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The Modern Cafe Hardcover – 29 Dec 2009

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Product details

  • Hardcover: 560 pages
  • Publisher: John Wiley & Sons; 1 edition (29 Dec. 2009)
  • Language: English
  • ISBN-10: 047037134X
  • ISBN-13: 978-0470371343
  • Product Dimensions: 22.7 x 3.8 x 28.5 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 301,302 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

I am presently a Professor at The Culinary Institute of America, in Hyde Park, New York, teaching the Cafe Operations class for the Baking and Pastry program. I am in charge of the Apple Pie Bakery and Cafe,, where students work in the different areas that compose a cafe: breakfast pastries and bread, pastry, savory, frozen desserts and chocolates and confections. I have worked at the CIA since April 2005, where I was named 2007 Faculty Member of the Year.

My previous job was Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. All of these establishments are owned by Thomas Keller. The French Laundry is perhaps one of the best restaurants in the world, and I was fortunate enough to head the baking and pastry production for this establishment, as well as Bouchon Bakery and Bouchon Bistro simultaneously.
I have also worked at a number of upscale restaurants in New York City such as Veritas, Ilo and The River Cafe. At Veritas and The River Cafe I was the head pastry chef. At Ilo I was the pastry sous-chef. All of these establishments are held in high regard for the quality of food and service they offer.

As for my culinary training, I spent a year in France on a full scholarship at the Lycee d'Hotellerie et de Tourisme in Strasbourg. I further refined my education with The Culinary Institute of America's program in Mexico City, where I was born and raised. I not only studied during this time, I also worked for free wherever I could to get real world, hands-on experience.

Growing up in Mexico City, my experience with the culinary world began at a very young age. I am the son of an Italian-American mother and a Spanish father, and food proved to be an integral part of every day life. Although I had never considered the culinary field as a career until I was in my mid-teens, I found my interest in food to be a natural progression that ultimately developed into a passion and a successful career.
I am fluent in Spanish, English and French. I can read and understand Italian. This has enabled me to have access to culinary books that are only published in those languages, furthering my knowledge of food.

Having worked at The French Laundry was one of the most satisfying achievements of my career. Precision, consistency, knowledge, organization, cleanliness, and leadership were constantly put to the test. Thomas Keller wouldn't have it any other way, and neither would I. Day in and day out, it was these skills that kept my part of the kitchen running. The only way to stay on top was to master all the skills that I had honed throughout my education and career. The education process never stops. You need to keep up with new trends, techniques, products, notable pastry chefs, notable restaurants, awareness of the industry and technology.

Product Description

From the Inside Flap

The Modern Café

As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers′ needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today′s café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and The Modern Café is the first book to address them all. Pastry chef and CIA Assistant Professor Francisco Migoya examines these major categories in information–packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include:

The Bakery: This is typically a low–cost/high–profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each.

The Pastry Shop: This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.

The Savory Kitchen: With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting–edge equipment available for today′s savory kitchen.

Beverages: Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation′s bottom line.

The Retail Shelf: House–made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special–occasion items are just a few of the options for expanding sales and extending the café′s reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.

Migoya′s modern, refined recipes require precise execution, attention to technique, and the highest–quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real–world advice, and expert instruction on the launch and management of a café, this book is a pioneer in the field of modern café operation.

From the Back Cover

The Modern Café
Francisco J. Migoya E The Culinary Institute of America

The first comprehensive, must–have bible for anyone looking to turn a café business into something truly special

Filled with gorgeous photographs and delicious recipes, as well as invaluable information on everything from café production to choosing the right equipment, The Modern Café is the only book to address every aspect of managing a casual, upscale modern café. Whether you want to know the secret to a perfect croissant or the best way to package a truffle, this volume holds the answers. Written by a former executive pastry chef at Thomas Keller′s The French Laundry, Bouchon Bistro, and Bouchon Bakery who has run The Culinary Institute of America′s own café, the Apple Pie Bakery Café, since 2005, this book is an essential guide for novices and veterans alike.


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Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Mrs B on 25 May 2012
Format: Hardcover Verified Purchase
This is undeniably a beautiful and inspiring book, which will be very useful for anyone running a cafe or restaurant. The recipes are excellent and there are many tips on the way.

However, in contrast to previous reviews I have read, I would not suggest this book as being suitable for the home cook, primarily as the quantities of the recipes are for large batch production, and can be difficult to scale down.
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2 of 2 people found the following review helpful By Dimitra on 23 Feb. 2012
Format: Hardcover Verified Purchase
This book is simply amazing! You can learn so much out of it. More than you can learn in any school. I am a home cook with professional skills, so most books were not for me.
This one is perfect.
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I'm a chef and I found it too complicated and time consuming lovely pictures though don't get me wrong he is a genius but it's not for the faint hearted, from me it's actually 5 star genius work but I would not like to encourage anyone with a lack of patience like myself at reading recipes to try it, beautiful book though sorry Francisco
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