Lecole Valrhona Brooklyn 2020 Class Brochure

PROFESSIONAL
2020
COURSE SCHEDULE
3
CELEBRATING
5 YEARS
OF PASSION,
EXPERTISE, &
INNOVATION. 948
Number of students who
have attended classes
at L'Ecole Valrhona
2
Brooklyn since 2015
020 marks an exciting milestone for us – L’École Valrhona
Brooklyn officially opened 5 years ago. Over the past 5 years, we
have been so proud and inspired by all the pastry professionals
who have passed through our doors.
When the first L’École Valrhona was founded by Frédéric Bau back
in 1989, the mission was to offer our customers another valuable
resource for inspiration, creativity, techniques, and knowledge about
97
Number of classes
hosted at L'École
chocolate. That’s why we are happy to unveil our 2020 class schedule, Valrhona Brooklyn
taking our program to new levels to better support you.
This year, to celebrate the 5 year anniversary of L'Ecole Valrhona Brooklyn,
we are bringing L’École Valrhona’s expertise to the West Coast with 4
special classes based in California. We also mark this milestone year with
new and special classes, including an exclusive course in France taught
by one of the godfathers of L’École Valrhona, Pierre Hermé.
45
Number of states students
have traveled from to
Looking back at the past 5 years, we knew the best way to celebrate was attend L'École Valrhona
Brooklyn classes
with you, all of the pastry professionals who make up our amazing community.
We want to thank you for being part of our journey. We can’t wait to see
what new techniques, ingredients, tools, perspectives, and inspirations
you bring to L’École Valrhona in the coming 5 years and more!
Sincerely,
the l'École Valrhona Brooklyn team
57
Number of countries
students have traveled
from to attend L'École
Valrhona Brooklyn classes
THE NEW VALRHONA APP
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CLASSES AND EVENTS

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us.valrhona.com @valrhonausa #valrhonausa

5
AN INTERNATIONAL
PRESENCE Four schools, a global pastry presence,
inspiration from diverse backgrounds
Since its founding in 1989, l’École Valrhona’s mission has been to serve and support pastry chefs
and artisans. Today with four locations around the world, 31 years of teaching expertise, 35 l’École
Chefs, and over 16,000 students taught, we are proud to share our expertise with the global
pastry community.
PARIS TOKYO
VERSAILLES HONG KONG
KEHL
LONDON
MILAN
NAPA BARCELONA
TUSTIN
DUBAÏ
SINGAPORE
BROOKLYN
TAIN
L’HERMITAGE
6
7
ALRHON
WE ARE
L’ÉCOLE
a talented team
to support you
FROM OUR STUDENTS
“
“I cannot thank @ghayaoliveira enough “Day 2 @valrhonausa. Chef Lincoln’s
and @paulsaiphet for an incredible class 'Inspiration from Sweet to Savory' is very
@ecolevalrhona. I was blown away and inspiring! I was amazed by how he used
learned so much. The class and hospitality the techniques we use as pastry chefs
of the program exceeded my expectations to apply to savory food. We also tried his
from the name’s on the lockers to the delicious Uni custard, comte cheese sauce and
lunches and dinner @sugarcanerawbargrill. horseradish panna cotta today. I have to
It was wonderful meeting so many say the uni custard was insanely delicious.
hardworking chefs from all over What a fruitful and fun day in Brooklyn!”
North America like @arnellequenelle, – Melissa Lee, Chef Instructor, Cooking Beautiful Lee
@chefrosajimenez, @yazatthedel, @becky.heine, @Cookingbeautifullee
@melaniesnider_pastry, @katietheresa206, class attended: Inspiration from Sweet to Savory

and @lovescakery. @valrhonausa what an
amazing experience, I look forward to the “Getting ready for the last day of class with
next class!” @ecolevalrhona. Have had an amazing
– Rochelle Cooper, Corporate Pastry Chef, time learning from @chefderekpoirier
Think Food Group
@Shakinbaker219
and the amazing @valrhonausa team.”
class attended: Plated Desserts by Ghaya F. Oliveira – Victoria McDonald, Chocolatier, Cocoa Therapy
@cocoa_therapy
class attended: Panning & Chocolate Treats
“I feel very lucky to have spent the past three
days at Valrhona Brooklyn with chef Derek
“I truly enjoyed every single minute of
Poirier!! Thank you for the great
chef @ghayaoliveira's Plated Desserts
opportunity to learn the little tricks and
Class. I wanted to stay there forever and
tips for bonbon making, I feel much more
learn more and more and more!!!! Amazing
confident and grateful to have found out
team of talented pastry chefs from all
the mistakes I have been making in the past
over the US! And outstanding flavor
so my bonbons can only improve from now.”
combinations that chef put together for us
– Betty Petrova, Pastry Chef, Uni Boston
@Betty.petrova
to create! Thank you!!”
class attended: Molded Chocolate Bonbons – Yasmine Escalante, Executive Pastry Chef at Hotel
Del Coronado
@Yazatthedel
“The panning class by Nicolas Botomisy was class attended: Plated Desserts by Ghaya F. Oliveira
a great mix of technical knowledge and
practiced technique. (…) I’ve learned an “What a truly inspiring week! Thank you thank
enormous amount about a topic I knew very you thank you #valrhonausa
little of, and obviously had fun, too. Thank –Julianna Westgor, Pastry Chef, The Dearborn Tavern
”
you #ecolevalrhonabk!” @Jules_8891
– Toni Roberts, Owner, The Wit Hotel class attended: Unveiling Modern Patisserie
@_toniroberts_
class attended: Panning & Chocolate Snacks
Share your #ECOLEVALRHONABK experience with @VALRHONAUSA!

9
OUR L'ÉCOLE VALRHONA

BROOKLYN CHEFS
GUILLAME ROESZ
L'ÉCOLE VALRHONA GLOBAL PASTRY CHEF, NORTH AMERICA
Following his pastry apprenticeship in Guebwiller, a small city in Alsace, Chef Guillaume Roesz
arrived in Paris in 2006 to work for Maison Ladurée. After earning his stripes, five years later he
embarked on a new journey to the Middle East to open three shops for Maison Ladurée in Doha
and Dubai.
Chef Guillaume conquered the hearts of Middle Easterners with his pastry expertise while working
for Valrhona in Dubai. Through traveling from South Africa to the Indian Ocean, Guillaume built
his credibility and reputation thanks to his deep knowledge of fine French pastry and chocolate.
Chef Guillaume is a part of the Valrhona North America team as the Executive Pastry Chef, he
looks forward to sharing his French pastry and chocolate skills while perfecting his Yankee accent!
DEREK POIRIER
L’ÉCOLE VALRHONA PASTRY CHEF, WEST COAST
Derek Poirier, named one of the 2014 Top 10 Pastry Chefs in America, brings his experience and
skills honed in US and Canada’s top hotels to his work at Valrhona. He teaches and conducts
demonstrations in restaurants, hotels and culinary schools throughout North America. He also
develops recipes and teaches demonstrations and hands on classes attended by an international
array of pastry chefs.
He has represented the US and Canada in world pastry competitions, including in 2003
and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France,
where he later advised the 2009 and 2011 teams. A native of Vancouver, BC, he currently lives in
Arizona.
SARAH TIBBETTS
L’ÉCOLE VALRHONA PASTRY CHEF, CENTRAL
A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience
at some of the most renowned restaurants and hotels in the country. She worked at The French
Laundry and other fine restaurants before becoming the Executive Pastry Chef at four-starred
Fleur de Lys and Michael Mina’s Michelin-rated restaurant at the Bellagio. She was a 2009
James Beard Award nominee.
Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition
in Versailles, France in April 2011. Chef Tibbetts joined Valrhona as its l’École Valrhona North
American Pastry Chef, through which she conducts classes for professionals, one-on-one culinary
consultations and media outreach, communicating the tastes and tales of Valrhona chocolate.
PAUL SAIPHET
L’ÉCOLE VALRHONA ASSISTANT PASTRY CHEF
Paul Saiphet began his career in San Francisco working with Top Chef Alumni, Chef Ryan Scott,
overseeing ‘American-Style’ desserts. He then worked with Top Chef-Just Desserts winner Chef
Yigit Pura at Pâtisserie Tout Sweet, focusing on elegant, French-style desserts. Later, Chef Paul
gained valuable experience in fine dining plated desserts at 2 Michelin Star outposts: Quince
and Cotogna, under Chefs Carolyn Nugent and Chef Alen Ramos. In 2014, Chef Paul joined
the l’École Valrhona Brooklyn team lending his skills and talents in support of l’École Valrhona
Professional Classes and teaching classes.
10
2020 GUEST CHEFS
ANTONIO BACHOUR ORIOL BALAGUER RON BEN-ISRAEL KARIM BOURGI

Chef/Owner, Bachour Executive Pastry Chef & Chef/Owner, Executive Pastry Chef, La
Owner, Oriol Balaguer Ron Ben-Israel Cakes Maison du Chocolat Paris
LINCOLN CARSON PATRICE DEMERS CHRISTOPER ELBOW CLAIRE HEITZLER

Chef/Partner, Bon Temps Chef/Owner, Chef/Owner, Christopher Executive Pastry Chef
Patrice Pâtissier Elbow Chocolates
PIERRE HERMÉ GREG MINDEL NATHANIEL REID ADAM THOMAS

Executive Pastry Chef Chef/Owner, Pastry Chef/Owner, Executive Pastry Chef,
& Owner, Pierre Hermé Neighbor Bakehouse Nathaniel Reid Bakery The Broadmoor Hotel
STÉPHANE TRÉAND MIRO USKOKOVIC WILLIAM WERNER

