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PASTRY COURSES

Innovative Pastry and Confections (República del Cacao)

September 24-26, 2024 - 3 days

Luis Robledo Richards

Chef/Owner, Tout Chocolat

@luis_robledo_richards

Brooklyn, NY

$ 1420 $ 994
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Winner of Latin America's Best Pastry Chef in 2019, Chef Luis Robledo will explore the flavors of Mexico and Latin America using República del Cacao options. From pastries to confections and chocolate bonbons, class will focus on creating fresh and vibrant flavors and textures. You will learn how to make simple yet beautiful decorations using high quality ingredients with a world-famous pastry chef and chocolatier.​

OBJECTIVES:

  • Explore the diverse flavors of México and Latin America through hands-on experience using Republica del Cacao chocolate.
  • Learn the art of crafting pastries, confections, and chocolate bonbons, emphasizing the use of high-quality ingredients for rich and authentic tastes.
  • Develop the skills to create fresh and vibrant flavors, understanding the cultural nuances that contribute to the uniqueness of each dish.
  • Experiment with different textures, mastering the balance between smooth, crunchy, and soft elements to enhance the overall culinary experience.
  • Acquire techniques for making simple yet beautiful decorations, elevating the visual appeal of your creations.
  • Understand the importance of presentation and learn how to showcase your culinary masterpieces in a way that is visually enticing and complements the delicious flavors.

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!

Learn More

Chef Luis Robledo has over 25 years of experience as a Chef, and is the owner and creator of Tout Chocolat, a world-renowned chocolate and pastry shop that specializes in high quality products including bonbons, bars, pastries, ice creams and several other confections. After graduating from the French Culinary Institute in New York City, where he was awarded the “Outstanding Alumni Award”, Luis joined Restaurant Daniel in Manhattan’s Upper East Side, working alongside chef Daniel Boulud and Pastry Chef Thomas Haas. In the summer of 2000 Luis moved to Paris to attend École Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title. During his stint in France, Luis worked in the kitchen of Michelin starred establishments such as Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel Avenue Kleber. In the fall of 2001 Le Cirque’s owner Sirio Maccioni named Luis Executive Pastry Chef of his acclaimed restaurant in Manhattan, where his dessert Red Fruit and Vanilla Napoleon was named “one of the five best dishes around the world” by food writer Alan Richman. After three years as Le Cirque’s pastry chef, Luis was named Executive Pastry Chef at the prestigious Four Seasons Hotel New York.​

In addition to the Hotel’s day-to-day responsibilities, Luis created a line of high-end chocolates that became an immediate success among the Hotel’s VIP and celebrity guests. In February 2006, Luis moved to Mexico City where he opened his first chocolate shop “Tout Chocolat”, achieving much success in Mexico and abroad. Since then, he’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. Since 2013 Chef Robledo has been traveling the world and sharing all his innovative techniques. He has also won numerous competitions including the World Chocolate Masters Selection in 2010 and 2012, as well as a third place at the Mondial des Arts Sucrées as a coach in 2009.​

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 ecolebrooklyn@valrhona.com for more details!