En Route Hands-On Classes

A Continuing Education for Culinary Professionals
Valrhona Takes Its Famous Culinary Classes on the Road

 20120803.jpg

En Route (on-the-road), a series of traveling Valrhona USA culinary classes for pastry professionals.

2014 Program and Schedules

NEW YORK: 

April 15-16 @ICE (Institute of Culinary Education)
Variations in Pastry Design
For more information

WASHINGTON DC: 

May 27-28 @CulinAerie
Inspiration for Seasonal Desserts
For more information

SAN FRANCISCO

August 5-6 @Paulding & Company
Macarons and Petits Fours
For more information

 

The fine chocolate that has earned the reputation for being top in its class among leading chefs and chocolatiers around the world is also known for its famous chocolate culinary school, L’Ecole du Grand Chocolat, located in Tain L’Hermitage in France. Chefs from around the world have been making the trip to L’Ecole to learn, gain inspiration, and engage in an active exchange of ideas with like-minded professionals since it was founded in 1988. As at the French school, chefs, instructors, and chocolatiers attending Valrhona En Route’s classes will find a vibrant and welcoming venue in which to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L’Ecole trained chef-instructors. 

Taking Valrhona En Route “on-the-road” this season will be the two Valrhona Ecole du Grand Chocolat Pastry Chefs USA: Sarah Kosikowski and Derek Poirier (2014 Top 10 Pastry Chefs in America), both highly trained in Valrhona France.

The Valrhona chefs, with their singular passion for chocolate, all hold a common goal: to share their ideas, techniques, experience, and knowledge acquired at L’Ecole in France to help all professional chefs reach their highest potential.  By doing so, they seek to help chefs build their businesses, bring value to their patrons, and stay ahead of the culinary curve of trends, techniques, and products.  In addition, these classes are “think-tanks” for vibrant interaction among chefs who share commitment to excellence and passion for what they do. 

Note: These classes are open to professional chefs and pastry chefs only.  Only 8 to 12 spaces are open for each class for chefs who want to enhance their technique and expand their knowledge of making chocolates and desserts. We will need to evaluate your application before proceeding with the registration. 

Cancellation and Payment Policy:
A 50% deposit is required at the time of registering for the class to secure your spot and the remaining balance will be deducted 2 weeks before the class.
There is a 2 week cancellation policy--if you cancel up to 2 weeks before the class, you will be completely refunded.
If you cancel within 2 weeks of the class, there is a $50 cancellation fee.

 

 

 

 

VARIATIONS ON PASTRY DESIGN


by Chef Sarah Kosikowski

New York, NY

Get Details and Register

 

INSPIRATION FOR SEASONAL DESSERTS

by Chef Sarah Kosikowski

Washington, D.C

getdetailsimple.png

 

MACARONS AND PETITS FOURS

 by Chef Derek Poirier

San Francisco, CA

upcoming_event

valrhona_en_route.jpg

valrhona_en_route.jpg

eNews

Get updates on new products, courses, recipes and more.

First Name
Last Name
 Company
Email Address