Fundamentals of Chocolate Class - October 12 - 1 Day
Date: OCTOBER 12, 2023 - 1 Day
Instructor: Guillaume Roesz Executive Pastry Chef, North America @guillaume.roesz
Location: 222 Water St, Brooklyn, NY 11201
Fundamentals of Chocolate:
Discover different chocolate tempering techniques and create simple chocolate confections that you can easily transfer to your own kitchen. This class is ideal for chefs who are new to working with chocolate
For the first time, L’Ecole Valrhona Brooklyn is excited to offer 1-day classes!
Because we understand the challenges chefs are facing in their kitchens, we are now offering new one day introductory chocolate and pastry classes:
The Essentials of Desserts & Fundamentals of Chocolate.
More information below !
These one day classes are designed to help cooks and chefs with little experience elevate their desserts and chocolate menu without sacrificing too much time away from the kitchen.
Chef Roesz will give Pastry Chefs easy to implement and practical tools to increase revenue.
Students can expect the same quality learning environment of our classes, now in a shorter format.
Confections to Include:
- Chocolate Bars
- Molded Chocolate Bonbons
- Hand Dipped Framed Chocolate Bonbons
Class price includes light breakfast and coffee in the morning, lunch, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.
Instructor BIO: Guillaume Roesz
Chef Guillaume Roesz began his career with a pastry apprenticeship in Alsace, France at Pâtisserie Dany Husser. In 2006, Guillaume moved to Paris to join the prestigious team at Maison Ladurée. Five years later, Guillaume embarked on a new journey, this time to the Middle East, to open three shops for Maison Ladurée in Doha and Dubai.
In 2015, Chef Roesz joined the Valrhona Team as the Middle East, Africa & South Asia Corporate Pastry Chef, bringing his expertise in pastry and passion for Valrhona chocolate. Chef Roesz joins the team providing technical support to distributors and end users, teaching hands-on classes and demonstrations, developing recipes for professionals and consumers, testing and developing new techniques, working on new trends as well as implementing best practices from L’École Valrhona’s headquarters.
If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date.
We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date.
As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.
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