Online Class Chocolate Confections & Buffet
CHOCOLATE COURSES

Chocolate Confections & Buffet

April 20, 2023 - 1 Day

ADAM THOMAS

Founder, Thomas Craft Confections

@adam.wthomas

Online

$ 49
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Chef Adam Thomas is back at l’Ecole Valrhona Brooklyn to teach an exceptional chocolate class focused on producing chocolates, confections, and take away items best suited for a chocolate shop.

Drawing from his experience in the luxury hotel industry and opening his own namesake shop “Thomas Craft Confections”, Chef Thomas will share his knowledge about chocolate, production techniques, and how to create the ultimate guest experience. 

In this class you will learn hands on how to develop and create chocolate confections. Chef Thomas will also share with you his take on classic ‘Gourmandise’ style petit sweets which can help create additional sales for your business. 

Class recipe book and a 20% discount code for our online boutique will be sent the Friday before class starts. All live sessions feature the opportunity to ask questions via chat box throughout the class and additional time is set aside at the end of class for a Q&A session. The class recording will be sent the day after class. 

Recorded Session: Class recipe book, recording and a 20% discount on your next purchase on our online boutique. In lieu of a Q&A session at the end of class, students can email ecolebrooklyn@valrhona.com with any questions pertaining to the class material. 

After over 20 years of making sweets in celebrated kitchens all over the world, chef Thomas ventures out to start his own brand, Thomas Craft Confections. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker, Pascal Zindel and it was there that he knew confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz Carlton, Laguna Niguel, Adam connected with long time mentor, Jean-Francois “Jeff” Lehuede.

While still working at the Ritz Carlton, Adam took on a second roll at the St Regis, Monarch Beach Resort to learn from MOF, pastry chef Stéphan Tréand. After taking the role of Head Pastry Chef at the Ritz Carlton Marina Del Rey, Adam was sent to help open other Ritz Carlton hotels in Abaco Island, Bahamas and Denver, Colorado. Then the globe-trotting really began, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt. From there it was chocolate competitions in Cologne, Germany and Madrid, Spain. Chocolate science education in T’Hain l’Hermitage France and Schwyz, Switzerland. Opening task force stints including Italy and New York. Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills and most recently at the longest running 5 Star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking & pastry program and make it one of the very best in the country.  

As this is an online class, we apologize that we are unable to issue a refund for the class. 

Chef referral program

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

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