In
PASTRY COURSES

Individual Seasonal Desserts

17 August - 18 August - 2 DAYS

Sarah Tibbetts

L’École Valrhona Pastry Chef, Central

@sarahkosca

Brooklyn, NY

$ 900 $ 630
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

OBJECTIVES OF THE CLASS

• Explore the roles of flavor and texture in smaller bite-sized desserts
• Learn to create visually appealing desserts and presentations with seasonal inspiration
• Create desserts in a small bite-sized format, including verrines, composed tarts, truffles, macarons and various petit fours.
• Techniques will include various pastry applications, tempering, and how to make chocolate décor pieces
• Recipes featured will have versatility in size and application, be adaptable to various temperatures, along with seasonally inspired flavor and color combination, and presentation

CONTENT OF THE CLASS

Whether you're planning a wedding, corporate event, holiday celebration, or are looking for inspiration to invigorate your menu, learn from the expert at L’École Valrhona Brooklyn.

Recipes highlighted in this 2-day class will focus on individual seasonal dessertcreations that can be adapted to suit various outlets.

With her extensive experience at the Bellagio, Wynn Hotel and Ritz-Carlton, Chef Tibbetts will share her pro tips on how to efficiently cross utilize the product and modify the size to accommodate different types of events. This course focuses on creating individual single portion desserts to be displayed or passed, with options for dine-in and carry out.

The class will focus on seasonal colors and holiday flavors, highlighting new and innovative products.

PRICES INCLUDE

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, a professional photographer, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner, the class price has been lowered to reflect this change.

SCHEDULE

8:30am Arrival ; coffee and light breakfast
9:00am Beginning of Practical Day
1:00pm Lunch
2:00pm Class Resumes
4-4:30pm Dessert Buffet
5:00pm End of Practical day

We try our best to finish on time, however, class may go over the allotted time to cover all the class material. Please keep this in mind when arranging your travel.

A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; and then Michael Mina’s Michelin-rated restaurant at the Bellagio. She is a 2009 James Beard Award nominee and appears regularly in national and local media.

Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. The extremely accomplished Chef Sarah Tibbetts joined Valrhona as its L’École Valrhona North American Pastry Chef, Central, through which she uses the skills to conduct classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate.

Covid & Cancellation Policy

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 cancellation 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. 

Our response to Covid

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. Until further notice, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn.

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 hand washing 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