Francisco Migoya

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About me

Gender MALE
Industry Education
Occupation Chef - Instructor
Location New York, United States
Introduction I am presently an Associate Professor at The Culinary Institute of America in New York. I am the author of “Frozen Desserts” (2008 Wiley & Sons), a professional compendium of the science and craft of making all varieties of frozen desserts; I am also the author of the “The Modern Café” (2010 Wiley and Sons), a book about bread, Vienoisserie, desserts, cakes, confections, beverages and savory café cuisine. This book was nominated for a James Beard Award in 2011 for the category "Cooking From a Professional Point of View". I have written a third book due in April of 2012 titled "The Elements of Dessert" (2012 Wiley and Sons), which covers the wide world of desserts. I am also honered to be chosen as one of America's Top Ten Pastry Chefs for 2011 by Dessert Professional Magazine. My previous job was as Pastry Chef for The French Laundry, and for some time of Bouchon Bakery and Bouchon Bistro in Yountville, CA. I have also worked at a number of restaurants in New York City such as Veritas, Ilo and The River Café (Brooklyn). My intention is very simple: to communicate ideas about pastry and bread making for professionals and other serious food enthusiasts.