Find your cullinary voice

2/4 - Roots of Cacao - A New York City Chocolate Symposium

February 04, 2018 10:00 AM - 6:00 PM
Institute of Culinary Education (New York)

Roots of Cacao is a one-day conference hosted by the Institute of Culinary Education's Chocolate Lab. Through a series of talks, demonstrations, tastings and panel discussions, the program will gather chocolate makers, pastry chefs, industry insiders and historians to share their expertise on the ‘roots’ of our favorite product.

Chocolate is a complex product with a deep history that can be traced over millennia to its wild origin in the rainforests of South America. As its popularity spread and its use evolved from simple beverage to artful confection, chocolate has woven itself into the culture of our daily lives. Chocolate is also a formidable global business whose foundation ultimately lies upon the efforts of smallholder farms throughout the world’s tropical zones. The exponential growth of ‘craft’ chocolate in recent years has created a whole new market for connoisseurs in pursuit of nuanced flavor. This symposium will explore an array of these topics, from historical and social aspects to contemporary applications of chocolate and the science behind the manufacturing process and its alluring flavors. As we look back to where cacao came from, we will also contemplate its future.

Admission is open to professionals, students, and the general public. Click here to register.


Featured presenters include:

Bill YossesPerfect Pie Company, former White House Pastry Chef

Maricel Presillarestaurateur, author of The New Taste of Chocolate, co-founder of International Chocolate Awards

Clay Gordonauthor of Discover Chocolate, founder of The Chocolate Life

Roger Rodriguezpastry chef, partner Cacao Prieto and ICE alum

Megan Gillerjournalist, author of Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution

Tim McCollumfounder, Madecasse

Daniel DomingoAtlantic Cocoa Company

Carla Martinfounder and executive director of the Fine Cacao and Chocolate Institute, anthropologist and lecturer at Harvard University

Rick Scobeypresident of World Cocoa Foundation

Marc Aumontpastry chef and chocolatier of Kreuther Handcrafted Chocolates and Gabriel Kreuther

Nick Cardonichocolate buyer of The Meadow

Alexandra Leafchocolate expert, historian, Manhattan Chocolate Society

Michael Laiskoniscreative director of the Insitute of Culinary Education


General Admission: $100
Student Admission: $60
Location: 225 Liberty Street, New York, NY 10281


About ICE's Chocolate Lab

The Chocolate Lab was created in 2015 to expand the educational opportunities of chocolate with a full bean-to-bar manufacturing perspective. At its helm is ICE's Creative Director Michael Laiskonis, James Beard Award winner and former executive pastry chef at Le Bernardin. Its programs are accessible to professionals, ICE career students, and recreational enthusiasts alike. A core objective from its founding has been to serve as a hub for discussion and the exchange of ideas within the diverse chocolate community.

About the Institute of Culinary Education

Named the “Best Culinary School in America” by The Daily Meal in 2016, ICE has helped thousands of students to find their culinary voice. ICE is dedicated to inspiring students to follow their passions and reach their full career potential. That’s why ICE has helped launch more than 13,000 culinary and hospitality careers, beginning with first-rate training in our award-winning career programs: Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hospitality Management, Bread Baking and Cake Decorating. What's more, ICE runs the largest recreational cooking, baking and wine education program in the world, and hosts more than 700 culinary special events each year, welcoming more than 20,000 guests into its facilities.


For more information, email Michael Laiskonis or call (800) 777-2433.