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L’ecole Valrhona Brooklyn Chef Sarah Tibbetts will demonstrate two techniques for chocolate cremeux and give options on how to incorporate into several serving options, including a plated dessert and verrine. Joined by her six year old daughter, Virginia “The Little Chef”, Chef Tibbetts will offer insight on the younger generation of aspiring chefs and variations you can impart whether you are in a home or professional kitchen.
Sarah Tibbetts, Corporate Pastry Chef, North America
A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; and then Michael Mina’s Michelin-rated restaurant at the Bellagio. She is a 2009 James Beard Award nominee and appears regularly in national and local media.
Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011. The extremely accomplished Chef Sarah Tibbetts joined Valrhona as its L’École Valrhona North American Pastry Chef, Central, through which she uses the skills to conduct classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate.
September 10, 2020
9am PST, 10am MST, 11am CST, 12pm EST
Deadline to register to attend live webinar is September 8, 2020
Executive Director / Membership Inquiries: Bill Guyton / 1.206.577.9983 / Email Bill
Operations & Membership: Ephi Maglaris / 1.312.771.0181 / Email Ephi