Chef Nicolas Botomisy has been a pastry chef for over 18 years and has worked at two- and three-starred Michelin restaurants in France and the U.K., as well as luxury hotels such as the Four Seasons in Japan and the U.S. He grew up in the South of France, cooking with his grandmother. After studying in the region, he worked at the Michelin-starred restaurants Relais de la Poste, Carré des Feuillants and Georges V. in France, and Waterside in the U.K. While working in Paris, he met his Japanese wife and decided to move to Japan. There he joined the Valrhona school team in Tokyo. Most recently, he has worked at Valrhona’s Brooklyn school. This year, Chef Nicolas has opened ateliers in Tokyo specializing in chocolates and travels back and forth to the U.S. He loves to teach and share his knowledge and has based his teaching programs around the ingredients, their roles and the ways to feature them best. He will explain how he builds tastes through feelings and emotions, then allow students to apply the techniques to their own work in the class. Chef Nicolas will create various types of desserts, including: high-end gastronomy dishes; banqueting types; and bistro types. Techniques will include: emulsion; mousses; ice cream; sherbet; chocolate tempering; crunchy décor; sable; sponge; sous vide cooking; and candied fruits.
Two 8 Hour Lessons
Level 4
$495
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
Take a flavorful trip to South America with this "Essentials of Guyanese Cooking" class, where you’ll discover the “land of many waters’” vibrant cuisine. Learn to prepare richly spiced Guyana Chicken Curry and flaky Guyana Parata Roti, then explore Suriname’s savory Moksi Alesi. Expand your culinary horizons and bring the authentic tastes of Guyana and its neighbors to your home kitchen!
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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