M.O.F. Pâtissier Pastry Chef, Regional Executive
and World Champion Gramercy Tavern Pastry Chef, Google
TABLE OF
CONTENTS
1 CHOCOLATE
COURSES P.12
2 ARTISTIC
COURSES P.18
3 PASTRY
COURSES P.21
4 PLATED DESSERT
COURSES P.33
5 BAKERY
COURSES P.38
6 ICE CREAM
COURSE P.41
7 PRACTICAL
INFORMATION P.43
FULL COURSE CALENDAR P.45
1
CHOCOLATE COURSES
CHOCOLATE COURSES 13
PANNING and CHOCOLATE SNACKS

Chef Derek Poirier (February 24-26), or Chef Guillaume Roesz (October 5-7)
FEBRUARY 24–26 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1, 155
OCTOBER 5–7 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1, 155
Learn to create a range of chocolate treats for snacking, perfect for indulging in just one bite! Delight your
customers and learn how to develop new snackable confections, such as chocolate covered nuts, dried
fruit and other ingredients that appeal to a wide variety of customers. Experiment with marshmallows
and caramels to improve your skills.
This hands-on course will help you understand and master both basic and advanced panning techniques.
You will leave knowledgeable, confident, and inspired to add these one-bite delights to your range.
OBJECTIVES
• Master basic techniques of panning using a • U
se a wide range of products to create chocolate
stand mixer attachment and a panning machine coated treats single and double layers, intriguing
and unique textures, colors, and finishes
• Understand and practice the panning process
to pan different centers of all shapes and sizes, • Learn the correct products to increase shine for
including nuts, dried-fruits, and more an attractive result
• Learn new methods to create small bite sized • Employ an array of tools and machines for
snacks such as multi layered candy bars, enrobing, panning, and guitar cutting
marshmallows, caramels, pâte de fruit, and other • Apply various finishes, glazes, and décors to
confections with a variety of fillings enhance your snack creations
REGISTRATION: DISCOUNTS CLASS INCLUDES:

Use the VALRHONA APP • 30% OFF all classes for members of A class recipe book, an apron, lunch on all class days, and
or visit us.VALRHONA.com North America dinner with the student group and the chef instructor on the
and click "OUR CLASSES" first or second night of class. In order to enhance your learning
• Additional discount is available for CHEF REFERRAL
experience, the size of the class will be kept to a maximum of
PROGRAM See p. 44 for details
8-10 students depending on the class theme.
14 CHOCOLATE COURSES
GUEST CHEF COURSE THE BUSINESS OF BONBONS

Chefs Christopher Elbow and Derek Poirier NEW
APRIL 27–29 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,555
This unique bonbon class will combine the extensive chocolate expertise of l’École Valrhona Chef Derek
Poirier with the bonbon and business knowledge of award winning Christopher Elbow Chocolates
owner and chocolatier, Christopher Elbow.
This class will focus on creating bonbons, practicing painting with colored cocoa butter, casting, filling
and sealing molded bonbons, and making different types of fillings such as ganache, caramel, nut
based praliné, and more! Students will also learn how to temper chocolate and balance ganache
recipes to create multi-layered bonbons.
Chef Elbow will share what he has learned from his 16+ years of experience running a chocolate
business. He will discuss things that have worked for his business, and equally important, things that
haven’t worked. Students should come prepared with specific questions or problems so Chef Elbow
can discuss possible solutions based on how he dealt with similar issues in his business. Class will also
feature chocolate theory and a discussion on how to create and grow a successful chocolate business.
OBJECTIVES
• Learn how to create different types of bonbon • Decorate and design bonbons using transfer
fillings such as ganache, caramel, nut based sheets, painting, and airbrush techniques
praliné, and more • Perfect your tempering, bonbon casting, filling,
• Discuss the ins and outs of running a chocolate and sealing skills
business
CHEF CHRISTOPHER ELBOW Chef/Owner, Christopher Elbow Chocolates

After pursuing a career as a savory chef, Christopher Elbow discovered all things sweet when he went
to work in the Las Vegas restaurant industry. While in Vegas, Christopher had the opportunity to work
in pastry kitchens of hotels and restaurants... and never looked back. Upon returning to his hometown of
Kansas City, Christopher began experimenting with making chocolate bonbons while working as a pastry
chef in a local restaurant. A passion was ignited, and in 2003, Christopher Elbow Chocolates was born.
Immediate accolades and press fueled the rapid growth of Christopher Elbow Chocolates, leading to
the opening of retail stores in Kansas City and San Francisco as well as a robust e-commerce and
wholesale business.

FRAMED CHOCOLATE BONBONS

and SNACKING BARS
Chef Philippe Givre
JUNE 1–3 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,155
Take your chocolate bonbon skills to the next level with the chocolate experts at l'École Valrhona.
Make inspiring framed chocolate bonbon recipes, and learn all the technology and techniques behind
inventive fillings, including ganache, pâte de fruit, pralinés and decorations. Brush up on the basics
such as different methods for tempering and have all your questions answered by the l’École Valrhona
pastry chefs.
OBJECTIVES
• Create advanced confections featuring a variety • In a theoretical discussion, sit down and
of fillings from ganache to praliné and pâte explore the gastronomy and foundations
de fruit of chocolate
• Use a guitar cutter to cut efficiently and create •U
se traditional techniques but also the
uniform bonbon pieces latest technology available to create your
bonbon range
• Learn to enrobe manually and using a Selmi
enrobing machine •U
se different methods to temper chocolate
• Learn methods to improve the quality of •L
earn how to use the newest ingredients
production and conservation of your bonbons available in the marketplace
CHEF PHILIPPE GIVRE Executive Pastry Chef and Experience Director

With more than 25 years of experience working as a Pastry Chef, Philippe Givre has acquired an
outstanding understanding of all aspects of the world of pastry. He worked for 10 years at Restaurant La
Maison Troisgros in Roanne, France, a 3-Michelin star establishment, in luxury pastry shops and catering
with 5 years spent at Fauchon, Paris with Sébastien Gaudard and Christophe Adam, and in chocolate
making, for the last 12 years at L'École Valrhona. Philippe has traveled to more than 40 countries for
pastry consulting and other positions including his work as the Pastry Chef in charge of desserts at Joel
Restaurant in Atlanta. Today, through his position as Executive Pastry Chef in charge of the coordination
of knowledge for Valrhona chefs at L’École Valrhona, Philippe leads the team of Valrhona Pastry Chefs,
manages classes and various projects outside of L'École, offers one-on-one technical assistance to chef
customers, and ensures the sustainability of the L'École philosophy and teaching values.

16 CHOCOLATE COURSES
MOLDED CHOCOLATE BONBONS

Chef Paul Saiphet
SEPTEMBER 1–2 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
L’École Valrhona shares its chocolate expertise through this course designed to help professionals
create eye-catching molded chocolate bonbons. Learn how to temper Valrhona’s range of chocolates,
including our unique INSPIRATION range. Explore the different ways to decorate your molded bonbons
with cocoa butter, such as air brushing, hand painting, etching, and using Valrhona Signature transfer
sheets. Understand the various fillings the molded form allows such as ganache, praliné, soft caramel,
and pâte de fruit. You will leave feeling knowledgeable and confident to put your own twist on the
techniques you learned.
OBJECTIVES
• Use different shaped molds to learn proper • Utilize airbrushing, hand painting, etching,
shelling and molding methods for molded transfer sheets, and other unique techniques for
bonbons decorating and texturizing colorful eye-catching
molded confections
• Produce balanced ganaches and fillings using
different types of chocolate, alcohol, pralines,
fruit pureés, and more to create unique flavor
combinations

ALO
FF
U
B
ONE-SHOT MACHINE
BONBON PRODUCTION N NEW
K
EW R
YO
Chef Romain Grzelczyk
SEPTEMBER 29–OCTOBER 1 (3 DAYS) • BUFFALO, NY • $1,155
Off-site course in Buffalo, New York
Interested in increasing your bonbon and chocolate confection production with a One-Shot Machine?
Then this class is for you! L’École Valrhona Brooklyn is partnering with Tomric to bring you this intensive
chocolate class focused on using the One-Shot Selmi Tuttuno system to produce chocolate bonbons,
bars, and confections using Valrhona chocolate. A One-Shot machine creates filled chocolate products
in a single deposit utilizing nozzles and a conveyor belt. This machine is a quick and efficient way to
automate and scale your production when operated properly. L’École Valrhona Pastry Chef and One-
Shot expert Romain Grzelczyk will teach you how to set up, maintain, and run a one-shot Selmi Tuttuno
machine, and how to adapt your recipes for use in this special machine.
Class will utilize tempering, One-Shot, and accompanying accessories such as the mold charger, Vibra,
and cooling tunnels. As part of the class you will also explore the different mold options available and
how they interact with the machine. Chef Grzelczyk will discuss the science and technology behind
Valrhona chocolates and ingredients used, so you can understand how to balance recipes and improve
the texture, taste and preservation of your bonbons and confections.
Join us for this unique opportunity to get hands-on experience working with the innovative One-Shot
system. Learn all the exclusive functions, and how to properly take care of your investment from the
experts at Tomric and Valrhona.
OBJECTIVES
• Understand how to make chocolate bonbons •L
earn how to rebalance ganache, praliné, and
and chocolate confectionery using a One-Shot caramel recipes to be used in the One-Shot
system •M
aster how to fully operate and maintain a
• Secure the longest possible shelf-life for your One-Shot system, including accompanying
products accessories
CHEF ROMAIN GRZELCZYK Trainer Pastry Chef

After having apprenticed in a small pastry shop, Chef Grzelczyk started working at Philippe Segond's
pastry shop in Aix en Provence, France, and became chief chocolatier, a position he held for more
than ten years.
In 2011, Chef Grzelczyk arrived at Valrhona, working both in the Chocolate Bonbon Production and
the Research and Development departments, where he spent 4 years learning and passing on his
knowledge and experience.
In 2015, Chef Grzelczyk joined the wonderful family of l’École Valrhona as trainer and coordinator of
the Research and Development department.

