03. April - 04. April 2023 - Macarons and Cookies Class
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 350.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Macarons and Cookies
Course day: 03. April - 04. April 2023
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
Who does not know them - the classics of French pâtisserie and stars of every buffet and confectionery: tea biscuits and colorful, elegant macarons. They are perfect when they are light and airy, with refined fillings, not too sweet, the filling complements the meringue dough perfectly and melts in the mouth at the end.
Maître Pâtissier Robert Oppeneder takes you into the world of classics and shows you how to make a light meringue that you color and bake into light, fluffy macarons. You can use it to prepare exclusive fillings - the icing on the cake of every macaron.
Almost forgotten and has now become a new trend again: the classic tea biscuits. In this course you will learn how to make tea biscuits in a new and modern way. Whether as shortbread biscuits, black and white biscuits, almond cookies, marzipan biscuits, creatively glazed or elegantly coated. Many old recipes reinterpreted. Let yourself be surprised!
Each participant can of course take home a selection of the delicacies they have made themselves.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
Max.: 8 participants
Price: 350.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Macarons and Cookies
Course day: 03. April - 04. April 2023
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
Who does not know them - the classics of French pâtisserie and stars of every buffet and confectionery: tea biscuits and colorful, elegant macarons. They are perfect when they are light and airy, with refined fillings, not too sweet, the filling complements the meringue dough perfectly and melts in the mouth at the end.
Maître Pâtissier Robert Oppeneder takes you into the world of classics and shows you how to make a light meringue that you color and bake into light, fluffy macarons. You can use it to prepare exclusive fillings - the icing on the cake of every macaron.
Almost forgotten and has now become a new trend again: the classic tea biscuits. In this course you will learn how to make tea biscuits in a new and modern way. Whether as shortbread biscuits, black and white biscuits, almond cookies, marzipan biscuits, creatively glazed or elegantly coated. Many old recipes reinterpreted. Let yourself be surprised!
Each participant can of course take home a selection of the delicacies they have made themselves.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
This article is VAT-exempt!
Note:
You can choose between making an initial down payment of 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
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.
(1988–1990) 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) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(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).
(2016) Instructor at the Universität of Malta (Tourism, Travel and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Travel and Culture).