Introduction to Chocolate Class: Basics of Chocolate & Pastry - September 12-13 - 2 Days
Dates: SEPTEMBER 12-13, 2023 - 2 DAYS
Instructor: Sarah Tibbetts - L’École Valrhona Pastry Chef, Central @sarahkosca
Location: 222 Water St, Brooklyn, NY 11201
Are you new to working with chocolate and want to enhance your skills? Then this is the class for you! L’École Valrhona Chef Sarah Tibbetts will teach you the different ways chocolate can be used in your desserts and confections, and how to apply these techniques at a novice level
Nore information below !
- Learn how to properly temper chocolate
- Create chocolate décor, bonbons, and desserts using simple and easy to replicate techniques
- Experience practical kitchen time hands-on with chocolate
Are you new to working with chocolate and want to enhance your skills? Then this is the class for you! L’École Valrhona Chef Sarah Tibbetts will teach you the different ways chocolate can be used in your desserts and confections, and how to apply these techniques at a novice level.
During this class Chef Tibbetts will share how to use hollow chocolate forms to produce chocolate bonbons, teach you hands on how to properly temper chocolate, and create chocolate décor. Create ganaches, whipped ganache, and cremeux that can be used in simple tarts, verrines, plated desserts, decadent cookies, and more. Chef Sarah will also teach you how to take multiple components and compose a dessert.
This class is perfect for savory chefs who are tasked with making desserts, or chefs new to the industry!
Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, and a professional photographer, as well as all materials, ingredients, and equipment needed for class.
Instructor BIO: Sarah Tibbetts
A graduate of Culinary Institute of America, Sarah Tibbetts' 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. She is a 2009 James Beard Award nominee and appears regularly in national and local media.
Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. The extremely accomplished Chef Sarah Tibbetts joined Valrhona as its L’École Valrhona North American Pastry Chef, Central, through which she uses the skills to conduct classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate
Cancellation Policy :
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 cancellation 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.
|Applicable Dangerous Goods Regulations||Not Applicable|
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