2
ARTISTIC COURSES
ARTISTIC COURSES 19
GUEST CHEF COURSE RON'S SPRING GARDEN PARTY:

SUGAR FLOWERS and T TAN
HA
VALRHONA CHOCOLATE
N
MA
Chefs Ron Ben-Israel and Guillaume Roesz
N
MARCH 2–4 (3 DAYS) • NEW YORK CITY • $1,600 EW
YOR
K
Offsite course in Manhattan, New York
Join renowned cake designer Ron Ben-Israel and his crew at his flagship studio in the heart of NYC's
Garment District for a three-day immersive experience. Class will explore some of the most beloved and
popular Spring sugar flowers that Chef Ron uses on his cakes. Students will create colorful varieties
of Anemone, Lucille Ball Roses, Tweedia and Foliage. As a bonus, we'll also include Ron's innovative
method and custom designed cutter for creating Sweet Peas.
Valrhona Pastry Chef Guillaume Roesz will introduce methods of creating professional chocolate cakes
with various fillings, and discuss the origins and flavor pairings of the expansive Valrhona Chocolate
collection, finishing with an engaging chocolate tasting. Chef Guillaume will also share how to use
Valrhona Signature Transfer Sheets to decorate your cake.
To complete their training, each student will be given a small display cake to decorate with the flowers
they made in class, and a large box to take home the cake and flowers. At the end of each day, time
permitting, there will be a discussion about topics of interest to the class, such as the business of cakes,
promoting your own confectionery work, your design ideas, and more. You will also enjoy a tour of the
bakery and design studio!
OBJECTIVES
• Create shape, texture, and movement in sugar •D
iscuss topics of interest to the class, such as the
paste to resemble flowers as they appear in business of cakes, promoting a unique brand,
nature pricing confectionery work, inspiration for design
concepts, and more
• Dive into learning how to create a beautiful,
moist, chocolate cake with easy but delicate •F
lowers featured in the class will include
chocolate fillings to add an extra wow for your Anemone, Lucille Ball Roses, Tweedia,
chocolate-loving customers Sweet Peas, and Foliage
• Get an insider tour of Chef Ron’s bakery and
design studio, and meet his dedicated staff
CHEF RON BEN-ISRAEL Chef/Owner, Ron Ben-Israel Cakes

Chef/Owner of one of the world’s finest couture cake studios, Ron and his accomplished team have
made specialty cakes that have been hand-delivered to destinations throughout the continental
US and abroad. Ron started his confectionery adventures after a 15-year career as a professional
modern dancer. Upon retiring from performing with companies spanning three continents, he
incorporated his art training, military background and ballet regime into the discipline of pastry arts.
Ron’s cakes were discovered by Martha Stewart while on display in the windows of Mikimoto on Fifth
Avenue, an encounter that propelled him to a prominent position in the print media and TV. In 1999,
he established his flagship design studio and bakery in Manhattan. Along the way he became the
only guest master pastry chef-instructor at the International Culinary Center in New York City, has
been awarded prestigious gold medals for his confectionery achievements, and influenced countless
aspiring cake designers. He was the sole host and judge of the three seasons of the hit Food Network
show “Sweet Genius”, and continued with three seasons of the channel’s popular “Cake Wars”. Ron is
sought after as a teacher and a lecturer for cake techniques and design as well as the wedding and
special events industry.

20 ARTISTIC COURSES
ERN
TH
U
ARTISTIC CHOCOLATE
SO
GUEST CHEF COURSE
SHOWPIECES
IA
A
LIFORN
C
Chef Stéphane Tréand
MARCH 23–25 (3 DAYS) • SOUTHERN CALIFORNIA • $1,255
Off-site course in Tustin, California
Join award winning Chef Stéphane Tréand, MOF, for his chocolate showpiece class at his new school
in Southern California. Drawing from his extensive knowledge, experience, and innovative techniques,
Chef Tréand will teach you different methods to create an eye-catching artistic chocolate showpiece.
Using tempered chocolate and specific tools, you will learn how to design and build modern,
professional showpieces on a grand scale. Chef Tréand will even demonstrate how to create flowers
out of chocolate.
No matter your level of ability, Chef Stéphane Tréand will be able to challenge you and help you
discover your own personal artistic style.
OBJECTIVES
• Learn each step, from sketch to finished • Identify various ways to create fast and unique
showpiece, to create modern professional designs including molds and free-hand
chocolate showpieces techniques
• Discover the tricks to smooth, texture, and shape • Explore various finishing techniques such as air
chocolate, bringing an artistic flare to chocolate brushing, creating chocolate flowers, and
advanced decoration techniques
CHEF STÉPHANE TRÉAND Pâtissier and World Champion

Stéphane began his career in a variety of positions at bakeries and pastry shops in the Paris area,
where he learned the fundamentals of French pastry and bakery. In 1989, Stéphane opened his own
pâtisserie tearoom “Pâtisserie Tréand,” located in Brignoles in Provence, South of France.
While running his pâtisserie, Stéphane found another way to share his passion through teaching. In
1994, he decided to become a Pastry Teacher while still running “Pâtisserie Tréand”. In 2001, Stéphane
sold his pâtisserie in order to devote more time to teaching and to pursue his lifetime dream of achieving
the title of M.O.F., (Meilleur Ouvrier de France) “Best Craftsman in France” which he achieved in 2004.
In 2005, Stéphane moved to the United States to work as the Executive Pastry Chef at The Four
Seasons Hotel & Resort in Newport Beach, followed by a move to the St. Regis Monarch Beach Resort
in Dana Point.
In 2005, Chef Tréand won the Food Network's “Sugar Daredevils Challenge”, and in 2007 he won the
gold medal at the National Pastry Team Championship (NPTC) in Nashville, TN. In 2008, he took the
title of World Pastry Champion at the WPTC in Nashville, TN. Pastry Art and Design Magazine named
Stéphane one of the Ten Best Pastry Chefs in the US in 2007 and 2008.
Currently, Stéphane is the Executive Chef Consultant for Occitanial, a pastry shop in Tokyo which
creates Southern French Pastries with a pinch of Japanese sensitivity. Stéphane also shares his passion
and love for the Art of Pastry at his The Pastry School in Costa Mesa, CA.

3
PASTRY COURSES
22 PASTRY COURSES
SEASONAL BUFFET FLAVORS,

DESIGN AND DISPLAY
Chef Sarah Tibbetts
MARCH 17–18 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
AUGUST 18–19 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
Upgrade your buffet presentations during this class taught by l’École Valrhona Pastry Chef Sarah Tibbetts.
Whether you're planning a wedding, corporate event, holiday celebration or preparing for a high-volume
event, learn from the expert at L’École Valrhona Brooklyn how to impress your guests with an enticing buffet
made of delicious and eye-catching seasonal dessert creations.
With her extensive experience at the Bellagio, Wynn Hotel and Ritz-Carlton, Chef Tibbetts will share her pro
tips on how to efficiently pull off a big event.
This course focuses on creating individual single portion desserts to be displayed or passed at large volume
events, as well as the importance of design and visual aspects in dessert presentation. The first class
will focus around Easter & Mother's Day, highlighting Spring flavors and colors with new and innovative
products. The second class will focus around Thanksgiving & Christmas, highlighting Fall & Winter flavors
and colors.
OBJECTIVES
• Explore the roles of flavor and texture in •T
echniques will include tempering, enrobing
smaller bite-sized desserts and how to make chocolate décor pieces
• Learn to create visually appealing displays with •R
ecipes featured will have versatility in size
seasonal inspiration and application, be adaptable to various
temperatures, along with seasonally inspired
• Create desserts in a small bite-sized format,
flavor and color combination and presentation
including verrines, composed tarts, truffles,
macarons and various petit fours.

PASTRY COURSES 23
INTRODUCTION to
CHOCOLATE & PASTRY
Chef Paul Saiphet
APRIL 14–15 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
Are you curious about working with chocolate, but don’t have the confidence to use it in your creations?
Then come learn with the chocolate professionals at l’Ecole Valrhona Brooklyn! This chocolate and
pastry introductory class is designed for novice professionals with the desire to dive deeper into
chocolate and pastry. You will have the opportunity to experience practical kitchen time hands-on with
l’Ecole Valrhona pastry chefs and learn the basics of working with chocolate.
Learn how to temper chocolate and use chocolate in desserts, confections, and pastries in a relaxed
kitchen setting. The chef instructors at l’École Valrhona will take the time to share their knowledge and
offer personalized support so you can leave the class feeling confident and motivated to make your own
chocolate desserts and confections.
OBJECTIVES
• Learn the basics of classic preparations and • Prepare several chocolate confections using
techniques, including tempering, ganaches and your mastery of tempering including molded
mousses and hand dipped bonbons and truffles
• Prepare classic pastries using chocolate, such • Discover a variety of finishing techniques such
as choux, chocolate tarts, chocolate mousse as glazing and chocolate decorations
cake, macarons, as well as plated desserts and • Discover the perfect way to make an emulsion
petits gâteaux for a long lasting and shiny ganache

24 PASTRY COURSES
TRAVEL CAKES
Chef Guillaume Roesz
May 12–13 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
Take this class to enhance your pastry case and bakery offering with travel cakes. Loved because of their
longer shelf life and transportability, travel cakes, madeleines and financiers have become popular
among customers on the move in hotels, bakeries, and pastry shops. Come learn from l’École Valrhona
Pastry Chef Guillaume Roesz how to make traditional French travel cakes, along with more modern
interpretations.
Chef Roesz will explain how to adapt travel cake recipes to accommodate customers with dairy and
gluten intolerances, without compromising texture and taste. You will understand how different gluten
free flours and dairy free ingredients work so you feel confident using them in your own cakes.
Elevate your travel cakes by learning new filling recipes such as streusel, caramel, compote, confit,
ganache, and meringue. Of course, appearance matters too! You will explore the different possibilities to
add attractive looks to your products including different shaped molds, glazes, and chocolate décor. Chef
Roesz will demonstrate how to temper chocolate and properly apply glazes to ensure consistent shine,
thickness, and shelf life.
In this open format class setting, Chef Roesz will discuss various preservation techniques, and how to
conserve your travel cakes in your display.
OBJECTIVES
• Explore different and unusual flavors, fillings, and •G
ive a new look to your travel cakes and offer
ingredients in pastry like sauces and spices a new product range to your customers
• Learn how to extend the shelf life and preserve •U
nderstand gluten free and dairy free
your travel cakes ingredients, and how to use them in your
creations
• Practice tempering different kinds of Valrhona
chocolate

