November 19, 2012 Meeting

During the November 2012 session of the Experimental Cuisine Collective, Francisco Migoya will be officially presenting The Elements of Dessert, his latest, just released cookbook. He will discuss his motivation for writing this book, the process itself, the book’s content, design, and format, and go through recipes that are particularly necessary to dissect and discuss. To understand these principles through practice, we will conclude by sampling some of the chocolates featured in the book!

Francisco J. Migoya is an associate professor at the Culinary Institute of America, in Hyde Park, New York. He is the author of Frozen Desserts, The Modern Café, nominated for a James Beard Award, and The Elements of Dessert. He was named one of the Top Ten Pastry Chefs in America in 2011 by Dessert Professional. Before the CIA, Francisco was the executive pastry chef for The French Laundry, Bouchon Bakery, and Bouchon Bistro.