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    Francisco Migoya

    Head Chef, Modernist Cuisine
    27614

    Francisco Migoya is the co-author of Modernist Bread and the head chef of Modernist Cuisine, where he leads the Modernist Cuisine culinary team and directs cutting-edge research including the development of new techniques and recipes. His most recent book, The Elements of Dessert, won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry and culinary science.

    Past Events

    Friday, Oct 20 2017

    10 AM

    Join us a Edison Talks this year, where we’ll explore our theme, the Uncharted, with more than a dozen speakers and performers who are pushing... read more
    7 hours | Edison | Harris Theater

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