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Michael Laiskonis — Creative Director
Explore All Michael Laiskonis — Creative Director articles
Pastry & Baking Arts
Chocolate Trends for 2022
Pastry & Baking Arts
Chocolate Classes Return to ICE's Bean-to-Bar Lab
Pastry & Baking Arts
Cacao vs Coffee
On Growing Cacao and the Importance of Bugs
Pastry & Baking Arts
Giving New Life to Vintage Chocolate Molds
Sourcing Cacao Beans in the Wake of COVID-19
Raising Theobroma
Pastry & Baking Arts
The Transformative Potential of PolyScience Tools
Pastry & Baking Arts
ICE Hosts 'Roots of Cacao'
Pastry & Baking Arts
Roots of Cacao
Recipes
Sweet Collaborations from the Chocolate Lab and Hydroponic Farm at ICE
Pastry & Baking Arts
The Secret of Bean-to-Bar Chocolate
Pastry & Baking Arts
Sweet Inspiration: A Back-to-School Reading List for Pastry Chefs
Pastry & Baking Arts
Chefs You Should Know
What Chefs Really Think About Kitchen Scars
Pastry & Baking Arts
Why I Tell Pastry Students 'Imagine Yourself as a Tiny Milk Fat Particle'
Pastry & Baking Arts
Putting in Solo Time: How Chef Michael Laiskonis Refines His Craft Alone in the Kitchen
Pastry & Baking Arts
Making Every Move Count: Cooking With Economy
Alumni
Always Forward: Pastry Chef Michael Laiskonis Sets Goals for the New Year
Pastry & Baking Arts
Borrowing Lessons from Architecture in the Pastry Kitchen
Culture
New York's 'Golden Age' of Chocolate
Culture
In Search of Chocolate in Old NYC: A Quest for Clues
Culture
In Search of Chocolate in Old New York City
Pastry & Baking Arts
Refining and Conching: Unlock the Bean's Potential
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