Luxury High Volume Pastries & Amenities

Luxury High Volume Pastries & Amenities

19 October - 20 October - 2 DAYS


The Broadmoor

Brooklyn, NY

$ 1000 $ 700
30% discount off all classes for north american cercle v members
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  • Learn how to make high-end cakes, tarts, cookies, and quick breads at large volumes using basic dough fermentation, along with yeast and chemical leavening
  • Practice working with chocolate, from tempering, casting, sculpting, molding, and texturing, to make chocolate confections and showpieces suitable for any environment
  • Create approachable panned items, chocolate confections, and chocolate spreads
  • Build petits gâteaux, while discussing the philosophy, layers, textures, and approach
  • Design and execute a final buffet presentation with a focus on aesthetics


Combining his creative use of Asian flavors with his knowledge of classic European pastry, Chef Thomas will teach you how to create unique and thoughtful luxury hotel amenities, alongside a sophisticated and seasonally inspired pastry display. In this class, you will learn a wide variety of pastry, bakery, and chocolate techniques and methods to apply to your business.

Drawing from his extensive experience in luxury hotels, Chef Thomas will share what he has learned from working in high volume production, including how to create a personal touch and unique experience for guests, and will further educate students on how to be successful in the hotel hospitality environment.


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.


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.

Chef Thomas has practiced the sweet side of the culinary arts in celebrated kitchens all over the world including Italy, New York, Singapore, Denver, Los Angeles, and the Bahamas. Not to mention participating in chocolate competitions in Germany and Spain. Now residing in colorful Colorado, Adam oversees all the baking and pastry operations for The Broadmoor’s diverse Food & Beverage program in Colorado Springs including the newly opened pastry boutique, Café Julies.

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,

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, . 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

Chef referral program

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

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