Modernist Cuisine

Breaking Bread with Modernist Cuisine & Hawkers

The Talk – 5pm Nov 17th 


World renowned Chef and Author Francisco Migoya of The Cooking Lab and Modernist Cuisine & Modernist Bread, delivers a one of a kind experience on The Future of Food & Everything You Want To Know About Bread!

The talk starts at 5pm and will feature a moderated talk with Chef Francisco for guests while various styles and techniques of bread and baking are discussed. Chef Francisco will open up the floor to attendees for Q&A.


Franciso Migoya is the Modernist Cuisine head chef and co-author of Modernist Bread (2017). The five-volume groundbreaking book on bread won James Beard Foundation, International Association of Culinary Professionals, and Gourmand cookbook awards. Together with Nathan Myhrvold, he directs culinary research, including the development of new techniques and recipes.


He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owner Hudson Chocolates in New York and work 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 The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. Migoya’s book The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category.


Migoya, Myhrvold, and the Modernist Cuisine team are currently conducting research and writing their next book Modernist Pizza.

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