Various advanced pastry techniques comprise this plated dessert

Tools & Technology: PolyScience in the Pastry Kitchen

with Chef Michael Laiskonis

Join ICE Creative Director Michael Laiskonis for a look at incorporating evolving technologies with key pastry applications, featuring the Control Freak induction system, the SonicPrep ultrasonic homogenizer, and the Rotary Evaporator. 

10Jul2018
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Admission - $40

Institute of Culinary Education

Brookfield Place
225 Liberty Street
New York, NY 10281

Join ICE Creative Director Michael Laiskonis for a look at incorporating evolving technologies with key pastry applications, featuring the Control Freak induction system, the SonicPrep ultrasonic homogenizer, and the Rotary Evaporator. Throughout the demonstration, students will see and taste flavor-forward preparations created with precise temperature control, emulsification, and flavor extraction, including various ice creams, confections, and plated desserts.