ONLINE CLASS: PASTRY EVOLUTION

 

THIS CLASS IS OPEN TO ALL SKILL LEVELS

1:00pm Eastern Standard Time (Duration: 90 minutes) EST- $49.00

ONLINE CLASS: PASTRY EVOLUTION

Chef Instructor: Sarah Tibbetts, L’École Valrhona Pastry Chef, Central @sarahkosca

Date: Thursday, August 25th, 2022, 1:00pm Eastern Standard Time

Location: Class will be held on Zoom, the link to join will be emailed to you within 24 business hours (weekdays, 9am-5pm) of class purchase. You will also receive a reminder email with the link to join the day before class and 30 minutes before class starts. The link to join the class cannot be shared.

Recorded Session: To purchase, in lieu of the live session, students can purchase the class recording. $35 for the recorded session.


Class includes: Live Session: Class recipe book will be sent the Friday before class starts. The class recording will be sent 24 hours after class has concluded along with a 20% discount code to use for your next purchase on our online boutique. All live sessions feature the opportunity to ask questions via chat box throughout the class and additional time is set aside at the end of class for a Q&A session.

Recorded Session: Class recipe book and recording will be sent within 24 business hours (weekdays, 9am-5pm) of class purchase. Students will also receive a discount code for 20% off your next purchase on our online boutique. In lieu of a Q&A session at the end of class, students can email ecolebrooklyn@valrhona.com with any questions pertaining to the class material.



Note: For customers located in Puerto Rico and countries other than the United States please email ecolebrooklyn@valrhona.com to sign up and pay for the class.



Class Description:

During this online class Chef Sarah Tibbetts will teach you techniques and tricks to help you and your team respond to the ever-evolving world of pastry. While focusing on the current effects of the pandemic on pastry departments, Chef Sarah Tibbetts will also provide solutions for dietary restrictions, alternative diets, and the latest industry trends. Leave this class feeling prepared and empowered to take on the next challenge! Class will feature desserts that can be adapted to suit different outlets, with take-away being an option. Learn how to prepare high-quality desserts with limited staff, how to modify recipes for dietary restrictions, and adjust when ingredients are in short supply.

During class Chef Tibbetts will show you how to create multiple desserts from one dessert base with different options for serving and presenting, including takeaway. She will also work with you hands-on to temper chocolate, create décor for your desserts, and discuss plating ideas and packaging for take-away. 

As your partner in all things pastry, Valrhona is happy to offer this innovative online class to help you evolve with the industry and stay relevant! 

Objectives:

  • Learn to create visually appealing and balanced desserts from one base recipe.
  • Discuss take-away packaging and how to modify desserts due to dietary restrictions and stock shortages.
  • Techniques will include various pastry applications, tempering, how to make chocolate décor pieces, and plating techniques.
  • Recipes featured will have versatility in size, and application, and will be adaptable to various outlets.

Chef Bio: 

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: As this is an online class, we apologize that we are unable to issue a refund for the class. If you miss the class, we will send you a recorded video of the course and you will be able to ask questions by e-mail to our Chef.