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The History and Culture of Pizza with Francisco Migoya

  • 01 Mar 2022
  • 9:45 AM - 11:00 AM
  • Zoom


Registration is closed

Bakers Dozen Virtual Talk: 
The History and Culture of Pizza

Ask anyone what their favorite food is, and there’s a good chance that they’ll say, “pizza.” But just how did this simple food become such a cultural phenomenon, capturing not just the hearts and stomachs of Americans and Italians, but folks across the globe? Join head chef and co-author of Modernist Pizza Francisco Migoya for a deep dive into how pizza became one of the world’s most popular and beloved foods.

A brief homemade ricotta demo will be included.

March 1, 2022
9:45am to 11am PST

FREE to Bakers Dozen Members
$25 to Non Members

Zoom link will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting

About Francisco Migoya

Francisco Migoya, head chef at Modernist Cuisine and co-author of Modernist Bread and the forthcoming Modernist Pizza, grew up in Mexico City, immersed in the cultures of his parents: American, Italian, and Spanish. The flavors of his family’s cooking and of his neighborhood were integral to his life, encouraging an early love of cuisine. Chef Migoya’s first calling, however, was art. Before turning his attention to food, Migoya, a self-taught artist, set his sights on art school to study drawing, primarily in pencil, charcoal, and ink. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged.

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