1999d`Aaron
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2020
My name is Aaron Böbs, I am the founder of 1999d'Aaron.
At this point I would like to tell you something about me and my professional path so far:
I completed my cooking apprenticeship in 2018 in the restaurant "Pier 6" in Bremerhaven. After that, I decided to do a 4-week training course to become a pastry chef at “SüssDeko” in Fellbach. This training took place under the direction of Joachim Habiger.
From 2018 to 2019 I worked as a pastry chef at the Steigenberger Grand Hotel on the Petersberg in Königswinter. During this time, I successfully took part in advanced training as a baker and confectioner at the "Richemont" college for confectionery and bakery in Lucerne.
From 2019 I worked as a pastry chef at "Steinheuers Restaurant" in Bad Neuenahr-Ahrweiler. This restaurant has been awarded 2 Michelin stars and 19 out of 20 possible Gault Millau points. In the course of 2020, I decided to continue my education and completed an apprenticeship as a baker in a traditional bakery near Düsseldorf. I successfully completed my journeyman's examination in June 2022.
I've been working in a patisserie in Düsseldorf's Carlstadt since 2022.
At this point I would like to tell you something about me and my professional path so far:
I completed my cooking apprenticeship in 2018 in the restaurant "Pier 6" in Bremerhaven. After that, I decided to do a 4-week training course to become a pastry chef at “SüssDeko” in Fellbach. This training took place under the direction of Joachim Habiger.
From 2018 to 2019 I worked as a pastry chef at the Steigenberger Grand Hotel on the Petersberg in Königswinter. During this time, I successfully took part in advanced training as a baker and confectioner at the "Richemont" college for confectionery and bakery in Lucerne.
From 2019 I worked as a pastry chef at "Steinheuers Restaurant" in Bad Neuenahr-Ahrweiler. This restaurant has been awarded 2 Michelin stars and 19 out of 20 possible Gault Millau points. In the course of 2020, I decided to continue my education and completed an apprenticeship as a baker in a traditional bakery near Düsseldorf. I successfully completed my journeyman's examination in June 2022.
I've been working in a patisserie in Düsseldorf's Carlstadt since 2022.
