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The Modern Cafe
by Francisco J. Migoya, The Culinary Institute of America
ISBN-10: 047037134X
ISBN-13: 9780470371343
ISBN-13: 9780470371343
Region: USA
Publisher: Wiley
Publication Date: December, 2009
Publishers Information
About The Modern Cafe
Publisher Web Link: http://www.wiley.com/
A professional guide to every aspect of the launch and management of a modern, upscale café.
The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café’s financial health.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area
- Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program
With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
“The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource.” —Michael Laiskonis, Executive Pastry Chef, Le Bernardin
“What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion—an invaluable contribution to the world of gastronomy. Enjoy it!” —Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer Boutiques
“Francisco Migoya’s The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. “ —Grant Achatz, Chef and Owner, Alinea
”This book is just amazing—there is so much information, detail, and inspiration. You can really see Francisco’s passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts.” —Patrick Coston, Pastry Chef and Chocolatier. (http://www.wiley.com/)
Author Information
About Francisco J. Migoya
Author Web Link: http://www.thequenelle.com/
The Culinary Institute of America
Title:
Assistant Professor in Baking and Pastry Arts
Education:
Certificate in Culinary Arts, La Universidad Anáhuac, Mexico City, Mexico. Hotel and Restaurant Management Degree, CESSA University, Mexico City. French Culinary Diploma, Lycée d’Hotellerie et de Tourisme, Strasbourg, France. Professional Food Manager Certification.
Professional Background:
Executive Pastry Chef, The French Laundry Group, Yountville, CA. Pastry Chef, Veritas Restaurant, NYC. Pastry Sous Chef, ILO Restaurant, NYC. Pastry Chef, Pastry Sous Chef, Pastry Cook, The River Café, Brooklyn, NY. Sous Chef, Garibaldi’s Restaurant, Westin Puerto Vallarta Hotel, Puerto Vallarta, Mexico.
Awards:
CIA Faculty Member of the Year, 2007. Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2007, 2006. Silver Medal, U.S. Pastry Alliance, “New Star Dessert Search Contest,” Beaver Creek, CO, 2000.
Pastry Chef Francisco Migoya has come a long way since his early days in Mexico City. Though he was first trained as a cook, he was unhappy with his job. He then set out looking for a pastry job and found one at the River Café in Brooklyn, NY. He moved around quite a bit after that, making stops in other NYC establishments as well as working as the Executive Pastry Chef at The French Laundry in California—rated as one of the best restaurants in the world. He is now a full-time chef instructor at the CIA and very well recognized on our campus, as he is responsible for all of the delicious treats coming out of the Apple Pie Bakery Café.
What brought you into teaching at the CIA?
I had always wanted to become a teacher in my field. I felt that I needed to reach a broader audience than my staff in the kitchen and the CIA is the best culinary and baking and pastry school in the world, so it seemed to be the right move.
What has been your best moment as a professional?
Working in a professional kitchen, being offered the job of Executive Pastry Chef for The French Laundry has been the best moment so far. Professionally, nothing else compares to that. Academically—which in our case, is an extension of or an annex to a professional aspect of one’s culinary career that is not related to working in a professional kitchen, but an academic environment where there are kitchens—is to have landed a teaching job here at the CIA.
What has been your best moment here at the CIA?
I guess I have had many good moments, but certainly being honored with the title of “Faculty Member of the Year 2007” is up there among my top ten favorite CIA moments. Publishing my book was also very gratifying, but it is the little things, like watching my students succeed and do well, that make it all worthwhile.
(http://www.ciachef.edu/)
Cookbooks by Francisco J. Migoya
About The Culinary Institute of America
Author Web Link: http://www.ciachef.edu/
Cookbooks by The Culinary Institute of America
Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
by The Culinary Institute of America
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
by The Culinary Institute of America
Vegetables: Recipes and Techniques from the World's Premier Culinary College
by The Culinary Institute of America
Recipe Index
Recipe index coming soon.