Will Goldfarb

Will Goldfarb

Year: 1999

After his stage at elBulli, Will Goldfarb went on to  work at Tetsuya’s, Paul Liebrandt’s Papillon, and Cru. (As he says, “From the moment I left elBulli, I never had a problem getting a job”). Eventually he opened his own dessert bar in New York, Room4Dessert. He is also one of the founders of the Experimental Cuisine Collective.

Widely considered one of the most creative pastry chefs in the world, he currently lives in Bali, where he consults for the restaurant Ku De Ta, and oversees Willpowder, a website for specialty pastry products.

While you were staging at elBulli, were there any parts of mise–en-place or service, or any specific tasks that you particularly enjoyed? Any you disliked?

You know, I could probably recite my prep list there from memory twelve years later. I got to enjoy all of the preparation really, particularly the rolling out of nougatine plaques, which we were using for many garnishes that year, and making the air-bags for the tomato water sorbet snack. But I liked it all. One of my jobs was to take the trash out, and you know, there was a lot of trash at that place. Everyday Jose Mari and I would get in that little white truck and throw the garbage out. It’s not a job that most people get excited about, but I even liked doing that.

You staged in 1999, which was the last year that elBulli did two services a day. What was that like?

Two services a day, seven days a week. Every now and then we’d get a day off and Ruben Garcia (a fellow stagiaire, and today chef de cuisine at minibar, in Washington DC) and I would walk around the beach in Roses in a haze. Read the rest of this entry »