Many chocolate and viennoiserie techniques to be discovered in the 2024 L’École Valrhona Brooklyn courses
Once again, L’École Valrhona Brooklyn will gather distinguished chefs to teach immersive and hands-on classes. Sessions lasting two or three days in which attendees will be able to develop their chocolate and pastry creativity.
In the 2024 program, Romain Grzelczyk, Pastry Chef Trainer, and Luke Frost, Valrhona Pastry Chef Instructor Northern Europe, will show how to make chocolates and confectionery using One Shot Technology; MOF David Briand and Mario Bacherini Valrhona Pastry Chef North America will share their experience in Pastry New Style (the class in this case will be taught in Spanish), and Valrhona chefs Sandra Ornelas (Spain) and Sarah Tibbetts (USA) will focus on alternative plated desserts, such as dairy-free and gluten-free.
Additionally, this year Edan Leshnick, Executive Pastry Chef & Baker at Breads Bakery, will be teaching adaptive viennoiserie as guest chefs for the first time; Angela Borah, Head Chocolatier at Kreuther Hand-Crafted Chocolates, who will review methods on creating enrobed, molded bonbons and bars according to her experience producing in a two-Michelin starred restaurant; Jonathan Pereira, Executive Pastry Chef at Mandarin Oriental New York City, who will explore the fundamentals of Viennoiserie and how to implement home-made viennoiserie in bigger operations, and Luis Robledo, Pastry Chef/Owner at Tout Chocolat who will explore the diverse flavors of Mexico and Latin America using República del Cacao chocolate.
The course calendar will also include classes on frame chocolate bonbons with Philippe Givre, artistic chocolate showpiece with MOF Stéphane Treand, retail chocolate figurines and Holiday amenities with Gonzo Jiménez, viennoiserie and travel cakes with Antonio Bachour, and themed chocolate showpieces with a classic design with Jordan Snider, USA team member of the 2019 and 2023 Coupe du Monde de la Pâtisserie team.