PASTRY COURSES 25
‘ONE SPOON’: FLAVOR RT

HE R N
& FUNCTIONALITY in NEW
NO
PLATED DESSERTS & A
IA
PETITS GÂTEAUX
C
LIF
ORN
Chefs Philippe Givre and Derek Poirier

MAY 11–13 (3 DAYS) • NORTHERN CALIFORNIA • $1,555
Off-site course in Napa, California
To celebrate the anniversary of opening l’École Valrhona Brooklyn, our pastry chefs are teaching the
innovative and iconic Valrhona “One Spoon” dessert concept class on the West Coast! Originally taught in
2015, the first year l’École Brooklyn opened, we are happy to bring the “One Spoon” class to California for
the first time, with new recipes and concepts that reflect the 5 years of change in our industry and consumer
demand. L’École Valrhona Pastry Chefs Derek Poirier & Philippe Givre will share the “One Spoon” ingredient-
driven approach to plated desserts, where recipe functionality and flavor outweigh flashy presentations.
Designed for pastry chefs, this hands-on class will teach you how to create beautiful, flavorful, and balanced
plated desserts with the materials you have on hand. Class will focus on simplifying and streamlining your
mise en place, using alternative ingredients, and how to cross utilize ingredients in different preparations
and textures.
Learn how well-chosen ingredients can enhance the flavor of your plated desserts and help you push past
the boundaries facing today's pastry chef. A heavy emphasis will be placed on dairy free, gluten free, and
vegan components, giving you the skills to quickly and easily modify your desserts to accommodate guest
needs. Our chefs will also show you techniques to minimize food waste and maximize your time by utilizing
dessert elements in multiple ways and eliminating unnecessary dessert components.
With their combined 40+ years of experience, Chefs Derek & Philippe will teach you how to build plated
desserts and petits gâteaux starting with the ingredients first and explain the importance of choosing
seasonal ingredients available in your market. They will show their techniques for creating stunning plated
desserts without the use of added colors or special molds. Our chefs will also discuss the current industry
trends, and their impact on flavor and presentation.
OBJECTIVES
• Learn the importance of each ingredient in a •L
earn how to utilize a few base recipes in
dish and how substitutions can impact flavor different preparations, which will allow you
to make multiple desserts from just a couple
• Practice your plating and piping skills
of recipes
• Discover which components work together to
•U
tilize materials available in your kitchen to
make a texturally balanced plated dessert
create chocolate décor pieces

26 PASTRY COURSES
GUEST CHEF COURSE ENTREMETS & PETITS GÂTEAUX

Chef Nathaniel Reid
JULY 7–8 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,055
In this two-day hands-on class, Chef Nathaniel Reid will help you develop your range of pastry skills using
modern and sleek finishing techniques while perfectly balancing flavors. Chef Nathaniel Reid will share
with you his philosophy on cake, including his signature emulsion technique for perfect pound cakes.
As a successful bakery owner, Chef Nathaniel will take the time to answer all your questions and give
insight on his experience starting and running his bakery, Nathaniel Reid Bakery, in St. Louis.
Specializing in both contemporary and traditional baked goods with perfected European techniques,
Chef Reid is dedicated to the pastry craft and has earned accolades such as Dessert Professional
Magazine’s Top 10 Pastry Chefs in America to Pastry Chef of the Year at the U.S. Pastry Competition.
OBJECTIVES
• Learn new types of cake bases for entremets, • Learn presentation techniques to give your
tarts, and travel cakes customer’s favorite flavors a twist
• Explore flavor combinations and textures to • Explore all realms of cake assembly, and rethink
create fillings, layers, and glazes for your cake where flavors can be incorporated
masterpieces
• Pair traditional cake textures with new flavor
combinations to energize your pastry case and
wow your customers
CHEF NATHANIEL REID Pastry Chef/Owner, Nathaniel Reid Bakery

Nathaniel Reid is the owner of Nathaniel Reid Bakery in St. Louis, Missouri. He has held pastry chef
positions for many luxury brands including The Ritz-Carlton Hotel and St. Regis Hotel.
In 2009, Nathaniel was awarded the “Golden Scoop Award” for the best chocolate confection in America.
In 2010, he was selected as winner of the US Pastry Competition and named Pastry Chef of the Year. In
2012, Dessert Professional Magazine recognized him as one of the Top 10 Pastry Chefs in America. In
2019 Nathaniel was a 40 under 40 St. Louis Business Journal recipient.
A graduate of the Le Cordon Bleu, Paris with a Grand Diploma in Culinary and Pastry Arts, Reid
specializes in contemporary bakery creations with a European flair.

PASTRY COURSES 27
GUEST CHEF COURSE SIGNATURE PETITS GÂTEAUX &

ENTREMETS by KARIM BOURGI NEW
Chef Karim Bourgi
JULY 13–15 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,255
Take a pastry journey through the flavors and textures of the Middle East and Europe with Chef Karim
Bourgi. Currently based in Dubai, Chef Karim was raised in Lebanon, and trained in Paris. Drawing
from his culturally diverse background, Chef Karim will showcase his creative use of layers, contrasting
textures, bold flavors, and modern presentation on petits gâteaux, pâtisserie, and entremets. You will
learn his preservation tips to help prolong shelf life, and how to apply the latest techniques and new
technology to your creations.
Chef Karim will share his pastry philosophy in a laid-back setting, where exchange of ideas is welcome
and students will be inspired by not only the teacher, but by each other as well. Class will conclude with
a unique final buffet and tasting where students will discuss each pastry element, and the emotions
they evoke.
OBJECTIVES
• Discover new techniques and interesting •W
ork hand-in-hand with Chef Karim to make
technology for building and finishing entremets his 12 signature creations, including his famous
and petits gâteaux Animation Citron, a dessert typical of Middle
Eastern cuisine, and the variety of textures Chef
• Discuss “The Art of Pâte a Choux”, and Chef
Karim showcases
Karim’s view on current pastry trends
•B
uild petits gâteaux and entremets with
• Learn preservation techniques to extend your
diverse flavors, and dissect each component to
product’s shelf life
understand how they work together
CHEF KARIM BOURGI Executive Pastry Chef, La Maison du Chocolat Paris

Artisan pastry chef based in Dubai, Chef Karim Bourgi is the corporate Pastry Chef for Al Mana Group, a
role in which he managed the opening of La Maison Du Chocolat Paris in Dubai and Kuwait. Chef Karim
was also instrumental in opening the Hermes Paris Cafe in the Fashion Avenue in the Dubai Mall. This
lover of pastry, born in Senegal from Lebanese parents, graduated from Le Cordon Bleu Paris in 2000
and trained in the finest establishments in France. As a member of Les Toques Blanches Du Monde, Elle &
Vire, Bravo and Sasa Demarle, Chef Bourgi is always looking for unique and delicious creations to reach
excellence. His desserts and creations have earned him international recognition, and over 400,000
social media followers. Currently, he is active as a private consultant and instructs pastry master classes
all over the world.
Achievements
2011 - Executive Pastry Chef Fauchon Paris in UAE.
2013 - Executive Pastry Chef La Maison Du Chocolat Paris (Dubai, Kuwait).
2014 - Placed third in the competition of Patissier dans le monde.
2018 - Grand opening of Hermes Paris Le Cafe in the Fashion Avenue Dubai Mall.

28 PASTRY COURSES
ERN
TH
U
PASTRY by LINCOLN
SO
GUEST CHEF COURSE
CARSON
IA
A
LIFORN
C
Chef Lincoln Carson
JULY 14–15 (2 DAYS) • SOUTHERN CALIFORNIA • $1,255
Off-site course in Tustin, California
Broaden your vision of cooking and knowledge of pastry with nationally-acclaimed Pastry Chef Lincoln
Carson during this inspiring class. During R&D for his new restaurant, Bon Temps, Chef Lincoln Carson’s
eyes were opened to how pastry techniques can be used across multiple disciplines in the kitchen.
Chef Lincoln will share his R&D discoveries and his idea of a “whole menu approach” - with a heavy
emphasis on desserts and pastry techniques, showing some of the crossover where techniques,
ingredients, and theory can work in both pastry and savory applications. You will discover a new aspect
of pastry and cooking, making your own laminated pastries, raised doughs, en croutes, tarts, custards,
and glazes with impactful flavors and presentations. This class will help you take your pastry know-how
to the next level, while also adding useful crossover kitchen skills to your chef toolbelt.
OBJECTIVES
• Create restaurant-oriented desserts and •P
repare ice creams and sorbets, mousses,
pastries doughs, and cakes to help realize impactful
flavors and presentations
• Use techniques both classic and modern to blur
the line between savory and sweet
CHEF LINCOLN CARSON Chef/Owner, Bon Temps

With over 28 years of experience, award winning Pastry Chef Lincoln Carson has been recognized as
an industry leader and innovator, most notably from his eight-year tenure as the corporate pastry chef
for The Mina Group.
Carson’s experience has included, among others, New York’s Le Bernardin, La Cote Basque and the
Waldorf Astoria’s Peacock Alley, Carmel’s Highlands Inn as well as Las Vegas’ Daniel Boulud at Wynn
Las Vegas and Bellagio’s Picasso, and Superba Food & Bread in Venice, California.
Carson is currently a guest educator and consulting pastry chef with Valrhona Chocolate, and owner
of Lincoln Heavy Industries, a pastry and hospitality consulting firm specializing in building restaurant,
hotel, bakery and patisserie programs.
He has been featured by numerous print, radio and television media outlets including New York Magazine,
The New York Times, Food & Wine, Dessert Professional, and in 2009 was named one of Dessert
Professional’s Top Ten Pastry Chefs.
In 2019, Carson opened Bon Temps, a multi-purpose restaurant concept with a heavy emphasis on
baking and pâtisserie, in the arts district of Los Angeles, which was awarded as one of Esquire's "Best
New Restaurants of the year" 2019.

