Valrhona North America Brooklyn 2015 Program

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 Discover L’École du Grand Chocolat Brooklyn in this new video! 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 “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.

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Maralyn D. Hill

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

Executive Editor, LuxeBeatMag.com

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