Goossens, Jeroen (°1966) - Netherlands
Education
- Banquet and catering
- Specialised cook and patissier
- Course Confectionery in England
- Course Confectionery in Luxembourg
- Valrhona internship in Tain l'Hermitage
- Course ice making and ice carving in SVH (The National Institute Horeca)
Professional experience
- Current: Crème de la crème in Zoeterwoude
- 'Huize Van Wely' in Noordwijk
- Department Patisserie of Kurhaus in the Pulitzer Hotel
- 'Martinair partycatering'
- Participated with his students to (inter)national competitions
- 1990: parttime job with the royal family as patissier (banquets, weddings)
Awards
- 2005: Silver medal at Coupe du Monde ( with the team of The Netherlands)
- 2001: 1st price for ice carving - Coupe du Monde (Lyon)
- 1997: Price of Honour in Zuid-Laren
- 1993: Dessert Trophy at Horecava
- 1992: Golden medal at IKA Frankfurt
- 1991: Golden medal at the official worldchampionship organised by World Cooks Association (Chicago)
- 1991: Ice Trophy in Maastricht
1990: Price of Honour in Zuid-Laren - 1988: Dessert Trophy at Horecava
