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Course Schedule 2021 PROFESSIONAL IN-PERSON Course Schedule The chocolate and pastry experts at Valrhona are thrilled to welcome chefs, chocolatiers and pastry professionals back to L'École Valrhona Brooklyn, starting June 2021. Enroll in one of their immersive two- to three-day courses to gain hands-on experience, learn about current themes in pastry and push the limits of your creativity with world-renowned chef instructors. Professional In-Person Course Schedule 2021 JUNE SEPTEMBER 7–9 Artistic Chocolate 13–15 Viennoiserie by Antonio S IN AS Bachour $1,200* L Showpieces $1,200* C Chef Stéphane Tréand Chef Antonio Bachour E CALIFORNIAO I T F F S 21–22 Rethinking Ingredients & 8–10 Framed Chocolate Pastry Trends $900* Bonbons $1,100* Chef Sarah Tibbetts Chef Philippe Givre 28–30 ONE-SHOT Machine SS IN 21–23 Summer Romance: Sugar A Bonbon Production $1,100* L C S IN AS Peonies & Branching Chef Romain Grzelczyk L BUFFALOE C O T Cherry Blossoms $1,550* F F S I E MANHATTANO T F F S I Chef Ron Ben-Israel Chef Guillaume Roesz OCTOBER 4–6 Panning & Chocolate 28–29 Travel Cakes $900* Snacks $1,100* Chef Guillaume Roesz Chef Derek Poirier 11–14 Creative Pâtisserie with SS IN A Pierre Hermé $5,200* JULY L C Chef Pierre Hermé FRANCE E 12–14 Gelato, Ice Cream, and O T F S I Frozen Desserts $1,100* F Chef Christophe Domange 12–13 Pastry by Lincoln SS IN A Carson $1,000* L 19–21 Signature Petits Gâteaux & C Chef Lincoln Carson E CALIFORNIAO T Entremets by Karim Bourgi F F S I $1,200* 19–20 Luxury Pastries & Hotel Chef Karim Bourgi Amenities $1,000* Chef Adam Thomas AUGUST 9–11 Plated Desserts & Petits NOVEMBER Gâteaux $1,055* 1–3 Viennoiserie, Panettone Chef Patrice Demers & Tea Time $1,200* 17–18 Individual Seasonal Chef Oriol Balaguer Desserts $900* 15–17 Mindful & Modern Chef Sarah Tibbetts Desserts $1,055* 23–25 Pastry by Ghaya F. Chef William Werner Oliveira $1,200* Chef Ghaya F. Oliveira SEPTEMBER 31–1 Molded Chocolate Bonbons $900* Chef Guillaume Roesz REGISTRATION Use the VALRHONA app or *Cercle V North America members visit us.valrhona.com and click receive 30% OFF all L’École Valrhona "OUR CLASSES" Brooklyn Professional classes! or email [email protected] L'ÉCOLE VALRHONA BROOKLYN • 222 Water Street • Brooklyn, New York 11201 TABLE OF Contents Chocolate Courses 5 Artistic Courses 8 Pastry Courses 10 Plated Dessert Courses 15 Bakery Courses 17 Ice Cream Course 19 Class Benefits & Discounts 20 Safety Procedures 21 Course Registration 22 2021 Professional In Person Course Schedule 3 CLASS DESCRIPTION Chocolate Courses 4 2021 Professional In Person Course Schedule with Philippe Givre, L’École Valrhona Executive Pastry Framed Chocolate Bonbons Chef & Experience Director, @chefphilippegivre 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY June 8-10 L'École Valrhona $1,100* See page 20 12 students◊ Brooklyn • Create advanced confections featuring fillings • Use traditional techniques but also the latest such as ganache, praliné and pâte de fruit technology to create your bonbon range • Use a guitar cutter to cut efficiently and create • Use different methods to temper chocolate uniform bonbon pieces • Learn how to use the newest ingredients • Learn to enrobe manually and using a Selmi available in the marketplace Enrobing machine OBJECTIVES • Learn methods to improve the quality of Chocolate production and conservation of your bonbons with Chef Guillaume Roesz, L'École Valrhona Molded Chocolate Bonbons Executive Pastry Chef, North America, @guillaume.roesz Courses 2 DAYS LOCATION PRICE *DISCOUNTS CAPACITY August 31- L'École Valrhona $900* See page 20 12 students◊ September 1 Brooklyn • Use different shaped molds to learn proper • Utilize airbrushing, hand painting, etching, shelling and molding methods for molded transfer sheets, and other unique techniques bonbons for decorating and texturizing -colorful eye-catching molded confections • Produce balanced ganaches and fillings using different types of chocolate, alcohol, pralines, fruit purées, and more to create unique flavor OBJECTIVES combinations * Class size subject to change 2021 Professional In Person Course Schedule 5 S IN AS with Romain Grzelczyk, L C Executive Pastry Chef BUFFALOE @romaingrzelczyk O I T ONE-SHOT Machine Bonbon Production F F S 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY September Tomric, $1,100* See page 20 12 students◊ 28-30 Buffalo, NY • Understand how to make chocolate • Secure the longest possible shelf-life for bonbons and chocolate confectionery using your products a One-Shot system • Learn how to rebalance ganache, praliné, and • Gain in depth knowledge about the One-Shot caramel recipes to be used in the One-Shot system at the state of the art Tomric facility, and have all of your questions answered by the • Master how to fully operate and maintain a OBJECTIVES