“Chef Angela’s depth of technical knowledge in chocolate and confectionery is truly exceptional. She not only demonstrated advanced techniques with clarity and precision, but also made sure each participant understood the science behind every step. I left the class with a far stronger foundation in chocolate work, from tempering and molding to creating refined textures and flavors. What stood out to me most was her patience and dedication. No question went unanswered, and she ensured that everyone, regardless of their starting skill level, was guided and supported. Her calm, encouraging teaching style created an environment where learning felt both challenging and rewarding. Chef Angela’s passion for her craft is contagious. She is not only a skilled technician but also an inspirational mentor. Watching her work, and hearing her share her journey in the culinary world, gave me a renewed motivation to refine my own skills and continue pursuing excellence.”

Daniela Lea Rada, Executive Pastry Chef, Signia by Hilton Atlanta

Working with Chef Angela Borah at L’Ecole Valrhona Brooklyn over the past two years has been an absolute honor. She is a true pleasure to collaborate with; kind, humble, incredibly organized, and soft spoken, yet her presence in the classroom is powerful and inspiring. Chefs who have taken her class at L’Ecole Valrhona consistently praise her exceptional teaching skills, noting her rare ability to break down complex techniques and formulations into clear, approachable lessons. Angela never gatekeeps her knowledge; instead, she generously shares detailed insights that elevate the learning experience for everyone. One participant from her most recent class described her flavor combinations as “out of this world” and highlighted how much they valued the depth and originality of her instruction. Another participant stated, “we learned so many techniques and ways to think about chocolate. The amount of detail given was appreciated and truly insightful.” Personally, I’ve seen how her thoughtful approach and passion for chocolate leave a lasting impact on every student she teaches. It is both a professional and personal privilege to work with her.”

Rebecca Herlich, Communication & Marketing Manager, L’Ecole Valrhona Brooklyn

Ready to elevate your chocolate and pastry skills? Book a class or request a custom training session.