Will Goldfarb

When you move to Bali, everything changes.

Photography commission for Apicius Magazine. Chef Will Goldfarb.

A Return to Childhood.

After years of moving through the high-profile New York pastry circles, this was renown molecular gastronomist Will Goldfarb’s goodbye to the NYC food scene. Hereafter, he moved to Bali with his wife and daughter (pictured above). I first met Will in 2005. For me, this series of dishes represents more than a departure, they are a gesture to beginnings. Intentionally composed in a childlike way, Will used only traditional recipes herein (a surprising deviation from his creative use of chemicals as a molecular gastronomist). They represent phases in his life, a collection of the past that lays a groundwork for his future. These are not his greatest dishes, but they are the most personal. In order from top to bottom:

10 Years of Solitude: A Summary of My 10 years on the road Here + Lulu
Sabayon of buckwheat honey, meringue, raspberry sorbet

La Jeunesse
Black sesame sable in the form of Bali, concord grape sponge, jellos (coconut, rose), marshmellows (mango saffron, raspberry hibiscus), basil granite, cashew foam

Silver Medalist: “The Most Autobiographical Dessert: having made it to the podium for the better part of the title without winning the title.”
Lemon Whip, white coffee sabayon, infused lemon consummé, lemon rind purée

The Yo-Yo Ma of Pom-Pom Yeah! Inspired by Pam the assistant
Pomegranate, pomelo, pamplemousse