INTRODUCTION TO CHOCOLATE AND PASTRY
Are you curious about working with chocolate, but don’t have the confidence to use it in your creations? Then come learn with the chocolate professionals at l’Ecole Valrhona Brooklyn! This chocolate and pastry 101 class is designed for novice professionals with the desire to dive deeper into chocolate and pastry. You will have the opportunity to experience practical kitchen time hands-on with l’Ecole Valrhona pastry chefs and learn the basics of working with chocolate.
Learn how to temper chocolate, and use chocolate in desserts, confections, and pastries in a relaxed kitchen setting. The Chef instructors at l’École Valrhona will take the time to share their knowledge and offer personalized support so you can leave the class feeling confident and motivated to make your own chocolate desserts and confections.
Chef Paul Saiphet L’École Valrhona Brooklyn, Assistant Pastry Chef Paul Saiphet began his career in San Francisco working with Top Chef Alumni, Chef Ryan Scott, overseeing ‘American-Style’ desserts. He then worked with Top Chef-Just Desserts winner Chef Yigit Pura at Pâtisserie Tout Sweet, focusing on elegant, French-style desserts. Later, Chef Paul gained valuable experience in fine dining plated desserts at 2 Michelin Star outposts: Quince and Cotogna, under Chefs Carolyn Nugent and Chef Alen Ramos. In 2014, Chef Paul joined the l’École Valrhona Brooklyn team lending his skills and talents in support of l’École Valrhona Professional Classes and teaching several Gourmet Classes.
Class price $955