Pastry Chef Michael Laiskonis will begin working as the Creative Director for the Institute of Culinary Education in March, where he will spend his time helping the school create advanced curriculum and will work in the classroom teaching students at the culinary art school.
Chef Laiskonis decided to join the team at the culinary art school after years in the restaurant business, during which he won multiple awards as a pastry chef and innovator. He is most widely known for work done while he was the Executive Pastry Chef at Le Bernadin restaurant where he helped achieve a four-star rating from the New York Times.
The Institute of Culinary Education is a renowned culinary art school founded in New York in 1975, with a whole-industry approach; teaching students about the art of cooking as well as entrepreneurial and company-based career skills. The culinary art school and Chef Laiskonis have been in talks for a few months about the position of Creative Director, a new position created specifically for his new role at the Institute of Culinary Education (ICE).
Laiskonis says that he met with the president of the culinary art school to talk about how his years of experience would translate into the school setting at ICE. It was decided that Laiskonis, also an advisory board member at ICE, could serve in numerous capacities at the school; namely as creative advisor for curriculum matters as well as student education.
Laiskonis also blogged, “While the restaurant kitchen provided abundant resources to play and experiment, in addition to a stage on which to apply them, there never seemed enough time to pursue all of those ideas I’ve scribbled down over time.”