Valrhona Unveils Exclusive Professional Class Schedule for 2019
Brooklyn, NY – December 2018 – Valrhona, the leading French chocolate manufacturer for the top pastry chefs throughout the world, has released their exciting 2019 schedule for professional classes at L’Ecole Brooklyn, located in DUMBO!
To celebrate L’Ecole Valrhona 30 year anniversary, its team put together an exceptional schedule, with incredible Guest Chefs such as Patrick Roger (MOF), Oriol Balaguer, 2019 Pastry Team USA, Yann Duytsche, Christophe Domange and Remi Montagne, both Ice Cream & Gelato World Champion! Their offering also includes modern and inspiring themes such as “Inspiration from Sweet to Savory” with Chef Carson or “Rethinking Ingredients & Pastry Trends” with Chef Tibbetts.
All these classes are intended for pastry professionals who want to brush up on specific skills, would like to further their knowledge, or discover current and emerging trends.
The three Valrhona Corporate Pastry Chefs based in North America, as well as 16 Guest Pastry Chefs from around the world, will teach these classes at L’Ecole Valrhona’s latest, state-of-the-art location, in an intimate environment), except Chef Philippe Givre’s class and day with Patrick Roger in France, Chef Bachour’s class that will take place in Miami, Chef Ron Ben-Israel’s class that will take place in New York City.
All classes are 2-4 day long programs ranging from $955 to $1755.
The classes being offered for 2019 are as follows:
- Panning & Chocolate Treats: Derek Poirier – March 11-13
- World Champion Ice Cream & Gelato: C.Domange & R.Montagne – March 18-20
- Artistic Chocolate Showpieces: Stephane Treand – March 25-27
- Rethinking Ingredients & Pastry Trends: Sarah Tibbetts – April 2-3
- Introduction to Chocolate: Paul Saiphet – April 16-17
- Chocolate Cakes & Sugar Roses (Off-Site Course): Ron Ben-Israel & Paul Saiphet – April 22-24
- Valrhona’s Vision: From Tradition to Innovation: P.Givre & D.Poirier – May 13-16
- Panning & Chocolate Treats: Nicolas Botomisy – May 20-22
- Technology of Ingredients (Off-Site Course): P.Givre & P.Roger – May 27-31
- Tastes & Variations on Viennoiserie: Greg Mindel – June 4-5
- Framed Chocolate Bonbons: Philippe Givre – June 10-12
- Modern Buffet: Sarah Tibbetts – June 25-26
- Plated Desserts & Petits Gateaux: Patrice Demers – August 5-7
- Entremets & Travel Cakes: Nathaniel Reid – August 13-14
- Molded Chocolate Bonbons: Derek Poirier – August 19-21
- Plated Desserts: Ghaya F.Oliveira – September 9-11
- Unveiling Modern Patisserie: William Werner – September 16-18
- Chocolate Showpiece & Entremet: 2019 Pastry Team USA – September 23-25
- Inspiration from Sweet to Savory: Lincoln Carson – October 8-10
- Viennoiserie, Panettone & Tea Tim: Oriol Balaguer – October 15-17
- Bachour Miami Styles (Off-Site Course): Antonio Bachour – October 21-23
- Molded Chocolate Bonbons: Derek Poirier – October 28-30
- Pastry Styles: Yann Duytsche – November 4-6
L’Ecole Valrhona Brooklyn
222 Water Street
Brooklyn, NY, 11201
718 522 7001 ext 110
For more information, please visit: http://bit.ly/ecolevalrhona
More about Valrhona
Started in 1922 as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona now oversees every aspect of their chocolate’s sustainable production, from bean to bar, in more than 30 terroirs and 20 origins. Today, these expertly cultivated and crafted chocolates are used by over 13,000 professional clients in over 70 countries.
Valrhona has managed to remain 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. Their four L’Écoles du Chocolate are at the heart of this idea. Founded in 1989, as a center for innovation and support for Valrhona’s professional clients, L’École du Chocolate Valrhona employs a team of over 25 pastry professionals around the world who are committed to pushing the boundaries of chocolate artisanship through the development of new techniques and products. They opened L’Ecole Valrhona in Brooklyn, DUMBO in 2015. Samples of their influence include popularizing bitter chocolate in the 1980s with the introduction of Guanaja, the bitterest chocolate, to creating the first blonde chocolate in 2012, Dulcey.