Art and Science - Chef Francisco Migoya and the amazing Modernist Cuisine series BY CARY WONG
B aking is definitely having a moment. It seems like everyone and their mother has taken to the oven during the pandemic. Just take a scroll through Instagram and pictures of breads and cakes infinitely fill one’s virtual screen. For amateurs and professionals alike, Chef Francisco Migoya has been one of the best innovators and teachers in this field. From creating tasty treats at top restaurants, writing best-selling books, and teaching at The Culinary Institute of America, to his current role as the head chef at Modernist Cuisine, he has never stopped pushing the envelope. TrooRa Magazine is honored to be able to speak with the legend himself. Wong: So Chef, we can start by talking a little bit about yourself? Migoya: My name is Francisco Migoya. I am the head chef at Modernist Cuisine in Seattle, Washington and basically,
53
52
Powered by FlippingBook