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
Culinary Services
Take a class with me!
For professionals and passionate creatives alike! I enjoy sharing my knowledge with all levels and capabilities. 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. Inquiries concerning all culinary disciplines and levels are welcome.
My Work
Classical with a modern twist
I draw inspiration from my background, education and travels throughout America and across the globe. My flavors have a local appeal, while retaining the sophistication and elegance of my home in France. I enjoy mixing my savory and sweet backgrounds for a new perspective on traditional classics. Take a look...
Fresh ingredients artfully blended with finesse, a touch of style, and lots of passion and love
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
Contact me for classes . catering . consultation
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