En Route Hands-On Classes

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


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

Program and Schedules

Chocolate Bonbons and Confection
Los Angeles

   with Chef Stephane Treand
   October 6th & 7th 2015
   For more information

    Valrhona Bachour Dessert Styles
   with Chef Antonio Bachour
   April 6th, 7th, 8th 2015
   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 $100 cancellation fee.







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