PASTRY COURSES 29
IS
AR
NEW
CREATIVE PÂTISSERIE
P
GUEST CHEF COURSE
with PIERRE HERMÉ
E
Chef Pierre Hermé F R A NC
OCTOBER 12-15 (4 DAYS) • PARIS, FRANCE • $5,200

Offsite in Paris, France
L'École Valrhona is thrilled to offer this exclusive trip giving you the opportunity to explore and be
inspired by the world of Maison Hermé. Join the l’École Valrhona Team for a one-of-a-kind pastry class
taught by Mickaël Marsollier, Pastry Chef and R&D for Pierre Hermé, at a state of the art kitchen
in Paris, France. During class you will learn how to create petits gâteaux, entremets, macarons and
bonbons in the famous Pierre Hermé style. This trip features an exclusive tour by Pierre Hermé of his
lab in Rungis, followed by an open discussion with Pierre Hermé about sourcing. The group will also
visit Pierre Hermé’s shop on Champs Elysées with a product tasting led by Pierre Hermé. The trip will
finish on Thursday with a pastry tour through Paris specially designed for the group.
COST TRANSPORTATION
• Course fee of $5,200 includes all meals, • Please note that flights are not included in the
activities, hotels, and transportation course fee. Please coordinate your flights so that
excluding flights. you arrive in Paris by October 11. Return flights
• 30% discount for members of can be coordinated from Paris on October 16.
North America
DEPOSIT
• Deposit of $1,500 required to secure your spot
• Full payment is due by June 12.
PIERRE HERMÉ Executive Pastry Chef & Owner, Pierre Hermé

With four generations of Alsatian bakers and pâtissiers behind him, Pierre Hermé began his career
under Gaston Lenôtre, before going on to be called the 'Picasso of Pastry' by Vogue magazine for his
modern and flavourful approach to pâtisserie.
With enjoyment as his guiding force, Pierre creates a sensory universe based around pleasure and
flavor.
His original approach to pastry has even revolutionized long-established traditions in France, as well
as around the world.
Voted the World's Best Pastry Chef by the Academy of the World's 50 Best Restaurants in 2016, this
pastry chef and chocolatier continues to use his technical mastery, talent and creativity to delight
foodies around the globe.

Use the VALRHONA APP • 30% OFF all classes for members of A class recipe book, an apron, all meals, hotels, and transportation
or visit us.VALRHONA.com North America (excluding flights). In order to enhance your learning experience,
and click "OUR CLASSES" the size of the class will be kept to a maximum of 8-14 students.
30 PASTRY COURSES
GUEST CHEF COURSE LUXURY HIGH VOLUME

NEW
PASTRIES & AMENITIES
Chef Adam Thomas
OCTOBER 27-28 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,055
Join Chef Adam Thomas, Executive Baking & Pastry Chef at The Broadmoor hotel, for an exciting new
class on hotel amenities and pastries. Combining his creative use of Asian flavors with his knowledge of
classic European pastry, Chef Thomas will teach you how to create unique and thoughtful luxury hotel
amenities, alongside a sophisticated and seasonally inspired pastry display. In this class, you will learn
a wide variety of pastry, bakery, and chocolate techniques and methods to apply to your business.
Drawing from his extensive experience in luxury hotels, Chef Thomas will share what he has learned
from working in high volume production, including how to create a personal touch and unique
experience for guests, and will further educate students on how to be successful in the hotel hospitality
environment.
OBJECTIVES
• Learn how to make high-end cakes, tarts, • Create approachable panned items, chocolate
cookies, and quick breads at large volumes using confections, and chocolate spreads
basic dough fermentation, along with yeast and • Build petits gâteaux, while discussing the
chemical leavening philosophy, layers, textures, and approach
• Practice working with chocolate, from tempering, • Design and execute a final buffet presentation
casting, sculpting, molding, and texturing, to with a focus on aesthetics
making chocolate confections and showpieces
suitable for any environment
CHEF ADAM THOMAS Executive Pastry Chef, The Broadmoor Hotel

Chef Adam Thomas has practiced the sweet side of the culinary arts in celebrated kitchens all over
the world. Originally from southern California, Chef Adam has worked in and opened hotels and
restaurants in Denver, Bahamas, Ireland, Italy, New York, Singapore and Bali. It was during his time in
Asia that Adam discovered not all pastry has to be saturated with cream, butter and sugar. During his
time in Europe, Thomas competed his way to the world finals of the 2009 Valrhona International C3
Dessert Competition in Madrid Spain, where he represented northern Europe. Since then Chef Thomas
has judged multiple chocolate competitions including Valrhona’s C3 and the Asian selection of the
World Chocolate Masters. Adam currently resides in Colorado where he oversees all baking & pastry
programs for the legendary Broadmoor hotel along with its 21 outlets including the recently opened
patisserie, Café Julies. Chef Thomas brings a mature and seasoned approach to the luxury hotel pastry
market where in his words “ultimately, it’s about the guest experience”.

PASTRY COURSES 31
GUEST CHEF COURSE MINDFUL & MODERN DESSERTS

Chef William Werner
NOVEMBER 2-4 (2.5 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,105
In this innovative pastry class, Chef William Werner will share his philosophy of “Vitality” in pastry – creating
desserts using ingredients and methods which positively impact the food industry, our planet, and consumer
health. Chef Werner will exercise his mindful approach to pastry and baking, focusing on seasonality,
progressive ingredients, plant based and vegan recipes, and desserts with less refined sugar. In this class
you will make a wide variety of bakery offerings including entremets, breads, petits gateaux, and shelf stable
confections with a modern twist.
Take this cutting-edge class to freshen up your dessert offerings, get inspired by new ingredients, and
challenge the way you think about pastry. Chef Werner’s approach to conscious consumption will help
you take a deeper look at the ingredients you use and the flavors represented on your menu. Learn how
to incorporate seasonality and sustainability into your production by exploring plant based components,
looking at portion sizing, and integrating more local and seasonal ingredients. Known for his eye catching
and elegant pastries, Chef Werner will also show you how to add color, texture, and décor to your desserts
using natural and unexpected ingredients.
OBJECTIVES
• Explore ingredients not traditionally used in • Make entremets, breads, petits gateaux, and
pastry, and how they interact to create unique shelf stable confections with plant based
flavors and unrefined ingredients to accommodate
changing customer desires
• Learn how sourcing and portion sizing can
impact your bottom line
CHEF WILLIAM WERNER Regional Executive Pastry Chef, Google

William Werner has spent the past two decades gaining experience in the hospitality industry on
both the East and West Coast in everything from fine-dining and hotels to quick-service and pop-ups,
including branding and opening his very own businesses in San Francisco. During this time, he has
refined techniques for pastry and chocolate work, honed in on his presentation style, and expanded
his palette of flavors. William was a 2015 and 2016 finalist for the James Beard "Outstanding Baker"
award, and semi-finalist for "Outstanding Pastry Chef". From 2012-2014, William was most recently
Chef + Founder of Craftsman and Wolves, an award-winning contemporary pâtisserie and cafe in
the Mission and Bayview neighborhoods of San Francisco. In July of 2019, William joined the Food
Program at Google in Sunnyvale, CA, overseeing their bread and pastry program as Regional
Executive Pastry Chef.
William is passionate about many things outside of the kitchen - motorcycles, photography and playing
the guitar as loud as possible. He has lived in San Francisco since 2005 with his wife Sarah, and, in
the past three years, they have welcomed their son, Owen, and their daughter, Emma. Together, they
enjoy mini-adventures throughout the Bay Area and trips to the Southeast to visit family. Follow along
on Instagram at @levi.frances.

32 PASTRY COURSES
GUEST CHEF COURSE PETITS GÂTEAUX by

ANTONIO BACHOUR
Chef Antonio Bachour
NOVEMBER 16-18 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,055
Petits Gateaux translates from French into "small cakes" and that's exactly what they are. These small
mousse-based cakes are comprised of a multitude of layers, textures and flavors that are bound to
impress. Throughout the class you'll discover how to create these cakes, Chef Antonio Bachour’s
techniques behind layers, varying textures and an array of unique flavors using Valrhona products.
Learn from one of the best how to upgrade your pastry offering with colorful, delicious, and unique
petits gâteaux.
OBJECTIVES
• Learn the secrets behind crispy layers, soft fruit • Explore exciting flavor combinations
centers, and creamy mousse layers • Work with new and innovative products
• Create unique garnishes • Practice techniques for commercial use
CHEF ANTONIO BACHOUR Chef/Owner, Bachour

For Antonio Bachour, whose earliest memories are kneading dough in his family’s bakery in Puerto
Rico, his professional aspirations were simple: he wanted to be a pastry chef. With three top-selling
cookbooks under his name, countless repeated guest chef positions, and several businesses in the
works, he has truly realized his dream.
A graduate of baking and pastry arts at French Culinary Institute, Bachour’s first working years were
spent honing his trade in his homeland of Puerto Rico. A move to the United States in 2000 landed
him on Miami Beach where an exploding restaurant scene presented many promising options. In 2009,
Bachour began working with KNR Food Concepts to open and run pastry at several of their concepts
including the W South Beach Hotel and Trump Hotel Soho. In 2011, Bachour took a position as Executive
Pastry Chef at the St Regis Bal Harbour Hotel.
In 2013, he released his stunning debut cookbook: Bachour, selling out the first printing in only four
months. He has since released 2 other sold out cookbooks. Bachour owned and operated Bachour
Bakery + Bistro in Miami, and is now focused on his critically acclaimed concept Bachour which opened
in Spring 2019 and releasing his new book Bachour The Baker. Esquire named Chef Bachour their 2019
Pastry Chef of the year.

