En Route Hands-On Classes

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

 

Back by popular demand, Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary classes for pastry professionals, kicks off its third season with 2013 classes in Los Angeles, Atlanta, and New York City.

Third Season, Three cities, Three themes:

CHOCOLATES AND BONBONS (New) in Los Angeles, California - May 21- 22

VARIATIONS ON PLATED DESSERTS in Atlanta, Georgia - June 3- 4

CONTEMPORARY RESTAURANT DESSERTS in New York City - August 19- 20 

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 Corporate Pastry Chefs- North America: Sarah Kosikowski and Derek Poirier, both highly trained in ValrhonaFrance, at Valrhona’s L’Ecole du Grand Chocolat.

 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 Franceto help all 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 who want to enhance their technique and expand their knowledge of making chocolates and desserts. Only 8 spaces are open for the Chocolate & Bonbons class and the Variations on Plated Desserts class; there are 12 spaces available for the Contemporary Restaurant Dessert . We will need to evaluate your application before proceed with the registration.