New creative director welcomed at the Institute of Culinary Education

The Institute of Culinary Education (ICE) in New York City welcomes award-winning pastry chef Michael Laiskonis as its first-ever Creative Director. Beginning in March, Laiskonis will bring his talent, insight and experience to ICE students in this new and innovative role.

Laiskonis has long been one of the culinary industry's most creative and talented chefs. Fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin, Laiskonis is well known for helping the restaurant earn four stars from The New York Times and three Michelin stars. He was named to America's Top Ten Pastry Chefs by Pastry Art & Design in both 2002 and 2003 and was Bon Appetit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was also awarded the coveted James Beard Award for Outstanding Pastry Chef in 2007. Laiskonis has been an active writer, in print and on-line, contributing to such publications as Gourmet, Saveur and The Atlantic, and has appeared on television shows such as Top Chef: Just Desserts . While Laiskonis is best known as a pastry chef, he spent most of the first half of his career on the savory side of the kitchen. Accordingly, ICE President Rick Smilow noted, "While pastry and baking will be Michael's first focus, we know his knowledge can transcend to other departments at the school."

As Creative Director, Laiskonis will join the educational leadership team to direct new projects in curriculum development and research, teach culinary classes, mentor ICE students and faculty and serve as an industry ambassador for ICE. Smilow said, "Michael's been an active member of our Advisory Board for over a decade. So we know well the intelligence, drive and commitment to excellence that he will bring to our culinary program."

Laiskonis remarked, "After twenty years in the kitchen, this new role with ICE is the perfect opportunity for me to give back, and inspire the next generation of chefs to excel and innovate in the culinary and pastry arts."