We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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Innhold levert av NorthwestPrime. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av NorthwestPrime eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
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Francisco Migoya Co-Author of Modernist Bread & Head Chef of Modernist Cuisine
MP3•Episoder hjem
Manage episode 196226882 series 1241014
Innhold levert av NorthwestPrime. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av NorthwestPrime eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
NWP welcomes Francisco Migoya! Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up. Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com
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continue reading
301 episoder
MP3•Episoder hjem
Manage episode 196226882 series 1241014
Innhold levert av NorthwestPrime. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av NorthwestPrime eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
NWP welcomes Francisco Migoya! Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up. Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com
…
continue reading
301 episoder
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