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
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.
Registration includes admission to the virtual event, a 2022 Modernist Pizza Calendar & access to a recording of the event. Book Larder will also share a special discount code for Modernist Pizza with attendees at the virtual event. Register here.
Modernist Pizza co-author/head chef Francisco Migoya and Stoup Brewing co-owner Lara Zahaba will give advice for pairing pizza and beer. Grab a four-pack of 00 Pilsner from Stoup, order or make pizza, and learn which beers pair well with different types of pizza. Register here.
After 4 years of research, thousands of miles traveled, and countless calories consumed, the wait is finally over. Join Francisco Migoya, head chef and co-author of the James Beard Award Winning Modernist Bread for an overview of the newest release to the Modernist Cuisine library, Modernist Pizza. Modernist Pizza is the definitive guide to one of the world’s most popular foods. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.
Learn how to ditch the delivery and make phenomenal pizza in your own home. Join Modernist Cuisine head chef and Modernist Pizza coauthor Francisco Migoya for a 75-minute class where he’ll guide you through making a four-cheese thin-crust pizza with homemade ricotta. This class is perfect for all skill levels and will have you on your way to becoming your family’s resident pizza maker.
Learn to make the ultimate homemade pizza – the result of more than 500 experiments and years of study – with master chef Francisco Migoya.
The head chef and co-author behind the James Beard Award-winning Modernist Bread and brand-new culinary bible Modernist Pizza, and whose baking elevated the kitchens of restaurants including The French Laundry, Bouchon Bakery and The River Café, joins us to teach you the secrets to making the definitive version of the world’s best-loved food.
With Migoya in his kitchen and you in yours, you’ll learn how to prepare and work with the perfect thin-crust pizza dough, make simple but sublime homemade ricotta and more, for the thin crust, cheesy homemade pizza of your dreams.
This class will take place on Tuesday, November 30 from 7-8 pm ET and recorded for later viewing by patrons.
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