A professional guide to every aspect of the launch and management of a modern, upscale cafe. The Modern Cafe is the first comprehensive, must-have reference for the aspiring restaurateur or cafe 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 cafe's financial health. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations Breaks the cafe 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 Cafe Operations class for the Baking and Pastry Arts program With information on all aspects of the cafe business-finances, human resources, food production, recipe/menu development, and even decor- The Modern Cafe offers both inspiration and instruction for anyone who wants to operate a successful cafe. "The Modern Cafe is an impressive volume in both breadth and dept h that elevates standard cafe 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
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.