Nils HendrikseMaster of Ice Cream & PastryChef, The NetherlandsNils has been trained as a Restaurant Chef specializing in pastry through various training and courses, including: SVH-specialized pastry, Sugar Craft Margaret Ford Birmingham, UK, School of Pastry Arts Orlando USA, sugar techniques The Netherlands.At the age of 24 Nils started working at the famous Michelin star restaurant ‘De Swaen’, Oisterwijk, The Netherlands as a pastry chef alongside a young team who all became top chefs in the Netherlands. In these years he developed his tasting and pairing skills and started making ice cream at a high level.After continuing his career ins famous hotels and restaurants he became a pastry chef at “ Creme De La Creme” , Zoeterwoude, The Netherlands which was co-owned by Jeroen Goossens (2nd Coupe du Monde de la Patisserie and the Royal pastry-chef). In these 5 years Nils worked together with WCM winner Frank Haasnoot and Coupe de Monde Silver medal winners Arthur Tuytel and Ivo Wolters. Nils also worked on his chocolate and pastry craftsmanship. In 2007-2009 Nils joined The Coupe Du Monde team as assistant Sugar Art Piece and took care of a big part of the organization.In 2010 Nils opened with his partner his own pastry shop: Soetenso, Leiden, in the Netherlands.Nils is also a consultant for Barry Callebaut since 2014 in the field of ice cream and chocolate worldwide. In addition, he gives training and demonstrations at various schools, trade fairs and Chocolate Academies in Europe.Nils is also allowed to call himself SVH Master Ice Cream Maker since August 18, 2021. June 2022 is the launch of the ultimate book about GELATO: -12’C GELATO