Skip to main content

LINK: Michael Laiskonis


For those of you interested in blogs by actual chefs and restaurateurs, one of the most recent is a blog by Michael Laiskonis, pastry chef for Le Bernardin. Le Bernardin is one of the most esteemed restaurants in the United States, and its chef, Eric Ripert, one of the most respected chefs in the country.

Chef Laiskonis initially trained for a career in visual arts, but sidetracked by bread and pastry. He worked his way up through several pastry chef positions until finally coming to New York, and Le Bernardin, where he has had honors galore heaped upon him.

His blog is meant to discuss his craft and his recipe ideas and techniques. His latest post is about going to the Grand Cayman Island's to help open Ripert's latest venture, Blue. During his trip there he had to create six to eight new desserts for the restaurant in three days. In his post he discusses the process of creating one of these desserts, using "seasoning" peppers local to the area to make a spicy hot and sweet dish.

Comments

Popular posts from this blog

RESTAURANT: Pinkberry

So I finally tried this famous (infamous?) yogurt shop that has begun the conquest of Los Angeles. The yogurt that is called "crackberry" by many. What the L.A. Times calls "the yogurt that launched a thousand parking tickets" due to the notoriously bad parking situation in its original location and its customers tendency to wait in lines for hours. It's the newest thing, taking the place of cupcakes, it seems. It's a rebirth of the frozen yogurt fad of the late '80s, but this time it's different. This yogurt is different. So, my lazy ass might be persuaded to go there, even though it's outside my 2 mile radius of things around my apartment. If it's really that good, I would go the extra .1 mile. But I would not go the extra .1 mile, AND have to go crazy trying to find parking AND then have to wait in life until my hairs turn grey. Nothing is that good. But now there's one I can walk to, and the line is not that long, so we decided to try...

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a...

LA.FOODBLOGGING: Groundworks Coffee

Our local foodblogging establishment, la.foodblogging , has seen fit to allow me to contribute. From now on most of my Los Angeles centered posts will be done there, and linked to from here, in order to avoid duplication. My first post is on my morningtime friend, Groundwork Coffee (as promised to Jeremy and my sweet Auntie). You can read it here: I'll Have the Works . Tags: LA.FOODBLOGGING