For the first time in its history, L’École Valrhona Brooklyn began offering online courses last July taught by Guillaume Roesz. The center, which has made the decision to close its doors until the end of 2020 due to the coronavirus, announces new classes in virtual format with renowned chefs as it wants to give the opportunity to professional and amateur pastry chefs with basic techniques from around the world to keep training.
In the online calendar we find two chefs who work in Michelin star restaurants: Eunji Lee and Miro Uskokovic. Lee, executive pastry chef at Jungsik * (New York), will give the demo “The Art of the Dessert Tasting Menu” (October 13th or 14th), in which she will explain where she finds inspiration and how she creates a menu of complimentary desserts with unique combinations of flavors, as well as displaying two signature recipes: her famous Baby Banana and Yuzu Bonbon. Meanwhile, Uskokovic, pastry chef at Gramercy Tavern (New York), will share his knowledge on the use of alternative sugars and explore various options that lend flavors and textures to your baking and pastry making in an innovative class entitled “Chocolate, sugars and flavors ”(November 17 or 18)
In the coming months, the school has also scheduled two virtual demos with Roesz, executive pastry chef of L’École Valrhona Brooklyn: “A Modern Take on Tarts” (November 3 and 4) and “Molded Chocolate Bonbons” (November 17 and 18).
In these classes, each instructor will perform live demonstrations and answer all the questions that arise. Additionally, a recording of each demo will be available for students who are not able to join the live session.