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.
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
- 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.
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.