Gelato, Ice Cream and Frozen Desserts

Gelato, Ice Cream and Frozen Desserts

28 February - 2 March - 2 DAYS

Christophe Domange

L’Ecole Valrhona, Executive Pastry Chef


Brooklyn, NY

$ 1155 $ 808.5
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email


•    Learn from the industry appointed expert about ice cream and sorbet technology, focusing on ingredients and creating balanced recipes
•    Explore the possibilities for ice cream and sorbet such as vegan and gluten-free 
•    Prepare a range of frozen desserts including individual frozen cakes, ice cream bars and popsicles, and desserts in a glass
•    Learn techniques to work around the limitations of temperature and expand your idea of what ice cream can be
•    Engage in an open discussion and lecture about the science and composition of ice cream, gelato, sorbet, vegan, and gluten-free frozen desserts


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.

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.

Christophe started his pastry career with 4 years of training at the hotel school in Challe Les Eaux. He then decided to nurture his passion with an international career in the United States during 6 years at the Unions League Café. He returned to France for an apprenticeship in pastry at Mr. Rosset, one of the MOF “Meilleur Ouvrier de France Chocolatier”. He worked in Mr. Westermann Buresel’s restaurant in Strasbourg and with Mr. Chevallot, one of the “Meilleur Ouvrier de France Pâtissier” in Val d'Isère, followed by 2 years in Spain with Mr. Oriol Balaguer, MMAPE. He joined L’École Valrhona in Tain l’Hermitage, France in 2007 to transmit and share his expertise in customer service. 

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,

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

  • Prior to the start of class, proof of vaccination must be emailed to us as mandated by New York State law. Please email to:  Your information will be kept confidential.  
  • 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, 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. 
  • If unable 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. 

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


Chef referral program

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

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