LET'S CULTIVATE OUR TALENTS TOGETHER INTERNATIONAL MASTER CLASSES 2018

Transcription

1 LET'S CULTIVATE OUR TALENTS TOGETHER INTERNATIONAL MASTER CLASSES 2018

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3 3 LET'S CULTIVATE OUR TALENTS TOGETHER over years of expertise talented pastry chefs over For many years now, l'école Valrhona has been providing support to professionals by sharing exclusive techniques and gourmet creations: showcasing your expertise and the quality of our products. This year, once again, we invite you to discover our secrets at one of our master classes, so your customers can discover new indulgent pleasures and delight in savouring your creations. What drives and motivates us from day to day is sharing, and the pride of sharing, with each and every one of you, the great satisfaction that comes from making something simple into a culinary creation which showcases our expert craftsmanship. Please do not hesitate to share your thoughts and suggestions with us so we can ensure that our courses are relevant to you. We hope to see you soon on the road to gourmet discovery! Professionally yours, loyal clients The l'école Valrhona team

4 4 AN INTERNATIONAL PRESENCE Created almost 30 years ago by Frédéric Bau, the École Valrhona aims to pass on its values of expertise and excellence to a wide audience. Today, its reach extends across the world, from Tain l Hermitage, to Paris, Tokyo and New York. London Kehl Chicago PARIS - VERSAILLES Barcelona BROOKLYN Milan TAIN L HERMITAGE TOKYO Hong Kong Phoenix Dubaï Singapore ÉCOLE VALRHONA Valrhona s Pastry Chef

5 5 THE ÉCOLE TEAM 320expert pastry chefs offer you their support WE ARE L ÉCOLE VALRHONA

6 6 ONE SPOON To give all kinds of food artisans a behinc-te-scenes glimpse of the food and catering industry OBJECTIVES Offer an innovative food range Bring out the best in ingredients by combining flavors and developing textures Perfect your presentation techniques CONTENT Building a greater awareness of each ingredient Combining ingredients and bringing out the est in them Making limited edition desserts and visuals using simple ingredients Varying these desserts in the form of mini gateaux or verrines to enrich your store s windox display or your catering operations DURATION EXPERTISE PRICE DATES LOCATION 2,5 days HT SEPT Tain l Hermitage The price including 3 lunches During your stay in Tain l Hermitage, we suggest you visiting the «Cité du Chocolat» space out where knowledge pastry et chocolate chefs is put advanced. A unique opportunity! PHILIPPE GIVRE Executive Pastry Chef Ecole Valrhona With more than 25 years working as a Pastry Chef, Philippe Givre has acquired an outstanding experience in a variety of universes: In restaurant business, after working during 10 years at Restaurant La Maison Troisgros (Roanne, France), a 3-Michelin stars establishment. In luxury pastry shops and catering with his 5 years spent at Fauchon, Paris with Sébastien Gaudard and Christophe Adam. In chocolate making, for the last 12 years he s been working at the Ecole Valrhona On a worldwide scale, by travelling in more than 40 countries for various pastry consulting missions, but also a Pastry Chef in charge of the desserts at Joel Restaurant in Atlanta (GA), and also for a pastry shop, during 2 years. Today, he is in charge of the coordination of knowledge for Valrhona chefs at L Ecole Valrhona enables Philippe to be a leader of the Valrhona Pastry Chefs team, manage classes and various projects outside the Ecole, offer a one-on-one technical assistance to customers chefs, ensure the sustainability of the Ecole philosophy and teaching values.

7 TECHNO-TACTILE Dive into the world of chocolate technology and learn all about the ingredients involved 6 OBJECTIVES 3 days of training co-led by the chefs at L École and R&D engineers, giving you a better understanding of the impact ingredients have on a chocolate and the texture and taste of your creations Improve the texture and taste of your creations and give them a longer best before date CONTENT Theoretical workshops and applied technology sessions in the kitchen, on the following themes : Chocolate sampling, using L'École Valrhona's own methodology Ingredients: cocoa butter, chocolate, pralines and elements of a ganache Calculating out ganaches for bonbons Emulsions How manufacturing procedures influence the texture of bonbon ganaches How ganaches develop over time DURATION EXPERTISE PRICE DATES LOCATION 3 days HT NOV Tain l Hermitage The price including 3 lunches During your stay in Tain l Hermitage, we suggest you visiting the «Cité du Chocolat» space out where knowledge pastry et chocolate chefs is put advanced. A unique opportunity! PHILIPPE GIVRE Executive Pastry Chef Ecole Valrhona With more than 25 years working as a Pastry Chef, Philippe Givre has acquired an outstanding experience in a variety of universes: In restaurant business, after working during 10 years at Restaurant La Maison Troisgros (Roanne, France), a 3-Michelin stars establishment. In luxury pastry shops and catering with his 5 years spent at Fauchon, Paris with Sébastien Gaudard and Christophe Adam. In chocolate making, for the last 12 years he s been working at the Ecole Valrhona On a worldwide scale, by travelling in more than 40 countries for various pastry consulting missions, but also a Pastry Chef in charge of the desserts at Joel Restaurant in Atlanta (GA), and also for a pastry shop, during 2 years. Today, he is in charge of the coordination of knowledge for Valrhona chefs at L Ecole Valrhona enables Philippe to be a leader of the Valrhona Pastry Chefs team, manage classes and various projects outside the Ecole, offer a one-on-one technical assistance to customers chefs, ensure the sustainability of the Ecole philosophy and teaching values.

