Francisco Migoya, head chef at the world-renowned culinary food lab Modernist Cuisine, discusses his early artistic ambitions, his migration to the kitchen, his classic training, and his current work and writings.
While in New York City to attend the 2nd anniversary celebration of Andrew Talks to Chefs, Modernist Cuisine's head chef Francisco Migoya made time to sit down with Andrew and discuss his singular career.
Longtime listeners might remember that Francisco joined us for a short but fascinating conversation last year from Chef's Roll's Anti Convention in San Diego. On this visit, he and Andrew dive deep into his childhood in Mexico City, his original desire to be an artist, his first kitchen jobs and culinary training in France, and cooking in such traditional kitchens as Brooklyn's River Cafe. They also get into questions of food as art, work ethic, and what his day-to-day life is like at Modernist Cuisine.
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Andrew Talks to Chefs official website
Francisco Migoya Chef's Roll Anti Convention interview (referenced in this episode, begins at 2:10:30)
Daniel Uditi and Dan Richer on Andrew Talks to Chefs (referenced in this episode)
Francisco MIgoya bio on Modernist Cuisine
Benno restaurant (graciously hosted us for this interview)