École Valrhona Passion, Communication, Creation
Since Frédéric Bau established it in 1989, the École Valrhona has been creating, recording, and preserving the knowledge and techniques that matter in chocolate professions. To that end, the pastry chefs of the École criss-cross the globe and meet up with professionals for communication, dialogue, information, and sharing. A place for enrichment and creativity, the École Valrhona is dedicated to serving culinary professionals and offers specialized training and support programs.
Pastry Chefs from around the world cross the threshold to hone their craft as well as to absorb fresh new ideas. Chocolate makers and designers are continuously merging and nurturing their talents and skills to stimulate innovation. There are also courses available for Gourmets and enthusiasts who wish to learn the secrets and tricks of industry professionals.
In 2014, backed by its extensive taste expertise and training experience, Valrhona enlarged its services by creating the École du Goût Valrhona (School of Taste). The aim is to help professionals develop their talents and creativity by elevating taste to a key topic in customer communications.