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Robert van Beckhoven - The Netherlands
2009 - The Taste of Life - Out of the box desserts (with Rudi van Veen)
Robert was born as a son of a baker in Oisterwijk (in the south of the Netherlands) in a family of 6 children. His family have owned a bakery (both bread and pastry) since men can remember.... One thing is sure: it is more than a 100 years ago that his great-grandfather moved to Oisterwijk. Because his brother wanted to stay in the little town next to Oisterwijk and he thought this would be better for both.
Robert's passion was awakened at the age of 15. Of course Robert and his brothers and sisters were used to helping their parents in the family business. One of the bakers was sent home because of an illness. Until then he wasn't really challenged to make things on his own. When he was asked to do so, he 'discovered' his talent and decided to go into the bakery-school to learn the profession. In that way he could continue the family business after his parents would enjoy their pension. His brothers and sisters had chosen other professions.
In 1998, Robert decided to "move" the shop that was next to the bakery until then, outside the city centre. He felt that he would sell much more when the shop was in the middle of the little city. Which was true.
Robert has two passions: bread and pastry. After a period of time, he was asked to make pastry for colleagues and restaurants. Amongst them the first chef in the Netherlands who obtained Michelin-stars for his restaurant. His name: Cas Spijkers from Restaurant "De Zwaan" (The Swan). It was Cas who really challenged Robert in both bread and pastry, in a way that is typical for the restaurant-business. In a normal bakery shop people tend to buy the "safe" products. It was because these orders from his clients, that Robert decided to specialize in pastry. He continued to make the specialties in bread, but the 'normal' bread was bought from colleagues.
When Cas Spijkers was celebrating his lustrum as a chef they decided to make a book with DVD. Together with some 2- and 3 Michelin-star Chefs and Robert (there's still nothing like a Michelin star for pastry) the project came to live. Every chef has his own chapter and –of course- Roberts' one is about pastry.
Some five years after the shop was moved the biggest bank had a lustrum and asked Robert to make 80.000 petit-fours. He accepted the order and discovered that the capacity of this company was much bigger than he thought until now. He also realized they could make pastry at the highest level an even remained completely handcrafted, when the charges are made bigger.
From then on the new plan was formed in his head. Together with his two co-workers who are still in his company. And another five years later, at the beginning of 2005, the new professional, completely up-to-date bakery was opened. Many people from Oisterwijk still regret that "their" pastry-chef diminished from the city–centre.
During all these changes Robert and his very good friend, Rudolph van Veen, thought of a plan: 'The Dutch Pastry Team'. Until then all Dutch pastry-chefs were each others' competitor at the competitions the Netherlands tend to take part in more and more.
They asked three other pastry chefs, some companies to support them, and the DPT was born in 1996! It is still very well alive these days. And it worked the way they planned it: pastry is much more a serious profession than it used to be.
Now Robert's company is a completely different company in comparison with 8 years ago: the pastry is really high-level and there's been made no bread at all ever since the shop closed. The customers are various but they have one thing in common: their level of quality. Amongst them: catering companies, famous restaurants (some of them with Michelin stars, most of them named in the Michelin guide, or Bib-gourmand, etc), delicacy-shops, etc. Robert is more of a product developer these days, and his team –of course is one he can rely on- makes the daily production. More and more he is asked for advice from his colleagues and chefs. Something Robert really likes to do, as education is one of his other passions in life.
Awards:
| Year | Price / Award | City | Country |
| 2004 | Member of the team, 'The World Pastry Team Championships' | Las Vegas | USA |
| 2003 | 5th place, and best Chocolate Creation and best Dessert on plate Coupe du Monde de la Patisserie | Lyon | France |
| 2002 | Member of the team, 'The World Pastry Team Championships' | Las Vegas | USA |
| 2001 | 6th place and Best Ice Creation, Coupe du Monde de la Pâtisserie | Lyon | France |
| 1999 | Silver medal, Salon Culinaire Basle | Basle | Switserland |
| 1999 | 8th place, Coupe du Monde de la Pâtisserie | Lyon | France |
| 1997 | 8th place, Coupe du Monde de la Pâtisserie | Amsterdam | The Netherlands |
| 1997 | First Place Trophee Européenne Cointreau- The Netherlands | ||
| 1996 | First Place The Netherlands-Belgium Pastry Competition | ||
| 1995 | First Place The Netherlands-Belgium Pastry Competition | ||
| 1994 | First Place Best Pastry Creation with fruit | ||
| 1980 | National Youth-Champion for the youngsters |
Cooking & Pastry demonstrations as Guest Chef at international events:
| Year | Cooking & Pastry Demonstrations | City | Country |
| 2008 | Pastry chef at the "Holland Heineken House" at the Olympic Games | Beijing | China |
| 2005 | Mother's Day Cake for Her Majesty Queen Beatrix of the Netherlands, on behalf of The Dutch Pastry Team | The Hague | The Netherlands |
| 2003 | Member of the jury and team captain of the "Cuope du Monde de la Patisserie" | Lyon | France |
| 2002 | Food & Wine Festival, Gauteng (Red Cross Children's Hospital) |
Johannesburg | South Africa |
| 1998 | Mother's Day Cake for Her Majesty Queen Beatrix of the Netherlands, on behalf of The Dutch Pastry Team | The Hague | The Netherlands |
© 2010 Created by Charles Williams.
