Culinary News from The Culinary Institute of America

First Baking and Pastry Arts Majors Graduate from CIA San Antonio

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Jeff Levine
Communications Manager

San Antonio, TX – 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’s Texas campus.

The Cooking Lab is a division of Nathan Myhrvold’s Modernist Cuisine, and Chef Migoya is leading the company’s next science-based multi-volume book project—all about bread.

“Perseverance, curiosity, endurance, and hard work are the intangible tools you will need to succeed,” Chef Migoya told the 26 graduates. “Your education does not end when you walk out those doors today. It continues, and hopefully never ends.”

Between making pastries at The French Laundry—considered the best restaurant in the United States at the time—and undertaking his current project, Migoya spent nine years on the faculty at the CIA’s 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 Café, 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)
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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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