L’École Valrhona Brooklyn, true to its philosophy of helping professional pastry chefs to hone their techniques, discovering current trends and exchanging knowledge with instructors, has designed a must-see course schedule for 2016.
A program in which we find chefs of the caliber of Antonio Bachour (Entremets and petits gâteaux, BBC molding), Greg Mindel (Viennoiserie), Gianluca Fusto (Modern tarts), along with Paul Saiphet (Chocolate), Christophe Renou (Chocoart) and William Werner (Tea time). Joining them will be the opportunity to enjoy the talent of the resident professor, Derek Poirier, and another great figure linked to Valrhona schools, Philippe Givre (#so good 13). The program is completed with the specialist in desserts, Lincoln Carson, and in ice creams, Christophe Domange. The school’s calendar and information about all the courses is available on its website.