L'École Valrhona Brooklyn Unveils Its 2027 Professional Classes Program
Award-winning chefs, internationally recognized experts, exceptional collaborations, expanded class offerings, and new one- to four-day hands-on formats come together in L'École Valrhona Brooklyn's most ambitious calendar to date.
L'École Valrhona Brooklyn has unveiled its 2027 professional pastry and chocolate calendar, its most ambitious program to date. Featuring award-winning chefs including Susan Bae (2026 James Beard Award, 2025 World’s 50 Best), a new collaboration with renowned chocolatier Melissa Coppel, chefs involved in the Coupe du Monde de la Pâtisserie, and an expanded selection of classes ranging from one to four days, the 2027 calendar reflects a renewed vision for professional pastry education.
With more classes, new international guest chefs, and topics spanning chocolate, viennoiserie, plated desserts, plant-based pastry, frozen desserts, hospitality experiences, and contemporary pâtisserie, the program offers culinary professionals unprecedented opportunities to learn from some of the industry's most influential voices.
A Program Built Around Industry Trends
The 2027 calendar brings together more than 18 internationally recognized chefs and industry leaders to explore some of the most relevant trends, techniques, and challenges influencing the profession.
Particular emphasis has been placed on chocolate and viennoiserie, with classes designed for professionals at different stages of their careers, from foundational techniques to advanced applications in chocolate, bonbon development, laminated doughs, creative fillings, and modern bakery production. The curriculum also reflects some of the industry's fastest-growing areas, including plant-based pastry, specialty coffee shop concepts, frozen desserts, hospitality-driven experiences, and contemporary retail products.
Classes go beyond technical instruction to offer a deeper look into the creative process itself, helping participants understand how leading pastry chefs develop concepts, refine ideas, and turn inspiration into commercially successful creations.
Award-Winning Chefs and Global Perspectives
Among the highlights is Chef Susan Bae, recipient of the 2026 James Beard Award for Outstanding Pastry Chef and named North America's Best Pastry Chef 2025 by The World's 50 Best Restaurants. Her class will explore creativity, flavor development, and the evolving language of plated desserts.
L'École Valrhona Brooklyn will also launch a collaboration with renowned chocolatier Melissa Coppel, creating new opportunities for knowledge-sharing and professional exchange between two leading centers of chocolate education. The collaboration will include an exclusive class taught by Melissa Coppel at L'École Valrhona Brooklyn, alongside a reciprocal teaching exchange featuring chef Stephane Treand at her school in Las Vegas.
The 2027 lineup also welcomes renowned international chefs including François Daubinet, Andres Lara, Angela Borah, Remi Poisson, Mary George, and Javier Guillén alongside L'École Valrhona's team of resident chefs.
From the Competition Stage to the Classroom
As a long-time sponsor of the Pastry World Cup and a dedicated supporter of Pastry Team USA, Valrhona continues to play an active role in developing and promoting pastry excellence on the international stage.
The 2027 calendar features classes led by chefs currently competing at the highest level of the profession, including Jordan Snider, Team Captain of Pastry Team USA for the 2027 Coupe du Monde de la Pâtisserie, and Gonzo Jiménez, Chocolate candidate of team Argentina and qualified competitor for the 2027 Pastry World Cup. Their classes offer participants a unique opportunity to learn directly from chefs whose work helps shape the future of international pastry competition.
More Than a Class, A Professional Community
At L'École Valrhona Brooklyn, education extends far beyond recipes and techniques. Each class is designed to create opportunities for connection, collaboration, and inspiration among culinary professionals from across North America and beyond.
Over the years, L'École has cultivated a vibrant community of pastry chefs, chocolatiers, bakers, restaurateurs, and hospitality professionals who return not only for the technical training, but for the exchange of ideas, experiences, and perspectives.
From thoughtfully curated class experiences and behind-the-scenes industry conversations to networking opportunities and lasting professional relationships, the 2027 program continues L'École's commitment to creating meaningful educational experiences both inside and outside the kitchen.
Join the Community.
Enrollment for 2027 classes is now open.
Early registration is encouraged due to limited availability. To browse the calendar and secure your spot, visit https://www.valrhona.us/our-classes/valrhona-classes/class-calendar.
