Chef Derek Poirier,
inducted into the
"Top 10 Pastry Chefs in America"
Dessert Professional magazine, the nation's leading publication of pastry, ice cream and chocolate industries, inducted Valrhona's Ecole du Grand Chocolat Pastry Chef Western USA Derek Poirier into the Top Ten Pastry Chefs in America for 2014.
Poirier, who teaches and conducts demonstrations in Western U.S. and Canada, develops recipes and teaches master classes at L'Ecole du Grand Chocolat. He has participated as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France. He is proud to be representing Valrhona as he shares this award with the pastry community he is dedicated to supporting.
Chef Poirier, and his 20 fellow Ecole du Grand Chocolat Pastry Chefs who are based all over the world, share their ideas, techniques, experience, passion for chocolate, and knowledge acquired at Valrhona's L'Ecole Du Grand Chocolat in France. They help all chefs reach their highest potential.
Committed to supporting chefs and the active exchange of ideas, Valrhona is honored by Dessert Professional's recognition of Derek Poirier's contributions to the industry.
Congratulations to the 9 others Top 10 Pastry Chefs!
Georges Berger, MOF
Click here to know more about the Top 10 Pastry Chefs in America