William Werner
At San Francisco’s Craftsman and Wolves, William Werner pairs pristine seasonal ingredients with classic and modern pastry techniques to create beautiful and delicious pastries.
William Werner Recipes
William Werner Articles
Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar
Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center
L’École Valrhona Brooklyn reopens face-to-face classes next spring
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020
The school celebrates its fifth anniversary with special classes located outside of Brooklyn.
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
The content with most views on the website of So good .. 2017
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018
Oriol Balaguer will return as a guest teacher with the course "Pastry Styles by Oriol Balaguer".
Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
The 2016 James Beard Awards now has its semifinalists list
The Restaurant and Chef Committee has selected the semifinalists in each of the 21 Award categories from more than 20,000 candidates.
The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie
Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.
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