Registration and trade show opens
|10:00am - 12:30pm||
Chef of the Year Competition – Flight 1
|1:00pm - 1:30pm||
Your Keynote Speaker
Francisco Migoya is the Modernist Cuisine head chef and co-author of Modernist Bread (2017), and Modernist Pizza (2021). Modernist Bread has won many awards, including the James Beard Foundation, International Association of Culinary Professionals and Gourmand cookbook awards. Together with Nathan Myhrvold, he directs culinary research, including the development of new techniques and recipes.
Chef Migoya has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry and culinary science. Migoya’s book The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category.
One day at the Canadian Pizza Summit West gets you:
|1:30pm - 4:30pm||
Chef of the Year Competition – Flight 2
Snow Cap Enterprises Ltd.
5698 Trapp Ave