4
PLATED DESSERT COURSES
34 PLATED DESSERT COURSES
GUEST CHEF COURSE PASTRY ACCORDING

to CLAIRE HEITZLER NEW
Chef Claire Heitzler
MARCH 9–10 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,055
We are excited to welcome legendary Pastry Chef Claire Heitzler for her first class at l’École Valrhona
Brooklyn. In addition to her experience working in restaurants across the globe, Chef Heitzler draws
inspiration from nature and is driven by her desire for exploration and curiosity. Her life experiences
and inspirations translate into elegant and refined plated desserts and petits gâteaux, earning her
international recognition and acclaim.
During this inspiring pastry class, Chef Heitzler will share her approach to seasonally driven desserts,
sourcing quality products, and explain how this ingredient-focused philosophy can be applied to your
own creations and business. You will learn how to create classic French desserts with an international twist,
drawing from Chef Heitzler’s experience working in restaurants and retail pâtisserie around the world.
OBJECTIVES
• Gain inspiration from Chef Heitzler’s unique • Learn how to balance flavors, environmental
flavor combinations, inspired by nature and the responsibility, nature, and ingredients to create
many different countries in which she has lived beautiful and unique desserts
• Explore new ingredients and flavor combinations
CHEF CLAIRE HEITZLER Executive Pastry Chef

Claire Heitzler began her pastry training with Thierry Mulhaupt in Strasbourg, before going on to join
such prestigious establishments as the Troisgros, Georges Blanc and Jean-Paul Abadie restaurants. In
2003, Claire became pastry chef at L'Oranger in London, before moving on to open Alain Ducasse’s
restaurant Beige in Tokyo and later becoming the Executive Pastry Chef at Park Hyatt in Dubai. After
being appointed pastry chef at the Lasserre restaurant, she became Creative Director of Ladurée in
2016. In 2018, she was elected pastry chef of the year by the Omnivore Festival, and in September that
same year created her consulting and training company.

PLATED DESSERT COURSES 35
HE R N
RT
RETHINKING
NO
INGREDIENTS & A
IA
C
LIF
ORN
PASTRY TRENDS
Chef Sarah Tibbetts (June 9-10) or (September 22-23)
MAY 11–12 (2 DAYS) • NAPA, CALIFORNIA • $955
SEPTEMBER 22–23 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $955
Food allergies and special diets have become a big focus in the food industry. Accommodating guests with
dietary constraints and food allergies such as gluten free, dairy free, and vegan can be complicated, but
essential. In this innovative class, after 3+ years of R&D on this topic, we break down pastry techniques,
trends and recipes to help you adapt to your customers' needs.
Along with the hands-on portion, you will sit down and discuss the main substitutions for the products that
need to be replaced and learn how rebalance recipes with new innovative ingredients to achieve unmatched
taste and texture in your desserts.
Chef Tibbetts will teach you how to re-think pastry concepts with dietary restrictions in mind, and how to
use alternative flours and accessible vegan substitutions in your desserts. Not only will these desserts satisfy
guests with special diets, they will appeal to all customers.
OBJECTIVES
• Understand the impact of allergies and special •C
reate various types of allergen-free bonbons
diets in the US and discuss the theory regarding and desserts
alternative ingredients •D
esserts created in the class will include
• Discover the different allergen ingredients that dairy-free, gluten-free and in some cases vegan
need to be replaced and their alternatives creations
• Understand how to work with vegan and gluten •D
econstruct classic pastry elements to see what
free ingredients such as aquafaba, almond flour, substitutions need to be made to comply with
coconut milk, flax seeds and more special diets
• Discuss and learn the main substitutions and •D
iscover the role of each ingredient in a dish,
roles each ingredient plays in your dessert to and the impact of ingredient substitutions on
keep your taste and texture balanced texture and flavor

36 PLATED DESSERT COURSES
GUEST CHEF COURSE PLATED DESSERTS & PETITS GÂTEAUX

Chef Patrice Demers
AUGUST 10–12 (2.5 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,105
Join Patrice Demers, one of the most popular and renowned pastry chefs in Canada, for his hands-on
plated desserts class. You will learn the importance of balancing and combining flavors and textures to
create seasonal pastries and plated desserts. Discover how to use wild and innovative ingredients such
as mushrooms, sweet clover, and flowers to create desserts that your customers will remember.
You will also sit down and discuss the inspiration at Patrice’s famous shop, Patrice Pâtissier and dig deeper
to gain an understanding behind the day to day business. Patrice will explain how he successfully applied
what he learned through practical experience as a restaurant pastry chef to open a pastry shop. Through
Chef Demers’ class you will learn the knowledge and technical skills to translate daily inspirations into
a seasonal menu, as well as the business knowledge you need to run a successful pâtisserie business.
OBJECTIVES
• Learn Chef Patrice’s technique to create desserts in • In a relaxed environment, discuss with Chef Patrice
which every ingredient has a purpose his experiences and inspirations as one of Canada's
biggest pastry stars
• Create some of the best sellers sold at his pastry
shop, including petits gâteaux, entremets and plated •S
harpen your techniques preparing sponges, creams,
desserts mousses, sorbet and decorations
• Explore interesting flavor combinations and pairings •L
earn new techniques to finish and garnish your
to create balanced, distinctive desserts cakes using seasonal products
CHEF PATRICE DEMERS Chef/Owner, Patrice Pâtissier

Passionate about restaurants and pastry for many years, Patrice decided in 1999 to enroll in culinary
school. After his training in pastry and in professionnal cooking, he worked for over 15 years in some of
Montréal's best restaurants, creating desserts where fruit and acidity play an important part and where
sugar never dominates.
In 2014, he opened his own pastry shop, Patrice Pâtissier near Atwater Market in Montréal where he
creates desserts using local and seasonal ingredients. Besides serving lunch and brunch, Patrice also
gives pastry classes in the evening.
Because he loves to share his passion for pastry, Patrice has published 3 books and hosts a TV show
"Les Desserts de Patrice" for 5 seasons on Canal Vie. Some of his recipes have also been published in
magazines like So Good and Fou de Pâtisserie. He's also been invited twice to Paris to give demonstrations
at the Omnivore Food Festival.

PLATED DESSERT COURSES 37
GUEST CHEF COURSE CHOCOLATE, SUGARS,

& FLAVORS BY MIRO NEW
Chef Miro Uskokovic
SEPTEMBER 14-16 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,105
L’Ecole Valrhona Brooklyn welcomes Chef Miro Uskokovic to teach for the first time. He will share his
unique and informational approach to alternatives sugars.
You will create multiple restaurant plated chocolate desserts using alternative ingredients, with an
emphasis on uncommon sugars like maple, coconut, jaggery, date syrup, etc. You will learn how these
sugars change flavor, appearance and texture when compared to conventional white sugar. You will
also discover how each of these alternatives is complex, realizing how to use them properly, and what
their possibilities and limitations are.
You will learn how to utilize alternative ingredients in place of more conventional ones, experiencing
the whole world of possibilities and unique flavor options. This is not an anti-conventional ingredients
class, but an opportunity to explore various unique options that will contribute interesting flavors and
textures to your baking and pastry making.
This class will include a theoretical portion as well, discussing in detail the variety of alternative sugars
accompanied with a sugar tasting and presentation. Chef Miro will arm you with right information to
challenge yourself to incorporate some of these sugars in your dessert repertoire.
OBJECTIVES
• Create plated chocolate desserts using • Learn how these sugars change flavor,
alternatives ingredients, with an emphasis on appearance and texture when compared to
uncommon sugars like maple, coconut, jaggery, conventional white sugar
date syrup
• Engage in a theoretical discussion and
presentation about alternative sugars with a vast
tasting to discover the unique differences
CHEF MIRO USKOKOVIC Pastry Chef, Gramercy Tavern

Miro Uskokovic was born and raised in small town called Vrbas in Serbia. He grew up on his family farm,
where his mother had a small cheese and cake-making operation.
At seventeen, Miro came to the United States for the first time as part of a high school exchange
program in Greentown, Indiana. After returning home to Serbia, he attended Hospitality College in Novi
Sad. In 2006, he relocated back to Indiana where he nurtured his love of baking, working with Pastry
Chef Andrea Kirkpatrick in her shop Pastry Diva in Greentown, known for modern American cakes. In
2008, Miro enrolled in The Culinary Institute of America, where he received an Associate’s Degree in
the culinary program in early 2010. While completing his externship in the savory kitchen at Wallsé,
Chef Kurt Gutenbrunner’s flagship restaurant, Miro met Jean-Georges Pastry Chef, Johnny Iuzzini, who
offered him the opportunity to train as his production intern during his days off. After completing his
program at the CIA, he returned to Jean-Georges as a pastry cook. Within a year and a half, Miro had
become the Pastry Sous Chef at Jean-Georges, working first under Iuzzini and then Pastry Chef Joseph
Murphy. After his time at Jean Georges, Miro was named the Pastry Chef of Aldea, Chef George Mendes’
Flatiron restaurant. In the fall of 2013, Miro became the Pastry Chef of Gramercy Tavern. In spring 2015
Miro was also named the Pastry Chef of the new Untitled restaurant at Whitney Museum. Miro's work was
recognized by Dessert Professional who named him one of the Top Ten Pastry Chefs in North America in
2015. His work was also recognized by many media outlets like Saveur, Bon Appetit, Bake from Scratch,
New York Magazine, Life and Thyme, and Eater just to name a few. His work was praised in both the
Untitled and Gramercy Tavern New York Times reviews by Pete Wells. Miro’s contemporary American
desserts are created out of a collection of personal memories and experiences, as well as influences from
other cuisines.

