Valrhona Seasonal Buffet and Design Class
August 18th


L’École Valrhona Pastry Chef, Central
From Aug 18 to Aug 19 - 2 days
Price: $  859.50*
(30% discount off all classes for North American Cercle V Members)
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme
Additional dates for this class


Upgrade your buffet presentations during this class taught by l’École Valrhona Pastry Chef Sarah Tibbetts! Whether you're planning a wedding, corporate event, Holiday celebration or preparing for a high-volume event, learn from the expert at L’École Valrhona Brooklyn how to impress your guests with an enticing buffet made of delicious and eye-catching seasonal dessert creations. With her extensive experience at the Bellagio, Wynn Hotel and Ritz-Carlton, Chef Tibbetts will share her pro tips on how to efficiently pull off a big event. This course focuses on creating individual single portion desserts to be displayed or passed at large volume events, as well as the importance of design and visual aspects in dessert presentation. This class will focus on Thanksgiving & Christmas, highlighting Fall & Winter flavors and colors.


  • Explore the roles of flavor and texture in smaller bite-sized desserts
  • Learn to create visually appealing displays with seasonal inspiration
  • Create desserts in a small bite-sized format, including verrines, composed tarts, truffles, macarons and various petit fours
  • Techniques will include tempering, enrobing and how to make chocolate décor pieces
  • Recipes featured will have versatility in size and application, be adaptable to various temperatures, along with seasonally inspired flavor and color combination and presentation

Chef Sarah Tibbetts L’École Valrhona Pastry Chef
A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the most renowned restaurants and hotels in the country. She worked at The French Laundry and other fine restaurants before becoming the Executive Pastry Chef at four-starred Fleur de Lys and Michael Mina’s Michelin-rated restaurant at the Bellagio. She was a 2009 James Beard Award nominee. Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. Chef Tibbetts joined Valrhona as its l’École Valrhona North American Pastry Chef, through which she conducts classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate.

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