Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Caf Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Caf, the CIAs busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Kellers The French Laundry, Bouchon Bakery, and Bouchon Bistro. Learn more about The Modern Caf at www.thequenelle.com.
The Culinary Institute of America, founded in 1946, is the worlds premier culinary college. Courses are offered at the colleges main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California.