Gastronomy
Making gastronomy creative and ethical
A creative and ethical gastronomy
At Valrhona, we know that gastronomy is a source of delight. We also believe that how we feed ourselves has an impact on biodiversity, the climate and public health.
In partnership with its professional and non-professional customers, Valrhona is supporting initiatives aimed at bringing about a more creative, ethical gastronomy. We are convinced that, together, we all have a role to play in transforming our eating habits and protecting the planet
Our objectives and progress
15,000 professionals advised and trained
by L’École Valrhona worldwide
104 young people
have taken part in the Graines de Pâtissier project
45% young people
enter a CAP apprenticeship after completing the Graines de Pâtissier projectenter a CAP apprenticeship after completing the Graines de Pâtissier project
10 regions across France
participated in the Graines de Pâtissier program
The Essentials reimagined using Reasonable Indulgence principles
Today, gastronomy has many challenges to face and must reinvent itself. This is why L’École Valrhona has opted for an approach to gastronomy that is more in tune with the times. This means doing things better but not doing without, using less fat, less sugar but still every bit as delicious.
Challenging ourselves and pushing boundaries are part of L’École Valrhona’s DNA. This is why the Essentials were reworked in 2022. This vital resource returns in 2023 with 22 of its 120 recipes reimagined using Reasonable Indulgence principles.
THE GRAINES DE PÂTISSIER PROGRAM
Graines de Pâtissier is a pre-apprenticeship program that allows young people who are currently not in employment to try out the role of pastry chef and find a potential mentor for their apprenticeship. With this program, the Valrhona Foundation aims to connect young people who are planning their careers with makers looking for reliable, highly motivated apprentices. The program has welcomed 314 young people since 2017, 45% of whom had started an apprenticeship by 2022.
The Don Gino Rigoldi Foundation is an Italian non-profit whose objective is to help young people of all backgrounds find their way in society and the job market. Inspired by Graines de Pâtissier, Valrhona Italy has decided to set up some basic pastry and chocolate courses with the organization. In 2022, 32 hours of training were offered over two weeks to nine young men and one young woman in Turin.
A school and committed chefs
L’École Valrhona is the center of expertise for chocolate and pastry making that brings together the biggest names in sweet cuisine from all over the world. We sustainably promote excellence, innovation and the teaching of its sector expertise. As a group of chef instructors, our ambition is to share our know-how and our vision with our colleagues. Every day, we are committed to promoting creative, inclusive and ethical gastronomy so that, together, we may take action and push back the boundaries of gastronomy.
New tools for sustainable sweet cuisine
The sweet cuisine sector faces specific sustainability challenges. However,
there was no framework for sharing best practices, nor for gathering advice
that could guide chefs and pastry makers in their efforts to improve their
craft.
In 2021, our ambition was to remedy this. By working with Food Made Good,
Valrhona’s official sustainability partner, as well as 30 chefs from 12
different countries, we are proud to have created two support tools for
professionals:
- a guide with practical advice
- and a self-assessment tool to commit to more sustainable sweet cuisine
Our subsidiaries are committed to culinary arts
Whether in Spain, Japan, China, South Africa, Asia-Pacific or Italy, Valrhona's subsidiaries are involved in the field, carrying out projects in partnership with gastronomy professionals and with local associations.
