L École Valrhona Brooklyn

Transcription

1 L École Valrhona Brooklyn L École Valrhona Brooklyn 2015 Professional Class Schedules 2015 Professional Class Schedules L ÉCOLE VALRHONA - TAIN L HERMITAGE - TOKYO - PARIS - NEW YORK

2

3 L École VALRHONA Established in 1989 by Frédéric Bau, a visionary pastry chef with a passion for his trade, L École Valrhona has made its mark over 25 years as the showcase of Valrhona s know-how, quality and creativity. L École Valrhona now has extensive international reach thanks to its four schools in Tain l Hermitage, Tokyo, Paris-Versailles and Brooklyn, NY, and to its 25 pastry chef instructors who work across the world. Pastry chefs from L École Valrhona are trendsetters who through interacting, sharing and transmitting techniques across continents enrich the culinary heritage with their creations and know how. Expert in every pastry and confectionery specialty, these talented and readily-available craftsmen of flavor epitomize Valrhona s commitment and inventiveness in their service to culinary professionals. - JEAN LUC GRISOT CEO, Valrhona L École Valrhona now has four locations and a strong team of 25 men and women corporate pastry chefs on four continents. More than 10,000 customers from the USA, Japan, Korea, Mexico, Canada and China have placed their trust in us. Our goal is to pursue our international presence. We began as a school of French excellence; we have become an international school born in France. - ANTOINE VIOLLETTE Director, L École du Grand Chocolat Tain l Hermitage, Tokyo, Paris-Versailles, Brooklyn For the past 25 years, L École du Grand Chocolat has thrived, expanded and become state of the art. The curriculum attracts both professional chefs and individual enthusiasts eager to train and learn the techniques of pastry and chocolate making as perfected by Valrhona. The quality of the teachings and training programs have had a real and lasting impact on the profession. Fast forward another 25 years and we will continue to see the Institute grow and blossom and by then, it will have made an indelible mark and unique contribution to the pastry-related culinary professions. - PIERRE HERMÉ Dean of L École du Grand Chocolat 2015 Professional Class Schedules 3

4 L École BROOKLYN Created in 1989 by Frédéric Bau, a passionate and visionary pastry chef, L École du Grand Chocolat Valrhona has become a showcase for Valrhona s expertise, quality and creativity over the past 25 years. In September 2014, 20 years after launching the brand in North America, Valrhona celebrated this anniversary with the opening of its world renowned school for Chefs, L École Valrhona in Brooklyn, NY. This is the third continent L École will call home the culinary center operates three other schools in Tain L Hermitage, Paris-Versailles, and Tokyo. Like its international counterparts, L École Valrhona in Brooklyn will be dedicated to serving U.S. based chefs as a vibrant and welcoming venue 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. While remaining faithful to its rich culinary heritage, L École Valrhona also looks to the future with a commitment to excellence and service, bringing directly to U.S. based chefs very special access to the highest level of training and advice that our worldwide schools have developed over twenty-five years. During the classes, the two US-based L École Valrhona Pastry Chefs 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 a commitment to excellence and passion for what they do. CLASSES Classes are open to professional chefs and pastry chefs who want to enhance their technique and expand their knowledge in chocolate and desserts. As part of a small group of 8 to 12 pastry professionals, chef-students will create recipes and finished desserts presentations. Tuition for each class ranges between $790 and $1190. Meals are included. Class themes vary throughout the year, from Bonbons, Ice Cream and Mignardises, to Plated Desserts, French Classics, Logs, Wedding cakes and Show pieces, etc Professional Class Schedules

5 MANHATTAN NEW YORK CITY BROOKLYN Why Brooklyn? L ike its international counterparts, L École Valrhona in Brooklyn will be dedicated to serving U.S. based chefs as a vibrant and welcoming venue 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. L École Valrhona Brooklyn is located in DUMBO, (the name for the Brooklyn neighborhood Down Under the Manhattan Bridge Overpass ) a 24-hour community humming with artistic energy at the foot of the Brooklyn Bridge and one of the most sought-after neighborhoods in New York City. Just five minutes from downtown Manhattan, DUMBO hosts countless of landmark buildings, a vibrant history and stunning views of the lower Manhattan skyline, the Statue of Liberty, the Brooklyn and Manhattan Bridges and the East River. As an American school with French roots, L École du Grand Chocolat Brooklyn will combine the knowledge and approach of an American team with the Valrhona spirit. We will bring the time tested process and know-how from our flagship L École du Grand Chocolat in Tain l Hermitage to Brooklyn, which we selected for its unique character, as well as its key role in the culinary world. - ANTHONY VALLA Valrhona Inc, COO Professional Class Schedules 5

