Pros ? Download our app
Plant Based Plated Desserts by Chef Philippe Givre and Chef Sarah Tibbetts
PLATED DESSERT COURSES

Plant-Based Plated Desserts

July 22-24, 2025 - 3 days

Philippe Givre

Executive Pastry Chef and Experience Director

@chefphilippegivre

Sarah Tibbetts

Ecole Valrhona Pastry Chef - North America

@sarahkosca
$ 1520 $ 1064
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

As food trends continue to evolve, including vegetarianism, veganism, lactose-free, gluten-free, and more, there’s an increasing demand for innovative solutions to meet diverse customer needs. This class explores the latest food trends, introducing you to unique and underutilized products that can elevate your offerings. Join Chefs Philippe Givre and Sarah Tibbetts in this exclusive four-hands class to discover exciting new recipes and techniques that cater to modern dietary preferences, while pushing the boundaries of creativity in the kitchen. 

Please note: This class is designed for experienced pastry professionals looking to expand their skill set. For additional information or inquiries, please contact our team at ecolebrooklyn@valrhona.com.

OBJECTIVES:

  • Gain a comprehensive understanding of the challenges and opportunities posed by new food trends.
  • Explore alternative ingredients and substitutes to seamlessly integrate into your recipes.
  • Master working with unconventional ingredients to create exciting, innovative dishes.
  • Learn how to design and present trendy, visually stunning plated desserts. 

Schedule:

8:30am-9:00am: Arrival & light breakfast 

9:00am – 12:30pm: Class 

12:30-1:30pm: Lunch 

1:30-5:00pm: Class 

These times are approximations and may vary.  Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.  

What’s included in the class?

  • A recipe book with all recipes and relevant methods or techniques (varies based on class theme).
  • A diploma that certifies you have successfully completed the course.
  • Light breakfast and catered lunch each day.
  • Cocktail hour after first day of class. 

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2025 professional class and receive a $200 credit to use towards a 2025 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Learn More

Biography

In 1984, Chef Philippe started his apprenticeship with Mr. Nil in Le Coteau, in France’s Loire region. He was the top student in his region to graduate with his “CAP” diploma, and was a semi-finalist in the national Best Apprentice awards. After doing military service, Philippe started out as an evening Pastry Chef at the triple Michelin-starred restaurant La Maison Troisgros in Roanne and got his Brevet de Maîtrise qualification.

He continued his career in restaurants including Relais & Châteaux (with Georges Blanc and Jean Michel Lorain), until Michel Troisgros got in touch with him again to offer him a job as a Pastry Chef – an offer he naturally couldn’t refuse! He stayed for five years, during which he took part in several food events abroad which remain unforgettable to this day. Keen to get more store-based experience, Philippe came to Fauchon, in Paris, to join the team led by Sébastien Gaudard as a Deputy Pastry Chef alongside Christophe Adam. He was also responsible for exports in Fauchon’s franchise stores.

Philippe then decided to move to the United States to find out where his career would take him abroad. He worked at JOËL, in Atlanta, which was run by a friend and fellow chef, and took charge of the desserts range and store. He would stay there for two years. Philippe then joined the pastry chef team at L’École Valrhona, where he learnt how to be an instructor. Having directed L’École Valrhona in Tain l’Hermitage for five years, Philippe Givre is now the Executive Chef and Technical Expertise Coordinator at L’École Valrhona.

Biography

A graduate of Culinary Institute of America, Sarah Tibbetts’ (born Kosikowski) 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; followed by Michael Mina’s Michelin-rated restaurant at the Bellagio.

She is a 2009 James Beard Award nominee and has appeared regularly in national and local media. The extremely accomplished Chef Tibbetts joined Valrhona as its L’École Valrhona Pastry Chef Eastern USA in 2012 and was a pivotal influence in the opening of the first ever US school in Brooklyn, NY.

In July of 2016, Chef Tibbetts relocated to Chicago, IL, and in 2019 moved to her home state Michigan, where she currently resides as the North American Pastry Chef.  She conducts classes for professionals throughout the country, as well as one-on-one culinary consultations and media outreach, communicating the experience and expertise of L’École Valrhona.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

*Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

Contact us at ecolebrooklyn@valrhona.com for more details!

See available discounts here.