The Modern Café
As consumers become ever more informed, more sophisticated, andmore pressed for time, the modern café must adapt to meet itscustomers' needs. Operating a successful café requires thechef to be a master of many trades with a deep understanding ofquality, refinement, and business strategy. Today's café mightoffer breakfast baked goods, artisan breads, desserts, cakes,savory items, chocolates and confections, beverages, packagedretail items, and frozen desserts, and The Modern Café is thefirst book to address them all. Pastry chef and CIA AssistantProfessor Francisco Migoya examines these major categories ininformation-packed chapters covering everything from recipes topricing, displays, and packaging. Chef Migoya provides wonderfulrecipes for many popular café standards as well as someimaginative, colorful, and eclectic recipes that are sure todelight a wide variety of palates. Chapters include:
The Bakery: This is typically a low-cost/high-profitarea, where most sales come from volume production. Migoya coversthe seven key ingredients and provides master recipes for brioche,croissants, Danish, pound cake, muffins, scones, biscuits, andbreads, with multiple variations for each.
The Pastry Shop: This area requires special skills and acertain level of expertise to prepare cakes, individual desserts,tarts, and specialty cookies. Migoya includes contemporary recipeswith ingenious twists and provides tips throughout to increaseefficiency.
The Savory Kitchen: With a focus on soups, salads, smallplates, side dishes, entrées, and hot, chilled, and warmedsandwiches, this section in a café requires a particularattention to speed and prompt service, and à la minutepreparation is key. Migoya provides dozens of mouthwatering recipesand he covers the most cutting-edge equipment available for today'ssavory kitchen.
Beverages: Most people walk into a café to buycoffee, tea, and other hot drinks. Successful cafés preparethem well and serve them at the proper temperature. Migoya coversall the essential techniques for hot and cold beverages, as well asbeer and wine sales, which can be a great way to improve anycafé operation's bottom line.
The Retail Shelf: House-made chocolates; confections;jams, marmalades and jellies; spices; salts and other condiments;and special-occasion items are just a few of the options forexpanding sales and extending the café's reach through theretail shelf. This chapter includes tips and considerations forpackaging and display, along with dozens of imaginativerecipes.
Migoya's modern, refined recipes require precise execution,attention to technique, and the highest-quality ingredients. Theart and craft of the baker, pastry chef, and chef are evident inevery recipe. With stunning photography, real-world advice, andexpert instruction on the launch and management of a café,this book is a pioneer in the field of modern caféoperation.
The Modern Café
Francisco J. Migoya E The Culinary Institute of America
The first comprehensive, must-have bible for anyone lookingto turn a café business into something truly special
Filled with gorgeous photographs and delicious recipes, as wellas invaluable information on everything from café productionto choosing the right equipment, The Modern Café is the onlybook to address every aspect of managing a casual, upscale moderncafé. Whether you want to know the secret to a perfectcroissant or the best way to package a truffle, this volume holdsthe answers. Written by a former executive pastry chef at ThomasKeller's The French Laundry, Bouchon Bistro, and Bouchon Bakery whohas run The Culinary Institute of America's own café, theApple Pie Bakery Café, since 2005, this book is an essentialguide for novices and veterans alike.