FRANCISCO J. MIGOYA is the Head of Pastry at noma in Copenhagen. He was the Executive Pastry Chef at The French Laundry and Bouchon Bakery & Bistro before joining the Culinary Institute of America as a professor and co-author of The Modern Café and Frozen Desserts. He then went on to be Head Chef at Modernist Cuisine, co-authoring two books: Modernist Bread and Modernist Pizza.

THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.