Prof. Robert Walljasper’s Profile
Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of co […]
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]
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