Events

2018 James Beard Awards

Valrhona is a proud sponsor of the James Beard Awards. For Valrhona, this partnership with the James Beard Foundation exemplifies our commitment to the pastry community and promoting the future of the industry. Founded by a pastry chef, Valrhona has always been committed to supporting chefs and providing the best products, service and inspiration to help drive gastronomy to new heights.

Along with sponsoring the James Beard House, Valrhona is also proud to sponsor the James Beard Awards. Industry leaders from across the country gathered for a series of awards events the past few weeks in both New York and Chicago to celebrate the best in food media, leadership, and service. The theme for this year was “Rise,” celebrating the collective spirit of the culinary community and the power of food.

On April 27th, at the James Beard Media Awards, Valrhona was happy to sponsor Chef Miroslav Uskokovic of Gramercy Tavern, who served guests a delicious strawberry dessert featuring our new ALMOND INSPIRATION couverture. Congratulations to Stella Parks who won the Baking & Desserts Award for her book BraveTart: Iconic American Desserts.

The week continued with events moving to Chicago. On May 6th, Chef’s Night Out welcomed guests from around the country to kick off the celebrations. Valrhona’s station featured chocolate truffles from Valrhona Pastry Chef Sarah Tibbets.

Chefs and industry professionals gathered on May 7th at the Lyric Opera House of Chicago to attend the highly anticipated James Beard Awards ceremony. Winners were announced, and Valrhona was pleased to have many Cercle V members participate this year.  Cercle V Members, Belinda Leong and Michel Suas of B. Patisserie in San Francisco were awarded the title of Outstanding Baker. Pastry Chef Dolester Miles, from Highlands Bar and Grill, was presented with 2018 Outstanding Pastry Chef Award.

In the gala following the awards, Valrhona was proud to feature Bonbons made by Chef Alexandra Clark of Bon Bon Bon in Detroit. Her theme-appropriate, “Impassioned” Bonbons features Valrhona PASSION FRUIT INSPIRATION, pistachio gianduja and rose petals. Guests also enjoyed Valrhona Pastry Chef Sarah Tibbetts’ “Victress” cakes featuring ALMOND INSPIRATION, lemon, and raspberries.

For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

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