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HomeNewsLearn from L’Ecole Valrhona Experts in a Convenient Digital Format

Learn from L’Ecole Valrhona Experts in a Convenient Digital Format

Back by popular demand, Valrhona’s chocolate and pastry school is excited to offer new online classes!

Valrhona has announced the launch of new digital pastry and chocolate classes! These classes will allow Chefs who cannot travel, take time off, nor afford the cost of an in-person class to learn from experts.

Valrhona is thrilled to be able to welcome chefs, pastry chefs and experienced home bakers to develop their knowledge through online demos taught by celebrated guest chefs from around the world, including Ginger Elizabeth, Greg Mindel, and Anaïs Galpin, as well as L’École Valrhona Pastry Chefs Guillaume Roesz, Derek Poirier, and Sarah Tibbetts. Each of the seven classes will be teaching a different theme that includes chocolate, vegan pastry, pastry case, and bakery. Each chef instructor will lead students through live demonstrations from Valrhona’s professional pastry kitchen in Brooklyn and will take time to answer questions for an interactive learning experience that will help students bring their skills and confidence to the next level. A recording of each class will be available for students who are not able to join the live session.

Each class will be live at 1pm EST and last 90 minutes. They will be conducted via Zoom. Online classes offer great flexibility at a lower price point as the cost of a live session is only $49 and the recorded session is sold for $35. Both class options include a recipe book and 20% off our online boutique. A culinary degree and experience in a professional kitchen are not necessary, but a foundation of basic pastry techniques will help students get the most out of the demos.

Click here to sign up and learn more about the objectives that will be covered in each class. In order to ensure timely delivery of all class materials, please register at least four business days in advance.

Those who are based outside the U.S. or Canada can email ecolebrooklyn@valrhona.com to enroll.

SCHEDULE

  • Macarons & More with chef Ginger Elizabeth on May 26th, 2022
  • Tastes & Variations on Viennoiserie with Greg Mindel, on June 10th, 2022
  • A Modern Twist on Tarts with Guillaume Roesz on July 14th, 2022
  • Pastry Evolution with Sarah Tibbetts on August 25th, 2022
  • Fine Vegan Pastry with Anaïs Galpin on September 29th, 2022
  • Panning and Chocolate Treats with Derek Poirier on October 13th,2022

About Valrhona Inc. (Groupe Savencia)

Now B CORP certified, the chocolate manufacturer Valrhona was created in 1922 in Tain L’Hermitage, France. Valrhona creates a fair and sustainable cocoa industry and inspires the world of pastry. 100% of their cocoa is traced directly from the producers with whom they build direct and long-term relationships to search for the next chocolate innovation and to pass on their knowledge and skills. By the chefs and artisans’ side for one century, they push the limits of creativity and flavor to help them express their unique voice.

Discover and shop the chocolates of Chefs on www.valrhona-chocolate.com

Staff
Staff
Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.

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