Valrhona is thrilled to celebrate the Silver – 25th –Anniversary of L’École du Grand Chocolat With the Opening of its First U.S. Chocolate School Outpost in Brooklyn, New York
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, twenty 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 calls 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 is dedicated to serving 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.
During the classes, the two Valrhona corporate chefs or the Valrhona Guests 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.
“As an American school with French roots, L’École Valrhona Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit,” notes Anthony Valla, Valrhona Inc, COO. “We bring the time tested process and know-how from our flagship L’Ecole 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,” adds Valla.
Starting November 2014, L’École Valrhona Brooklyn will also offer private classes for chefs and classes for non-professional gourmet enthusiasts.
Click here to discover the 2015 schedule.
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