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Institute of Culinary education

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DATE AND TIME

Mon, February 12, 2018

6:30 PM – 8:00 PM EST

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LOCATION

Institute Of Culinary Education

225 Liberty Street

3rd Floor

New York, NY 10281

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DESCRIPTION

New York City has been a hub of chocolate manufacturing for centuries. In the mid-1700s, small, independent producers ground cocoa beans for local neighborhoods; later, chocolate was produced in mills that also turned out flour, mustard, oils, and paints; and in the nineteenth century, chocolate manufacturers clustered in lower Manhattan, creating a golden age of chocolate production in New York. But as smaller firms were absorbed by larger ones, and as manufacturing of all kinds left Manhattan, chocolate manufacturing disappeared, only to return decades later with the recent rise of small-batch craft producers. Michael Laiskonis will discuss how chocolate making in New York came full circle.

A chocolate tasting will precede the talk.

Michael Laiskonis was Executive Pastry Chef at Le Bernardin restaurant for eight years. He teaches and mentors future chefs, writes about food, and consults for major food industry companies. Michael Laiskonis launched the bean-to-bar Chocolate Lab at ICE in 2015.

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