Established in 1989 by Frédéric Bau, a visionary pastry chef with a passion for his trade, L'Ecole du Grand Chocolat Valrhona has made its mark over 25 years as the showcase of Valrhona's know-how, quality and creativity.

Valrhona now has extensive international reach thanks to its schools in Tain l'Hermitage, Tokyo and Paris-Versailles; and to its 25 pastry chef instructors, who work across the world.

This desire to be close to its customers is one of the core ambitions Valrhona aims to fulfil in France, Europe, Asia and the United States - in 70-plus countries.

L'Ecole's pastry chefs are trendsetters who, through interacting, sharing and transmitting techniques across continents, enrich the culinary heritage with their creations and know-how.

Expert in every pastry and confectionnery specialty, these talented and readily-available craftsmen of flavour epitomize Valrhona's commitment and inventiveness in their service to culinary professionals.

This unique initiative is part of a constant drive for innovation. Since its foundation in 1922, Valrhona has consistently offered its customers exceptional products, accomplished services and events of the highest quality.

Between the launches of Guanaja "the world's bitterest chocolate" in 1986 and Dulcey blond chocolate in 2012, and between the births of the World Pastry Cup in 1989 and the Cité du Chocolat Valrhona in 2013, the business has travelled many wonderful roads.

THE PRIZES OFFERED BY VALRHONA

All competitors will receive an Equinox Coffret by Valrhona

WINNER
A three days’ training course at the Ecole du Grand Chocolat Valrhona
The Encyclopédie du Chocolat by Valrhona
An Equinox Coffret by Valrhona

RUNNER UP and THIRD PLACE
A one day intensive training course at the Ecole du Grand Chocolat Valrhona
The Encyclopédie du Chocolat by Valrhona
An Equinox Coffret by Valrhona


David Tetrault
Chair, International Jeunes Sommeliers Competition Committee
Member of the Conseil d’Administration

Philippe Desgeorges
Secretary General, La Confrérie de la Chaîne des Rôtisseurs

Photos (c) Jérome Bryon