Michelin Restaurant Pastry Chef Demonstrates Dessert Techniques

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CULINARY INSTITUTE LENOTRE® partners with the best of the best. Michael Laiskonis, chef and professor at the Institute of Culinary Education in New York, demonstrated how to whip up fruit-based desserts for our students. He’s well known for using modern techniques to recreate classic desserts and worked with students to prepare for the demo and make samples.

Laiskonis was previously executive pastry chef at Le Bernardin for eight years, and his work helped the restaurant maintain three stars from the esteemed Michelin Guide. Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America.” He’s also appeared on Top Chef: Just Desserts.

Knowing the importance of quality ingredients, Laiskonis used fruit purees from our partner Les Vergers Boiron to create a wide variety of dishes, including the delicious pastries that our students sampled.

Our team believes in providing top ingredients and supplies for our students in hands-on classes, and we’ve partnered with Les Vergers Boiron, which invented frozen fruit puree and is the global leader in frozen fruit and vegetable purees and coulis.

 

 

Alicia

Alicia

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