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PASTRY COURSES

Nuevo Estilo de Repostería (Clase en español)

October 21-23, 2024 - 3 days

David Briand

Executive pastry chef, French craftsperson of the year 2019

Mario Bacherini

Ecole Valrhona Pastry Chef - North America

@mightysugar

Brooklyn, NY

$ 1300 $ 910
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

L’Ecole Valrhona Brooklyn te invita a acompanar a nuestros Chef’s de Valrhona Mario Bacherini y David Briand, MOF (Meilleur Ouvrier de France - el premio más prestigioso de Francia según la categoría de oficios en un concurso entre profesionales). Chef David compartirá su experiencia en la Pastelería. En estos tres dias con nosotros tendras la oportunidad de trabajar de la mano de nuestros Chefs especialistas con las mejores tecnicas para crear postres de alta calidad, entremets y petits-gâteaux.

En esta experiencia única, los participantes tendrán la oportunidad de sumergirse en el mundo de la pastelería de la mano de uno de los mejores chefs del mundo. A lo largo de los tres días, se explorarán técnicas avanzadas, trucos y secretos detrás de la creación de postres de alta calidad y refinamiento.

Descubre la filosofía del chef ("demasiado es el enemigo de lo bueno") aprendiendo el arte de postres "autosuficientes" y refinados que combinan texturas variadas que allanan el camino hacia un sabor exquisito. Desde la selección de ingredientes frescos hasta la presentación final, cada paso del proceso será abordado con detalle para garantizar que los participantes adquieran habilidades prácticas y conocimientos teóricos sólios.

La clase se impartirá en español, lo que permitirá a los asistentes sumergirse completamente en el mundo culinario mientras aprenden de la experiencia y la sabiduría de un chef de internacional. Además de las lecciones prácticas, habrá oportunidades para interactuar con de renombre el Chef David y hacer preguntas, aprovechando al máximo esta experiencia educativa única.

OBJECTIVES:

  • Domina los métodos de producción, ensamblaje y acabado.​
  • Innovar y refrescar tu repertorio con un enfoque moderno y único.​
  • Descubrir nuevas asociaciones de sabores.​

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
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Tain l’Hermitage

David Briand

Executive pastry chef, French craftsperson of the year 2019

BIOGRAPHY

After completing a “BEP” in Baking in 2004, David moved on to do a Pastry BEP, where he discovered his passion and vocation.
He then did a “BTM” diploma to improve his understanding of the subject. Once he had got his qualification, to perfect his skills, he opted to find out how they do things south of the border.

In Barcelona, he joined the prestigious team of Spanish Master Craftsman-winning Oriol Balaguer, gaining a fresh look on pastry and some solid experience in the process. After six years (two as Executive Chef), he decided to share his knowledge by joining L’École Valrhona as a Pastry Chef Instructor in 2014.

A member of the French team which made the final at the Mondial des Arts Sucrés in 2016, David was named a Meilleur Ouvrier de France in 2019. Today, he is Executive Pastry Chef at l’École Valrhona in Tain l’Hermitage. 

Biography

After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France where he trained under Olivier Bajard (Meilleur Ouvrier de France).

In 2008 he moved to Paris, France where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach Pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he taught pastry classes for professionals.

He also began his own consulting company, providing help to up-and-coming bakeries, pastry shops and restaurants. He helped create menus, improved production standards, did R&D to provide new menu ideas and solutions, in addition to creating recipes and training staff.

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!