Founded in 1989 by Frédéric Bau in Tain L`Hermitage (France), l’École du Grand Chocolat has become, over the past 25 years, a model for professionals throughout the world in search of perfection and the exchange of ideas. After openings in Tokyo in 2007 and Paris in 2009, this year it is the turn of New York.
Situated in an old shoe factory from 1905, very typical in the Dumbo neighbourhood, at the foot of the Brooklyn Bridge, l’École of New York “will combine the knowledge and approach of an American team with the Valrhona spirit. We will bring the time tested process and know-how from our flagship L’Ecole du Grand Chocolat in Tain l’Hermitage to Brooklyn, which we selected for its unique character, as well as its key role in the culinary world”, assures the Director of the Valrhona subsidiary of North America, Anthony Valla.
This training centre has a workspace that can support between 8 and 12 professionals, and two high quality teachers, the pastry chefs, Derek Poirier and Sara Kosikowski, whose common objective is: to share ideas, techniques, experiences and knowledge developed in the orginal L’École at Tain l’Hermitage (France) to help all students who come to the centre to realise their full potential.