Francisco Migoya

Francisco Migoya

Head Chef at The Cooking Lab

https://www.modernistcuisine.com
Francisco is the Head Chef at The Cooking Lab (Modernist Cuisine), in Bellevue Washington. Before joining the MC team, Francisco was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York as well as a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught from April of 2005 to December of 2013. Previous to working at the CIA, Francisco was the Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. Francisco has also worked at a number of restaurants in New York City such as Veritas (pastry chef, now closed), Ilo (sous pastry-chef; now closed) and The River Café (pastry chef; Brooklyn). Francisco is the author of “The Elements of Dessert” (John Wiley and Sons, 2012), winner of the 2014 IACP Award in the Professional Category, “The Modern Café” (John Wiley and Sons, 2010), and “Frozen Desserts” (John Wiley and Sons, 2008). 

Francisco's favorite cookbooks

Essential Cuisine

Essential Cuisine

By Michel Bras

Few chefs have had as strong of an influence on cooking as chef Bras. Much of his style and technique is still used in many kitchens to this day.

Los Postres de El Bulli

Los Postres de El Bulli

By Albert Adria

One of the first influences on my view of pastry. Everything seemed completely new to me, because in a way it was. Very few chefs and for this matter, books, have that effect.

Nose to Tail Eating

Nose to Tail Eating

By Fergus Henderson

Such a humble book, with mostly recipes and few photos. His writing is engaging and filled with clever / witty / funny remarks peppered throughout.

The Taste of Bread

The Taste of Bread

Once of the few books on bread that explains it on a deeper level than most bread books.

Au Coeur des Saveurs

Au Coeur des Saveurs

By Frédéric Bau

On the same level as Pierre Hermé's "La Patisserie de Pierre Herme", a large compendium of pastry techniques and ideas that still hold true to this day.