After closing its facilities in March 2020 due to the coronavirus, l’École Valrhona Brooklyn will reopen next spring with an ambitious program of classes taught by prestigious chefs such as Pierre Hermé, Antonio Bachour, and Oriol Balaguer.
“2020 has been a challenging year for the food industry,” said Emmanuelle Brun, chief operations officer of Valrhona North America. “Hosting classes at our school is one of our favorite ways to connect with chefs. While it’s been our pleasure to continue supporting pastry professionals through our new virtual classes, we are so looking forward to inviting chefs back to our Brooklyn location for face-to-face classes where they can get to know their colleagues and learn in a hands- on environment once again. “
These courses will cover current topics in line with the changing needs of chefs and new challenges for the culinary industry in mind. For the first time, Valrhona will offer two classes in California: “Lincoln Carson’s Pastry” and “Artistic Chocolate Showpieces” with the MOF and World Pastry 2018 Stéphane Tréand. In addition, it has announced an exclusive four-day session with Pierre Hermé and Mickaël Marsollier in a cutting-edge kitchen in Paris where participants will learn how to create petits gâteaux, entremets, macarons, and bonbons. In this case, the trip includes an exclusive tour by Hermé of his lab in Rungis, an open discussion with him about sourcing, a visit to his shop on the Champs Elysées with a product tasting and a pastry tour through Paris.
Derek Poirier, Sarah Tibbetts, Guillaume Roesz, Philippe Givre, Ron Ben-Israel, Christophe Domange, Karim Bourgi, Patrice Demers, Ghaya Oliveira, Romain Grzelczyk, Adam Thomas, and William Werner complete this attractive course calendar.