Desserts class with chef Diane Moua

Plated Desserts by Diane Moua

April 25-27, 2022 - 3 DAYS

Diane Moua

Executive Pastry Chef


Brooklyn, NY

$ 1260 $ 882
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Known for her unique desserts, elevated pastries, and impeccable technique, we are very excited to welcome 2019 & 2020 James Beard nominee for Best Pastry Chef Diane Moua for her first class at L’Ecole Valrhona Brooklyn! Join Chef Diane to learn all there is to know about creating simple yet elevated desserts that will suit many different outlet needs.

As a big believer in simplicity in pastry, Chef Diane will show you how to cross utilize ingredients and pastry elements to create a variety of different desserts, such as taking the components from a petit gateau and turning them into a plated dessert. Incorporating some of her favorite flavors like passionfruit, pandan, coconut, citrus, and vanilla, Chef Diane will demonstrate how to put together simple desserts with focus on texture and taste. She will also discuss her process for creating dessert items based on what’s in season.

From menu creation and planning, to texture, seasonal specials, and finishing techniques, learn from Chef Diane’s expertise how to make simple, yet flavorful and elegant desserts that will wow your customers!


· Practice plating techniques that will bring simple desserts to the next level.

· Learn how to cross utilize pastry elements to create different desserts.

· Discuss dessert menu planning and creation for restaurants.

· Explore how to create desserts based on the season and local ingredients.

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.

Diane Moua could always be found cooking alongside her parents growing up. Her family’s farm in Junction City, WI gave Diane the perfect setting to develop an interest for food. As her interest grew into passion, she decided to enroll at Le Cordon Bleu in Minnesota. While a student, Diane interned under James Beard Award-winning Chef Tim McKee at his four-star restaurant, La Belle Vie. After completing school, Diane worked at many reputable Twin Cities restaurants including Aquavit, Solera and back to La Belle Vie before joining Soigné Hospitality Group. Within her time with Soigné as the Executive Pastry Chef, Diane managed the pastry department for the group’s highly esteemed restaurants; Spoon and Stable, Bellecour, and Demi. Diane has since moved into a role with Cooks of Crocus Hill to focus on the Bellecour Bakery.

Diane is known for her unique desserts, elevated pastries, and impeccable technique. The most prevalent inspiration for Diane when developing new recipes takes her back to the farm she grew up on by always utilizing seasonal ingredients. Her thoughtful approach to everything she creates has led to some worthy recognition. Including numerous accolades such as the Charlie Award for Outstanding Pastry Chef in the Twin Cities and multiple James Beard Foundation nominations for Best Pastry Chef.

As a first-generation Hmong-American, Diane’s greatest accomplishment is larger than her many awards. Diane prides herself first on being a mother to her two children, who she has proudly set an example of how far a formidable work ethic can get you.

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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