After ten years with Modernist Cuisine head chef Francisco Migoya is moving on to pursue a senior position with our friends at noma. When Chef Migoya joined our team nearly a decade ago we had yet to start Modernist Bread, Modernist Pizza, and the pastry book that’s now underway. He contributed an enormous amount to those books, and we wish him the best of luck as he begins writing his next chapter at noma.
In the meantime, our work on our pastry book continues. We’re making great progress and are already finding lots of exciting results and, true to Modernist Cuisine, cases that challenge conventional wisdom around pastry. We’ve already conducted hundreds of experiments (and consumed thousands of baked goods in the process), with many, many more on the horizon. We’ll be moving forward with our research as planned during this staffing transition and expanding our team in the coming months. You can reach out to publisher Stephanie Swane (sswane@modernistcuisine.com) for more information about the role.
You’ll have to wait a bit longer until we can share some of our pastry findings with you, but you can expect some exciting publishing news in just a few weeks. Stay tuned so you don’t miss an update.