Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
San Antonio, TX 鈥 Francisco Migoya, head chef at The
Cooking Lab and former executive pastry chef at the renowned French Laundry
restaurant, delivered the commencement address at The Culinary Institute of America,
San Antonio on April 17. The graduating class included the first group of
students to earn associate
degrees in baking and pastry arts from the college鈥檚 Texas
campus.
The Cooking Lab is a division of Nathan Myhrvold鈥檚 Modernist Cuisine, and Chef Migoya is leading the
company鈥檚 next science-based multi-volume book project鈥攁ll about bread.
鈥淧erseverance, curiosity, endurance, and hard work are the
intangible tools you will need to succeed,鈥 Chef Migoya told the 26
graduates. 鈥淵our education does not end when you walk out those
doors today. It continues, and hopefully never ends.鈥
Between making pastries at The French Laundry鈥攃onsidered the
best restaurant in the United States at the time鈥攁nd undertaking his current
project, Migoya spent nine years on the faculty at the CIA鈥檚 New York campus, first
in the baking and pastry arts department, then in culinary science.
Dessert Professional magazine named Chef Migoya one of the Top Pastry
Chefs in America in 2011 and one of the Top Chocolatiers in America in 2013. He
is the author of The Elements of Dessert, winner of the 2014 International Association of Culinary Professionals cookbook
award in the Professional Kitchens category, and The Modern Caf茅, nominated for a James Beard Foundation Award in
2010.
Photo Caption and Hi-Res Image:
Francisco Migoya, head chef at The
Cooking Lab, speaks to graduates at The Culinary Institute of America on April
17. Among those receiving diplomas were the first baking and pastry arts majors
to earn associate degrees from the CIA's Texas campus. (Photo credit: Darren Abate/CIA)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate degrees in culinary arts and baking
and pastry arts and bachelor's degree majors in management, culinary science,
and applied food studies, as well as certificates in culinary arts and wine and
beverage studies. As the world's premier culinary college, the CIA provides
thought leadership in the areas of health & wellness, sustainability, and
world cuisines & cultures through research and conferences. The CIA has a
network of 48,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in New York, California, Texas, and Singapore.
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