5
BAKERY COURSES
BAKERY COURSES 39
GUEST CHEF COURSE TASTES & VARIATIONS on VIENNOISERIE

Chef Greg Mindel
JUNE 16-17 (2 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,055
Join Chef Greg Mindel, baker and business owner of San Francisco based bakery, Neighbor Bakehouse
and 2019 James Beard award nominee for Outstanding Baker, for his popular viennoiserie class at
l’École Valrhona Brooklyn. Chef Greg Mindel will teach a variety of yeast leavened & laminated doughs
that can be used in multiple preparations with a variety of finishes and fillings.
This class will focus on how to use glazes, chocolate, pastry cream, fillings, color, fruit, and nuts to
transform your baked goods into many different eye-catching and delicious viennoiseries. Learn proper
baking techniques, cross-utilization of a few base doughs, and diverse finishing techniques to refresh
your bakery offering. From his experience opening and running his San Francisco based bakery,
Neighbor Bakehouse, Chef Mindel will also share his advice for operating a cafe and wholesale bakery.
Through Chef Mindel’s creative use of glazes, pastry creams, color, and his strong teaching skills, you
will learn how to take your baking craft to the next step.
OBJECTIVES
• Utilize various base doughs including puff • Practice a range of shaping and production
pastry, brioche, and croissant doughs along with methods including hand laminating and using a
creative finishing techniques to expand your sheeter to create artful, mouthwatering pastries
bakery offerings • Join in an open discussion with Chef Greg on
• Gain a better understanding of doughs and how how to keep up with the ever-increasing demand
to efficiently use them in your kitchen, as well as for practicality in the kitchen without sacrificing
exploring approaches to ensure product quality creativity and quality
and consistency • Learn how to make twice baked croissants, filled
buns, tarts, pull apart bread, and more.
CHEF GREG MINDEL Chef/Owner, Neighbor Bakehouse

Greg Mindel is a New York Native, born in Brooklyn. His culinary adventures began in South Florida,
where the diversity of people and exposure to a range of flavors and cuisines inspired him to set forth on
an exploration of the rich food traditions of different peoples and places.
After touring the savory food scene of the East Coast, Greg made his way to California. Over the last ten
years in the San Francisco Bay Area, Greg has worked in great kitchens including the Ritz-Carlton Half
Moon Bay, Tartine Bakery and Spruce Restaurant.
Outside of traditional kitchen work, Greg has been a Chef Instructor at Tante Marie, The San Francisco
Baking Institute, and SF Cooking School and is a Chef Consultant for the Center for Culinary Development.
His main focus over the last several years has been viennoiserie and baking. In January 2012, Greg
opened his own baking company called Neighbor Bakehouse. He provides viennoiserie and morning
pastries that harken back to the classics, yet focus on modern techniques and global flavors.

40 BAKERY COURSES
GUEST CHEF COURSE VIENNOISERIE, PANETTONE & TEA TIME

Chef Oriol Balaguer
OCTOBER 19–21 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,255
World famous for his attention to detail, creativity, and commitment to excellence, we are very excited to
welcome back Chef Oriol Balaguer to l’École Valrhona Brooklyn. Chef Balaguer will pass along his secrets
to perfect your bakery creations.
Drawing from his experience owning several types of pastry and chocolate shops in Spain, Chef Balaguer will
teach a range of skills used in the production of doughs, viennoiserie, pastry case, and tea time accoutrements.
Chef Balaguer will also share his incredible technique to perfect his sourdough panettone, a cake which is
notoriously tricky to master.
OBJECTIVES
• Learn Chef Balaguer’s techniques for flawless •C
reate bite-sized desserts with exceptional
croissants and other baked goods utilizing flavor combinations to accompany
laminated doughs afternoon tea
• Discuss with Chef Balaguer his path to •T
ry your hand at making panettone, learning
creativity, and how everyday occurrences can Chef Balaguer’s tips and tricks for the best
be a source for inspiration texture and flavor
• Produce some of the signature items from the
Oriol Balaguer pastry shop
CHEF ORIOL BALAGUER Executive Pastry Chef & Owner, Oriol Balaguer
Oriol Balaguer was born in Calafell (Tarragona), Spain in 1971, showing a true passion for pastries from
a very young age. With his childhood memories, he still has a clear portrait of his father working at the
confectioner’s shop while he played at his feet creating miniature imitations of his pastries and sweets.
After attending the Confectionery Trade School of Barcelona and training at the best pâtisseries in
Spain and Belgium, he was hired to work with the team of Ferran Adrià, who defined him as “one of
the most well-rounded professionals in the world of gastronomy”. At the age of only 23, he received
the distinction of the Best Spanish Artisan Confectionery Master. In 2003, he decided to take a leap
forward and demonstrate his creative talent, formidable energy, personal attitude, and critical thinking
by creating a brand that would bear his name.
With an outlook inspired by architecture and design, Oriol Balaguer creates sweets and pastries that
harmoniously blend refined artisan techniques and the perfect balance of flavors.
As an inventor of new sweet indulgences, in a few short years he has created an exceptional culinary
heritage with recipes that combine innovation and quality to meet the high standards of his clientele.
Distinctions:
Best Artisan Panettone in Spain 2017 Best Book in the World 2000
Best Artisan Butter Croissant in Spain 2014 Best Spanish Restaurant Pastry Chef 1997
Best Pastry Chef in Spain 2008 Best Dessert in Spain 1997
Best Gastronomy Shop in Madrid 2008 M.M.A.P.E. 93 Best Spanish Handmade Pastry
Award for Professional of the Year 2006 Master 1993
Best Gastronomy Website in Spain 2005
Best Pastry Chef in Catalonia 2003
Best Dessert in the World 2001

6
ICE CREAM COURSE
42 ICE CREAM COURSE
GUEST CHEF COURSE GELATO, ICE CREAM &

FROZEN DESSERTS
Chef Christophe Domange
MARCH 23-25 (3 DAYS) • L'ÉCOLE VALRHONA BROOKLYN • $1,155
Embrace the expansive world of frozen desserts with this incredible ice cream class. Learn the science
of gelato and ice cream from expert L’École Valrhona Pastry Chef Christophe Domange, who was part
of the winning team at the 2018 Gelato World Cup. This class features classic ice cream recipes, vegan
and gluten free ice cream, frozen desserts, gelato, and sorbet. Chef Domange will teach you how to pair
flavor profiles to layer in ice cream pints, and add swirls of flavors and textures.
In addition to expertly crafted ice creams and gelatos, you will learn how to create a range of
individual frozen cakes, bars, popsicles, sorbets, and discover traditional ice cream recipes and their
reinterpretations as ice cream desserts.
This course offers an intensive in-depth study of balancing and recipe creation techniques for gelato &
ice creams. Focusing on the technology and science behind ice cream as well as vegan and gluten free
frozen desserts.
OBJECTIVES
• Learn from the industry appointed expert about •L
earn techniques to work around the limitations
ice cream and sorbet technology, focusing on of temperature and expand your idea of what ice
ingredients and creating balanced recipes cream can be
• Explore the possibilities for ice cream and sorbet •E
ngage in an open discussion and lecture about
such as vegan and gluten free the science and composition of ice cream, gelato,
• Prepare a range of frozen desserts including sorbet, vegan, and gluten free frozen desserts
individual frozen cakes, ice cream bars and
popsicles, and desserts in a glass
CHEF CHRISTOPHE DOMANGE Tain L'Hermitage Executive Pastry Chef

Christophe Domange began his career with 4 years of training at the hotel school in Challe Les Eaux,
then decided to nurture his passion with an international career in the United States, where he spent 6
years at the Union League Café. He came back to France for an apprenticeship in pastry with Mr. Rosset,
one of the “Meilleur Ouvrier de France Chocolatiers”. He worked in Mr. Westermann Buresel's restaurant
in Strasbourg and with Mr. Chevallot, one of the “Meilleur Ouvrier de France Pâtissiers” in Val d'Isère
followed by 2 years in Spain with Mr. Oriol Balaguer, MMAPE.
He joined l'École Valrhona in 2007 in order to share his expertise in customer service.
In 2018, Chef Domange was part of the French team that won the Gelato World Cup.

