Rolf Mürner
Name: Rolf MuernerDate of Birth: 24.01.1966
Place of Birth: Reichenbach im Kandertal
Marital Status: Married, no children
Philosophy
Quality: I always attach the utmost importance to quality. As well, I set great value on using the best materials, if possible from regional production, and processing them with solid expertise.
Individuality: My second great concern regards personal consultation. Every customer is supposed to be served according to their wishes. They are supposed to be overwhelmed by both taste and looks.
Innovation: To constantly progress without loosing one's roots and to be looking for new creations or, as well, put existing ones into new forms.
Vision: I always want to keep my curiosity and be open for my environment, including all its influences such as zeitgeist, odors, tastes and fellow men. I want to bring the passion for my profession into the world and get as many people as possible interested in the daily creativity and imagination that is involved in my work.
Career
1984 - 1986 Apprenticeship as baker and confectioner in Emmental
1986 - 1990 Bakery Glatz, Bern; confectionary section
1991 First six months: Bakery Ruetz in Landeck/Austria
1991 - 1992 Second six months: Bakery and Confectionary (sweetmeal shop) Brodmann in Burgdorf as head of the bakehouse
1993 - 1997 Chief pastry cook at the Mövenpick Restaurant Casino in Bern. During this time one stage at the cure-confectionary Oberlaa in Vienna and one stage at Karl Schumacher and SAS Radisson Hotel Vienna, Austria
1997 - 1999 Chief-pastry cook at the Grand Hotel Victoria-Jungfrau in Interlaken. During this time one stage at the Mövenpick Ressort in Queseir/Egypt
1999 - 2000 Chief-pastry cook at the Restaurant Kornhaus in Bern
2000 - 2005 Chief-pastry cook at the Restaurant Gurten Kulm in Bern, pastry cool of the Swiss national team of cooks
2005 - 2008 Chief pastry-cook at the Casino Restaurants in Bern, pastry cool of the Swiss national team of cooks
2008 Company Foundation «SWISS PASTRY DESIGN», Self-employment
2009 Coach of the youth national team of cooks
Awards
1999 Salon culinaire mondial, IGEHO Basel, Bronze Medal (1st exhibition)
2000 International Exhibition for Cuisine ZAGG Luzern, overall victory and the golden medal for single exhibition
2001 International Exhibition for Cuisine IGEHO Basel, silver medal
2002 World Championship in Singapur, overall victory (golden medal) and maximum score
2002 International Exhibition for Cuisine ZAGG Luzern, golden medal and overall victory with the "Aargauer Kochgilde"
2002 Weltcup Expo-Gast in Luxemburg, gold and vice winner of the World Cup with the "Aargauer Kochgilde"
2003 "Grosser Preis" of Munich in Nuremberg, overall victory and 3x golden and 1x silver medals with the "Cercle des chefs de cuisine Berne"
2004 Participation in the World-Team-Championships in Las Vegas, winner of the "Teamsportsmanship-Award"
2004 International Exhibition for Cuisine ZAGG in Luzern in September, golden medal
2004 "Olympics of the Cooks" in Erfurt, October, overall victory
2004 Try to enter the Guiness Book of Records with the biggest dessert-tray ever in Gurten, Switzerland (November)
2005 New pastry cook of the Swiss national team of cooks at IGEHO in Basel, twice gold and twice last position
2006 Food Asia Gourmet Challange in Singapur, twice gold and second overall position
2006 Weltcup Expo guesr in Luxemburg, sixth position
2007 World Cup at the Culinary Classics in Chicago, overall victory = world champion
2008 Third placed at the Olympica of Cooks in Erfurt
Information on the Company: Swiss Pastry Design
Offers: Dessert-Coaching: My team and me are at your free disposal to present different offers:
- Offer-planing and instructions for production
- Courses which are customized individually according to you or your company
- Chocolate-décor and chocolate show pieces
- Airbrushing 2009
Your Event: For your events we make your dessert-dreams come true, tailor-made.
- Desserts for bar table lunches
- Dessert-creations à la carte
- Dessert buffets
- Birthday and wedding cakes
Courses:
- Molecular desserts
- The Carma-Tart-Recipe: 2-days course at the Chocolate Academy
- Innovative dessert buffets: 2-days course at the Chocolate Academy
- Classical tarts and pastries: 2-days course at the Chocolate Academy
- Airbrush and décor
- Chocolate-décor
- And more
Shop: Since July 2009 our online shop (www.swisspastrydesign.ch) offers specialities of the house, chocolate décor, decorational glitter, cocoa butter colors, powder colors and various accessories.
SWISS PASTRY DESIGN
Rolf Mürner
Niederhäusern 86
CH-3086 Zimmerwald
Telefon ++41 (0)31 911 99 40
Internet www.swisspastrydesign.ch
„MÜRNER ONE“ Winner of the Gourmand Cookbook Awards – Best Dessert Book 2010 !
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