Food Legends - Paul Herbig
Food Legends - Paul Herbig
Drawing down on his broad experience in baking, patisserie and culinary education Paul will take you on a journey through the world of contemporary desserts exploring obscure flavour combinations and ingredients that bring sweetness without excessive sugar. This 90 minutes session extends a focus on connecting the match of savoury and “out of the box” ingredients into dessert applications, while emphasising the importance of plate presentation and appropriate garnishing techniques that ca…
Drawing down on his broad experience in baking, patisserie and culinary education Paul will take you on a journey through the world of contemporary desserts exploring obscure flavour combinations and ingredients that bring sweetness without excessive sugar. This 90 minutes session extends a focus on connecting the match of savoury and “out of the box” ingredients into dessert applications, while emphasising the importance of plate presentation and appropriate garnishing techniques that can be easily be adopted at home.
Paul has over 35 years’ experience working in large hotels, restaurants and banqueting operations as a chef and pastry chef with career highlights including an International specialist skills Institute Fellowship seeing him working at the 3 Michelin star restaurant, The French Laundry in the Napa Valley as well as representing Australia at the 2011 SIGEP World Bread Cup in Italy.
Originally from Tasmania, Paul moved to Adelaide via Melbourne to establish a French patisserie and Café, a business he owned and operated for 7 years that won many local and national awards for its products and service.
His industry recognition as a chef and educator has seen Paul appearing as a judge of numerous fine food, cooking, baking and Patisserie events including the Australian selection for the prestigious Bocuse d’ Or culinary completion.
As a culinary educator Paul has lead the Hotel Sofitel Culinary academy as Head of Department and now leads Cookery at Tafe SA as Principle Lecturer sharing his passion for food with the next generation of budding food professionals.
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