Laurent Vals - Chef Instructor-Personal Chef

Introduction: 2018-present Chef instructor Culinary institute Lenotre Houston AUGUST 2014 Pastry live - Atlanta ----- Competitor in 2 catégories - US Chocolatier of the year - The dessert Cup : Verrine APRIL 2014 • Awarded EDIBLE RHODY LOCAL HERO AWARD for FOOD ARTISAN "Each of Laurent Vals’ handcrafted chocolates is a tiny work of art — so aesthetically gorgeous you (almost) don’t want to eat it." Read article as pdf OCTOBER 2013 • Nominated for an EDIBLE RHODY LOCAL HERO AWARD in the Food Artisan category AUGUST 2013 • Front cover and featured article "Gourmet Chocolate Doesn't Need to Come from Europe" in The Bay Magazine "Each recipe is carefully researched and experimented with until perfection is reached." OCTOBER 2012 • Nominated for an EDIBLE RHODY LOCAL HERO AWARD in the Food Artisan category FEBRUARY 2012 • Food critic for The Providence Journal, Gail Ciampa, writes in "Artisan Chocolates: R.I. Very Sweetly Blessed": "...Laurent Vals Handcrafted Chocolates, truly beautiful candy that reflects his training and the fact that he's not afraid of any ingredient." OCTOBER 2011 • Nominated for an EDIBLE RHODY LOCAL HERO AWARD in the Food Artisan category AUGUST 2011 • "BEST CHOCOLATE 2011" Rhode Island Monthly Magazine Food Critic's Pick of the Year's Superlative Sweets..."Laurent Vals' Porto is a bonbon of dark chocolate filled with a port-infused caramel that has yet to find a meal it can't make better." FEBRUARY 2011 • RhodePalate.com's interview with Laurent Vals... "The smooth, luxuriant chocolate melts over your tongue after the initial snap of the glossy shell, tantalizing taste buds with varying flavors – from juicy fruits to calming lavender to rich hazelnut." SEPTEMBER 2010 • GoLocalProv.com on-line review of Laurent Vals Handcrafted Chocolates... "Vals’ collection of handmade (and it doesn’t get any more handmade than these) chocolates rival the finest artisan collections in both America and Europe, with flavor profiles that delight and ingredients that are farm-fresh." APRIL 2010 • Annmarie Kostyk's on-line review of Laurent Vals Handcrafted Chocolates JANUARY 2010 • Laurent Vals Handcrafted Chocolates is listed in "The Chocolate Travel Guide" by Annmarie Kostyk AUGUST 2009 • "Truffle Pursuit" interview with Laurent Vals for The Newport Mercury • "Laurent Vals Handcrafted Chocolates" review by Stephanie Zonis for TheFarmGuide.org APRIL 2009 • "America’s Artisan Chocolatiers: Top Pick of the Week" by TheNibble.com Online Specialty Food Magazine FEBRUARY 2009 • "Undercover Chocolatiers" by Rhode Island Monthly Magazine DECEMBER 2008 • Business news article in the Newport Daily News AUGUST 2008 • Voted "BEST EUROPEAN CHOCOLATES OF RHODE ISLAND" by Rhode Island Monthly Magazine DECEMBER 2007: • In a review for the Spiced Pear Restaurant of The Chanler Hotel in Newport, RI, Rhode Island Monthly Magazine wrote about then Executive Pastry Chef Laurent Vals ... "His work, quite simply, is unrivaled in this state." JULY 2007: • "10 Scoops of Summer" from Rhode Island Monthly Magazine MAY 2006: • National chef profile in Pastry’s Best magazine • Recipes and Techniques of the Chocolate Trio in Pastry’s Best Magazine (pdf) • Personal congratulations from M.O.F’s Yves Thuries and Jean-Michel Perruchon FEBRUARY 2004: • Front cover for Rhode Island Monthly Magazine with 8 page feature article • Plated dessert presentation on COX 3 TV I love teaching the art of cooking for students or private cooking classes. I also specialize in high end home private Diners as a private Chef.