L’École Valrhona, a world-renowned hub for pastry and chocolate artistry, proudly announces its 10-year anniversary in Dumbo, Brooklyn. In honor of this milestone, the school is unveiling its 2025 class calendar, featuring an inspiring lineup of hands-on classes led by global pastry visionaries.
Since 2015, L’École Valrhona Brooklyn has been a beacon for pastry chefs and artisans, offering advanced training, creativity, and technical excellence by L’Ecole Valrhona Chefs and more than 15 Guest Chefs to more than 1550 Chefs.
“For a decade, our Brooklyn school has been more than just a place; it’s a vibrant community of professionals dedicated to pushing the boundaries of pastry and chocolate art,” said Luke Frost, Executive Pastry Chef of L’École Valrhona North America. “This anniversary is a celebration of our shared passion and a renewed commitment to innovation and collaboration.”
Since taking a class at L’École Valrhona Brooklyn, many participants have reported significant benefits such as increased creativity, improved production processes, introduction to new items on their menus and general customer satisfaction.
In a survey conducted in 2025, 75% of participants expressed a desire to return to L’École Valrhona for further education. The hands-on techniques taught and the opportunity to network with peers were highlighted as some of the most memorable aspects of attending a class.
Highlights of the 2025 Program
The upcoming calendar offers diverse courses tailored to professional pastry chefs and chocolatiers. Highlights include:
- Gelato and Frozen Desserts (March 10–12) with Franco Ascari and Luke Frost.
- Mastering Pastry and Viennoiserie (March 18-20) with François Daubinet.
- Artistic Chocolate Showpieces (April 7–9) with Stéphane Tréand.
- Contemporary Chocolate Techniques (July 15-17) with Angela Borah.
- Plant-Based Desserts (July 22–24) featuring Philippe Givre and Sarah Tibbetts.
- Chocolate Showpiece Artistry (August 12-14) with Vincent Pilon.
- Modern Plated Desserts (October 21–23) co-taught by Gonzo Jimenez and Mitzi Reyes.
Join us in Paris!
We are proud to host an exclusive class in Paris this year with Chef Sébastien Trudelle (MOF). This exclusive, hands-on class at L’Ecole Valrhona Paris will take you beyond just techniques, as you delve into the philosophy behind Chef Trudelle’s exceptional pastry creations.
All Valrhona classes offer hands-on learning in small class sizes, with access to cutting-edge techniques, and networking opportunities with industry leaders.
Celebrate with Us To mark this special occasion, L’École Valrhona is hosting a series of anniversary events throughout 2025. Stay tuned for announcements on exclusive events and celebratory gatherings.
Join the Community Enrollment for 2025 classes is now open. Early registration is encouraged due to limited availability. To browse the calendar and secure your spot, visit https://www.valrhona.us/our-classes/valrhona-classes/class-calendar.
About L’École Valrhona L’École Valrhona is a global leader in pastry and chocolate education, with schools in Paris, Tokyo, Dubai, Tain L’Hermitage, and Brooklyn. Through its network, Valrhona provides chefs with unparalleled training, resources, and support. With over 31 years of teaching expertise, L’École Valrhona has trained over 16,000 students worldwide. Our team includes 42 Valrhona chefs representing diverse global culinary traditions and collaborates with more than 100 renowned guest chefs around the globe. We are proud to be a Certified B Corp, achieving this status in 2020 and 2023, reflecting our commitment to sustainability and ethical practices. Valrhona sources just 0.14% of the world’s cocoa, ensuring unparalleled quality and premium status. As a small operation, we maintain close control over every step of production.
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