6 Professional Class Schedules

7 Contents Our Team Class Schedule 14 Chocolate Courses 16 Pastry Courses 18 Ice-cream Course 20 Cercle V Exclusive Program 22 Guest Chef Courses 24 Technical Support & Chefs Services 31 Practical Information: L École Brooklyn 32 Registration 34 Access and Attractions Professional Class Schedules 7

8 Professional Class Schedules

9 Our Team Technique Expertise Knowledge Passing On Team Spirit 2015 Professional Class Schedules 9

10 L École Brooklyn CHEFS SARAH KOSIKOWSKI, L École du Grand Chocolat Pastry Chef Eastern USA A graduate of Culinary Institute of America, Sarah Kosikowski s stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; and then Michael Mina s Michelin-rated restaurant at the Bellagio. In Chicago, she oversaw the dessert program at the Trump International Hotel & Tower Chicago. She is a 2009 James Beard Award nominee and appears regularly in national and local media. Chef Kosikowski qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April The extremely accomplished Chef Sarah Kosikowski joined Valrhona as its L École du Grand Chocolat Pastry Chef Eastern USA, through which she uses the people-skills to conduct classes for professionals; one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate. DEREK POIRIER, L École du Grand Chocolat Pastry Chef Western USA Derek Poirier, L École du Grand Chocolat Pastry Chef Western USA and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the top hotels of the US and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout the US and Canada. He also develops recipes and teaches master classes attended by an international array of pastry chefs who travel to L École du Grand Chocolat located in Tain l Hermitage, Valrhona s home base. He has represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France which brings together the top pastry chefs from 22 countries. He advised the Team USA chefs who were training for the 2009 and 2011 competition. In June 2014, Dessert Professional magazine, the nation s leading publication of pastry, ice cream and chocolate industries, inducted Chef Derek Poirier into the Top Ten Pastry Chefs in America for Professional Class Schedules

11 L École Brooklyn FACILITIY L École Valrhona Brooklyn, featuring state-of-the-art equipment in a spacious setting, offers a personalized learning experience with exhilarating interaction between chefs and instructors. L École was designed by Award-winning architecture firm Slade Architecture; most recently recognized as a finalist in the 2014 James Beard Awards for Best Restaurant Design. With its ideal location in vibrant DUMBO, at the foot of the Brooklyn Bridge and just five minutes from downtown Manhattan, L École is ready to welcome you to an unforgettable experience Professional Class Schedules 11

12 The Pastry Chefs of L École Valrhona a spirit, a team in four locations A TECHNICAL AND EDUCATIONAL TEAM AT YOUR SERVICE THROUGHOUT THE WORLD. DISCOVER NEW WAYS TO TEMPT... In this center of creativity, each member of the team embodies personal attention, expert advice and constant availability. Professionals are offered the opportunity to improve their techniques and above all, to push themselves to find inspiration for new ideas to tempt their most demanding customers. L École Brooklyn Derek POIRIER Pastry Instructor West Coast Sarah KOSIKOWSKI Pastry Instructor East Coast Professional Class Schedules

13 L École Tain l Hermitage L École Paris Versailles Philippe GIVRE Executive Pastry Chef Christophe RENOU Head Pastry Chef Thierry BRIDRON Executive Pastry Chef Christophe DOMANGE Pastry Instructor Rémi MONTAGNE Pastry Instructor Jérémy ASPA Pastry Instructor Nicolas RIVEAU Pastry Instructor David BRIAND Pastry Instructor Yohan DUTRON Assistant Pastry Chef Eugenio MORALES TOLSADA Assistant Pastry Chef L École Paris Versailles L École Tain l Hermitage L École Tokyo Fabrice DAVID Executive Pastry Chef Nicolas BOTOMISY Pastry Instructor Southern Europe Spain and Italy Southern Europe Middle East South-East Asia Jisun LEE Pastry Instructor Tomoko SAKAÏ Pastry Instructor Sandra ORNELAS Pastry Instructor Franck WENZ Pastry Instructor Vincent BOURDIN Executive Pastry Chef Lou CAMPAGNA Pastry Instructor 2015 Professional Class Schedules 13

