Sweet ART :: pastry cooks - world champions

For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich,
Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(19881990) Member of the Hong Kong National Cookery Team
as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book Einfach Schokolade Simply Chocolate, published by the author.
(1997) Publication of the new monthly magazine sweet ART.
(2000/2004) Founder and organisator of the new pastry event
Pastry Olympics.
(2002) publication of the new desser book Dessert ART
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks Association (VKD).
(2010) President of the German Cooks Association (VKD).

Professionals and world champions have often turned to Robert Oppeneder to find complimentary inspiration and advice. Several have undergone intensive training and with Robert Oppeneders support have succeeded in winning the following titles:

1997: Ludwig Riedmair from Munich, Junior World Champion for patisserie with the
German national junior culinary team,
1998: Jens Gradel from Dresden, runner-up to the junior confectionery world champion,
1998: Jens Gradel from Dresden, junior confectionery world champion in the
categories parfait, ice and ice-cream,
1998: Andrea Huber from Munich, best German and Bavarian trainee

and many other young colleagues take this opportunity to train for competitions and approaching
master examinations.

You too can profit from Robert Oppeneder's skill!