so good.. magazine – The magazine of the haute pâtisserie

As a new member of the team, the Italian chef will lead professional classes, demonstrations, and workshops, as well as one-on-one consultations.More info

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

From May through October, the school will host six sessions that will be streamed via Zoom.More info

The center has scheduled 19 classes from March to October for professionals to develop their skills, confidence, and network.More info

Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info

After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.More info

For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.More info

Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.More info

The school celebrates its fifth anniversary with special classes located outside of Brooklyn.More info

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info