l'Ecole Valrhona chefs who have expertise in One-Shot system, including accompanying this field accessories with Derek Poirier, L’École Valrhona Pastry Chef, Artistic Panning & Chocolate Snacks West Coast, @chefderekpoirier 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY October 4-6 L'École Valrhona $1,100* See page 20 10 students◊ Courses Brooklyn • Master basic techniques of panning using a • Use a wide range of products to create stand mixer attachment and a panning machine chocolate coated treats single and double layers, intriguing and unique textures, colors, • Understand and practice the panning process to and finishes pan different centers of all shapes and sizes, including nuts, dried fruits, and more • Learn the correct products to increase shine and apply various finishes, glazes, and décors to • Learn new methods to create small bite sized your snack creations OBJECTIVES snacks such as multi layered candy bars, marshmallows, caramels, pâte de fruit, and • Employ an array of tools and machines for other confections with a variety of fillings enrobing, panning, and guitar cutting * Class size subject to change 6 2021 Professional In Person Course Schedule Artistic Courses 2021 Professional In Person Course Schedule 7 with Stéphane Tréand, Executive Pastry Chef & Artistic Chocolate Showpieces @stephanetreand 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY June 7-9 Tustin, CA $1,200* See page 20 10 students◊ • Learn each step, from sketch to finished • Identify various ways to create fast and unique showpiece, to create modern professional designs including molds and free-hand chocolate showpieces techniques • Discover the tricks to smooth, texture, and • Explore various finishing techniques such as shape chocolate, bringing an artistic flair air brushing, creating chocolate flowers, and to chocolate advanced decoration techniques OBJECTIVES S IN AS L Pastry Summer Romance: Sugar Peonies with Ron Ben-Israel, ChefOwner, Ron C Ben-Israel Cakes, and Guillaume Roesz, & Branching Cherry Blossoms @rbicakes @guillaume.roesz 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY Courses June 21-23 New York, NY $1,550* See page 20 16 students◊ • Create shape, texture, and movement in • Discuss topics of interest to the class, such as sugar paste to resemble flowers as they the business of cakes, promoting a unique appear in nature brand, pricing confectionery work, inspiration for design concepts, and more • Dive into learning how to create a beautiful, moist, chocolate cake with easy but delicate chocolate • Flowers featured in the class will include fillings to add an extra wow for your various types of peonies and branching chocolate-loving customers cherry blossoms OBJECTIVES • Get an insider tour of Chef Ron’s bakery and design studio, and meet his dedicated staff * Class size subject to change 8 2021 Professional In Person Course Schedule Pastry Courses 2021 Professional In Person Course Schedule 9 Travel Cakes with Guillaume Roesz, L’École Valrhona Executive Pastry Chef, North America, @guillaume.roesz f ully zoomed out, is more horizontal photo available? 2 DAYS LOCATION PRICE *DISCOUNTS CAPACITY June 28-29 L'École Valrhona $900* See page 20 12 students◊ Brooklyn • Explore different and unusual flavors, fillings, • Give a new look to your Travel Cakes and offer and ingredients in pastry like condiments or a new product range to your customers spices • Understand gluten free and dairy free • Learn how to extend the shelf life and preserve ingredients, and how to use them in your your travel cakes creations OBJECTIVES • Practice tempering different kinds of Valrhona chocolate Signature Petits Gâteaux & Entremets by Karim Bourgi with Karim Bourgi, Pastry Chef, @karim.bourgi 3 DAYS LOCATION PRICE *DISCOUNTS CAPACITY July 19-21 L'École Valrhona $1,200* See page 20 12 students◊ Brooklyn • Discover new techniques and interesting • Work hand-in-hand with Chef Karim to make technology for building and finishing entremets his 12 signature creations, including his famous and petits gâteaux Animation Citron, a dessert typical of Middle Eastern cuisine, and the variety of textures • Discuss “The Art of Pate a Choux”, and Chef Chef Karim showcases Karim’s view on current pastry trends • Build petits gateaux and entremets with diverse • Learn preservation techniques to extend your OBJECTIVES flavors, and dissect each component to product’s shelf life understand how they work together 10 2021 Professional In Person Course Schedule with Sarah Tibbetts, L’École Valrhona Individual Seasonal Desserts Pastry Chef, Central @sarahkosca 2 DAYS LOCATION PRICE *DISCOUNTS CAPACITY August 17-18 L'École Valrhona $900* See page 20 12 students◊ Brooklyn • Explore the roles of flavor and texture in • Recipes featured will have versatility in size smaller
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