To celebrate the 30th anniversary of the École Valrhona, the Brooklyn team has prepared an exceptional training program, aimed at professional pastry chefs who wish to improve their specific skills, expand their knowledge, or discover current and emerging trends.
From March to November, the center will feature renowned chefs such as Philippe Givre (so good #12); MOF Patrick Roger and Oriol Balaguer, who attended as guest stars at the inauguration of l’École Valrhona Brooklyn in 2015; Christophe Domange and Remi Montagne, both Ice Cream & Gelato World Champions; Antonio Bachour with his unmistakable pastry style; Ghaya Oliveira, who won the 2017 James Awards in the Outstanding Pastry Chef category; the 2019 USA Pastry Team that will carry out an exhibition of impressive chocolate showpiece and winning chocolate entremets, and Yann Duytsche, who will premiere as a teacher in the school by sharing the secrets of his very personal and successful pastry shop, Dolç, in Barcelona.
In the calendar, we find modern and inspiring themes such as “Inspiration from Sweet to Savory” with Lincoln Carson and “Rethinking Ingredients & Pastry Trends” with Sarah Tibbetts, among many others. Although most of the courses will be held in Brooklyn, a small number of classes will be held in Miami, France, and New York. Other great chefs who will also be part of 2019 calendar are: Paul Saiphet, Derek Poirier, Stéphane Tréand, Nicolas Botomisy, Greg Mindel, Patrice Demers, Nathaniel Reid and William Werner.