14 Professional Class Schedules

15 2015 Schedule Chocolate I Pastry I Ice cream I Cercle V Exclusive Guest Chefs 2015 Professional Class Schedules 15

16 CHOCOLATE Courses Professional Class Schedules

17 CHOCOLATE Courses Chocolate Bonbons with Chef Derek Poirier - L École Valrhona Pastry Chef Western USA L École du Grand Chocolat Brooklyn introduces in 2015 its Chocolate Bonbon Program, specifically designed for professionals in demand of learning the basics and improving their practice and technical knowledge of chocolate and its transformation. During this 3-day class, you will learn the principles of chocolate work, in order to create and offer a range of chocolate candies and confections. Technical learning will focus on different types of interiors for confections, appropriate techniques to obtain perfect textures. Thanks to Chef Derek Poirier s expertise in chocolate technique, you will understand the role of ingredients in confectionery, applying techniques of tempering and coating to help you create and customize your own range. In a comfortable and intimate atmosphere, Valrhona Chef Derek Poirier will share his knowledge and expertise to professionals, fostering exchange between chefs and providing active input immediately applicable for each participant. DURATION: 3 Days February 23 rd, 24 th & 25 th, 2015 Price: $990 May 18 th, 19 th & 20 th, 2015 Price: $990 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a three-day class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme Classes Program 17

18 PASTRY Courses Professional Class Schedules

19 PASTRY Courses Macarons & Petit Fours with Chef Sarah Kosikowski - L École Valrhona Pastry Chef Eastern USA Small, bite size sweets are a great addition to various pastry applications from banqueting buffets to fine dining finales. In this 2-day class, you will learn how to make the perfect macaron and modern finishing techniques to take them to the next level. You will also explore new recipes for petit fours, with creative options for display and presentation. Using her experience in both hotels and fine dining, Chef Sarah Kosikowski will share her knowledge and inspire with innovative ideas on marshmallow and pate de fruit, as well as more intricate items incorporating several components. Attending chefs will have an opportunity to work in small groups and learn how to use the recipes to suit their individual needs. DURATION: 2 Days June 1 st & 2 nd, 2015 Price: $790 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme Classes Program 19

20 Buches de Nöel / Holiday Yule Logs with Chef Derek Poirier - L École Valrhona Pastry Chef Western USA During this three-day class Chef Derek Poirier, who was named one of the Top 10 Pastry Chefs in America 2014 by Dessert Professional, will lead you to discover modern, innovative, inspirational ideas and presentations to entice and wow your customers with new takes on the classics. You will learn a variety of techniques and expert tips from L École du Grand Chocolat such as how to improve taste and texture, different methods for creating mousses (and why and when to use each one), methods for creating different sponges, and different glazes and methods of finishing. In an intimate atmosphere, Chef Derek Poirier will share his expertise and encourage you to share your ideas. He will take the time to answer all of your questions and foster creative interactions between chefs. DURATION: 2 Days October 5 th, 6 th & 7 th, 2015 Price: $990 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a three-day class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme Professional Class Schedules

21 Petits Sweets with Chef Sarah Kosikowski - L École Valrhona Pastry Chef Eastern USA Sweet tables and buffets are a popular addition to celebrations of all sizes. This class will focus on creating miniature desserts and verrines to be displayed or passed. By participating in Chef Kosikowski s class, you will explore the fundamentals of flavor and texture, and how they play an important role in a dessert that is only several bites. Along with recipes and tasting, chefs will be able learn how to create a visually appealing display and how color, along with seasonal accents, can make an impact on the finished buffet. Sharing her experience from years of creating delectable displays, Chef Kosikowski will inspire and give insight on her own creative vision. DURATION: 2 Days October 19 th & 20 th, 2015 Price: $790 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme Professional Class Schedules 21

