Afternoon tea, Fika, Gâteaux de Voyage

May 13-15, 2024 - 3 days

Luke Frost

Executive Pastry Chef - North America


Brooklyn, NY

$ 1200 $ 840
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Explore the different styles and history of travel cakes in Europe and how to adapt it to the U.S. market. Recipes will focus on British Afternoon Tea, Nordic Fika and gateaux of the continent. Chef Luke Frost, Executive Pastry Chef - North America, will work on technique and ingredient knowledge to enhance your travel cake offering, be it take out in a shop or for hotel amenities and picnics.​


  • 3 days of practical training with some technical elements to support your ingredient knowledge.​
  • Improve flavor and textures in your offerings whilst optimizing conservation.​
  • Learn techniques to deliver various textures that are suitable for ambient storage.​
  • Prepare a wide range of cakes, snack items and jams and spreads.​

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.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2024 professional class and receive a $200 credit to use towards a 2024 class, your friend will also receive a $200 credit to use towards the class they sign up for!


Early in his career Luke gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his 2 Michelin Star flagship, Le Manoir Aux Quat’ Saisons and as Head Pastry Chef Michelin starred properties, Northcote Manor and The Chester Grosvenor. Before joining l’Ecole Valrhona, Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.  

While Luke’s career was entirely based in the UK, his involvement in international food festivals, on-the-job training, and interest in travel and culture has put him in contact with many cuisines and led him to work alongside some of the world’s leading chefs.  

Joining L’École Valrhona’s team of chefs, Luke spent 8 years sharing his expertise, knowledge and inspiration with chefs throughout Northern Europe. Early in 2024, he crossed the Atlantic to become Executive Pastry Chef, North America and is currently based in our school in Brooklyn, New York. 

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. 

 *Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

Contact us at for more details!