Jeroen Goossens

Work experience

  • Pastry chef at Huize van Wely in Noordwijk, 1991
  • Head pastry chef at Pulitzer Hotel in Amsterdam, 1991-1995
  • Head pastry chef at Martinair Party Service in Nieuw Vennep, 1995-2001
  • Court pastry chef at Royal House of The Netherlands, 1989-present
  • Head pastry chef on international trade fairs, Australia, Belgium, Germany, England, France, Italy, Mexico, Austria and Switzerland

Coaching en mentoring

  • The Netherlands pastry chef team 1998-2006
  • Crème de la Crème C.C. in Zoeterwoude, co-founder, 2002-2010
  • Jeroen Goossens Dutch Pastry in Almere, DGA, 2010 - present
  • Lecturer pastry courses, 15 years, 2007 - 2022
  • Course "Pastry The Next Level" patisserie-studio in Almere, 2022 - present
  • Australian Pastry Team, Sydney, 2011-2013, winning team Asian Cup 2012

National- and International Competitions

On the winning podium thirty-two times at national – and international competitions, including:

  • Coupe du Monde de la Patisserie in Lyon, 2005, “Best in Ice carving” and 2nd prize overall
  • Culinary Classics, in Chicago, 1991, gold
  • IKA in Frankfurt 1992, gold
  • Culinary World Cup, Luxemburg, 1998, “Best in Pastry”
  • Ice Top Trophy in Maastricht 1991, 1st prize
  • Dessert Trophy Horecava in Amsterdam, 1988 and 1993, 1st prize
  • Pièce Montée in York, England, 2006 and 2007, 1st prize
  • NK ice carving, Arnhem 2009 1rst price and Heerlen 2015, 1rst price