Michael Laiskonis joined the Institute of Culinary Education in New York as Creative Director in 2012, fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. He has long been one of the industry’s most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. Laiskonis was also named among America’s Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit’s Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Laiskonis received the IACP’s 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.
In this episode you’ll learn:
- What first piqued Michael’s interest in the culinary arts
- What drew him from savory cuisine to pastry
- How he developed his pastry style at Tribute in Detroit
- How he honed his style as Executive Pastry Chef at Le Bernardin
- About his role as Creative Director at the Institute of Culinary Education in NYC
- All about The Chocolate Lab, a unique facility for chocolate research and learning
- About Michael’s thoughts on how to evaluate chocolate
- What Michael sees for the future of our industry
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