As important as culinary innovation may be, it is also important to recognize the classic desserts that place such new ideas in context. Michael Laiskonis, creative director at ICE held a class on Friday where iconic dishes were studied, deconstructed and rearranged with new flavor combinations and presentations as homage to the original.

The recipes included Tarte Tropezienne, Paris-Brest, Saint-Honoré, Financier, and Crème Brulée. The four hour class was action packed with students mixing, baking, tasting and plating. To see more classes from Michael Laiskonis, check out our schedule and see below for some eye candy from Friday’s class. Enjoy!

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