of Dutch televisionshow ‘Masterchef’.

press-photo-sample2

So Good Magazine

Marike van Beurden / Uncategorized /

March 1, 2016

Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii. Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii. Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii.

A World of Travel-Influenced Flavours

A World of Travel-Influenced Flavours

Marike van Beurden / Blog /

August 4, 2015

From Bali to Sichuan, these destinations are bringing opportunities to try new flavours and textures – which are inspiring new and innovative desserts

In March, I started a new venture which takes me all over Asia Pacific and beyond. During these trips you taste, smell and discover many new flavours, textures, combinations and traditional dishes giving me inspiration for new creations. Forever sampling new flavour combinations, I am constantly experimenting with different fruit puree and chocolates from all over the world – the possibilities are endless!

Read the whole story on Hong Kong Tatler.

20150417-ad46879103fd54a6583a8-e1441957984536

Food is emotion

Marike van Beurden / Blog /

April 20, 2015

Some of our deepest memories are formed from the foods of our childhood

Many of my best childhood memories are related to food and their flavours and fragrances. These would include the typical dishes I would eat at Christmas; the cake my mum used to bake on Sundays; or the homemade breads made by my dad.

After many years of living abroad, those smells and tastes are still fresh in my memory. They can make me homesick, but also help to inspire me in my creations.

Read the rest of this story on Hong Kong Tatler

Back to top

© Marike van Beurden 2016

Contact

feel free to contact me!

  • hello@marikevanbeurden.com
  • +852 9135 0882
  • Marike van Beurden
  • @marikevanbeurden