Laurent Vals Culinary
 
 
 
 
 
 
 
 
 
 
 
 
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Laurent Vals

Chef . Pastry Chef . Consultant

Chef Consultant, Culinary Services & Classes

 

C.A.P Chef certification from l’Ecole Hoteliere du Moulin a Vent, Perpignan, France

C.A.P Pastry Chef certification from l’Ecole Hoteliere du Moulin a Vent, Perpignan, France

Worked with Robert Barajas, Master Pastry Chef, and Jean Philippe Mehamli, finalist of the famous “Prix Taittinger” in Paris

 

 
 
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Culinary Services

Take a class with me!

For professionals and passionate creatives alike! I enjoy sharing my knowledge with both professional and amateur levels and capacities. Whether in groups, large or intimate, or on an individual basis, the joy of teaching is an essential means for me to communicate and learn.

 
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My Work

I am inspired by my background, education and travels throughout America and across the globe. My flavors appeal to a local audience, while at the same time retaining the sophistication and elegance that I was brought up with in France. I enjoy mixing up my savory and sweet backgrounds for a new take on traditional classics. Take a look, then tell me what you think!

 
 
 
 
 
 
 
 
 

 

Fresh ingredients artfully blended with finesse, a touch of style, and lots of passion and love

 
 
 
 
 
 
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 Select Accolades and Awards

2014 Winner of the Dessert Cup Competition, Pastry Live, Atlanta

2014 Edible Rhody Local Hero Award for Food Artisan

2011 Best Chocolate: Porto Bonbon, Rhode Island Monthly

2008 Best European Chocolates, Rhode Island Monthly

 

 
 
 
 
 
 
 
 

 

Collaborations lend a contemporary flair

to classic flavors and compositions

 
 
 
 
 
 
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Contact me for classes . catering . consultation

Click the button below for inquiries, or just to say "hello"

 
 
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