Valrhona North America Brooklyn 2015 Program

Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr

Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr L’ÉCOLE DU GRAND CHOCOLAT BROOKLYN 2015 SCHEDULE OF PASTRY CLASSES L’École du Grand Chocolat, dedicated to offering chefs unparalleled learning experiences through which they can exchange ideas and share expertise with one another, is thrilled to announce its 2015 class schedule: CLASS TOPICS – Chocolate Bonbons – Contemporary Entremets and Petits Gâteaux – Ice cream – Chocolate Bonbons – Macarons & Petit Fours – Viennoiserie Class – A Behind the Scenes Look at CAW T – Chocolate Bonbons & Technology – Holiday Yule Logs – Petit Sweets – Intro to Pastry Competition INSTRUCTORS Valrhona L’École du Grand Chocolat Pastry Chefs Sarah Kosikowski (Eastern USA) Derek Poirier (Western USA) Philip Givre (Tain L’Hermitage, France) Guest Chefs Chef Nathaniel Reid Chef Greg Mindel Chef William Werner U.S. Pastry Team Located in DUMBO, just five minutes from downtown Manhattan, L’École du Grand Chocolat welcomes you to join its chefs for an unforgettable experience! >> learn more Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Discover L’École du Grand Chocolat Brooklyn in this new video! Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr Watch and learn about the new L’École du Grand Chocolat Brooklyn, from the personalized learning experiences offered to chefs to the spacious setting uniquely designed by chefs for chefs.  Valrhona’s talented Pastry Chefs Derek Poirier, Sarah Kosikowski and Philip Givre also share their passion, knowledge, and experience. >> see more Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr “One of the things that separates L’École du Grand Chocolat is the clarity and  energy that we place on explaining why. It is very important for us to share our knowledge, and the spirit of developing techniques, recipes, and new tastes for all the Chefs. We share our passion for pastry, our passion for gastronomy. Through the school, we want to advance the industry forward.” Anthony Valla, Chief Operating Officer North America.

Facebook Twitter Google+ Digg Pinterest Print Friendly reddit LinkedIn StumbleUpon Tumblr ABOUT US    L’ECOLE DU GRAND CHOCOLAT    VALRHONA’S USA PASTRY CHEFS ETHICAL COMMITMENT    LA CITE DU CHOCOLAT    VALRHONA’S RETAIL STORE    CONTACT US

• Facebook
• Twitter
• Google+
• Digg
• Pinterest
• Print Friendly
• reddit
• LinkedIn
• StumbleUpon
• Tumblr

Maralyn D. Hill

Maralyn D. Hill, M.Ed.,  The Epicurean Explorer

Executive Editor, LuxeBeatMag.com

Luxe Beat Magazine Digital Editions now online at http://luxebeatmag.com/magazine/

Freelance Lifestyle Journalist

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Blogs: Where and What in the World & Success with Writing

https://authorcentral.amazon.com

Follow me: @maralynhill

google.com/+MaralynHill831

FB: http://www.facebook.com/The.Epicurean.Explorer,,  http://www.facebook.com/WhereandWhat.intheWorld, http://www.facebook.com/Success.With.Writing

Linkedin: http://www.linkedin.com/in/maralynhill

We welcome press releases on the food, wine, travel, and items related to the hospitality industry. We receive emails with more than we can post to our service. If you would like to post a press release, please click the the submission tab to get the form to upload your release. You can also upload three photos. It will go in pending and be scheduled, unless it is unappropriate. This will enable more of you to have your releases up in a timely manner.