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Culinary School Wire

2011_10_ml.jpgHere's a very long interview with chef Michael Laiskonis (formerly the pastry chef at Le Bernardin) is now the "Creative Director" at the Institute of Culinary Education. He talks about the value of culinary school: "The structured environment of a school, plus all of the additional opportunities and support that comes with it, can help young cooks navigate their first tentative steps in the industry... it's how the individual uses the experience. Hard work and desire are necessary, no matter which path is followed." [TIE]
[Photo: Eater NY]

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