Author:
Ana Rodríguez
TAGS #
Antonio Bachour École Valrhona Brooklyn François Daubinet Gonzo Jiménez Philippe Givre
Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

Author:
Ana RodríguezTo celebrate its tenth anniversary, L’École Valrhona Brooklyn has prepared a dynamic program of practical classes aimed at pastry chefs and chocolatiers, taught by great chefs.
“For a decade, our Brooklyn school has been more than just a place; it’s a vibrant community of professionals dedicated to pushing the boundaries of pastry and chocolate art,” said Luke Frost, Executive Pastry Chef of L’École Valrhona North America. “This anniversary is a celebration of our shared passion and a renewed commitment to innovation and collaboration.”
Some of the professionals participating this year include Luke Frost and Franco Ascari, pastry chef trainer Italy, who will reveal the secrets of the perfect Italian gelato, from selecting the best ingredients to mastering production techniques and balancing recipes to achieve the ideal texture and flavor; pastry chef consultant François Daubinet, who will give the keys to creating high-quality pastries and viennoiseries; MOF Stéphane Tréand, who will demonstrate different methods for creating artistic chocolate pieces; Angela Borah (Head Chocolatier at Kreuther Handcrafted Chocolate), who will cover advanced techniques for creating coated and molded pralines, as well as chocolate bars; Philippe Givre and Sarah Tibbetts, who will explore the latest food trends with plant-based desserts; Vincent Pilon (Master Chocolatier and Executive Pastry Chef at the Cosmopolitan Las Vegas), who will teach the skills needed to design original chocolate displays that will elevate and diversify a shop’s offerings; and Gonzo Jiménez (North America Corporate Pastry Chef, República del Cacao) and Mitzi Reyes (Executive Pastry Chef Curtis Stone), who will help create modern plated desserts.
In addition, Sébastien Trudelle, Chef/Owner of Smores Pastry & Chocolate, will teach a class in Paris, where he will delve deeper into his techniques and work philosophy.
The calendar is completed with the masterclasses:
- Fundamentals of viennoiserie by Jonathan Pereira (Executive Pastry Chef Four Seasons Hotel New York)
- Nature in pastry by Mario Bacherini (École Valrhona Pastry Chef North America)
- Viennoiserie by Antonio Bachour
- Modern Patisserie and Confections by Gonzo Jiménez
- Adaptive Viennoiserie by Edan Leshnick (Executive Pastry Chef Breads Bakery)
- Alternative buffet desserts by Sarah Tibbetts
- Chocolate Confections by pastry chef trainer Romain Grzelczyk and Mario Bacherini
- Reimagining afternoon tea by Luke Frost
- Holiday Showpiece amenities & desserts by Jordan Snider (Executive Pastry Chef, The Sanctuary at Kiawah Island Golf Resort & Pastry U.S.A Team Member)
- Four hands plated desserts by Gonzo Jiménez and Mitzi Reyes.