A professional guide to every aspect of the launch and management of a modern, upscale caf? The Modern Caf? is the first comprehensive, must-have reference for the aspiring restaurateur or caf? owner who wants to make sure he gets every detail right. This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any caf?'s financial health. * Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations * Breaks the caf? down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area * Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Caf? Operations class for the Baking and Pastry Arts program With information on all aspects of the caf? business-finances, human resources, food production, recipe/menu development, and even d?cor-The Modern Caf? offers both inspiration and instruction for anyone who wants to operate a successful caf?
Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Cafe Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Cafe, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. Learn more about The Modern Cafe at www.thequenelle.com. The Culinary Institute of America, founded in 1946, is the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California.