22 ICE CREAM Course

23 ICE CREAM Course Ice Cream Chefs Philippe Givre, L École Valrhona Tain L Hermitage Executive Pastry Chef and Sarah Kosikowski, L École Valrhona Pastry Chef Eastern USA During this class led by Chefs Philippe Givre and Sarah Kosikowski, participants will learn the basics of artisanal ice-cream making. Thanks to the Valrhona Chefs expertise in ice-cream making, students will understand the different ice cream recipe categories: milk-based, eggbased, cream-based and sorbet. A thorough training on the role of each ingredient and how to master balance in the recipes will lead participants to create a variety of ice cream recipes for different purposes: ice cream shops, buffets or plated desserts. In a comfortable and intimate atmosphere, the two Valrhona chefs will share their knowledge and experience with professionals, offering a unique experience and opportunity to understand the fundamentals of ice cream making, providing active input immediately applicable for each participant. DURATION: 2 Days March 23 rd & 24 th, 2015 Price: $790 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme. CHEF PHILIPPE GIVRE Executive Pastry Chef, L École Valrhona Tain L Hermitage, France After a decade working in restaurants, including Troisgros and a five year stint at Fauchon, Philippe joined L École in His role is to run and coordinate the training programs and to find the right chef, with the right skills, at the right time to assist each chef student. He is constantly developing on-premise training for chefs. When pastry chefs find it hard to travel, they really appreciate it when one of L École s instructors goes to their establishment, where their entire team can benefit. In Givre s view, what sets L École apart besides its unparalleled status in the chocolate world is its unique training methodology. We provide answers, but our answers go further. We explain using concrete examples: Yes, but why? Yes, but how? L École, he believes, primarily embodies values of transmission, sharing, creativity and respect for people and the product. Above all, we teach what we are, he says, quoting Jean Jaurès Classes Program 23

24 CERCLE V Exclusive Program

25 CERCLE V Exclusive Program Chocolate Bonbon & Technology Chefs Philippe Givre, L École Valrhona Tain L Hermitage Executive Pastry Chef and Derek Poirier, L École Valrhona Pastry Chef Western USA This exclusive program, exclusively open to Cercle V members, will help participants reinforce their practice and knowledge of chocolate making and processing. During this 3-day program, you will learn how to control the basic principles of ganache formulation, and choose the ingredients and learn how to distinguish their role thanks to a creative and wide range produced during the class. You will further understand and master all techniques linked to chocolate, learn how to analyze the products used to make ganaches and fillings. The program will also feature an exclusive theoretical program that will help you understand and optimize the different processes influencing the preservation of chocolate bonbons. You will also learn the key steps to follow in order to develop balanced ganaches and fillings and eventually offer your customers the best chocolate confections. In an intimate atmosphere that enables close interaction and sharing with Valrhona chocolate experts, take a dive into the world of chocolate with a variety of applications, technical practice, tasting and understanding. DURATION: 3 Days September 14 th, 15 th & 16 th, 2015 Price: $693 including exclusive Cercle V discount ($990 value) 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a three-day class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme Classes Program 25

26 GUEST CHEF Courses

27 GUEST CHEF Courses Contemporary Entremet and Petits Gâteaux with Chef Nathaniel Reid, Executive Pastry Chef and Consultant During this two-day class, you will be working side by side with Chef Nathaniel Reid named Top 10 Pastry Chef in America in 2012 by Dessert Professional Magazine, and U.S. Pastry Chef of the Year at the 2010 Paris Gourmet Competition. In a small group setting, Chef Nathaniel will share the secrets and techniques behind his award winning creations with participants. You will learn more about how to play with textures and taste and learn how to properly design, compose, finish and decorate entremet and petits gâteaux for your clients. While preparing Chef Reid s signature desserts: Ruby, Sambava and Oahu among others, you will have the opportunity to share exciting moments with the Chef and the other students and increase your knowledge and creativity. DURATION: 2 Days March 9 th & 10 th, 2015 Price: $890 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme. NATHANIEL REID Executive Pastry Chef, Ritz-Carlton, St. Louis, MO Nathaniel Reid is a graduate from the highly acclaimed Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts. He was recognized in June 2012 by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America. Specializing in contemporary, modern bakery creations, Reid was executive pastry chef of the St. Regis Resort Monarch Beach, a Forbes Five-star and AAA Five-Diamond resort in California. He also has held pastry positions with Michelin Three-Star Joël Robuchon Restaurant in Las Vegas. Reid has strong connections to the U.S. Pastry Competition. He was selected as winner of the U.S. Pastry Competition and named Pastry Chef of the Year in New York City in Later in 2011 and again in 2012, Reid was a judge at the competition in New York City. Nathaniel Reid joined the Ritz-Carlton Hotel, Saint Louis in April 2013 as the executive pastry chef Classes Program 27

