On 15 and 16 June, Greg Mindel, Chef Consultant for the Center for Culinary Development (San Francisco), will be teaching techniques and production methods to create original breakfast cakes with Valrhona chocolate at L’École Valrhona Brooklyn.

The course is open to a maximum of 12 students who will be able to produce a variety of finished products using only a few base doughs. Glazes will also be prepared.

Mindel has worked in great restaurant kitchens such as the Ritz-Carlton Half Moon Bay, Tartine Bakery, and Spruce Restaurant, although in recent years he has centered on bakery and viennoiserie. In January 2012 he opened Neighbor Bakehouse where he provides viennoiserie and morning pastries that hark back to the classics, yet focus on modern techniques and global flavors.