_1.jpg "Sugar basket, sugar pulling, sugar blowing, beginner")
_1.jpg "Sugar roses, sugar pulling, sugar blowing, beginner")
_1.jpg "Sugar swan, sugar pulling, sugar blowing, beginner")
_1.jpg "Preview: Sugar basket, sugar pulling, sugar blowing, beginner")
_1.jpg "Preview: Sugar roses, sugar pulling, sugar blowing, beginner")
_1.jpg "Preview: Sugar swan, sugar pulling, sugar blowing, beginner")
20. - 22. August 2018 Sugar pulling, sugar blowing beginner class
Instructor: Robert Oppeneder
Max: 10 participants
20. - 22. August 2018
This Sugar Pulling, Sugar Blowing course is a prerequisite to be able to advance at level 2.
This three-day Sugar Pulling, Sugar Blowing course provides a solid base of knowledge so that you can master the basic techniques and work independently in connection with sugar. You will learn the different temperatures and the associated process technologies (thread, flight, flight chain, bale, breakage, etc.) know. In the first two days working with conventional sucrose sugar. On the third day you will learn the correct use of isomalt sugar know. An important prerequisite is both sugar precursors (sucrose and isomalt) to get to know so you can decide later with whom you want to make sugar showpieces in your future. From the cooked sugar to induce different blown fruits that are presented in a wicker basket of sugar. This basket is decorated with a two-color ribbon and completed your first showpiece. Their second show piece consists of a blown sugar swan with a bouquet of sugar flowers (roses). The grand finale is just making up times and painting, so you can take their home-made sugar sculptures to take home at the end.
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
20. - 22. August 2018
This Sugar Pulling, Sugar Blowing course is a prerequisite to be able to advance at level 2.
This three-day Sugar Pulling, Sugar Blowing course provides a solid base of knowledge so that you can master the basic techniques and work independently in connection with sugar. You will learn the different temperatures and the associated process technologies (thread, flight, flight chain, bale, breakage, etc.) know. In the first two days working with conventional sucrose sugar. On the third day you will learn the correct use of isomalt sugar know. An important prerequisite is both sugar precursors (sucrose and isomalt) to get to know so you can decide later with whom you want to make sugar showpieces in your future. From the cooked sugar to induce different blown fruits that are presented in a wicker basket of sugar. This basket is decorated with a two-color ribbon and completed your first showpiece. Their second show piece consists of a blown sugar swan with a bouquet of sugar flowers (roses). The grand finale is just making up times and painting, so you can take their home-made sugar sculptures to take home at the end.
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 460 €.
Should you choose the option „Deposit", then the balance of 380 € 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 460 €.
Should you choose the option „Deposit", then the balance of 380 € 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).
