mlaiskonis @mlaiskonis
Pastry Chef | Consultant | Chocolate Lab, Institute of Culinary Education @iceculinary | Ambassador @vergersBoiron New York City Joined October 2009-
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HOMAGE TO “THE EGG” Created by chef @mlaiskonis … Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Grain of Salt...we never set out to create a "signature dish" but this one became iconic. @LeBernardinNY
I never really got to know Gael Greene that well, but there were a few times while working at Le Bernardin I’d get overwhelmed in day-to-day minutiae and I’d go back to her amazing 1986 review, to be reminded of the big picture and how special LB was/is. insatiable-critic.com/Article.aspx?i…
Michael Laiskonis, former pastry chef at Le Bernardin, makes various chocolate bon bons in the latest episode of BA Handcrafted.
Next week we have Michael Laiskonis @mlaiskonis in studio. He runs the Chocolate Lab for @iceculinary, in addition to the projects throughout the world pastry and confections. So now is the time to ask any questions related to that field of cooking.
It’s the United Nations General Assembly week here in NYC and we were honored to be guests of Ambassador Paulauskas for a small gathering with Lithuanian President Gitanas Nausėdas and First Lady Diana Nausėdienė. And I brought chocolate - perhaps the best form of diplomacy…
One of my favorites - milk chocolate and star anise ganache - super simple, but a synergy that becomes greater than the sum of its parts. #ICEChocolateLab
I wouldn’t say I’ve become obsessed, but I’ve been busy refining a base gummy candy formula to apply across a range of different fruit purées, all with no added coloring or flavoring… In this line-up: Strawberry, Apricot-Bergamot, Pineapple, and Blackberry. @vergersBoiron
Leaning into autumn and the peak of fig season with variations on the classic Basque tart - a starring role is given to a fig jam, made with help from @vergersBoiron and the purple Provençal varieties they source, offering a natural sugar content clocking in over 22° Brix.
Coffee break with a view, from the 35th floor of WTC 1. Recording voiceover for a project hitting small screens near you soon…
There’s following @AriMelber in the normal course of things to get legal analysis on the day’s news (Hip-hop references an interesting bonus). But then the chocolatier in me sees gets the added value of digging into the replies for some real-time market research. Fascinating.
There’s following @AriMelber in the normal course of things to get legal analysis on the day’s news (Hip-hop references an interesting bonus). But then the chocolatier in me sees gets the added value of digging into the replies for some real-time market research. Fascinating.
This is, oddly, kind of a genius approach to a no-machine ‘ice cream.’ Aeration and structure from the whipped cream. Built-in stabilizer from the gelatin in the marshmallow… I almost want to try this.
This is, oddly, kind of a genius approach to a no-machine ‘ice cream.’ Aeration and structure from the whipped cream. Built-in stabilizer from the gelatin in the marshmallow… I almost want to try this.
Another notable day from a recent visit to Dominican Republic - meeting Yluminada at Cacao Florencio Ortega, a young entrepreneur pushing an old family business forward, replanting parts of the decades-old farm and investing in new post-harvest infrastructure.
A few mages from a visit to Zorzal Cacao near San Francisco de Macoris, Dominican Republic in January 2022
Caught buzzing around in a ray of of sunshine near Gaspar Hernandez in northern Dominican Republic - tiny flies, or midges, that are the primary pollinators of cacao flowers. Emptied pods replenish nutrients in the soil and provide habitat and breeding ground for the midges.
Cool, rare opportunity this week to get an up close, after-hours look at several pieces, including this 1300 year old Mesoamerican drinking vessel - part of the ‘In the Service of Chocolate’ lecture hosted by the @metmuseum and @chocoinstitute
Visit this week to the storied Bachelor’s Hall Estate run by Desmond Jadusingh - whose efforts were instrumental toward putting Jamaican cocoa ‘back’ on the map within the last decade.
Factory session in Centeno, Trinidad - working with Mary, lead chocolate maker, on comparing some trials I made back in NYC with more test batches before we start a scaled up run this weekend.
Getting a better understanding this week of ‘Trinitario’ varieties, at origin - the past, present, and future potential. @TTFineCocoa_Co
Dave Arnold @CookingIssues
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Le Bernardin @LeBernardinNY
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Eater @Eater
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Regina Schrambling @gastropoda
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Paldies komandai un jums, kas ticēja!🙏 service award goes to Kest.
Press cake @Popelouchum. Note that Grenache was pressed on top of the lighter colored Tibouren.
Your oven is a liar! You might think you’re roasting at 400F, but around the food the real cooking temperature is very different. The surface temp is what the food really feels.
It was a pleasure to spend time w the students at Maple! I hope to have instilled a pinch of #curiosity about how #flavor is generating during #cooking. Until next!
Thank you to Dr. @CesarVega76 – food science PhD, Le Cordon Bleu alum and District 30 parent – who demonstrated the science behind developing flavor in Maple's Foods 1 class this week. The brown butter cereal treats were amazing! #d30learns
@mlaiskonis Right? Kind of hard to believe he was real.
Overjoyed to be back in #cocoa plantations again, investigating #pollination, starting a new project with fabulous collabs at Durham (UK)/KNUST (Ghana). Some of these farms are super productive and some trees are festooned with flowers! & fascinating conversations with farmers.
Devastated to hear the incredibly sad news that Michael Ginor has passed away. Not only was Michael my dear friend, but he helped shape and define the culinary landscape in this country. Sure he was famous for foie gras, but he also kept us chefs connected, planning cooking …
After John McKay left the Banshees he released this extraordinary single in 1987 as Zor Gabor- it was on In Tape when we were on the same label with the @membranes1 - it's total genius.. youtube.com/watch?v=czIQs8…
Today is the 503rd anniversary of the fateful first meeting between Hernán Cortés and Moctezuma in Tenochtitlan (now Mexico City). Most of what we learn about that event is wrong. Here's some strong reporting on what really happened: npr.org/2021/10/06/104…
Hazelnut diversity. The genus Corylus is widespread throughout the northern hemisphere, from East Asia to Europe and North America. Many of the species shown are grown only regionally as nut crops.
BREAKING: Donald Trump's longtime CFO, Allen Weisselberg has pleaded guilty to a 15-year scheme to defraud, as described in count one of the indictment. His allocution continues.
the chocolatier in *all* of us... tho I see you actually are one, respect
There’s following @AriMelber in the normal course of things to get legal analysis on the day’s news (Hip-hop references an interesting bonus). But then the chocolatier in me sees gets the added value of digging into the replies for some real-time market research. Fascinating.
Can you guess what this is? Yes, there's a garderobe, waste falls outside the castle, as you can see! I want this castle, I want to play 'Monty Python and the Holy Grail' with it all day. LEGO SPONSOR ME.
Do it, please! Streisand’s genius must be scientifically verified!
This is, oddly, kind of a genius approach to a no-machine ‘ice cream.’ Aeration and structure from the whipped cream. Built-in stabilizer from the gelatin in the marshmallow… I almost want to try this.
I spent his whole life on Twitter. It was not a waste.
Very proud of the work FCCI's LACE Fellow, Sofia Colmenares, is doing on her home country. In this fellowship, emerging scholars from cacao-producing nations receive FCCI funding & mentorship through an in-depth research & publication process. Stay tuned for more from Sofi!
🇺🇸 Meet Gersson Mariño (raSa proyecto, Sammy Compañía de Helados) Within the scope of the Latin American Cultural Exchange Fellowship Colombia, @chocoinstitute's Sofia Colmenares spearheaded a series of interviews with cacao producers, chocolate makers, chocolatiers,...
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