Video: Michael Lasikonis filled chocolates

[curls]

https://youtu.be/JgzkfO8nYKo

 

Video description:

"Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies - White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat."

 

 

[Anna N]

Although he has not visited for many years, @Michael Laiskonisis a member of eG. 

[weinoo]

I love Michael, and it's a good thing he's wearing that leather apron in case he gets attacked by a chocolate bar!

[Kerry Beal]

A truly lovely fellow - but I can't understand why anyone who isn't currently making caramel or cutting meat can wear those huge, heavy, hot aprons!

[pastrygirl]

I guess nobody told him to smile?

 

😉

 

 

 

 

[paulraphael]

On 3/24/2023 at 12:34 AM, pastrygirl said:

I guess nobody told him to smile?

 

 

Michael's got more of an intense, post-punk demeanor.

 

"It's important that it's really clean. Which is why I use a blow torch."

[pastrygirl]

1 hour ago, paulraphael said:

 

Michael's got more of an intense, post-punk demeanor.

 

"It's important that it's really clean. Which is why I use a blow torch."

 

It was a joke.  Ask any woman in your life. 😉

 

Still, talent and expertise do not equal telegenic.  I respect his work but didn't find this an engaging presentation.

 

Edited May 3, 2023 by pastrygirl (log)

[paulraphael]

12 hours ago, pastrygirl said:

 

It was a joke. 

 

 

I get it. I happen to like the intense seriousness, especially when the subject is "bon bons." I'm similarly a fan of Werner Hertzog, when he talks about ... anything.

 

But seriously, Chef Laiskonis has taught me a lot over the years, and has been unreasonably generous with his knowledge and time. The way he applies encyclopedic technical knowledge to creative thinking is a model that I aspire to.

 

 

[Kerry Beal]

7 hours ago, paulraphael said:

 

I get it. I happen to like the intense seriousness, especially when the subject is "bon bons." I'm similarly a fan of Werner Hertzog, when he talks about ... anything.

 

But seriously, Chef Laiskonis has taught me a lot over the years, and has been unreasonably generous with his knowledge and time. The way he applies encyclopedic technical knowledge to creative thinking is a model that I aspire to.

 

 

I think you are doing pretty well in the encyclopedic technical knowledge applied to creative thinking realm yourself!

[paulraphael]

On 5/4/2023 at 6:08 AM, Kerry Beal said:

I think you are doing pretty well in the encyclopedic technical knowledge applied to creative thinking realm yourself!

That is too kind. At the end of the day I'm a food nerd, not a James Beard award winner.

[Kerry Beal]

28 minutes ago, paulraphael said:

That is too kind. At the end of the day I'm a food nerd, not a James Beard award winner.

Well, I for one have learned so much from your research into ice cream and stabilizers, if and when you write your book - I'm sure it will win awards!

Edited May 8, 2023 by Kerry Beal (log)

[Rajala]

On 5/4/2023 at 4:37 AM, paulraphael said:

I'm similarly a fan of Werner Hertzog, when he talks about ... anything.

 

Off topic, but the video where he talks about getting shot is special

[paulraphael]

On 5/10/2023 at 8:01 AM, Rajala said:

 

Off topic, but the video where he talks about getting shot is special

Link??