L’École Valrhona Brooklyn surprises again this year with an attractive immersive training program designed so that attendees can perfect techniques and discover current and future trends.
Highlights of the year include the Online Business Management for Chefs class with consultant Chip Klose, two sessions that will take place in California (Artistic Chocolate Showpieces with Chef Stéphane Tréand and Pastry by Guillaume Roesz), and four one-day classes for busy chefs who want to delve into the essence of desserts and the fundamentals of chocolate.
As usual, the main attraction of this calendar is the guest chefs. This year, 20 pastry chefs from all over the world will visit the center’s classrooms to share their knowledge. Thus, for example, Adam Thomas, founder of Thomas Craft Confections, will focus on the production of chocolates, confections, and take-away items best suited for a chocolate shop; Antonio Bachour will share his knowledge about laminated doughs and breads; Toni Rodríguez will delve into his specialty, vegan pastry; Eunji Lee will show her techniques to achieve imaginative plated desserts, and Oriol Balaguer will present a range of skills to be used in the production of viennoiserie and tea time accoutrements. In addition, L’ École Valrhona’s Corporate Pastry Chefs Sarah Tibbetts and Gonzo Jiménez will also teach classes.
The online class schedule includes Spring Bonbon Flavors with Daniel Joseph Corpuz, Components & Textures of Plated Desserts with Jason Morale, and Modern Pastry with Patrice Demers.