Passing on flavors and expertises

Let’s imagine the best in sharing on flavors and expertise
We strongly believe that knowledge must be passed on so everyone can constantly advance, perfect their craft, and find inspiration for expanding the profession.

\

L’ÉCOLE VALRHONA: A NETWORK OF IMPASSIONED CHOCOLATE EXPERTS

Tain L’Hermitage, Paris, New York and Tokyo: there are now four Valrhona schools around the world where every year 30 pastry chefs train flavor artisans from across the globe to help them find their signature style and build their network. L’École Valrhona is an idea factory and innovation incubator, offering a once-in-a-lifetime opportunity to perfect the art of chocolate.

 

THE ESSENTIALS, EXCLUSIVE SUPPORT SERVICES FOR ARTISANS

Les Essentiels were specially created for professionals all over the world to give them practical tools to constantly reinvent themselves by dreaming up new recipes, pastries and desserts.

 

EXPANDING THE PASTRY-MAKING PROFESSION

Always at the forefront of our field, we participate in major international events like the World Pastry Cup and the C3 Chocolate Chef Competition. We are also extremely active members of world-class food networks such as Michelin and World Best. Sharing our passion for chocolate also means passing it on to the next generations through career development. We work with top-rate culinary schools like Bocuse and Ferrandi. Through a partnership between the Paul Bocuse Foundation, Fondation Valrhona and Graines de Chef has been helping introduce young people to careers as flavor artisans.