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From the ICE Pastry Lab:Recent Ideas and Techniques

Recent Ideas and Techniques

With Chef Michael Laiskonis As ICE's creative director, Michael Laiskonis spends as much time working in the kitchen behind the scenes as he does interacting with students. In this demo featuring fruit-forward confections, he will share recent discoveries made in chocolate, confections and plated desserts, in pursuit of both new ideas and a better understanding of classic preparations. A discussion of the inspiration behind the experiments will be accompanied by a demonstration of these dishes --- and, of course, a tasting of the final results. This demonstration will feature: yogurt-black currant bonbon; passion fruit marshmallow; strawberry lemongrass pâte de fruit; yuzu-apricot gummy candy; raspberry soft caramel. Free for current career students and alumni; general public, $40.

From the ICE Pastry Lab: Recent Ideas and Techniques

Course ID: DEMO314 Duration: 1.50 hour(s)


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