Antoinette Bruno: What is your philosophy on pastry?
Will Goldfarb: We sell an idea, rather than just a product.
AB: Who are the more influential pastry chefs you’ve worked for?
WG: At Patisserie Mulot in Paris I worked for a great pastry chef who was always the first guy to get there. He cleaned the floor of the shop and always took care of whatever needed to be done. Pierre Gagnaire was an inspiration, although I only worked with him for a day. El Bulli is a three star Michelin restaurant, so of course their pastry kitchen sets the standard for perfection.
AB: What pastry tool can’t you live without?
WG: My spoon! A spoon can be very versatile.
AB: What are your favorite ingredients?
WG: Water, sugar and butter. These three are necessities in my kitchen.
AB: What are your top three tips for pastry success?
1. Always fold your towels.
2. Keep your spoon water clean.
3. Always keep everything at right angles in your station
AB: Who are your pastry heroes?
WG: Albert Adrià from El Bulli, Pierre Herme, who I haven’t worked for, and Frédéric Bau, another great teacher whom I’ve only read.
AB: What are your favorite desserts to eat and to make?
WG: Actually, I don’t like to eat desserts! But I do love the entire process of making vanilla ice cream.
AB: What pastry trends do you see emerging in the industry?
WG: I find that the savory side of the kitchen is becoming more and more influenced by pastry cooking techniques and flavors. Also, less pastry chefs are content to work in kitchen basements and are instead beginning to open their own restaurants.
AB: In what way will these trends manifest themselves in the mainstream?
WG: I think a lot of places that focus in on desserts will be set up like sweet tapas bars.