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Joy and the Chocolate Factory: local pastry chef studies at prestigious Valrhona

When it comes to chocolate, Valrhona is king. The French brand is used in desserts at our city's finest restaurants, and recently the company invited nine American pastry chefs, including Sarah Koob of Canoe and Joy Jessup of Kevin Rathbun Steak, to attend a week-long training program at its prestigious academy, Valrhona Ecole du Grand Chocolat. “I’ve done classes there before, but not since the late ‘90s,” Jessup says. “I was excited to do it again. It’s hardcore class training, but it’s really fun.”

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