Stephanie Swane, Publisher and Editorial Director for Modernist Cuisine, will interview Nicole Bean, pizza consultant and owner of Pizaro’s Pizza
Interview will be broadcast via Instagram Live:
Join Modernist Cuisine Head Chef Francisco Migoya for a demo and exclusive look at the team’s recently-released tome, “Modernist Pizza.” The comprehensive three-volume “Modernist Pizza” is the result of over 500 experiments, hours of testing, inventive techniques (think flavor-infused fior di latte mozzarella) and features over 1,000 recipes ranging from traditional pies to creative twists. Students will learn about the history of and science behind pizza, watch a Neapolitan demo and partake in a Q&A with Chef Francisco. This event is in collaboration with the Institute of Culinary Education.
Ask anyone what their favorite food is, and there is a good chance they’ll say, “pizza.” But just how did this simple food become such a cultural phenomenon, capturing not just the hearts and stomachs of Americans and Italians, but folks all across the globe? Join head chef and co-author Francisco Migoya for a deep dive how pizza became one of the world’s most popular and beloved foods. The talk will be followed by a pre-recorded 10 minute Neapolitan pizza demonstration.
Join Francisco Migoya, head chef and co-author of Modernist Pizza, for a once in a lifetime opportunity to experience a cooking class in the famed Modernist Cuisine lab. The Bellevue lab is home to their state-of-the art research kitchen, photography and visual engineering studios, and full machine shop. Enjoy a guided tour of our facilities before Chef Migoya leads you through an in-depth 75-90 minute class that shows you every step of the pizza process, from how to use one dough for various pizza styles to the best ways to reheat your leftovers (if you have any!) To find out more, visit here.
Ticket includes one copy of Modernist Pizza, signed bookplate, 2022 Modernist Pizza calendar and admission for one into the class.
Ticket does not include travel, accommodations, or any other fees. Students are required to present proof of COVID-19 vaccination + valid ID at the start of event. Failure to do so will result in a cancellation of ticket, and a refund or store credit will not be issued. Examples of valid proof of COVID-19 vaccinations are: vaccination record card, digital or physical WA state certificate of vaccination from MyIRmobile.com, or a verified electronic medical record printout from a medical provider. Students will also be required to wear masks during the non-eating portions of class.
It’s no secret that the hospitality industry is male dominated, and the pizza scene is no exception. Enter Women in Pizza, an organization devoted to empowering more women to embark on a career in the pizza industry! Join Modernist Cuisine Publisher and Editorial Director Stephanie Swane for an interview series with Women in Pizza highlighting some of their biggest champions. The series kicks off on Wednesday, October 20th from 2-3 PST with Stephanie Swane moderating a pizza panel featuring Nicole Bean, Shealyn Brand, Giorgia Caporuscio and Nicole Russell. Mark your calendars and join our Instagram live interviews that highlight their personal experiences as a woman in the pizza industry.
10/20: Women in Pizza Panel featuring- Nicole Bean, Shealyn Brand, Girogria Caporuscio and Nicole Russell, moderated by Stephanie Swane
10/27: Shealyn Brand, Pizza Influencer, and Stephanie Swane
11/17: Nicole Russell, owner of NYC’s Last Dragon Pizza, and Stephanie Swane
12/1: Giorgia Caporuscio, partner and owner of Don Antonio, and Stephanie Swane
12/15: Nicole Bean, pizza consultant and owner of Pizaro’s Pizza, and Stephanie Swane