_0.jpg "Green tea foam with apple mousse in glass")
_0.jpg "Black Forest cherry specialty")
_0.jpg "Preview: Green tea foam with apple mousse in glass")
_0.jpg "Preview: Black Forest cherry specialty")
26. - 27. September 2018 - Dessert "to go" Class
Instructor: Robert Oppeneder
Max: 10 participants
26. - 27. September 2018
Small, light, fast and digestible.
Whether chef, chef, pastry, patisserie or caterers, a course for anyone who wants to learn the modern spirit of desserts "to go".
Whether delicately presented as dessert "to go", or in small bowls, plastic cups and glasses. Light creams, mousses in conjunction with mirrors sauces, jellies, baked or give rise to little magic. Perfectionism in taste and appearance is a prerequisite. With various fine decor of sugar and chocolate, the overall picture is enhanced. Two days for the "go to" pay off.
Daily from 8:00 am to 4:00 pm and soft drinks, coffee and tea will be provided.
Diploma awarded at the end of the course.
Max: 10 participants
26. - 27. September 2018
Small, light, fast and digestible.
Whether chef, chef, pastry, patisserie or caterers, a course for anyone who wants to learn the modern spirit of desserts "to go".
Whether delicately presented as dessert "to go", or in small bowls, plastic cups and glasses. Light creams, mousses in conjunction with mirrors sauces, jellies, baked or give rise to little magic. Perfectionism in taste and appearance is a prerequisite. With various fine decor of sugar and chocolate, the overall picture is enhanced. Two days for the "go to" pay off.
Daily from 8:00 am to 4:00 pm and soft drinks, coffee and tea will be provided.
Diploma awarded at the end of the course.
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, Traval and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Traval and Culture).