7
PRACTICAL INFORMATION
44 PRACTICAL INFORMATION
TECHNICAL SUPPORT
& CHEFS SERVICES
C H E F R E F E R RA L P R O G RA M
Taken a class with us before? Refer a friend. Receive a $200 credit towards any 2020 l'École Brooklyn class when you
refer a professional chef for a 2020 class. *Offer subject to availability and qualification for the classes. The referred customer
must register for a course in order for you to receive the credit.
THE VALRHONA APP & WEBSITE

The Cercle V Program is based on a partnership between The VALRHONA APP for iOS was designed with you in
Valrhona and chefs. It rewards our best and most loyal mind, with access to exclusive recipes & tutorials, powerful
customers by offering them exclusive benefits: opportunities new tools for class registration, flavor pairings, product
to attend and participate in special events, technical searches and more. Download Valrhona App and start
support, previews of new products and exclusive recipes and exploring your new essential pastry toolkit today.
inspirational ideas. Cercle V North America members also
At US.VALRHONA.COM, you’ll find a website specifically
receive a 30% off discount on all L'École Valrhona Brooklyn
crafted to help you learn about our innovative products,
courses, including those that take place offsite and abroad.
recipes, classes and events. With unlimited access to recipes,
For more information on how to join and whether you qualify, online training, and support, it’s a direct link to a wealth of
please contact [email protected]. resources that help maximize your potential.
PARTNERSHIPS WITH CULINARY ASSOCIATIONS

valrhona is a proud sponsor of:
CONNECT WITH L'ÉCOLE VALRHONA BROOKLYN

@ValrhonaUSA #ValrhonaUSA #EcoleValrhonaBK
PRACTICAL INFORMATION 45
Y
EARS
2020 CALENDAR
page FEB MAR APR MAY JUN JUL AUG SEP OCT NOV
CHOCOLATE COURSES
PANNING & CHOCOLATE SNACKS 13 24–26 5–7
THE BUSINESS OF BONBONS

NEW
14 27–29
FRAMED CHOCOLATE BONBONS & SNACKING BARS 15 1–3
MOLDED CHOCOLATE BONBONS 16 10–12 1–2

ONE SHOT MACHINE
BONBON PRODUCTION OFFSITE NEW 17 29– –1
ARTISTIC COURSES
SUGAR FLOWERS & VALRHONA CHOCOLATE OFFSITE 19 2–4
S IN
AS
ORNIA 20 23–25
CL
ARTISTIC CHOCOLATE SHOWPIECES CAOLIFF

TE
I
FS
PASTRY COURSES
SEASONAL BUFFET FLAVORS, DESIGN & DISPLAY 22 10–11 18–19
INTRODUCTION TO CHOCOLATE & PASTRY 23 14–15
TRAVEL CAKES 24 11–12
‘ONE SPOON’: FLAVOR & AS

S IN
ORNIA
CL
FUNCTIONALITY IN PLATED NEW CAOLIFF 25 11–13

TE
I
FS
DESSERTS & PETITS GÂTEAUX
ENTREMETS & TRAVEL CAKES 26 7–8

SIGNATURE PETITS GÂTEAUX &
ENTREMETS BY KARIM BOURGI NEW 27 13–15
S IN
AS
ORNIA
CL
PASTRY BY LINCOLN CARSON CAOLIFF 28 14–15

TE
I
FS
LUXURY HIGH VOLUME PASTRIES & AMENITIES NEW 29 27–28

S IN
AS
CREATIVE PATISSERIE CE
CL
WITH PIERRE HERMÉ NEW FRAN 30 12–15
MINDFUL & MODERN DESSERTS 31 2–4
PETITS GÂTEAUX BY ANTONIO BACHOUR 32 16–18
PLATED DESSERT COURSES

PASTRY ACCORDING TO CLAIRE HEITZLER
NEW 34 9–11
RETHINKING INGREDIENTS AS
S IN
ORNIA
CL
& PASTRY TRENDS CAOLIFF S I 35 11–12

TE
F
May 11-12 class in California.
September 22-23 class at L'École Valrhona Brooklyn
PLATED DESSERTS AND PETITS GÂTEAUX 36 10–12
CHOCOLATE, SUGARS & FLAVORS BY MIRO NEW 37 14–16
BAKERY COURSE
TASTES & VARIATIONS OF VIENNOISERIE 39 16–17
VIENNOISERIE, PANETTONE & TEA TIME 40 19 – 21
ice cre am course

GELATO, ICE CREAM & FROZEN DESSERTS 42 23–25
* Course schedule subject to change. Please use the VALRHONA APP or visit us.valrhona.com and click "OUR CLASSES" for up-to-date information.
R EGI STRAT ION
FOR MORE INFORMATION: Classes will take place from 9:00am
DANIELLE FITZPATRICK to 5:00 or 6:00pm, for two to three
Tel: 718-522-7001 (ext. 120) days depending on the theme of the
Email: [email protected] class. Details about equipment and
attire as well as practical information
REGISTRATION:
and recommended places to stay will
Use the VALRHONA APP or
be provided upon confirmation of
visit us.VALRHONA.com and
your registration.
click "OUR CLASSES"
ACCES S AN D AT TRACTIO NS
AIRPORTS:
LaGuardia International Airport (LGA) and John F. Kennedy International Airport (JFK)
BY TRAIN:
From the Mid-Atlantic and Northeast, AMTRAK to Pennsylvania Station (Manhattan, NY.) Transfer to the subway:
A/C train to High Street Station, 8 blocks from l’École Valrhona Brooklyn.
BY ROAD:
FROM QUEENS OR STATEN ISLAND: Highway 278 to the Cadman Plaza Exit
FROM MANHATTAN: The Brooklyn Bridge or the Manhattan Bridge into Downtown Brooklyn, an 8 minute drive from
l’École Valrhona Brooklyn.
BY SUBWAY:
OPTION 1: Take the F train to York Street Station, located 3 blocks from l’École Valrhona Brooklyn.
OPTION 2: Take the A/C train to High Street Station, (8 blocks or a 10 minute walk to l’École Valrhona Brooklyn.)
L’ÉCOLE VALRHONA
BROOKLYN
BROOKLYN BRIDGE MANHATTAN BRIDGE 222 Water Street
Brooklyn, NY 11201
JOHN ST
EAST RIVER BROOKLYN BRIDGE PARK

FT. JANE’S CAROUSEL
PLYMO UTH ST
DUMBO
GO LD ST
WATER ST
WATER ST
OLD FULTON STREET

FRONT ST
ADAMS ST
OL
BRIDGE ST
D
FU
JAY ST
LT
WASHING TON ST
O N
ST
F TRAIN: YORK ST.

M SUBWAY STATION
ST
278 QUEENS YORK ST

GOLD ST
R IT T
YORK ST
YORK ST
EVE
278 BROOKLYN
POP
LAR
ST DOWNTOWN
PEARL ST
M ID PROSP ECT ST
DA G
BROOKLYN
H S
T
BROOKLYN HEIGHTS SANDS ST

HTS
ST
CRA
H E IG
NBE
A
LOW
RRY
PLAZ
ST
A/C TRAIN: HIGH ST. 278 QUEENS
B IA
M
W IL
ST
ST
UM
MAN
SUBWAY STATION
RY
KS
COL
HEN
H IC
CAD
PRACTICAL INFORMATION 47
THANK YOU
TO OUR SPONSORS
L'ÉCOLE VALRHONA INTERNATIONAL LOCATIONS
école valrhona école valrhona tokyo école valrhona

paris-versailles Kubodera Twin Tower
tain l’hermitage
91 rue Joseph Bertrand Bldg 6F 8 quai du Général
78220 Viroflay 2-9-4 Kudan Minami de Gaulle
Chiyoda ku 26602 Tain l’Hermitage
Tokyo 102-0074 Japan
L ' É C O L E VA L R H O N A B R O O K LY N
222 Water Street • Brooklyn, New York 11201
@ValrhonaUSA #ValrhonaUSA #EcoleValrhonaBK
information & registration
718-522-7001 (ext. 120) • us.valrhona.com • [email protected] • THE VALRHONA APP for iOS

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PROFESSIONAL

CLASSES AND EVENTS

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OUR L'ÉCOLE VALRHONA

2020 GUEST CHEFS

ANTONIO BACHOUR ORIOL BALAGUER RON BEN-ISRAEL KARIM BOURGI

LINCOLN CARSON PATRICE DEMERS CHRISTOPER ELBOW CLAIRE HEITZLER

PIERRE HERMÉ GREG MINDEL NATHANIEL REID ADAM THOMAS

STÉPHANE TRÉAND MIRO USKOKOVIC WILLIAM WERNER

PANNING and CHOCOLATE SNACKS

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE THE BUSINESS OF BONBONS

CHEF CHRISTOPHER ELBOW Chef/Owner, Christopher Elbow Chocolates

REGISTRATION: DISCOUNTS CLASS INCLUDES:

FRAMED CHOCOLATE BONBONS

CHEF PHILIPPE GIVRE Executive Pastry Chef and Experience Director

REGISTRATION: DISCOUNTS CLASS INCLUDES:

MOLDED CHOCOLATE BONBONS

REGISTRATION: DISCOUNTS CLASS INCLUDES:

CHEF ROMAIN GRZELCZYK Trainer Pastry Chef

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE RON'S SPRING GARDEN PARTY:

CHEF RON BEN-ISRAEL Chef/Owner, Ron Ben-Israel Cakes

REGISTRATION: DISCOUNTS CLASS INCLUDES:

CHEF STÉPHANE TRÉAND Pâtissier and World Champion

REGISTRATION: DISCOUNTS CLASS INCLUDES:

SEASONAL BUFFET FLAVORS,

REGISTRATION: DISCOUNTS CLASS INCLUDES:

REGISTRATION: DISCOUNTS CLASS INCLUDES:

REGISTRATION: DISCOUNTS CLASS INCLUDES:

‘ONE SPOON’: FLAVOR RT

& FUNCTIONALITY in NEW

Chefs Philippe Givre and Derek Poirier

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE ENTREMETS & PETITS GÂTEAUX

CHEF NATHANIEL REID Pastry Chef/Owner, Nathaniel Reid Bakery

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE SIGNATURE PETITS GÂTEAUX &

CHEF KARIM BOURGI Executive Pastry Chef, La Maison du Chocolat Paris

REGISTRATION: DISCOUNTS CLASS INCLUDES:

CHEF LINCOLN CARSON Chef/Owner, Bon Temps

REGISTRATION: DISCOUNTS CLASS INCLUDES:

OCTOBER 12-15 (4 DAYS) • PARIS, FRANCE • $5,200

PIERRE HERMÉ Executive Pastry Chef & Owner, Pierre Hermé

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE LUXURY HIGH VOLUME

CHEF ADAM THOMAS Executive Pastry Chef, The Broadmoor Hotel

REGISTRATION: DISCOUNTS CLASS INCLUDES:

GUEST CHEF COURSE MINDFUL & MODERN DESSERTS

CHEF WILLIAM WERNER Regional Executive Pastry Chef, Google

REGISTRATION: DISCOUNTS CLASS INCLUDES: