2014 SEASON
Introducing VALRHONA EN-ROUTE A Continuing Education for Culinary Professionals The fine chocolate that has earned the reputation for being top in VALRHONA its class among Takes top Its chefs Famous and chocolatiers Culinary Classes around the On world The is Road 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. Now Valrhona is making its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route onthe-road, a series of traveling Valrhona USA culinary school classes. 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 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) will be Valrhona USA Pastry Chefs and Instructors Derek Poirier and Sarah Kosikowski, both highly trained in Valrhona France at Valrhona s L Ecole du Grand Chocolat. The Valrhona chefs singular passion for chocolate all share a common goal to share their ideas, techniques, experience and knowledge acquired at L Ecole in France to 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 to 12 spaces are open for each class. We will need to evaluate your application before proceed with the registration.
valrhona EN-ROUTE hands-on classes Variations in Pastry Design Hands-On Class by Chef Sarah Kosikoswki April 15-16, 2014 at ICE (Institute of Culinary Education) 50 W 23rd Street, New York, NY 10010 Creativity, elegance and above all style - a pastry style that will round out your dessert offerings. This workshop is designed around desserts, from the simple to the extraordinary, and highlights variations of plated dessert recipes for use in restaurants, banquet-size servings and catering needs. Chef Sarah Kosikowski will teach you construction and assembly techniques from Europe with a modern American focus. As part of a small group, you will create recipes and presentations including verrines, tarts, mignardise and plated desserts. Inspiration for Seasonal Desserts Hands-On Class by Chef Sarah Kosikoswki May 27-28, 2014 at CulinAerie 1131 14th St NW, Washington, DC 20005 This class will focus on creating inspirational desserts for year round menu planning. Chef Sarah will show you new techniques, ideas and creations for your chocolate menu development. As part of a small group, you will create recipes and presentations including verrines, tarts, mignardise and plated desserts.
Macarons and Petits Fours Hands-On Class by Chef Derek Poirier August 5-6, 2014 at Paulding & Company 1410 62nd St, Emeryville, CA 94608 Amenities and small bites make a big difference in your customers experience. During this class, Chef Derek Poirier will share with you a variety of recipes, tips and tricks to make macarons, petit fours, lollipops, marshmallows and other chocolate inspirations. You will discover new, distinctive flavors and textures, classics reinvented and new techniques. Holiday Inspirations Hands-On Class by Chef Derek Poirier September, 2014 Dallas, TX Check www.valrhonaprofessionals.com for exact date and location This class will teach you how to make the Holiday full of new flavors and even more fun! Inspired by the Christmas season and all of its flavors and textures, Chef Derek will encourage your creativity and help you revisit the classics with a modern, personalized touch. You will explore many different sweet treats from Buche de Noel, tarts, and amenities to chocolate display pieces to decorate your buffet or shop.
Valrhona Ecole du Grand Chocolat Pastry Chefs, USA Derek poirier Derek Poirier, Valrhona Ecole du Grand Chocolat Pastry Chef, Western USA since 2006, 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 Valrhona s famed L Ecole du Grand Chocolat located in Tain l Hermitage in the wine region of France s Rhone Valley. 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. A native of Vancouver, BC, he currently makes his home in Arizona. SARAH KOSIKOWSKI A graduate of Culinary Institute of America, Sarah Kosikowski s stellar career includes some of the most renowned restaurants 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 2011. The extremely accomplished Chef Sarah Kosikowski joins Valrhona as Ecole du Grand Chocolat Pastry Chef, Eastern USA, through which she will use the people skills to conduct classes for professionals; one-on-one culinary consultations; and media outreach, communicating the tastes and tales of Valrhona chocolate.
About Valrhona Created in 1922 in the Rhone Valley region of France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. The brand of choice for the world s most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. The pillars of Valrhona s philosophy are the uncompromising commitment to quality, taste, and innovation as well as community and environmental stewardship. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans. For more information, visit www.valrhonaprofessionals.com and our online boutique: www.valrhona-chocolate.com About L Ecole du Grand Chocolat Created and inspired by Frederic Bau in 1989, L Ecole du Grand Chocolat was established to serve culinary professionals. For over 25 years, the 20 Ecole du Grand Chocolat pastry chefs have been sharing their passion at the school s three and soon to be four international sites (Tain l Hermitage, Paris, Tokyo and New York). L Ecole du Grand Chocolat is more than a mere training center; it is a destination dedicated to serving the culinary community. In the pursuit of excellence, professionals from all over the world convene for exclusive training classes at L Ecole. All Valrhona instructors have a common goal: to share their ideas, expertise, techniques, experience and knowledge to help all chefs reach their highest potential. In addition, these classes are think-tanks for vibrant interaction among chefs who share commitment to excellence and passion for what they do. Founder Sponsor of: Valrhona Inc. 45 Main Street, Suite 1054 Brooklyn, NY 11201 T: 718 522 7001 F: 718 522 7331 www.valrhonaprofessionals.com EMAIL: valinc.customerservice@valrhona.fr