Chef Migoya Amazes in PreGel 5-Star Pastry Series® Debut

In his first PreGel 5-Star Pastry Series® Seminar at PreGel AMERICA, Chef Francisco Migoya, Head Chef at Modernist Cuisine wowed attendees with unique avor combinations and stunning plated desserts resulting in a plethora of new and innovative techniques for the modern pastry chef.
Step by step, Chef Migoya explained and demonstrated the techniques needed to create each component in his recipes. Then individual students were able to step in at various points to assist in production, assembly, and finishing of each dessert item. Ingredients such as hibiscus poached aloe leaves and barley rice pudding were used in
unique and delicious presentations along with exploring innovative ways of incorporating PreGel Anatolia Pistachio Paste to create a dairy-free Pistachio Gelato. The class embraced the opportunity to see modern interpretations of traditional avors as well as innovative approaches to plating desserts. Chef Migoya explained in great detail all of the dishes and presentations of the desserts the class was to make and showed them some beautiful photography that he brought with him from the Modernist Cuisine Food Lab. He emphasized teaching the students to keep in mind the proper temperatures and consistency to achieve perfection in their nished plated desserts.
Chef attendees represented a mixture of restaurants, country clubs, hotels, patisseries, bakeries, and colleges; they came from all across the U.S. and a few attendees from different countries. The attendees completed the class with a tasting of all the beautiful presentations that Chef Migoya showcased. It was surely an unforgettable class and made quite an impression of how art can be interpreted into plated desserts and petit fours.