L’École Valrhona Brooklyn is once again organizing face-to-face classes after more than a year of confinement and online presence. On June 6, MOF and chocolatier Stéphane Tréand kicked off a new stage of activity in the center with a course on artistic chocolate figures. It is a return to normal activity but with certain precautions. Despite the fact that in the state of New York the restrictions of anti-Covid measures have been eliminated, the school has reduced the capacity from 12 to 8 participants, always keeping safety distances and enforcing the use of masks.
The experience with Stéphane Tréand could not be more positive and the course calendar for the coming months is truly exceptional, with the visit of great chefs such as Pierre Hermé, Antonio Bachour, Ron Ben-Israel, Oriol Balaguer, and William Werner, among others. As always, the spirit of these intensive courses is to approach the latest trends in modern pastry with a high degree of specialization and also to solve all kinds of challenges posed by today’s consumer.
That is why, for example, Sarah Tibbets‘s proposals stand out, who reformulates many pastry creations with alternative ingredients that allow offering products suitable for all kinds of audiences with restrictive diets. Two of the training proposals for this season are planned to take place outside the New York facilities. They will take place in the month of October and one will be given by Pierre Hermé with Mickaël Marsollier in Paris, and the other will be the Lincoln Carson course, which will be held in California.
All in all, l’École Brooklyn has made an extra effort to make enrollment to its courses more flexible and to adapt to all kinds of setbacks caused by the current situation.