Page 22 - Pastry & Baking Magazine

Off The Wire
Pastry & Baking North America
excellence makes her ideally suited to her
new role as Corporate Pastry Chef for
Valrhona USA.
I am delighted to represent such
a prestigious company as Valrhona,
and am looking forward to many new
endeavors with an outstanding team,”
said Chef Sarah Kosikowski
She will use the people-skills that have
won her professional praise to conduct
professional classes, one-on-one culinary
consulting as well as media outreach
communicating tastes and tales of
Valrhona chocolate. On October 29 and
th, the new chef will conduct a class of
L’Ecole en Route in NYC, a program that
takes Valrhona’s famous chocolate school
in Tain l’Hermitage on the road to chefs
in the US.
Since it was created by a pastry chef
for pastry chefs in 1922, Valrhona has remained a chef driven
company that values working in partnership with chefs.
Employing 20 corporate chefs and operating three premier
baking schools (“Ecoles du Grand Chocolat”) is evidence that
this core philosophy is as true as ever. 
Beyond the Rhone Valley chocolate production operations
in France, Valrhona also brings chefs “Aux sources du Grand
Chocolat” (to the source of fine chocolate) as an owner of 2
plantations, a planter, discoverer, selector and blender of fine
and rare cocoa beans from around the world. Partnerships
with cocoa farmers that ensure socially, environmentally and
economically fair conditions are another aspect of Valrhona’s
high standards.
Bagging Technology
TeleSonic Packaging Corp., well known for its over 50 years
of manufacturing bagging machinery for baked goods, has
kept up to date with the current trend of bagging in multiple
packs for the discount warehouse stores and bakeries with the
HD-17 bagger. TeleSonic’s Slide Bagger is designed to bag a
wide variety of bakery goods including crusted rolls, pizza
dough, hamburger and hot dog rolls, traygoods and bagels,
in tightly fitted packages. The HD-17 is constructed of all
stainless steel and
has an adjustable
product guides. It is
capable of bagging
up to 1800 pieces an
hour. It comes with a
newly improved ergonomic
stand. For more information,
contact Telesonic Packaging
Corp. at tel: (302) 658-6945
or visit them at
Valrhona USA
Names Sarah
New Corporate Pastry
Chef, East Region
September, 2012 – Brooklyn, NY – What’s
sweet, popular, amazing, and has been in
lots of top restaurant kitchens? Well, yes,
that could describe Valrhona, but we are
talking about Valrhona’s newly appointed
Corporate Pastry Chef, Sarah Kosikowski!
Great chefs, like great chocolate or
desserts, arise when an almost magical
combination of ingredients, natural
qualities, passion, commitment,
hard work and generous amounts of
talent come together in a perfectly
choreographed recipe. Pastry Chef Sarah
Kosikowski is such a chef.  Her winning smile seems to
announce the treat anyone who tastes her confections and
desserts is in for: bliss.
Valrhona USA, the North American division of the French
global fine chocolate leader, has appointed acclaimed pastry
chef, Sarah Kosikowski as the company’s new Executive
Corporate Pastry Chef. Chef Alex Espiritu, who held the post,
will take on the highly anticipated role of managing sales of
the entire Pacific Northwest and Rockies mountains.
We are thrilled to have Sarah Kosikowski joining the
Valrhona family. Her remarkable skills, enthusiasm, and
ability to connect with consumers and chefs are a perfect fit
for the brand,“ said CFO Anthony Valla.
A graduate of the Culinary Institute of America’s Baking
and Pastry Arts program, Chef Kosikowski brings with her a
remarkable pastry pedigree nurtured at some of the country’s
best restaurants. In California, Sarah honed her skills at the
likes of: The French Laundry, Citizen Cake, and the Ritz-
Carlton Dining Room.  In Las Vegas she worked at Michael
Mina’s restaurant at the Bellagio, as executive pastry chef
for the four-star Fleur de Lys under the direction of Chefs
Laurent Pillard and Hubert Keller, and the Award-winning
Wynn Hotel. Much in demand, she was recruited to run the
dessert program at the Trump International Hotel & Tower
in Chicago.
Chef Kosikowski’s talent won her the silver medal honor
on the Food Network’s “Extreme Challenge, Candy Carnival.”
In 2009 Sarah was nominated by the James Beard Foundation
for the “Rising Star Chef ” award.  She has been invited to
participate in some of the most prestigious culinary events
and festivals worldwide, including the North American semi-
finals of the Valrhona C3 Culinary Competition in Versailles,
France in April 2011.
Sarah Kosikowski is one of those rare chefs who are able
to seamlessly blend classic sensibility with forward thinking
modern techniques. With a winning demeanor and a
commanding presence, Chef Kosikowski’s commitment to