8 Crédit photo Stéphane De Bourgies CHOCOLATE BONBONS 7 L École Valrhona s long-standing expertise OBJECTIVES Master basic techniques for improved textures Familiarize yourself with the concept of flavor, so you can try out original combinations and create a range like no other CONTENT Make ganaches with different textures Make chocolate bonbons with varied flavors and shapes Manual and machine-based coating Secure the longest possible best before date DURATION EXPERTISE TARIF DATES LIEU 3 days HT MAY Tain l Hermitage The price including 3 lunches During your stay in Tain l Hermitage, we suggest you visiting the «Cité du Chocolat» space out where knowledge pastry et chocolate chefs is put advanced. A unique opportunity! ROMAIN GRZELCZYK Valrhona Pastry Chef Tain l Hermitage, France After having apprenticed in a small pastry shop, I started working at Philippe Segond's pastry shop, Meilleur Ouvrier de France in Aix en Provence, France, and became chief chocolatier, a position I held for more than ten years. In 2006 I arrived at Valrhona, working both in the Chocolate Bonbon Production and the Research and Development departments, where I spent 4 years learning and passing on my knowledge and experience. In 2015, I joined the wonderful family of l Ecole Valrhona as trainer and coordinator of the Research and Development department.

9 Crédit photo Stéphane De Bourgies 7 THE CLASSICS REVISITED Reinterpreting French pastry classics OBJECTIVES Explore, revise or perfect the basics of pastry CONTENT Make classic products with a modern twist Master the art of making the key traditional French pastries and learn how to update them DURATION EXPERTISE TARIF DATES LIEU 3 days HT FEB Paris The price including 3 lunches JÉRÉMY ASPA TRAINER PASTRY CHEF, ECOLE VALRHONA - TAIN, FRANCE During his apprenticeship in Bordeaux, Jeremy was passionate for the pastry shop with his brother. He obtained several certificates in pastry and chocolate and continued his career at Potel et Chabot as head chef of petits fours. In 2011, he joined l Ecole Valrhona in Paris Versailles alongside Thierry Bridron, then, in 2015 l Ecole in Tain l'hermitage as a Pastry Chef. He worked with Christophe Renou for more than a year on the MOF competition who was successful.

10 Crédit photo Stéphane De Bourgies ICE CREAMS AND SUNDAES 8 L École Valrhona s long-standing expertise OBJECTIVES Master basic ice cream technology and the ingredients used Explore original recipes for a new summer ice cream range CONTENT A presentation of the basic ingredients in ice cream A detailled look at the techniques used making ice cream Make a range of ice cream with something for everyone DURATION EXPERTISE TARIF DATES LIEU 3 days HT MAY Tain l Hermitage The price including 3 lunches During your stay in Tain l Hermitage, we suggest you visiting the «Cité du Chocolat» space out where knowledge pastry et chocolate chefs is put advanced. A unique opportunity! CHRISTOPHE DOMANGE Valrhona Pastry Chef Tain l Hermitage, France Christophe has started with 4 years of training at the hotel school in Challe Les Eaux then he decide to nurture his passion with an international career in the United States during 6 years at the Unions league Café. He come back in France for an apprenticeship in pastry at Mr Rosset, one of the Meilleur Ouvrier de France Chocolatier. He worked in Mr Westermann Buresel restaurant in Strasbourg and Mr Chevallot, one of the Meilleur Ouvrier de France Pâtissier in Val d'isère followed by 2 years in Spain with Oriol Balaguer MMAPE. He joined Valrhona School in 2007 in order to transmit and share his expertise and knowledge. October 2017 participation in the MOF ice cream maker selection. January 2018, Christophe is World Champion of the Ice.

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12 10 ACCESS SCHOOL ADDRESS 8 quai du Général de Gaulle Tain l Hermitage From Lyon Saint-Exupéry airport 1 hour by car From Valence TGV trainstation 25 minutes by car From Tain l Hermitage trainstation 10 minutes walk By car, from the A7 highway SCHOOL ADDRESS 91 rue Joseph Bertrand From Paris 1 hour using public transports From Versailles 45 minutes with the train, Viroflay Rive droite station 25 minutes with the C bus, Petit Bois stop GPS : lat Long Nearby the school, you will find restaurants and hotels to stay during your class.

13 Follow us : ÉCOLE VALRHONA TAIN L HERMITAGE 8 quai du Général de Gaulle Tain l Hermitage ÉCOLE VALRHONA PARIS-VERSAILLES 91 rue Joseph Bertrand Viroflay ÉCOLE VALRHONA TOKYO Kubodera Twin Tower Bldg 6F Kudan Minami Chiyoda ku Tokyo Japon ÉCOLE VALRHONA BROOKLYN 222 Water Street Brooklyn, New York 11201