Twitchening with Will Goldfarb “Golden Boy of Pastry”

 

 

That’s special, the ”Golden Boy of Pastry” , Will Goldfarb will be a Guest Chef at W Hong Kong for the month of June & we caught up with him prior to his visit to Hong Kong on his love for food! Will Goldfarb will be creating menus to pair it with the finest wine & rum at Fire & Living Room & call us W Hong Kong for your reservation today!

  

1) Tell us in 1 short sentence about what your cooking is all about?

    Communication, relationships, passion, beauty, technique, flavor and generosity

  

2) Where are you from?

    Strong Island, New York

 

3) Tell us about your excitement to partner with the team in W Hong Kong for the month of June?

    I am bursting with aged rum flavor! 

 

4) What are your signature dishes & desserts?

    Plat du jour, voyage to india, tootsie roll featuring sex panther streusel, infance, epoisses vanille, virtuality, silver medalist, pom-pom yeah!, bali-would, are some of the more widely circulated dishes and iconic images

 

5) Tell us the 5 most important elements that are always in your kitchen?

    Hygiene, organization, information, taste and technique

 

6) So, why do they call you the Golden Boy of Pastry? Don’t be shy on this, please.

    Because of my blazing spatula

 

7) Tell us about your culinary background

    I spent the better part of ten years working my way around the world to find the best chefs and experiences, including, but not limited to: Gerard Mulot (Paris), Cibreo (Florence), El Bulli (Roses), Tetsuya (Sydney). I then continued in pastry chef positions for esteemed chefs in New York: Craig Shelton (Ryland Inn), Paul Liebrandt (Papillon), Masaharu Morimoto (Morimoto), and Shea Gallante (Cru).I was able to open my little dessert bar – Room 4 Dessert – to widespread acclaim, and subsequently developed Willpowder, the Picnick Brand, Willequipped, and The Experimental Cuisine Collective with New York University

 

Share with us about your restaurants in New York?
    My partner, Kevin Pomplun is managing the Picnick brand, which includes our two uber-kiosks in The Battery, as well as Smoked, our rockin’ bbq trailer

 

9) What is the latest dessert trend in 2010?

I havent the foggiest – I have tried to move into setting the trends rather than following them – or at least ignoring them and focusing on developing my own style – I think iconic imagery will mark this decade in dessert.

 

10) What is your favourite Comfort Food & dessert?

    Vanilla ice cream

 

11) Your favourite ingredient in the kitchen?

     I love all and serve all

 

12) Your favourite cooking technique in the kitchen & why?

     It is a top secret!   

 

13) Have you ever used your cooking skills to impress a woman?

     I routinely try to use my cooking to impress my daughter, Loulou