This year Valrhona is celebrating the 25th anniversary of is renowned L’Ecole du Grand Chocolat Valrhona continuing its mission to cultivate passion and support innovation within the international pastry community in conjunction with the opening of its first U.S. chocolate culinary school, in Brooklyn, New York, on September 22, 2014.
“When Valrhona opened L’Ecole du Grand Chocolat, we hosted 100 trainees. Together we shared our ambitions, dreams, desires and constraints. A quarter-century later, our mission is unchanged,” notes Frederic Bau, the founder of L’Ecole du Grand Chocolat and Creative Director of Valrhona. “Then asnow,” he says “it is to highlight the talent of the artisans and chefs who attend L’Ecole, provide skills, training, camaraderie, and services. But above all, we strive to help each of them cultivate their distinctive, singular identity.”
Since it was founded in 1989, L’Ecole du Grand Chocolat Valrhona has grown to become a 25-strong team of dedicated pastry chefs, working on four continents, serving more than 10,000 customers worldwide, and operating three schools in Tain L’Hermitage, Paris-Versailles, and Tokyo opening in September2014, the Brooklyn location will be its fourth! Valrhona is embracing its expansion and ever-growing international reputation. “Initially a school of French excellence,” says Antoine Violette, the Director of L’Ecole du Grand Chocolat, “we have become an international school born in France.”
More than just a training center, each L’Ecole du Grand Chocolat is a destination dedicated to serving chefs, a vibrant and welcoming venue for chefs to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L’Ecole trained chef-instructors. L’Ecole du Grand Chocolat New York will open its doors at 220 Water Street in Brooklyn, in a new space designed by 2014 James Beard finalist Slade Design, offering 8-person professional classes in chocolate and pastry taught by Valrhona chefs from around the world.
Posted by Rachel Allan