Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC
Above all else, I love being a chef because of the community that serves as a foundation of our profession. Im indebted to so many friends and colleagues for inspiration and motivation - and Francisco Migoya has long been one of those peers whose work continues to push our craft ever forward. Elements of Dessert - his third book - reflects the very expansive role of the restaurant pastry chef and the wide range of skillsets that come to bear in that environment. One reason I admire Franciscos work is that, while he may have one foot planted firmly in progressive sensibilities, the other foot is well grounded in classic ideas and techniques.