Just a few short weeks ago, I had the pleasure of interviewing Chef Michael Laiskonis, creative director at the Institute of Culinary Education in New York, and one of today’s most celebrated chefs.  His three-day seminar in All Things Chocolate: From Bean to Dessert was the debut class of this year’s PreGel 5-Star Pastry Series®.  Despite adhering to a syllabus that not only included lecturing but also offering hands-on instruction to the student attendees of the PreGel International Training Centers – Charlotte, Chef Laiskonis showcased a cool and easy demeanor as he shared six “bites” of insight with me, including:

 Click here if you want to learn from a world-renowned chef

Did you enjoy experiencing all of the interesting information Chef Laiskonis shared with us? We have tons of information like this on our YouTube channel. You should consider subscribing if you’d like to:

  • See more interviews with amazing 5-Star Chefs
  • Learn how to use a wide array of PreGel ingredients via our online tutorials
  • Get a sneak peek inside general ITC training classes
  • See testimonials from students who’ve taken  our ITC training classes

 

It was truly a pleasure speaking with the enormously talented Chef Laiskonis. Stay tuned for more “five star” insight from Chef Amaury Guichon following his sold out seminar, set to begin next week!

 

In my opinion, if Chef Laiskonis’s class was any indication of what’s to come, it looks as if the 2018 season of the 5-Star Pastry Series® is going to be an exciting one. And if you don’t mind, may I suggest you think about being part of it!

 

Check out what his students had to say:

“Excellent class. Chef Michael Laiskonis was informative, answered all of our questions, and gave us alternatives to problems. He made it real for real world situations.”
– Carlton Harrison, pastry chef, Westminster-Canterbury on Chesapeake Bay

“This facility always exceeds all expectations. I am truly impressed and thankful that a space like this exists for the pastry community. Chef Laiskonis is an excellent teacher with an in-depth knowledge of the interaction of ingredients. Superior instruction bolstered by a state-of-the-art facility made for a tremendous class. Thank you.”
– Raymond Blanchard, pastry sous chef, The Everglades Club

“I really enjoyed the class this week. Chef Laiskonis has a wealth of knowledge that he shared with us, it is evident that his skills are very refined. This is my third class at PreGel and this is by far the ‘best one yet.’ Thank you PreGel Team and Chef for sharing your Passion with us!” – Todd Richter, executive pastry chef, Prestonwood Country Club

“Thank you so much, very nice class. I’m glad I took the class. Chef Michael Laiskonis is a great teacher and nice chef. Loved to see the many PreGel products used in this class.”
– Carlos Sierra

“This was my first experience with PreGel classes (and with any kind of professional development classes for that matter!), and I am floored by how much I have learned! I really enjoyed all the lecture information and the demos were very cool to get to see first-hand. Being able to learn from such a talented and experienced chef is so inspiring. Thank you for this opportunity and I can’t wait to come back.
– Melissa Attanas, baking instructor, Wake Tech Community

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