Claire Heitzler Valrhona Pastry Class
March 9th

PASTRY ACCORDING TO CLAIRE HEITZLER

CLAIRE HEITZLER
Executive Pastry Chef
From Mar 9 to Mar 10 - 2 days
Brooklyn
Price: $  1255.00*
Price:738.50*
(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

Description:

We are very excited to welcome legendary Pastry Chef Claire Heitzler for her first class at l’École Valrhona Brooklyn. In addition to her experience working in restaurants across the globe, Chef Heitzler draws inspiration from nature and is driven by her desire for exploration and curiosity. Her life experiences and inspirations translate into elegant and refined plated desserts and petits gâteaux, earning her international recognition and acclaim. During this inspiring pastry class Chef Heitzler will share her approach to seasonally-driven desserts and sourcing quality products, and explain how this ingredient-focused philosophy can be applied to your own creations and business. You will learn how to create classic French desserts with an international twist, drawing from Chef Heitzler’s experience working in restaurants and retail pâtisserie around the world.

Objectives:

  • Gain inspiration from Chef Heitzler’s unique flavor combinations, inspired by nature and from the many different countries she has lived in
  • Learn how to balance flavors, environmental responsibility, nature, and ingredients to create beautiful and unique desserts
  • Explore new ingredients and flavor combinations


Chef Claire Heitzler Executive Pastry Chef
Claire Heitzler began her pastry training with Thierry Mulhaupt in Strasbourg, before going on to join such prestigious establishments as the Troisgros, Georges Blanc and Jean-Paul Abadie restaurants. In 2003, Claire became a pastry chef at L'Oranger in London, before moving on to open Alain Ducasse’s restaurant Beige in Tokyo and later becoming the Executive Pastry Chef at Park Hyatt in Dubai. After being appointed pastry chef at the Lasserre restaurant, she became creative director of Ladurée in 2016. In 2018, she was elected pastry chef of the year by the Omnivore Festival, and in September that same year created her consulting and training company.

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