The year has not yet ended and the Valrhona Brooklyn school has already opened registrations to sign up for exciting courses scheduled for 2017.
An educational calendar in which chefs that set worldwide trends will participate, for example Antonio Bachour, who will teach three classes; two individually (Bachour Styles: Entremets & Petits Gâteaux and Bachour Bakery Desserts) and a duet with the Spanish pastry chef Carles Mampel, exclusively directed to the members of Cercle V and in which multi-layer entremets of various textures and fillings will be created, and where exciting flavor combinations with gâteaux bases will be explored.
Other names on the impressive course roster are Nathaniel Reid, recognized in June 2012 by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America, who will unveil various recipes for gourmet petits gâteaux and travel cakes that he sells at his pastry shop; the prestigious Italian chocolatier Gianluca Fusto, who will contribute a modern twist to tarts; Greg Mindel, Chef Consultant for the Center for Culinary Development (San Francisco), who will put techniques and methods of production for viennoiserie to use, or Patrice Demers, from Canada, with an intensive seminar on plated desserts and petit gâteaux.
The list of invited professionals is completed by Stéphane Tréand, Christophe Domange, Lincoln Carson, William Werner (in the next so good #17), Fabrice David, Nicolas Botomisy, Paul Saiphet, Sarah Tibbetts, Ron Ben-Israel, and Derek Poirier.
Those interested can consult the calendar and detailed information on their website.