Professional Class: Training With Pastry Chef Nicolas Botomisy
October 20 - October 22$895
COVID-19 Notice: Due to travel restrictions and concern for everyone’s health & safety, this session has been rescheduled for October 20,21,22. Anyone with an existing reservation has been contacted by our team, but if you have any questions please reach out at 716-854-6050.
Chocolate Snacking and Panning
Starting with information on chocolate technology and panning theory, this program will then move onto hands on instruction using various techniques and equipment. Items produced will include single and multi-layer panned items with various centers (nuts, fruits and caramel) and finishes, ganaches, pralines, caramels, pate de fruit, nougat and marshmallow.
About Chef Nicolas Botomisy
Chef Nicolas Botomisy started his career in the south of France at the 2 Michelin starred restaurant, Relais de la Poste with Chef Jean Cousseau where he developed his attention to detail and knowledge of taste.
He then went to the UK, to the 3 Michelin starred restaurant, Waterside Inn with Chef Michel Roux, where he extended his skills on plate presentation, and texture. Chef Botomisy then moved to Paris where he worked for 2 and 3 Michelin starred restaurants such as Carré des feuillants with Chef Alain Dutournier and the Four Seasons Hotel George V with Chef Fabrice Lecleir, where he spent 7 years.
It was in 2012 that Chef Botomisy started working for Valrhona as a Pastry Chef at L’Ecole Valrhona in Tokyo, Japan where he deepened his passion for fine pastries and sense of creativity. Then in 2016, he moved to the US as the new L ‘École Valrhona Pastry Chef – Eastern USA. Working for Valrhona allowed him to meet and learn from amazing people around the world in Asia, Oceania, Europe and in North America.
In 2018, Chef Botomisy began a new chapter and challenge, opening a pastry and chocolate shop in Tokyo with friends and partners – a wish he’s had for many years. While staying and living in the US, he visits Tokyo often, while teaching classes and attending events as a consultant in the USA and worldwide.