_1_1557_1_1785_1.jpg "Black Forest Cherry Dessert to go")
_1_1557_2_1785_2.jpg "Green tea foam, apple mousse dessert to go")
_1_1557_1_1785_1.jpg "Preview: Black Forest Cherry Dessert to go")
_1_1557_2_1785_2.jpg "Preview: Green tea foam, apple mousse dessert to go")
27. - 28. January 2022 - Dessert "to go" class
_1_1557_1_1785_1.jpg "Black Forest Cherry Dessert to go")
_1_1557_2_1785_2.jpg "Green tea foam, apple mousse dessert to go")
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 350.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Dessert to go
Course day: 27. - 28. January 2022
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
This seminar "Dessert to go" deepens the preparation of sweet dishes in small bowls, mugs or glasses with a filigree presentation. Light creams or mousses combined with fruit layers, jellies or baked goods create little magic. Your demand for perfectionism in taste and appearance are a basic requirement in order to present an exciting dessert.
The “to go” dessert thrives on the variety of its presentation, so fluffy biscuits and artistic decorations made of chocolate or isomalt should not be missing. In this course you will be shown how to create delicious, star-level desserts in a glass.
There are no limits to your creativity when combining different flavors, consistencies and colors. Because the “dessert to go” should not only be a sensation in terms of taste.
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: Dessert to go
Course day: 27. - 28. January 2022
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
This seminar "Dessert to go" deepens the preparation of sweet dishes in small bowls, mugs or glasses with a filigree presentation. Light creams or mousses combined with fruit layers, jellies or baked goods create little magic. Your demand for perfectionism in taste and appearance are a basic requirement in order to present an exciting dessert.
The “to go” dessert thrives on the variety of its presentation, so fluffy biscuits and artistic decorations made of chocolate or isomalt should not be missing. In this course you will be shown how to create delicious, star-level desserts in a glass.
There are no limits to your creativity when combining different flavors, consistencies and colors. Because the “dessert to go” should not only be a sensation in terms of taste.
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) Gast referent on the Universität of Malta (Tourism, Travel and Culture).
(2017) Gast referent on the Universität of Malta (Tourism, Travel and Culture).