Explore All ICE Instructors

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venezuela cuyaga cocoa beans after roasting
Pastry & Baking Arts

Ruling the Roast: Chocolate Craftsmanship

chocolate bar made by michael laiskonis in the ICE chocolate lab
Pastry & Baking Arts

Ä¢¹½ÊÓƵ a Bean

pistachio covered chocolate balls
Videos

VIDEO: The Chocolate Lab at ICE

chocolate bar made by michael laiskonis in the ICE chocolate lab
Pastry & Baking Arts

Bean-to-Bar: Chocolate in 10 Steps

dessert parfait
Business of Food/Wine

The Chef as Consultant: Freelancing After a Career in Restaurants

Working familiar flavors into new presentations—strawberry, yogurt and basi
Culinary Arts

Eureka!—Chasing Inspiration in the Kitchen

finished chocolate bar
Pastry & Baking Arts

Introducing ICE's Chocolate Lab

Tarte Croustade — praline cream
Culinary Arts

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

plating a dessert
Business of Food/Wine

Playing with Fire

loaf of bread
Pastry & Baking Arts

Back to the Start(er): A Pastry Chef's Lifelong Passion for Bread

Fermentation over different periods of time
Culinary Arts

Know Your Ingredients: Dairy

campari grapefruit pate de fruit
Recipes

Sugar Science

Barry and Susan Wine of Quilted Giraffe restaurant
Culinary Arts

Food Trends Before the Digital Age

Chef Michael Laiskonis demonstrating for culinary students in New York
Culinary Arts

A Day in the Life of A Professional Kitchen

Michael Laiskonis
Culinary Arts

A Chef Reimagines His Culinary Heritage

Chef Michael Laiskonis teaching at Ä¢¹½ÊÓƵ in New York
Alumni

From Ice Cream Scoop to Chocolate Bar

Plated freshly made ice cream and sorbet
Pastry & Baking Arts

Sweet Science

sous vide steak at ICE
Culinary Arts

Chef James' Sous Vide Steaks