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Home News Learn how to make pastries like a Michelin star chef with L’École...

Learn how to make pastries like a Michelin star chef with L’École Valrhona Brooklyn virtual demos

Now, you can learn how to create desserts worthy of a Michelin star restaurant more conveniently than ever with L’École Valrhona Brooklyn’s new virtual pastry demos. Valrhona is thrilled to welcome pastry chefs and experienced home bakers to develop their skills through flexible, online demos taught by celebrated guest chefs from some of NYC’s most sought-after restaurants, including Eunji Lee of Jungsik and Miro Uskokovic of Gramercy Tavern, as well as L’École Valrhona Executive Pastry Chef Guillaume Roesz.

In light of safety concerns, Valrhona made the difficult decision to close L’École Valrhona Brooklyn through the end of 2020. While the chocolate company is anxious to welcome students in person once again, its North American team is thrilled to offer a unique opportunity to share its expertise and passion for pastry in a three-hour, live, virtual format that offers greater flexibility at a lower price point. Chefs and home gourmets can now learn new techniques in a comfortable environment without shouldering the expense of travel and absence from work required for typical, multi-day pastry classes.

Each chef instructor will lead students through live demonstrations from Valrhona’s professional pastry kitchen in Brooklyn and will take time to answer questions during the live session for an interactive learning experience that will help students bring their skills and confidence to the next level. A recording of each demo will be available for students who are not able to join the live session.

The cost to enroll in each course includes a digital class recipe book, an apron, and a selection of chocolate for tasting. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.

Those who are based outside the U.S. or Canada or who cannot attend the live class for any reason can email ecolebrooklyn@valrhona.com to enroll. Valrhona is only able to ship aprons and gift boxes within North America, and as such, is happy to offer a 10% discount for international guests. A 30% discount is also available for chefs who are members of the Valrhona Cercle V loyalty program.

Attendees can choose one of two sessions for each of the demonstrations detailed below. 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.


The Art of the Dessert Tasting Menu
Eunji Lee, executive pastry chef, Jungsik

Register for one of two sessions:

October 13, 10:00 a.m. to 1:00 p.m. EST
October 14, 2:00 p.m. to 5:00 p.m. EST

Enrollment fee: $240
Registered session available for a month: $160

Experience the creation of a dessert tasting menu through the eyes of Eunji Lee, executive pastry chef of the two Michelin-starred restaurant, Jungsik in NYC. Chef Lee uses her French pastry training to churn out seasonal dessert menus with unexpected flavors and a fresh aesthetic. In this class, she will demonstrate two signature recipes – her famous Baby Banana and Yuzu Bonbon. She will also explain where she finds inspiration and how she builds a menu of complimentary desserts with unique flavor pairings. Drawing from her high-end restaurant experience and her love of Korean flavors, Chef Lee will teach you her techniques to achieve texturally balanced, imaginative desserts that are both classic and modern.


A Modern Take on Tarts
Guillaume Roesz, executive pastry chef, L’École Valrhona Brooklyn

Register for one of two sessions:

November 3, 10:00 a.m. to 1:00 p.m. EST
November 4, 2:00 p.m. to 5:00 p.m. EST

Enrollment fee: $240
Registered session available for a month: $160

Take this class to enhance your pastry case and bakery offering with elevated tarts. L’École Valrhona Pastry Chef Guillaume Roesz will help you hone your skills with focused flavors and textures and deepen your knowledge of techniques to impress your customers with eye-catching, seasonally driven tarts. He will also show you techniques to optimize your time by utilizing tart elements in multiple ways.


Chocolate, Sugars and Flavors by Miro
Miro Uskokovic, pastry chef, Gramercy Tavern

Register for one of two sessions:

November 17, 2:00 p.m. to 5:00 p.m. EST
November 18, 10:00 a.m. to 1:00 p.m. EST

Enrollment fee: $240
Registered session available for a month: $160

In this innovative class, Chef Miro Uskokovic of Gramercy Tavern, a Michelin starred restaurant in NYC, will share his insights into using alternative sugars and explore various options that lend unique flavors and textures to your baking and pastry making. You will learn how to utilize alternative ingredients in place of more conventional ones and discover their complexities, how to use them properly, and what their possibilities and limitations are. Chef Uskokovic will arm you with the right information to challenge yourself to incorporate these sugars in your dessert repertoire.


About Valrhona Inc. (Groupe Savencia)  

As a partner to pastry professionals since 1922, and a pioneer in the world of chocolate, Valrhona defines itself today as a company whose mission, “together, good becomes better” declares the strength of its engagement. Founded as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona oversees every aspect of its chocolate’s sustainable production, in more than 30 terroirs and 20 origins. These expertly cultivated and crafted chocolates are used in over 70 countries. Valrhona has remained on the cutting edge of chocolate production and innovation by maintaining, in philosophy and practice, that pastry chefs make the best products for pastry chefs.

With its employees, chefs and cacao producers, Valrhona imagines the best in chocolate, both to create a just and sustainable cacao sector, and to inspire pastry that is delicious, exceptional, and does good. Building direct and long-term relationships with producers, searching for the next innovation in chocolate, and sharing expertise all bring Valrhona’s missions to life on a daily basis. Because what happens in the cacao plantations determines the sector’s future, Valrhona is dedicated to developing the well-being of producers’ local communities and practicing sustainable cacao cultivation.

Valrhona supports chefs by sharing the artisanal expertise of the company’s L’École Valrhona pastry chefs and by continuously pushing the limits of creativity, helping chefs to find their individual style and voice in the culinary industry. Valrhona’s ranges of couvertures, chocolate bonbons, decorations and tasting chocolates open new horizons for pastry professionals, who can count on consistent quality and flavors from a responsible partner who is committed to the environment.

In January 2020, Valrhona earned the demanding B Corporation® certification, which distinguishes the most committed companies in the world who consider social and environmental impact equal to economic performance. This distinction is recognition for Valrhona’s Live Long sustainable development strategy, characterized by the aspiration to join forces with producers, employees, pastry professionals and chocolate lovers to build a model that has positive impact for the world.

Choosing Valrhona means being committed to a chocolate that respects people and the planet. 100% of the company’s cacao can be traced to the producer, which means knowing where the cacao came from, who harvested it, and that it was produced in good conditions. For more information about Valrhona, visit www.valrhona-chocolate.com and follow us on social media at @ValrhonaUSA.

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

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