Valrhona Pastry Class
May 12th

ONE SPOON: FLAVOR IN PLATED DESSERTS

PHILIPPE GIVRE & DEREK POIRIER
L’ÉCOLE VALRHONA EXECUTIVE PASTRY CHEF AND EXPERIENCE DIRECTOR L’ÉCOLE VALRHONA PASTRY CHEF, WEST COAST
From May 12 to May 14 - 3 days
Napa, California
Price: $  1555.00*
Price:1088.50*
(30% discount off all classes for North American Cercle V Members)
Past class
* The cost to enroll includes a digital class recipe book, an apron, and a 32 Grand Cru Square Gift Box for an interactive chocolate tasting, access to an online forum to share ideas and discuss the content of the class, before, during and after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.

Description:

To celebrate the 5 Year anniversary of opening l’École Valrhona Brooklyn, our Pastry Chefs are teaching the innovative “One Spoon” dessert concept class on the West Coast! Originally taught in 2015, the first year l’École Brooklyn opened, we are happy to bring the progressive “One Spoon” class to California for the first time, with new recipes and concepts that reflect the 5 years of change in our industry and consumer demand. L’École Valrhona Pastry Chefs Derek Poirier & Philippe Givre will share the “One Spoon” ingredient driven approach to plated desserts, where recipe functionality and flavor outweigh flashy presentations. Designed for pastry chefs, this hands-on class will teach you how to create beautiful, flavorful, and balanced plated desserts with the materials you have on hand. Class will focus on simplifying and streamlining your mise en place, using alternative ingredients, and how to cross utilize ingredients in different preparations and textures. Learn how well-chosen ingredients can enhance the flavor of your plated desserts, and help you push past the boundaries facing todays Pastry Chef. A heavy emphasis will be placed on dairy free, gluten free, and vegan components, giving you the skills to quickly and easily modify your desserts to accommodate guest needs. Our chefs will also show you techniques to minimize food waste and maximize your time by utilizing dessert elements in multiple ways, and eliminating unnecessary dessert components. With their combined 40+ years of experience Chefs Derek & Philippe will teach you how to build plated desserts and petits gâteaux starting with the ingredients first, and explain the importance of choosing seasonal ingredients available in your market. They will show their techniques for creating stunning plated desserts without the use of added colors or special molds. Our Chefs will also discuss the current industry trends, and their impact on flavor and presentation.

Objectives:

  • Learn the importance of each ingredient in a dish and how substitutions can impact flavor
  • Practice your plating, piping, and quenelle making skills
  • Discover which components work together to make a texturally balanced plated dessert
  • Learn how to utilize a few base recipes in different preparations, which will allow you to make multiple desserts from just a couple of recipes
  • Utilize materials in your kitchen to create chocolate décor pieces
Past class
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