Sugar Flowers Class Valrhona
March 2nd

Ron’s Spring Garden Party – Sugar Flowers & Valrhona Chocolate

RON BEN-ISRAEL and Guillaume Roesz
Chef/Owner of Ron Ben-Israel Cakes L’École Valrhona North America Executive Pastry Chef Guillaume Roesz
From Mar 2 to Mar 4 - 3 days
Showroom New York City
Price: $  1600.00*
Price:1120.00*
(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:

Join renowned cake designer Ron Ben-Israel and his crew at his flagship studio in the heart of NYC's Garment District for a three-day immersive experience. The class will explore some of the most beloved and popular Spring sugar flowers that Chef Ron uses on his cakes. Students will create colorful varieties of Anemone, Lucille Ball Roses, Tweedia and Foliage. As a bonus, we'll also include Ron's innovative method and custom-designed cutter for creating Sweet Peas.

Valrhona pastry chef, Guillaume Roesz will introduce methods of creating professional chocolate cakes with various fillings, and discuss the origins and flavor pairings of the expansive Valrhona Chocolate collection, finishing with an engaging chocolate tasting. Chef Guillaume will also share how to use Valrhona Signature Transfer Sheets to decorate your cake.

To complete their training, each student will be given a small display cake to decorate with the flowers they made in class, and a large box to take home the cake and flowers. At the end of each day, time permitting, there will be a discussion about topics of interest to the class, such as the business of cakes, promoting your own confectionery work, your design ideas, and more. You will also enjoy a tour of our bakery and design studio!

Objectives:

  • Create shape, texture, and movement in sugar paste to resemble flowers as they appear in nature
  • Dive into learning how to create a beautiful, moist, chocolate cake with easy but delicate chocolate fillings to add an extra wow for your chocolate-loving customers
  • Discuss topics of interest to the class, such as the business of cakes, promoting a unique brand, pricing confectionery work, inspiration for design concepts, and more
  • Get an insider tour of Chef Ron’s bakery and design studio, and meet his dedicated staff
  • Flowers featured in the class will include Anemone, Lucille Ball Roses, Tweedia, Sweet Peas, and Foliage

Chef Ron Ben Israel Chef/Owner, Ron Ben Israel Cakes
Chef/Owner of one of the world’s finest couture cake studios, Ron and his accomplished team have made specialty cakes that have been hand-delivered to destinations throughout the continental US and abroad. Ron started his confectionery adventures after a 15-year career as a professional modern dancer. Upon retiring from performing with companies spanning three continents, he incorporated his art training, military background and ballet regime into the discipline of pastry arts. Ron’s cakes were discovered by Martha Stewart while on display in the windows of Mikimoto on Fifth Avenue, an encounter that propelled him to a prominent position in the print media and TV. In 1999, he established his flagship design studio and bakery in Manhattan. Along the way he became the only guest master pastry chef-instructor at the International Culinary Center in New York City, has been awarded prestigious gold medals for his confectionery achievements and influenced countless aspiring cake designers. He has been the sole host and judge of the three seasons of the hit Food Network show “Sweet Genius”, and continued with three seasons of the channel’s popular “Cake Wars”. Ron is sought after as a teacher and a lecturer for cake techniques and design as well as the wedding and special events industry.

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