June 25th


From Jun 25 to Jun 26 - 2 days
Price: 955.00*
Past class
* 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


Upgrade your buffet presentations during this two-day class taught by l’École Valrhona Pastry Chef Sarah Tibbetts! Whether you're planning a wedding, corporate event 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 creations.

With a small group of professional chefs (maximum 12), in a state of the art environment, you will be making memorable desserts for celebration tables and buffets of all sizes. 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.




- 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 combinations

Past class
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