Roots of Cacao via ICE Michael Laiskonis

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Roots of Cacao is a one-day conference hosted by the Institute of Culinary Education's Chocolate Lab and ICE Creative Director Michael Laiskonis. Through a series of talks, demonstrations, tastings and panel discussions, the program will gather chocolate makers, pastry chefs, industry insiders and historians to share their expertise on the ‘roots’ of our favorite product - chocolate.

Chocolate is a complex product with a deep history that can be traced over millennia to its wild origin in the rainforests of South America. As its popularity spread and its use evolved from simple beverage to artful confection, chocolate has woven itself into the culture of our daily lives. Chocolate is also a formidable global business whose foundation ultimately lies upon the efforts of smallholder farms throughout the world’s tropical zones. The exponential growth of ‘craft’ chocolate in recent years has created a whole new market for connoisseurs in pursuit of nuanced flavor. This symposium will explore an array of these topics, from historical and social aspects to contemporary applications of chocolate and the science behind the manufacturing process and its alluring flavors. As we look back to where cacao came from, we will also contemplate its future. Admission is open to professionals, students and the general public.

ROOTS OF CACAO: A NEW YORK CITY CHOCOLATE SYMPOSIUM

February 4, 2018

10:00am

Opening Remarks

Michael Laiskonis, Institute of Culinary Education

10:15am

Theobroma Cacao: The Value Chain

Bill Yosses, pastry chef and author

10:30am

Crossroads of Cacao: From Amazonian Origin and Mesoamerican Traditions to the Age of Discovery

Maricel Presilla, PhD, restaurateur, author, educator

11:00am

How Chocolate Gets Its Taste

Clay Gordon, author, educator, consultant

Chocolate Break

11:45am

From Farm to Bar: Sourcing and Sustainability

Tim McCollum (Madecasse); Daniel Domingo (Atlantic Cocoa); Jose Lopez Ganem; Richard Scobey, (World Cocoa Foundation); Carla D. Martin, PhD, (Harvard and the Fine Cacao and Chocolate Institute)

1:00pm

Lunch

(Attendees are invited to explore the many dining options in and around Brookfield Place)

2:15pm

Craft Chocolate: The Makers and the Mind-Blowing Flavors

Bryan Graham (Fruition): William Mullan (Raaka); Nick Cardoni (The Meadow) Megan Giller (author); Alexandra Leaf (author, historian)

3:00pm

Seeds of Creativity: Flavors of Dominican Republic Cacao

Roger Rodriguez, Cacao Prieto

Chocolate Break

3:45pm

Chocolate as a Medium for Storytelling

Marc Aumont, Kreuther Handcrafted Chocolate

4:15pm

Chocolate: Past and Present

Carla D. Martin, PhD, Harvard and the Fine Cacao and Chocolate Institute

5:00pm

Closing Remarks

Michael Laiskonis, Institute of Culinary Education

5:15pm

Reception and Tasting

About ICE's Chocolate Lab

The Chocolate Lab was created in 2015 to expand the educational opportunities with respect to chocolate with a full bean-to-bar manufacturing perspective. At its helm is ICE's Creative Director Michael Laiskonis, James Beard Award winner and former executive pastry chef at Le Bernardin. Its programs are accessible to professionals, ICE career students, and recreational enthusiasts alike. A core objective from its founding has been to serve as a hub for discussion and the exchange of ideas within the diverse chocolate community.

About the Institute of Culinary Education

Named the “Best Culinary School in America” by The Daily Meal in 2016, ICE has helped thousands of students to find their culinary voice. ICE is dedicated to inspiring students to follow their passions and reach their full career potential. That’s why ICE has helped launch more than 14,000 culinary and hospitality careers, beginning with first-rate training in our award-winning career programs: Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, Hospitality Management, Bread Baking and Cake Decorating. What's more, ICE runs the largest recreational cooking, baking and wine education program in the world, and hosts more than 700 culinary special events each year, welcoming more than 20,000 guests into its facilities.