_0_1548_0_2086_0_2580_0.jpg "Dessert, rosemary with red wine butters ice cream 01")
_1548_1_2086_1_2580_1.jpg "Dessert, nougat chicory cream 02")
_0_1548_0_2086_0_2580_0.jpg "Preview: Dessert, rosemary with red wine butters ice cream 01")
_1548_1_2086_1_2580_1.jpg "Preview: Dessert, nougat chicory cream 02")
01. - 02. September 2026 - Dessert class with herbs and vegetables
_0_1548_0_2086_0_2580_0.jpg "Dessert, rosemary with red wine butters ice cream 01")
_1548_1_2086_1_2580_1.jpg "Dessert, nougat chicory cream 02")
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Dessert with herbs and vegetables
Course day: 01. - 02. September 2026
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
Desserts with vegetables and herbs - sweet and spicy.
Expand your knowledge and dare to discover new creative desserts with new preparation methods, ingredients and flavors.
Two days that appeal to your creativity. Light creams, mousse, ice cream, sorbet or pastries in combination with a variety of vegetables and herbs. Make interesting creations - beetroot, chicory, sorrel, cress or everyday herbs such as sage, lemon verbena, rosemary, thyme or lavender can be incorporated into modern patisserie with a kick.
Already during the course you will try out all the taste experiences and let the sweet treats melt on your tongue.
Filigree decor in combination with biscuits and herbs. A trend that you have to be aware of.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn more about the modern zeitgeist of desserts in variations with vegetables and herbs in a course.
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: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Dessert with herbs and vegetables
Course day: 01. - 02. September 2026
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
Desserts with vegetables and herbs - sweet and spicy.
Expand your knowledge and dare to discover new creative desserts with new preparation methods, ingredients and flavors.
Two days that appeal to your creativity. Light creams, mousse, ice cream, sorbet or pastries in combination with a variety of vegetables and herbs. Make interesting creations - beetroot, chicory, sorrel, cress or everyday herbs such as sage, lemon verbena, rosemary, thyme or lavender can be incorporated into modern patisserie with a kick.
Already during the course you will try out all the taste experiences and let the sweet treats melt on your tongue.
Filigree decor in combination with biscuits and herbs. A trend that you have to be aware of.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn more about the modern zeitgeist of desserts in variations with vegetables and herbs in a course.
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 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
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 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
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).