Desserts class with chef Angel Betancourt
PLATED DESSERT COURSES

No Rules Plated Desserts

June 21-23, 2022 - 3 DAYS

Angel Betancourt

Executive Pastry Chef

@angelrbetancourt17

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

We are very excited to welcome Venezuelan Chef Angel Betancourt for his first class at l’École Valrhona Brooklyn! Chef Angel will teach students how to wow restaurant and hotel customers with modern, clean, and colorful plated desserts. Currently, Chef Angel is the Executive Pastry Chef at the uber luxury resort The One & Only Palmilla Los Cabos Baja California, previously he was the Executive Pastry Chef for Four Seasons Bahamas, and was the Corporate Pastry Chef for Blue Diamond Resorts where he managed over 49 hotels in 10 countries.

Chef Angel has also participated in several pastry competitions, including the competitive “Taste of the Caribbean” where he won two silver medals for the “Caribbean National Team of the Year” and “Caribbean Pastry Chef of the Year”.

Known for his creativity in the kitchen, Chef Angel will teach you how to think outside the box (or plate) by showing you unconventional plating techniques and his approach to “no rules” pastry. Learn how to create desserts with one-of-a-kind presentations and balanced flavors your guests will never forget. Test your creativity and get inspired by one of the best pastry chefs in the industry!

Objectives:

· Practice unconventional plating techniques.

· Create modern, clean, and colorful plated desserts with balanced flavor.

· Learn how to cultivate a unique customer experience.

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.

After training at one of the world’s most renowned culinary institutes, Le Cordon Bleu Paris’ Ottawa campus, in the GRAND DIPLÔME program, Angel R. Betancourt honed his craft alongside mentors such as Chocolatier Laurent Pagès, Chef Carles Mampel, Chef Nobu Matsuhisa and Chef Jean-Georges Vongerichten & Chef Sara Tibbetts.

Currently holding the position of of the uber luxury Resort The One&Only Palmilla.

Former Corporate Pastry Chef for Blue Diamond Resorts (Planet Hollywood, Royalton, CHIC, Mystique & Grand Lido) managing more than 49 hotels in 10 countries such as: Mexico, Costa Rica, Dominican Republic, Jamaica, St Lucia, Antigua, Grenada, Barbados, Cuba & Tobago.

Former Executive Pastry Chef for Four Seasons Bahamas were he got name between the top chefs at Fourseasons Americas Top Chef and Mixologist 2019 Las Vegas, Nevada Chef Betancourt got the privilege to open the first restaurant of Michelin star Chef Mauro Colagreco in the USA (Four Seasons Palm Beach) Same year chef Betancourt got feature in Art Basel Miami.

Having worked for uber-luxury resort One&OnlyOcean Club, The Bahamas, as Executive Pastry Chef in 2007 until 2016, Betancourt garnered international acclaim including attending L'École Valrhona in France in 2015 on behalf of the United States – an honor and privilege that is only given to rising stars and celebrated chefs. Betancourt is a member of Cercle V by Valrhona, a loyalty program for culinary professionals to exchange ideas, and was chosen to represent the Bahamian Culinary Team in the highly competitive Taste of the Caribbean where he won two silver medals for Caribbean National Team of the Year and Caribbean Pastry Chef of the Year. 

Growing up in Venezuela to a family of doctors, the decision to become a pastry chef was a unique choice and one that Betancourt went into wholeheartedly. Having spent a lot of time at an early age in the kitchen with his mother and grandmother learning simple breads, cookies, granolas and jams. 

Chef Angel is no stranger to publications as he is being featured on websites & Magazines often. From his former school’s brochure & News Papers to famous Magazines like: Dessert Professional Magazine, Inflight Magazine, The Chefs Garden Magazine, Le Cordon Bleu,  Atlantis Magazine, Pastry Arts Magazine & Gala Magazine.

Some of the festivals that chef Angel has attended are:

  • James beard Foundation Celebrity chef tour, Orlando, Usa.
  • James beard foundation / Stars of the West Indies Nyc, Usa.
  • One Spoon Tain L`Hermitage, France.
  • The Commisary, San Francisco, Usa.
  • Fete des Fetes John Besh Fundation New Orleans, Usa.
  • Afrikin Fest Miami, Usa.
  • Pastry Lovers Fest San Juan, Puerto Rico.
  • Barbados Meets the World Barbados.
  • Culinary Summit, Nassau, The Bahamas.
  • Culinary Summit Tortola, BVI.
  • Bahamas top Chefs, Freeport, The Bahamas.
  • 3er Congreso Gastronomico de Gastronomia, Mexicali, Mexico
  • Master Class Modern Tarts by Angel R. Betancourt.

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