Pastry class with chef Kelly Fields and Sarah Tibbetts

Modern American Desserts

October 4-5, 2022 - 2 DAYS

Kelly Fields

Pastry Chef & Cookbook Author


Sarah Tibbetts

L’École Valrhona Pastry Chef, Central


Brooklyn, NY

$ 1050 $ 735
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Join l’École Valrhona Brooklyn for this one-of-a-kind class on American desserts taught by Chef Kelly Fields, James Beard award winner for Outstanding Pastry Chef and author of “The Good Book of Southern Baking” and l’École Valrhona Chef Sarah Tibbetts!

Learn from Chef Fields the history of Southern pastry to gain a better understanding of the origins and nuances of Southern baking. Starting with the basics, Chef Fields will share with you how to adapt tried and true recipes that have been passed down for generations to modern tastes and trends. You will learn how to incorporate new techniques, ingredients, and flavors to evolve and refresh traditional Southern pastries. Come learn from the expert the importance of Southern baking traditions, and how to pay homage to Southern pastry in your desserts!

To compliment the topics covered by Chef Fields, Chef Tibbetts will discuss the ever growing need of how to approach and adapt the class recipes to accommodate dietary restrictions such as gluten free and dairy free. Chef Tibbetts will also share her expertise on creating classic American desserts with a modern spin and a touch of nostalgia. Being a Valrhona Pastry Chef, Chef Tibbetts will teach you how to temper chocolate and create chocolate décor to add a sophisticated touch to your desserts. Get inspired through a trip down memory lane, revisiting classic American desserts, and learn how to modernize old favorites.

We are so thrilled to have these two incredible Pastry Chefs teach side by side to share their extensive knowledge of regional and modern American pastry with you!

Normally $1,650 we are happy to offer this class at a discounted price of $1,050 to celebrate this new class taught by two chefs.


· Understand the history and importance of Southern baking and regional baking traditions throughout the United States.

· Establish a foundational approach to creating desserts and pastries that can be applied to any industry setting.

· Create modern desserts inspired by classic American recipes.

· Learn techniques to adapt desserts for guests with dietary restrictions such as gluten free and dairy free.

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.

Kelly Fields is a chef and author of The Good Book of Southern Baking (Lorena Jones Books, 2020.) Fields has traveled extensively and worked internationally throughout her career, and has garnered national recognition at the helm of her former restaurant, Willa Jean, including the James Beard Foundation’s Outstanding Pastry Chef award in 2019.  In addition, Fields has been featured in Saveur, Bon Appétit, National Geographic, Food & Wine among others.  

In 2016 Eater New Orleans awarded Fields the “Chef of the Year” and “Reader’s Choice" Awards and Dessert Professional Magazine included Fields as one of the “Top Ten Pastry Chefs in North America.”  She was featured in Garden & Gun Magazine's “Most Influential Women of the South," and listed in Southern Living magazine as one of the “Five Best Kitchen Magicians of the South.”

Fields’ most recent achievement, The Good Book of Southern Baking, has been named one of the best cookbooks of the year by The New York Times Book Review, Bon Appétit, The Atlanta Journal-Constitution, Garden & Gun, and The LA Times.

Fields is currently working as a consultant and enjoying gardening, traveling, reading, photography, and fishing. 

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.

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. 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 Manager,

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. Home tests are not accepted unless validated by a third party. Please email test results to Your information will be kept confidential.  
  • 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. 

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. 
  • It is optional for students to wear a face covering while in class. 
  • 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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