ICE Creative Director Michael Laiskonis
Petits fours, or mignardises, typically comprise the final sweet bites of a meal and help to solidify the memory of the experience long after they are finished. Contemporary petits fours now include both classic confectionery techniques as well as modernist concepts, and this class will explore both approaches applied to chocolate, sugar work, candies, and cookies. $100 for Professionals; $60 for Students and Alumni.
Call 800-522-4610 to register.