The Chocolate Academy Center Dubai hosted an exclusive full-day pastry revolution event on February 21.
Attendees discovered sustainable hosting practices. Furthermore, they indulged in flavors using plant-based ingredients. Guests had the opportunity to unlock their creative potential in pastry making. They were also introduced to Be Better, the world’s first plant butter for bakers and pastry chefs, which is distributed by EMF.
Marike van Beurden, pastry and chocolate consultant and co-founder of Be Better My Friend, inspired attendees with her passion for plant-based cuisine and sustainable practices. Van Beurden’s background in esteemed establishments across Belgium, Netherlands, France and Hong Kong paved the way for a transformative event. Moreover, attendees embarked on a 12-hour journey into the future of desserts, guided by Marike van Beurden herself. Participants explored eco-hosting and tasted flavors powered by plant-based ingredients, gaining insights into the future of pastry craftsmanship. The program included notes about sustainable hosting practices and eco-friendly innovations. Additionally, guests indulged in a palate-pleasing experience with flavors unleashed by plant-based ingredients.
Furthermore, thanks to Barry Callebaut’s commitment to innovation and sustainability, pastry professionals and enthusiasts explored endless possibilities. They also unlocked their creative potential in pastry making alongside Marike van Beurden. She is dedicated to pushing the boundaries of pastry innovation while promoting sustainability and plant-based cuisine.
