 L'Ecole
Valrhona Tokyo is a new hub for Japanese and other Asian chefs.
Every year, over 1,000 pastry chefs benefit from Valrhona’s classes,
workshops and technical guidance. Tokyo school offers a new vision
of chocolate and moreover the opportunity to meet other professionals
while practicing advanced skills. Tokyo with its numerous famous
shops is also a top scene to all innovative pastries and chocolate,
a good place to get inspiration.
Once again, Valrhona and Sinodis sent a group of 10 professionals
from East and South China to Tokyo school. All participants were
really focusing on creating distinct taste and texture compositions;
they practiced baking entremets, petits gateaux and tarts using
original recipes inspired by seasonal themes and ingredients.
Basic techniques were taught by Valrhona Pastry Chef Fabrice David
in an easily-to-understand manner. At the same time it was a good
opportunity to discover different aspects of genuine chocolate
ice-creams.
On behalf of Sinodis team and
every participant, we are very grateful to Chef Fabrice David
and Valrhona's
Koh San for their time, warm hospitality and professionalism...
which made this training trip a success.
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