Published on 11/9/21

L’École Valrhona Professional Class Schedule for 2022

L’École Valrhona Brooklyn is offering a totally revamped classes schedule for 2022.
The Valrhona Professional Classes are an opportunity for Chefs to develop their skills, their confidence, and their network.

L’École Valrhona Brooklyn kept on adapting their class offering since the beginning of Covid-19. After organizing successful online classes in the second semester of 2020, the school put together several in-person classes in 2021 and is now launching a brand new program with new chefs, new classes, and new themes for 2022!

These classes are intended for pastry professionals who want to expand their creativity, stay relevant, develop their skills, their network, and change perspective.

To respond to the ever-evolving world of pastry, L’École Valrhona Brooklyn is offering a new “Fine Vegan Pastry” class with French Chef Anaïs Galpin as well as a new “Pastry Evolution” class with Chef Tibbetts. L’École is also extending its offer with more international chefs, welcoming Chef Ko from Seoul and Chef Bourgi from Dubai.  Chef Kelly Fields (2019 James Beard award winner for Outstanding Pastry Chef), Chef Ginger Elizabeth (owner of two shops in Sacramento), Chef Angel Betancourt (Executive Pastry Chef, The One & Only), Chef Diane Moua (2019 & 2020 James Beard nominee for Best Pastry Chef) and Chef Sebastien Rouxel(executive pastry chef for the Thomas Keller Restaurant Group for 15 years, and current pastry chef for Daniel Bould’s restaurant group Dinex) are also joining the elite roster of 2022 pastry chef instructors.

L’École is keeping many of its most popular classes from previous years with Chef Antonio Bachour who will be teaching two different classes, Chefs: Greg Mindel, Patrice Demers, Ron Ben Israel, the MOF Stephane Treandand L’École Valrhona Corporate Pastry Chefs: Sarah Tibbetts, Guillaume Roesz and Derek Poirier.

There are 19 classes planned from March through October 2022, with the potential for more classes to be added taught by L’École Valrhona Corporate Chefs based in France. While most classes will happen at Valrhona’s space in DUMBO, Brooklyn, a couple will happen in Tustin, CA to give students on the West Coast the option to take classes closer to home.

As Valrhona takes the health and safety of its students, instructors, and employees very seriously, they all must follow strict safety protocols until further notice, which was very much appreciated by its 2021 students who felt safe taking classes at L’École due to the safety precautions put in place.

More about Valrhona  

Started in 1922 as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona now oversees every aspect of their chocolate’s sustainable production, from bean to bar, in more than 30 terroirs and 20 origins. Today, these expertly cultivated and crafted chocolates are used by over 13,000 professional clients in over 70 countries.

Valrhona has managed to remain on the cutting edge of chocolate production and innovation by maintaining, in philosophy and practice, that pastry chefs make the best products for pastry chefs. Their four L'Écoles du Chocolate are at the heart of this idea. Founded in 1989, as a center for innovation and support for Valrhona’s professional clients, L'École du Chocolate Valrhona employs a team of over 25 pastry professionals around the world who are committed to pushing the boundaries of chocolate artisanship through the development of new techniques and products. They recently opened L’École Valrhona in DUMBO, Brooklyn. Samples of their influence include popularizing bitter chocolate in the 1980s with the introduction of Guanaja, the bitterest chocolate, to creating the first blonde chocolate in 2012, Dulcey.