Derek Poirier, l’École Valrhona Pastry Chef Western USA brings his experience and skills honed in the top hotels of the U.S. and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout North America.
He also develops recipes and teaches master classes attended by an international array of Pastry Chefs who travel to l’École Valrhona. He has represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France which brings together the top Pastry Chefs from 22 countries. He also advised the Team USA Chefs who were training for the 2009 and 2011 competition.
In June 2014, Dessert Professional magazine, the nation’s leading publication of pastry, ice cream and chocolate, inducted Chef Derek Poirier into the Top Ten Pastry Chefs in America.