L’École du Grand Chocolat Valrhona opens first U.S. school in Brooklyn

Celebrating its 25th anniversary,L’École du Grand Chocolat Valrhona opened its internationally renowned school for chefs in Brooklyn, NY on Sept. 22, joining others in Tain L’Hermitage, Paris-Versailles, and Tokyo.
Like the other schools, the U.S. institution will serve as a place for chefs to exchange ideas and share expertise while learning to perfect techniques and discover current and new trends.
The school’s two Valrhona corporate chefs will seek to help chefs receive the highest level of training and advice, build their businesses and bring value to patrons by staying ahead of culinary trends, techniques and products.
Classes will be open to professional chefs and pastry chefs who want to enhance their technique and expand their knowledge in chocolate and desserts. As part of a small group of 8 to 12 pastry professionals, chef-students will create recipes and presentations.
Tuition for each class will range between $799 and $1190. Meals are included. Class themes will vary throughout the year, from Bonbons, Ice Cream and Mignardises, to Plated Desserts, French Classics, Logs, Wedding cakes and Show pieces, etc. In 2015, L’École du Grand Chocolat Brooklyn will also offer private classes for chefs and classes for non-professional gourmet enthusiasts.
The primary instructors at L’École du Grand Chocolat Brooklyn will be Valrhona’s two U.S. corporate chefs, Sarah Kosikowski and Derek Poirier, but will also include top guest chefs. With their singular passion for chocolate, they hold a common goal: to share their ideas, techniques, experience and knowledge acquired at L’École in France to help all professional chefs reach their highest potential.
For more information visit http://www.valrhonaprofessionals.com

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