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Andrew Gravett at L'Ecole du Grand Chocolat
2009-04-08 / France / Ecole
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The 6th of April Andrew Gravett, our pastry chef based in United Kingdom was teaching a group of UK pastry chefs at L'Ecole du Grand Chocolat in Tain L'hermitage (France).
The topic of the course was restaurant desserts. Encircled by six trainees during three days, he offered to them a new look on plated desserts as well as verrines and petit fours… using Original recipes from the pastry chefs off L'Ecole du Grand Chocolat.
After spending three days of learning at L'Ecole du Grand Chocolat, we asked Lewis Wilson, from the Ritz Hotel in Piccadilly London to answers a few questions
L'EGC: What is your position at the Ritz Hotel
LW: I am a pastry chef the partie
L'EGC: What did you hope to learn by coming to L'Ecole du grand Chocolat?
LW: I came to learn new techniques and new methods.
L'EGC: What did you find most interesting about the training
LW: This training was very helpful
I learn lot of things by the information giving to me when I am doing something, not only did we turn new recipes but more importantly were shown and taught new techniques and ways of working.
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