Chocolate Artistry with Vincent Pilon
From Monday through Wednesday this week, ICE’s pastry kitchens were home to one of the world’s top pastry chefs, Vincent Pilon, as he worked with professional-level students in a Center for Advanced Pastry Studies (CAPS@ICE) class on working with chocolate.
As Executive Pastry Chef of the Mandalay Resort and Casino in Las Vegas, Chef Pilon has had the opportunity to perfect the creation of thousands of chocolate sculptures; both for banquet service and for the many competitions he has participated in and won. The three-day class focused on chocolate techniques to create an amenity for VIP service, along with artistic bonbons.
Every student experience at ICE is unique and reflects the student’s individual background, experience and talent. The experience of particular students illustrated here may differ from your own.