Watch Now: A Chocolatier in the Making at ICE
Sometimes, a moment of inspiration can change the course of your career. Whether it’s an ah-ha! moment or a taste of something outstanding, it sets you on a new path of discovery. For Pastry Arts student Calvin Luk, his moment came during a visit to the York Cocoa House Chocolate Emporium in the U.K.
The Hong Kong native had relocated to York to study archaeology, but one sip of the famed York Cocoa House hot chocolate and he knew his future lay in the art of chocolate making. Soon after his visit, Calvin began working at the acclaimed York Cocoa House.
When he realized he was ready to take his education to the next level, he chose the Pastry & Baking Arts program at ICE. Asked why he chose ICE, Calvin explained that he was, unsurprisingly, drawn to ICE’s bean-to-bar Chocolate Lab, led by James Beard Award-winning pasty chef Michael Laiskonis. Once he arrived, Calvin knew he had made the right choice: “I had been studying chocolate-making for some time,” he says.
“But it wasn’t until I met Chef Michael Laiskonis that I realized there’s so much more to learn.”
What’s more, as a student at ICE, Calvin has had the opportunity to learn alongside not only Chef Michael — both in his career program courses and during elective classes in the Chocolate Lab — but also from other inspiring ICE chef instructors as well as prominent chefs through volunteering opportunities, like the annual Top Ten Pastry Awards, hosted by ICE each year.
At ICE, we make it our mission to help you take your inspiration to the next level — to pursue your passion and make a lifelong career of it. For Calvin, he’s been able to grasp the fundamentals of chocolate making and to explore his unique culinary voice. And it all began with a sip of delicious hot chocolate.
Ready to discover your own culinary voice? Learn more about ICE’s career Pastry & Baking Arts program.