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.
Join Modernist Cuisine founder Nathan Myhrvold as he shares a sneak peek at some of the key insights and discoveries from his forthcoming book, Modernist Pizza. After over 4 years in the making, this highly anticipated pizza tome makes it’s world debut this fall. Be some of the first to hear about the experiments, findings and work that went into the making of this book. Find out more here.
Join us for a “virtual” tour of our New Orleans gallery in conjunction with the Southern Museum of Food and Beverage. View the collection of photographs and hear behind the scenes stories on how the photos were taken, including insights to some of the custom camera rigs and robots Nathan builds. Our tour will take place on Friday, April 23rd at 5pm PST / 7pm CST.
Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions.
Stephanie Swane, our in-house publisher for Modernist Bread, will give a sneak-peek of what wen into the making of our forthcoming book, Modernist Pizza. With an anticipated release for fall 2021, the next cookbook in our award-winning series will explore the science, history, equipment, techniques, and people that have made pizza so beloved. Join Stephanie on Friday, April 23rd from 1:45-2:15 pm PST.
Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions. Chef Migoya’s session will take place on March 23rd, at 1:30 CST.
What’s in store for bread making? Find out when a panel of top bakers, including head chef Francisco Migoya, mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.
The panel starts at 6:45 pm ET, and you can register here.
On Thursday, December 10th from 7-8 EST / 3-4 PST, head chef Francisco Migoya and Professor Megan Elias from Boston University will discuss the science and history of bread making with Columbia Science Review. The event is free and open to all, you can register here.
Nathan Myhrvold, the founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and Modernist Bread, has had a passion for science, cooking, photography, and travel since he was a boy. Whether it is photographing the Badlands in South Dakota or spending over a year developing a high-resolution microscope camera to take incredibly detailed photos of snowflakes, Nathan draws insight and inspiration from all that surrounds him. Join him on Monday, November 2, for a moderated talk discussing the innovations and world travel that led to some of his most stunning photographs.
Have you always wanted to visit the famed Modernist Cuisine test kitchen but have never been able to? Here’s your chance! Join head chef Francisco Migoya at Smart Kitchen Summit for a virtual tour of the Modernist Cuisine Lab, as he walks you through some of our most important equipment and tools used to research and write the Modernist Cuisine books, including Modernist Bread and the forthcoming Modernist Pizza. With custom-built pizza ovens, lab equipment used for culinary research, and robotics, the kitchen is a candy land for chefs and scientists alike. Register with this link for a special offer of $100 off your ticket!
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