SCHEDULE: 8:30 am to 5:30 pm for three (3) consecutive days – July 13th to July 15th.
INSTRUCTOR: Chef Francisco Migoya
INTRODUCTION: Join Modernist Cuisine head chef Francisco Migoya for a 3-day class on the different styles of Neapolitan pizza that we learned about and created while writing Modernist Pizza.
Not only will you learn hands-on techniques, recipes, and tricks, you will also learn about the history of Neapolitan pizza and how it became one of the most famous pizza styles in the world.
Along with your Pizza University chef jacket, apron, and graduating certificate, you will receive a 15% discount code for Modernist Pizza from the Modernist Cuisine shop.
YOU WILL RECEIVE:
- Pizza University Certificate
- Chef’s Jacket
- Swag Bag
The class will consist of both theory and hands-on guide practice.
Chef Francisco Migoya Bio
Francisco Migoya, head chef at Modernist Cuisine and co-author of Modernist Bread and Modernist Pizza, grew up in Mexico City, immersed in the cultures of his parents: American, Italian, and Spanish. The flavors of his family’s cooking and of his neighborhood were integral to his life, encouraging an early love of cuisine. Chef Migoya’s first calling, however, was art. Before turning his attention to food, Migoya, a self-taught artist, set his sights on art school to study drawing, primarily in pencil, charcoal, and ink. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged.
This experience led Migoya to pursue a culinary degree. While attending the Centro de Estudios Superiores de San Angel University in Mexico City, he received a full scholarship to study gastronomy at the Lycée d’Hotellerie et de Tourisme in Strasbourg, France. After moving to New York in 1998 and working in savory kitchens, Migoya eventually answered a newspaper ad for a pastry cook position at The River Café in Brooklyn, where he immediately connected with the world of sweets. He then went on to work as the pastry chef at Veritas in New York City, the executive pastry chef at both The French Laundry and Bouchon Bakery, and as a professor at The Culinary Institute of America in Hyde Park, New York.