28 Viennoiserie with Greg Mindel, Chef Consultant for the Center for Culinary Development, San Francisco, CA Everyone loves breakfast pastries, everyone loves Valrhona chocolate so how about Valrhona chocolate breakfast pastries? During this 2 day class, Chef Greg Mindel will share his vision of viennoiserie with a modern twist, focusing on using Valrhona products in your everyday breakfast items. In an open and interactive atmosphere, you can expect to practice a range of clearly demonstrated shaping techniques and production methods to create artful and delicious breakfast pastries. Each student will produce a variety of finished products using only a few base doughs, and a number of fillings and glazes will also be prepared. Chef Mindel will lend his many years of experience with different production methods which will help you to prepare and adapt the recipes to the resources of your kitchen. Chef Mindel will also offer solid techniques to help you create beyond the class as well as any tips or troubleshooting to assure consistency and quality. DURATION: 2 Days June 15 th & 16 th, 2015 Price: $890 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme. GREG MINDEL Chef Consultant for the Center for Culinary Development, San Francisco, CA Greg Mindel is a New York Native, born in Brooklyn. His culinary adventures began in South Florida, where the diversity of people and exposure to a range of flavors and cuisines inspired him to set forth on an exploration of the rich food traditions of different peoples and places. After touring the savory food scene of the East Coast, Greg made his way to California. Over the last ten years in the San Francisco Bay Area, Greg has worked in great kitchens including the Ritz-Carlton Half Moon Bay, Tartine Bakery, and Spruce Restaurant. Outside of traditional kitchen work, Greg has been a Chef Instructor at Tante Marie, The San Francisco Baking Institute, and SF Cooking School and is a Chef Consultant for the Center for Culinary Development. His main focus over the last several years has been Viennoiserie and Baking. In January 2012, Greg opened his own baking company called Neighbor Bakehouse. He provides Viennoiserie and morning pastries that harken back to the classics, yet focus on modern techniques and global flavors Professional Class Schedules

29 GUEST CHEF Courses A Modern Twist On Tea Time with William Werner, Chef/Owner of Craftsman & Wolves, San Francisco, CA Once dominated by frills, ruffles and dainty dishes, afternoon tea gets reinvented at Craftsman and Wolves San Francisco. Reclaiming afternoon tea for everyone paying respect to tradition, while giving a nod to seasonality in all its playfulness. From savory to sweet pastries, verrines, confections, petit entremet and follies and dessert creations, Chef Werner will share his tips to bring your creativity to the next level. Students training will include a variety of techniques from chocolate tempering, yeast risen breads, quick doughs, mousses and ganaches, frozen desserts applicable to plated desserts, petit fours, bakeries and patisseries. In addition to pastry creations, Chef Werner will do an overview of tea and tisane pairings, both hot and cold, as well as special CAW T cocktails. Joining this class with Chef William Werner is a unique opportunity for a complete CAW T experience in an intimate Valrhona atmosphere, which will encourage sharing among Chefs. DURATION: 2 Days July 13 th & 14 th, 2015 Price: $890 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a two-day class recipe book, an apron, lunch on both class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme. WILLIAM WERNER Chef and Owner of Craftsman and Wolves, San Francisco, CA William Werner is the Chef/Owner of Craftsman and Wolves, a contemporary patisserie in the vibrant Mission district of San Francisco, CA. With more than a decade of experience in pastry at some of the most highly regarded restaurants and hotels, he has risen rapidly among the nation s top pastry chefs. Over the years, he has worked as Executive Pastry Chef for The Ritz-Carlton Hotel Company and for Quince restaurant in San Francisco. Since opening Craftsman and Wolves in the summer of 2012, he has garnered praise both locally and nationally in publications including Food & Wine, GQ, Wall Street Journal, Bon Appétit, and Wallpaper. In 2013, Werner was named a Star Chefs 2013 Rising Star Artisan, and was nominated for the James Beard Foundation s Outstanding Pastry Chef award. His next step includes plans to expand his pop-up high tea concept, Kettle Whistle, as a brick and mortar location Professional Class Schedules 29

