*** Winner of the award «Best Dessertbook of the World 2010»*** Rolf Mürner is considered the superstar among Swiss confectioners. His professional career began when he started his baker’s and confectioner’s apprenticeship in the Emmental. From there, he went on to work as a confectioner for various confection-ery shops both in Switzerland and abroad. From 1993 to 1999, Rolf Mürner acted as head pâtissier, first at the Mövenpick Casino restaurant in Bern, and then at the pres-tigious Grand Hotel Victoria-Jungfrau in Interlaken. During these years, he also serv-ed several internships, expanding his skills working, for instance, in Vienna under Karl Schumacher at the Kurkonditorei Oberlaa or in Egypt at the Mövenpick Resort in El Quseir, before being drawn back to Bern, where he demonstrated his dessert-making expertise at the Kornhaus and Gurten Kulm restaurants und again at the Mövenpick Casino. Since 1999, this dessert magician has brought home award after award, medal after medal from national and international competitions. One of the highlights of his career, undoubtedly, was when he became pâtissier world champion as a member of the Swiss national team in Chicago in 2007.
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|Category||:||Methods, Books, Cookbooks, Food & Wine, Courses & Dishes|