Events

5 Year Anniversary of L’École Valrhona Brooklyn

Valrhona Celebrates the Five-Year Anniversary of L’École Valrhona Brooklyn with Special Classes Located in New York, California and One in Paris with Chef Pierre Hermé

BROOKLYN, NY – Valrhona has released its 2020 schedule for professional classes at L'École Valrhona Brooklyn, located in DUMBO. To celebrate the five-year anniversary of the Brooklyn location, the Valrhona team put together its most exciting schedule yet with world-renowned guest chefs, such as Pierre Hermé, Claire Heitzler, Oriol Balaguer, Ron Ben-Israel, M.O.F Pâtissier Stéphane Tréand, and more.

For the first time, Valrhona will offer four classes in various locations in California with inspiring themes, such as “Pastry by Lincoln Carson,” the innovative chef and owner of Bon Temps L.A. and “Rethinking Ingredients & Pastry Trends” with L'École Valrhona Chef Tibbetts, a deep dive into alternative ingredients for customers with dietary restrictions.

Valrhona will also host an exclusive four-day class with Chefs Pierre Hermé and Mickaël Marsollier at a state-of-the-art kitchen in Paris. The participating chefs will learn how to create petits gâteaux, entremets, macarons and bonbons in the famous Pierre Hermé style. The trip also features an exclusive tour by Hermé of his lab in Rungis, an open discussion with Hermé about sourcing, a visit to his shop on Champs Elysées with a product tasting and a pastry tour through Paris.

“2020 is an exciting year for us as we celebrate five years since opening the doors to L'École Valrhona Brooklyn,” said Emmanuelle Brun, chief operations officer of Valrhona North America. “We’re thrilled that our new classes in California will allow us to share the L'École Valrhona experience with even more pastry chefs who want to develop their skills, learn new techniques, and discover emerging trends in the pastry world.”

Seven Valrhona Corporate Pastry Chefs, as well as the 17 guest pastry chefs from around the world, will teach their hands-on classes at L’École Valrhona Brooklyn’s state-of-the-art location in an intimate environment, with the exception of the offsite classes in New York, California, and Paris. All classes last two to four days and fees range from $955 to $3,640.


Download our L’École Valrhona Brooklyn 2020 class brochure and schedule. Or email us at ecolebrooklyn@valrhona.com. For more information view our 2020 class calendar

Valrhona Pastry Class


About Valrhona Inc. (Groupe Savencia)
Founded in 1922 as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona oversees every aspect of their chocolate’s sustainable production, from bean to bar, in more than 30 terroirs and 20 origins. Today, these expertly cultivated and crafted chocolates are used in over 70 countries. Valrhona has managed to remain on the cutting edge of chocolate production and innovation by maintaining, in philosophy and practice, that pastry chefs make the best products for pastry chefs. For more information about Valrhona, visit www.valrhona-chocolate.com and follow us on social media at @ValrhonaUSA.

About L’École Valrhona
Founded in 1989, as a center for innovation and support for Valrhona’s professional clients, L'École Valrhona employs a team of 30 pastry professionals around the world who are committed to providing exceptional training and support to the next generation of chefs as well as pushing the boundaries of chocolate artisanship through the development of new techniques and products. Examples of their influence include popularizing bitter chocolate in the 1980s with the introduction of GUANAJA 70%, the bitterest chocolate, to creating the first blonde chocolate, DULCEY 32% in 2012. Valrhona opened L’École Valrhona in Brooklyn, DUMBO in 2015. For more information about L’École Valrhona, visit https://us.valrhona.com/by-your-side/l-ecole-valrhona.

 

PROFESSIONAL HANDS-ON CLASSES BY L'ECOLE VALRHONA

Claire Heitzler Valrhona Pastry Class
PASTRY ACCORDING TO CLAIRE HEITZLER - 3/09
Chef Heitzler draws inspiration from nature and is driven by her desire for exploration and curiosity.
Valrhona Seasonal Buffet and Design Class
SEASONAL BUFFET FLAVORS, DESIGN AND DISPLAY - 3/17
Upgrade your buffet presentations during this class taught by l’École Valrhona Pastry Chef Sarah Tibbetts!
Ice Cream and Gelato Class
GELATO, ICE CREAM AND FROZEN DESSERTS - 3/23
Embrace the expansive world of frozen desserts with this incredible ice cream class!
Valrhona Artistic Showpiece Chocolate Class
ARTISTIC CHOCOLATE SHOWPIECES - 3/23
Join award-winning Chef Stéphane Tréand, MOF, for his chocolate showpiece class at his new school in Southern California.
Valrhona Introduction to Chocolate Class
INTRODUCTION TO CHOCOLATE AND PASTRY - 4/14
This chocolate and pastry 101 class is designed for novice professionals with the desire to dive deeper into chocolate and pastry.
Valrhona Class Bonbons
THE BUSINESS OF BONBONS - 4/27
This class will focus on creating bonbons and practicing painting with colored cocoa butter, casting, filling, sealing molded bonbons, and making different types of fillings such as ganache, caramel, nut based praline, and more!
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