30 GUEST CHEF Courses Intro to Pastry Competition with the U.S. Pastry Team As part of the 2015 Professional Class Schedule, we are very proud to welcome at L École du Grand Chocolat Brooklyn the US Pastry Team who will be competing for the World Pastry Cup in Sirha, Lyon (France) in January During this two-day class with Chefs John Kraus, Josh Johnson and Scott Green, you will learn how they prepared their competition program from concept to realization and walk you through the journey. You will also be able to make their chocolate show piece and chocolate entremets along with them. While working on each of the creations that will be produced during this class, the US Pastry Team will also share with you many tips and tricks used at the highest pastry level. The opportunity to participate in such a unique class at L Ecole Brooklyn will allow you to unveil the secrets of pastry Chefs competing at a world-class level and discover more about their experience in such a competition. DURATION: 3 Days November 2 nd, 3 rd & 4 th, 2015 Price: $1,090 30% DISCOUNT OFF CLASS PRICE FOR CERCLE V MEMBERS. HOW TO REGISTER: For questions, more information, or to register, please contact Kira Posner at ext.110 or via at ecolebrooklyn@valrhona.com. Prices include a three-day class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first night of class. In order to enhance your learning experience, the size of the class will be kept to a maximum of 8-12 students depending on the class theme. JOHN KRAUS Owner, Patisserie 46 John Kraus began his career in London, England, at the Dorchester Hotel, he then contributed to the opening of the Michelin star restaurant, Fleur de Sel. Upon his return to the U.S., Chef Kraus worked in the famed five-star, fivediamond Wild Boar restaurant in Nashville, Tennessee. He also worked at Magnolia as Executive Pastry Chef and then at NoMi restaurant in the Park Hyatt Hotel Chicago. He then served at The French Pastry School for ten years before leaving to open his own Patisserie in Minnesota, Patisserie 46. At the 2004 Food Network s Chocolate Challenge in Atlantic City, New Jersey, Chef John Kraus was declared the winner with his sculpture. In 2005 & 2006 Chef Kraus was named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine. In 2014 he was honored as one of the Ten Best Chocolatiers in North America by Dessert Professional Magazine JOSH JOHNSON Executive Pastry Chef, Vanile Chef Josh Johnson began working in pastry as a teenager in his uncle Richard Rivera s pastry shop in Illinois. Johnson then went to The Ritz-Carlton Chicago Hotel where he received guidance from Chef Sébastien Canonne, co-founder and dean at The French Pastry School, as well as Chef En-Ming Hsu, World Pastry Champion. He then worked at Payard s Pâtisserie & Bistro in New York. Johnson returned to the Midwest as Executive Pastry Chef for Everest, then rejoined Ambrosia Euro-American Pâtisserie. Josh Johnson s next venture lead him to co-owning Cocoa Bean Fine Desserts in Geneva, Illinois. He was then brought on as a pastry chef instructor at The French Pastry School of Chicago. Chef Johnson competed in and won the National Pastry Team Championship with Donald Wressell, Scott Green and Della Gossett. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. SCOTT GREEN Executive Pastry Chef, Travelle Award-winning Pastry Chef Scott Green joins Travelle and the Langham Hotel Chicago from The French Pastry School, where he served as a Pastry Chef Instructor. His professional and educational experience includes a background in pastry and in fine art and design. In addition to his schooling at the French Pastry School, Green pursued advanced training seminars with several master chefs. He worked at the Four Seasons Resort in Southern California where he ascended to the position of Pastry Chef. Green then returned to teaching, having completed L Art de la Pâtisserie, the Professional Pastry Program, ten years earlier. Chef Green has won several awards, including the gold medal at the 2011 National Pastry Team Championship and the Best Dégustation award; the Best Dégustation and Silver Medal at the 2012 World Pastry Championship in Las Vegas. He was also the recipient of the President s List of Highest Academic Achievement at the Art Institute of California Professional Class Schedules

