By Caitlin Gunther
Calling all foodies: Beginning October 13, the New York City Food & Wine Festival will be taking New York by storm. Held in the culinary capital of the world, the four-day festival has an amazing lineup that includes tastings, demonstrations, dinners and hands-on classes led by culinary experts. Over a dozen ICE alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared, Anne Redding of Uncle Boons and Mr. Donahue’s, Sohui Kim of the Good Fork and Insa, Miguel Trinidad of Jeepney and Maharlika, Marc Murphy of Landmarc and Ditch Plains, Julian Plyter of Melt Bakery, Amy Scherber of Amy’s Bread, Scott Levine of Underwest Donuts, and Eden Grinshpan, who will be hosting a Kosher Dinner at the brand new restaurant Bison & Bourbon in Brooklyn, where innovative chefs—including Amitzur Mor of Barbounia NYC—will share fresh takes on Israeli and Middle Eastern culinary traditions.
For its part, the Institute of Culinary Education will once again be hosting all of the festival’s Master Classes, including Bread Making with Bien Cuit’s Zachary Golper, a Roasting Master Class with prolific food writer Melissa Clark of The New York Times, Cake Decorating with the internationally celebrated Sylvia Weinstock and a Chocolate Master Class taught by ICE’s Creative Director and acclaimed Pastry Chef Michael Laiskonis. In anticipation of Chef Michael’s sold-out course—being held in our educational bean-to-bar Chocolate Lab—we asked him a few questions about his chocolate preferences and what students will learn in his exciting course.
Keep reading to get a sneak peek of Chef Michael's upcoming Chocolate Master Class.