Dessert class with chef Sébastien Rouxel
PLATED DESSERT COURSES

Fine Dining & Desserts

May 16-18, 2022 - 3 DAYS

Sébastien Rouxel

Corporate Pastry Chef

@sebsrocks

Brooklyn, NY

$ 1260 $ 882
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Balancing his training in classic French pastry technique with his experience working with acclaimed restaurateurs such as Thomas Keller: The French Laundry – Per Se and Daniel Boulud: Le Pavillon - Restaurant Daniel, Chef Sébastien Rouxel will share his knowledge of plated desserts in the realm of fine dining.

Along with how to create fine dining desserts with balanced and modern flavors, Chef Rouxel will also teach students how to introduce vegetables and savory elements in plated desserts. Learn how vegetables and savory flavors can impact taste, and add an unexpected, sophisticated touch to plated desserts. Surprise and delight your guests with the new techniques you will learn from Chef Rouxel, who is known for his elegant and creative desserts.

Challenge yourself with this innovative class, featuring a blend of classic techniques and future pastry trends, while learning from a leader in the industry!

Objectives :

· Practice classic and modern plating techniques.

· Learn how to use vegetables and savory elements in plated desserts.

· Create desserts with presentations and balanced flavors for a fine dining establishment.

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Due to the Covid-19 pandemic classes no longer include a class dinner.

Sébastien Rouxel grew up in La Chapelle Basse Mer, a small town in France’s Loire Valley. At the young age of 12, he began helping out in the kitchen of his aunt’s quaint brasserie where, like many young chefs, he was first tasked to wash dishes and peel vegetables. Even with such mundane tasks, Sébastien was immediately drawn to the sense of conviviality and joy that his aunt’s food brought to her guests, marking the start of his extensive culinary journey. Sébastien took on an apprenticeship when he was just 16-years-old at Les Jardins de la Forges, a Michelin-starred restaurant in Champtoceaux. During his training to become a savory chef, he was given a brief introduction to pastry. Realizing that pâtisserie was his true passion, Sébastien went on to pursue an internship at Le Peché Mignon in Nantes, where he experienced two years of intensive training in pastry, earned his Mastery Diploma, and graduated at the top of his class.

When he turned 20, Sébastien entered the military service, a requirement under French law, and was appointed pastry chef at the Palais de L'Elysée, the house of the president of France. After fulfilling his service, he continued his journey as a pastry chef at Restaurant Le Grand Véfour, a historical two-star Michelin restaurant in Paris open since the 18th century.

In 1996, Sébastien made the decision to move to the United States, spending one year at L'Orangerie Restaurant in Los Angeles before beginning his 15-year tenure with the Thomas Keller Restaurant Group. From The French Laundry, to Per Se, and assisting with the openings of Bouchon Bakery and other venues Sébastien became well-recognized in the pastry world, specifically for the use of his favorite ingredients – chocolate, citrus and vegetables – to create unique dessert menus featuring distinct and refined flavors. Following his time with Thomas Keller, Sébastien went on to work as pastry chef for both Stephen Starr and Ian Schrager’s Edition Hotels in both NYC and LA. He was named “Rising Star” by Star Chefs, and was twice-declared “Top Ten Best Pastry Chefs in America” by Pastry Art & Design. He is the co-author of Bouchon Bakery and Under Pressure, both #1 New York Times Bestsellers, which led him to become a James Beard nominee for “best cookbook” in 2013.

In 2021, Sébastien joined Chef Daniel Boulud for his newest concept in Midtown’s state-of-the-art skyscraper, One Vanderbilt. A long-time admirer of Chef Boulud, Sébastien could not look away from this opportunity. Today, as Corporate Pastry Chef of One Vanderbilt and Dinex Group, Sébastien not only leads the pastry team at Le Pavillon, but oversees all pastry concepts, including catering, throughout the Dinex Group. Sébastien looks forward to sharing his knowledge of French cuisine, inspiring new generations of chefs, and, most importantly, learning from his fellow colleagues whom he respects and admires.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 
We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 
As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.
 

Covid Policy: 

Valrhona takes the health and safety of our students, instructors, and employees very seriously. To help address the risks posed by COVID-19, we are implementing certain protocols for classes held at our school and with our school partners. 

As of 11/9/2021, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn. Changes to our Covid policy will be communicated to students via email and posted on our website.

Please direct any questions or concerns regarding the below protocols to Danielle FitzPatrick, l’École Coordinator, ecolebrooklyn@valrhona.com

Before Attending a Class, Students, Employees, and Instructors Must: 

  • Before coming to visit, self-monitor for symptoms of COVID-19. For a list of symptoms please refer to the CDC Website here. If the student is experiencing any symptoms or circumstances of COVID-19 or is feeling sick, they are required to notify the l’École Valrhona Brooklyn team immediately and will be provided with a class credit to attend a future l’École Valrhona Brooklyn class.  
    1-3 days before the first class date, provide proof of a negative COVID-19 rapid test result. Please email test results to Danielle FitzPatrick, l’École Coordinator, ecolebrooklyn@valrhona.com. Your information will be kept confidential. 
  • Before entering class each day, self-monitor, complete, and submit the Daily Assessment Certification which will be emailed the night before each class day. 
  • Before each class, submit to a temperature check before entering the building where the class will be held. If you are unable to attend class due to the requirements above, you will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn (depending on availability). 

During Class, Students, Employees, and Instructors Must: 

  • Refrain from physical touching. Students are prohibited from shaking hands, hugging or embracing, and cheek-to-cheek kissing. 
    Wear face coverings at all times. Students are required to wear a face-covering at all times while in class, unless eating, outside, and engaged in social distancing, which means standing or sitting at least 6 feet away. 
  • Practice social distancing whenever feasible. 
  • Self-monitor for symptoms of COVID-19 and leave the class immediately if you experience symptoms. You will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 
  • Wash hands and/or use hand sanitizer. Wash your hands often with soap and water for at least 20 seconds or use hand sanitizer. 
  • Key times for handwashing include: 
    • Before and after class 
    • After blowing your nose, coughing, or sneezing 
    • After using the restroom 
    • Before eating or preparing food 
    • After putting on or touching face coverings. 
    • Avoid touching your eyes, nose, and mouth. 
    • Cover your sneeze or cough. Cover your mouth and nose with a tissue when you cough or sneeze, or use the inside of your elbow. 

Failure to comply with any of the above precautions will result in removal from class, with no class credit given. Valrhona and its partners reserve the right to remove students from class at their own discretion. 

We thank you for your understanding and patience as we adjust to this new normal. Please direct any questions or concerns you may have about keeping our employees and clients safe to our l’École Valrhona Brooklyn team at ecolebrooklyn@valrhona.com.

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

Learn More