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The Food Seen - Episode 11 - Michael Laiskonis & Francis Lam

First Aired - 08/03/2010 03:00PM
Download MP3 (Full Episode)

Hosted By

The-food-seen

Sponsored by

Tekserve-new

Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com

Photos: Dessert creations from Michael Laiskonis

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Jump to Segment:

The Food Seen Introduction: Michael Laiskonis (16:55)

Tags:

Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,

Francis Lam Calls In and Joins the Discussion (15:07)

Tags:

Francis Lam, salon.com/food, Franics enjoyed the desserts at Le Bernardin, pasty is going to be about making people happy, it has a different function in the meal, Thelonious Monk, ethereal intent, there is something primal about eating, Alinea, politicizing our food, how do you project a message on the plate, sourcing is a big issue, Chez Panisse Restaurant, there is a character arc to a meal, how many acts to a tasting menu?, pairing food with emotions and other ideas, beyond plate to mouth, the pastry chef always gets screwed, rolling hills, 3 or 4 mini progressions over the course of a 20 course meal, theater on a plate, food as art, food as performance, Tekserve,

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