Valrhona is making its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary school classes. As at the French school, L'Ecole du Grand Chocolat, chefs, instructors, and chocolatiers attending Valrhona En Route’s classes will find venue in which 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.

Alex Espiritu leads a class in Boston in November 2010
Taking Valrhona En Route “on-the-road” will be Valrhona USA pastry chefs and instructors Derek Poirier and Alex Espiritu, both highly trained in Valrhona France, and at Valrhona’s L’Ecole du Grand Chocolat under the direction of Frederic Bau, director of the school.

Valrhona En Route 2011 Calendar:
RESTAURANT DESSERTS – New York - by Alex Espiritu
Monday & Tuesday August 15-16, 2011 8:30am – 6:00pm
Astor Center, 399 Lafayette St. (at East 4th St.) NY, NY 10003

PLATED DESSERT – San Francisco – by Derek Poirier
Monday & Tuesday, October 3-4, 2011 8:30am – 6:00pm
Paulding & Company Kitchen, 1410 62nd St, #D, Emeryville, CA 94608

CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary – Washington, DC – by Derek Poirier
Monday & Tuesday, October 24-25, 2011 8:30am – 6:00pm
Place: TBD

Price for each class is $499 and includes: Breakfast and Lunch for the 2 days, 1 dinner, and cocktail reception for diploma ceremony, 1 Valrhona Hat, 1 Valrhona Apron, and 1 Valrhona recipe book

Contact Valrhona 718-522-7001 x 105 or at for class availability and instructions on how to register. For more information, visit: