Modern Plating with an Emphasis on Frozen Elements with Chef Michael Laiskonis

Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifested itself in a style of desserts that balanced art and science, and contemporary ideas with classic. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work also helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from the New York Times. In his five year tenure as Pastry Chef at Tribute in Detroit, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America”.

In this seminar, you will learn:

• Techniques for creating ice cream, gelato, sorbet, and other frozen dessert elements
• Unique flavor development
• Balancing recipes and the science behind the ingredients
• How to incorporate frozen elements into contemporary desserts

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