From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

 

By Virginia Monaco, ICE Department of Student Affairs

 

During his eight-year tenure as Executive Pastry Chef for Le Bernardin, ICE Creative Director Michael Laiskonis was often praised for his innovative desserts. Yet, while he was given a good deal of creative freedom in that role, there were still significant restraints on his dishes. First and foremost, they had to make sense in the context of the Le Bernardin’s fine dining menu, and there was always the essential question of food costs.

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Since joining ICE’s team in 2012, Chef Michael has had the opportunity to push his creative boundaries, with both sweet and savory dishes. From working with the IBM Watson team on the cognitive cooking project to exploring the regional dishes of his Latvian ancestors, it’s clear that he has been hard at work. This fall, Michael took a moment to reflect and share both the results and the lessons of his new discoveries with ICE students and alumni.

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