By Sebastiaan Hoogewerf


Sugar Artist Stephane Klein


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Absolutely stunning artwork made with sugar!

Hope you enjoy like i did!

Best regards Sebastiaan

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Sony Alpha 350 DSLR



As many people asked me which equipment i used,here it is:

Sony Alpha 350,with 18-70mm lens,3.5/5.6F and 14.2 MP.

Best regards Sebastiaan

Marina Walk @ Dubai Marina & JBR


Since long time decided to go again to Dubai Marina to check out its progress.

Wow,and progressed it was,what a beautiful area,so peaceful and so many restaurants with terras to have the perfect chill out on your off day!

Each terras was full as also the weather was fantastic,a nice breeze and perfect temperature.

Had some lunch in the Butcher Shop and had a great afternoon just chilling like back home in Europe!

For sure i will return in this paradise under construction!

Best regards Sebastiaan





Candied Flowers from Flor&Flor

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Visiting a pastry chef seminar in Grand Hyatt last week,which was organised by EMF,who is the distributor for Barry Callebaut Chocolate,PCB Creations,Flor&Flor,Capfruit,Stephan food processors and many more in Dubai.

Demonstrations were given by:

Emmanuel Ryon (World Champion Pastry,Best Ice Cream Worker of France)

Philippe Bertrand (Best Chocolate Worker of France)

Philippe Marand ( Technical Advisor Cacoa Barry)

Very interesting new creations and on the end a presentation of Chocolate Showpiece.

After that we could have a look what the suppliers brought as new assortiment!

PCB Creations showed some kickass new decorations possibilities,for example marshmallow sheets which you can buy with personnel logo’s or trendy print.

And new crunchy decoration niblets in gold,zilver,ruby etc.

Then i had a look at Flor&Flor and as you can see in the picture above they provide some cool stuff!!

Edible,candied roses,jasmine,lavender,whole roses etc.

And even they developed candied flower segments which are resistents against moisture,so suitable in cremes,ice creams,mouses etc.

Here in Dubai i didnt see them yet,but back home we used them alredy for years,so hopefully soon you will find some creations with this new “ingredient/garnish”

Best regards Sebastiaan

F1 @ Yas Marina Circuit Abu Dhabi


Lucky to get a ticket for the first F1 in Abu Dhabi’s brand new Yas Marina Circuit!!

Also it was the last race of the season and the champion was already decided,but still 80 million eyes on the first ever race in Abu Dhabi!

Once arrived you hear every single person saying”wow”!!

And i must say it is something really unique if you see this complex with your own eyes.

A huge track with a yacht harbor in the middle and off course the Yas Hotel what opens the 5th of November.

The track looked amazing and proved to be very very fast with a lot of overtaking possibilities.

Also there was a special light system as it was world first day into twilight race.

In the morning and afternoon it was the Porsche cup what was doing trials and time-lapse,and the 3d final testlaps for the F1.

At 5pm,everything was ready for a ear-destroying,rubber burning spectacular qualifying race.

Hamilton grabbed the pole and the 2 RedBull cars got 2nd and 3d.

For sure a must see next year if you are a car/race lover as the track is something you have to see once in a life time!

Hope you enjoy my pics below,

Regards S














Pastry in Europe ’09,”a must have!”


When i recently found out the making of this annual pastry magazine,i could not wait to lay my hands on of them.

Because when i just started in the pastry,i was lucky enough to be featured in Patisserie&Desserts part 2,which is a sweet version of Culinaire Saisonnier  magazine,which mostly features,Netherlands,Belgium and France.

Now a days that magazines became a collectors items which get sold for almost 10 times the original price!(Luckey i have part 1-8 safely at home,haha.)

Now years later a special edition came on the market;Pastry in Europe,which features the most best pastissiers/chocolatiers/glaciers/bakers/confectioners etc. from whole Europe!

Which is very cool,as there is no other magazine on the market which is all about pastry as Pastry in Europe.

It shows new techniques,new presentations,plated desserts,traditional breads and cakes,licorice(as this we consume with tons in the Netherlands!)

A absolute must have as a pastrylover,pastry chef or just pastry enthusiast!!

Check quickly the link to Pastry In Europe to get yourself also a copy of this kickass Magazine.And make already a reservation for your Pastry in Europe 2010,which is coming soon!

Pleasure reading and enjoy some snaps below!

p.s. Thanks a lot Joost for sending me the magazine,i loved reading it,keep up the amazing work!!

Regards S.



Balloon Galore!!!


Sometimes we get crazy requests,and this is one of them.The day before yesterday we were asked to provide the guest with a sorbet served in a iced balloon!

Nice idea for ala carte or vip guest upto 100 max.But this time we have to provide it for 11oo guests!!!

And all this with 3 days notice,great!!

After getting plans together,where to store so many trolleys and in which freezers?!!

To fill the balloon is one thing,but to time the exact thickness of the outer shell of the ice is an other!

4/5 hours in the freezer and a half hour in the blastfreezer was the trick we found out.

After take the frozen balloon cut the latex and lay it side ways on the stove,to burn a nice flat opening to remove the excess water,and put it a few seconds on the base to provide a stable side to stand.

When the service is ready for pickup,take out of freezer,place on a napkin and fill the ice with crushed ice and place your small dish with sorbet.

For an extra wow effect you could add dry ice and make hot before service pickup.

See below the fun we had with prepping the ice.

Regards S.