Image of Francisco Migoya courtesy of Modernist Cuisine
The co-author of Modernist Bread, Mr. Migoya will offer recommendations about ways for the commercial baking industry to “rethink bread and use grains in an innovative way,” the ABA says. He will describe how learning the science of bread prompted his creativity and innovation in bread recipes and writing.
The convention will be held April 14-18 at The Phoenician in Scottsdale, Arizona.
The author of three pastry books — Frozen Desserts, The Modern Café, and The Elements of Dessert, Mr. Migoya led the culinary team, directed research for, and helped write (with Nathan Myhrvold) Modernist Bread.
The book is a comprehensive examination of bread with 1,200 recipes, the results of years of research into the scientific intricacies of breadmaking. The authors developed innovative baking techniques, including designing methods for making high-hydration doughs easier to handle, producing bagels, and pressure-canning bread.
“Francisco’s ‘Modernist’ approach has pushed the definition of bread to include a repertoire of processes and recipes that embody what it means to be innovative with a traditional product,” says Robb MacKie, president and chief executive officer of the ABA. “Consumers are demanding hyper-fresh concepts more and more often, and the industry can consider Francisco’s example and translate it into commercially viable ideas for growing the category.”
Trained in France with a degree from Lycee d’Hotellerie et de Touirsme, Mr. Migoya moved to New York to work as a chef before he was named pastry chef at The River Café in Brooklyn. He later served as pastry chef at Veritas in New York City; executive pastry chef at The French Laundry and Bouchon Bakery; and professor at the Culinary Institute of America in Hyde Park, New York. He is the winner of numerous awards for his pastry baking.