Kneading Conference

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Join Modernist Cuisine Publisher and Editorial Director Stephanie Swane in a conversation with women business owners about how they juggle their professional and family lives. This panel will touch on the unique challenges women bakers and pizzaiolas face navigating the shifts brought on by the pandemic and the pressing needs of both family and their businesses. The panel will also highlight how they approach innovation; build community; and ways to create equity, inspire the next generation of bakers, and pave the way for more women-led food businesses.

Learn more and register here.

Panelists include:

Heather Kerner of Our Story — The Good Crust
Blaire Marvin About — Elmore Mountain Bread and their new Fire Tower Pizza
Rachel Wyman of Rabble Rise Doughnuts – Handmade – Recklessly Delicious formerly Montclair Bread Co

Chicago Pizza Fest

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Join our head chef Francisco Migoya, and our Publisher and Editorial Director, Stephanie Swane, for a weekend pizza extravaganza! Find out more and register here.

7/24 & 7/24 at 2 P.M:

Chef Migoya will be leading a panel with 3 of the industries best pizza makers that dives into the secrets of their dough.

Dan Richer (Razza Pizza Artigianale, Jersey City)
Chris Bianco (Pizzeria Bianco, Phoenix)
Laura Meyer (Capo’s, San Francisco)

7/23 at 6 P.M:

Stephanie Swane will be leading a panel on the top Women in Pizza and they journeys to get there! Panelists include:.

Laura Meyer (Capo’s, San Francisco)
Kara Fitzgerald (Louisa’s Pizza & Pasta)
Annemarie Vaupel (VP of Marketing, Hormel Foodservice)
Moderator: Stephanie Swane (Modernist Pizza)

Baker’s Dozen Virtual Talk

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Ask anyone what their favorite food is, and there’s a good chance that 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 across the globe? Join head chef and co-author of Modernist Pizza Francisco Migoya for a deep dive into how pizza became one of the world’s most popular and beloved foods. A brief homemade ricotta demo will be included.

Register here.

Traditional, Modernist, and Neo-Neapolitan Pizza Course, taught by Modernist Cuisine Head Chef Francisco Migoya

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Join Modernist Cuisine head chef Francisco Migoya for a 3-day class on the different styles of Neapolitan pizza that we learned about and created while writing Modernist Pizza.

Not only will you learn hands-on techniques, recipes, and tricks, you will also learn about the history of Neapolitan pizza and how it became one of the most famous pizza styles in the world.

Along with your Pizza University chef jacket, apron, and graduating certificate, you will receive a 15% discount code for Modernist Pizza from the Modernist Cuisine shop.

You will receive:

  • Pizza University Certificate
  • Apron
  • Chef’s Jacket
  • Swag Bag

The class will consist of both theory and hands-on guide practice.

 

Class runs in person from May4th-May6th 2022. Learn more and register here.

The History of Pizza

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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.

Register here.

Modernist Pizza: Exploring Pizza’s Cultural Signifigance

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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.

This event is hosted in collaboration with Book Larder. Registration includes admission to the virtual event, a 2022 Modernist Pizza Calendar & access to a recording of the event. Find out more here.