31 VALRHONA PARTNERS WITH CHEFS TECHNICAL SUPPORT AND CHEFS SERVICES The Cercle V Program is based on a partnership between Valrhona and the chefs. It rewards our best and most loyal customers by offering them exclusive benefits such as opportunities to attend and participate in special events, technical support, previews of new products and exclusive recipes and inspirational ideas. VALRHONA PROFESSIONALS From information on new products for chefs and chocolatiers to schedules of demos and classes, informs, educates, and instructs through regularly updated content and news. Industry professionals are able to access information, such as how to order products, product usage, tips, recipes, and frequently asked questions 24/7. Chefs are also able to contact Valrhona for technical advice and support. Online Access to Valrhona s Ecole du Grand Chocolat Expertise! VALRHONA TV is an innovative online tool cooked up by Valrhona for their chef audience. Valrhona s chocolate experts and the chef instructors of L École du Grand Chocolat have offered an online hub for active exchange of ideas, interaction and education among chefs over the twenty-five years of the school s history. Tune in online each month for culinary video content in good taste! PARTNERSHIPS WITH CULINARY ASSOCIATIONS Valrhona is proud to bring the C3 International Pastry Competition (Chocolate Chef Competition) to the US at the Starchefs International Chef s Congress. Valrhona in collaboration with the premier chef publication Starchefs.com is bringing the renowned C3 international pastry competition for professionals to the U.S. for the first time at the 2015 Starchefs International Chefs Congress. For more information about the pre-selections, visit LÉCOLE BROOKLYN IS ALSO A PROUD SPONSOR OF: moving the industry forward 2015 Professional Class Schedules 31

32 Professional Class Schedules

33 Practical Information: L ÉCOLE BROOKLYN 2015 Professional Class Schedules 33

34 Come visit us in DUMBO REGISTRATION CONTACT US FOR MORE INFORMATION AND TO REGISTER: Kira Posner Tel: (ext 110) or by Classes will take place from 8:30 am to 5 pm, for two to three days depending on the theme of the class. Details about equipment and outfit as well as practical information and recommended places to stay will be provided upon confirmation of your registration Professional Class Schedules

35 ACCESS AND ATTRACTIONS AIRPORTS: BY TRAIN: BY ROAD: BY SUBWAY: LaGuardia International Airport (LGA) and John F. Kennedy International Airport (JFK) From the Mid-Atlantic and Northeast, AMTRAK to Pennsylvania Station (Manhattan, NY.) Transfer to the subway: A/C train to High Street Station, 8 blocks from L École Brooklyn. From Queens or Staten Island: Highway 278 to the Cadman Plaza Exit From Manhattan: The Brooklyn Bridge or the Manhattan Bridge into Downtown Brooklyn, an 8 minute drive from L Ecole Brooklyn. OPTION 1: Take the F train to York Street Station, located 3 blocks from L École Brooklyn. OPTION 2: Take the A/C train to High Street Station, (8 blocks or a 10 minute walk to L École Brooklyn.) BROOKLYN BRIDGE MANHATTAN BRIDGE L École Du Grand Chocolat Brooklyn 222 Water Street Brooklyn, NY JOHN ST EAST RIVER BROOKLYN BRIDGE PARK FT. JANE S CAROUSEL PLYMOUTH ST DUMBO OLD FULTON STREET WATER ST WATER ST L ECOLE DU GRAND CHOCOLAT BROOKLYN GOLD ST EVERITT ST OLD FULTON ST FRONT ST 278 WASHINGTON ST QUEENS ADAMS ST YORK ST JAY ST M YORK ST BRIDGE ST F TRAIN: YORK STREET STATION YORK ST GOLD ST 278 BROOKLYN MIDDAGH ST POPLAR ST BROOKLYN HEIGHTS PROSPECT ST PEARL ST DOWNTOWN BROOKLYN SANDS ST COLUMBIA HEIGHTS WILLOW ST HICKS ST CRANBERRY ST HENRY ST CADMAN PLAZA M A/C TRAIN: HIGH STREET STATION 278 QUEENS 2015 Professional Class Schedules 35

36 THANK YOU TO OUR SPONSORS Thank you to OUR SPONSORS

37 2015 Professional Class Schedules 37

38 L ÉCOLE VALRHONA LOCATIONS L ÉCOLE VALRHONA BROOKLYN 222 Water Street Brooklyn, NY Phone: (ext.110) ecolebrooklyn@valrhona.com L ÉCOLE VALRHONA TAIN L HERMITAGE 8 quai du Général de Gaulle Tain l Hermitage FRANCE L ÉCOLE VALRHONA PARIS-VERSAILLES 91 rue Joseph Bertrand Viroflay FRANCE L ÉCOLE VALRHONA TOKYO Kubodera Twin Tower Bldg 6F Kudan Minami - Chiyoda ku Tokyo JAPAN - Photo credits : GINKO - Thierry Vallier - Red Herring Design January 2015 Information and Registration : Phone: (ext.110) ecolebrooklyn@valrhona.com #ecolebrooklyn DESIGN / EDITING :