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Originally from Port Washington, NY, Will Goldfarb started cooking when he worked as a waiter while attending Duke University. To avoid law school, he switched to the field of pastry, and ended up in Paris rather than Southern California. In 2000 Goldfarb formed AKWA with Chefs Kasper Kurdahl, a Danish chef, Ruben Garcia, a pastry chef from el Bulli, and Davide Scabin, the innovative Italian chef of Combal.Zero (then Al Combal) in Torino. The organization called for a global movement to shape the future of cuisine.



Among the world-renowned culinary greats Goldfarb has worked with are Gerard Mulot, Fabio Picchi, Ferran and Albert Adria, Tetsuya Wakuda, Cheong Liew, and Tim Pak Poy. In addition he has served as Pastry Chef for US-based Chefs Craig Shelton at the Ryland Inn in New Jersey, Masaharu Morimoto at Morimoto in Philadelphia, and Tom Gutow of the Castine Inn in Maine. In New York, he teamed up with Paul Liebrandt at Atlas and Papillon, and most recently with Shea Gallante at Cru.



In January 2006 Goldfarb opened Room 4 Dessert, a true dessert bar located in Nolita. Here Goldfarb offers an avant garde menu of edible dessert cocktails, plated desserts and thoughtful wine pairings. With virtually no kitchen to speak of, the pastry chef plates his desserts to order from behind the bar. Each of Goldfarb's desserts is a study in perfect texture and flavor, achieved through modern culinary techniques and processes. Goldfarb has developed Willpowder, his own line of specialty powders, including methylcellulose and sodium alginate, that allow him to experiment with the textures and flavors of his dishes.



Courtsey: http://www.starchefs.com/chefs/rising_stars/2006/ny/html/bio_w_goldfarb.shtml

 
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Will Goldfarb
Originally from Port Washington, NY, Will Goldfarb started cooking when he worked as a waiter while attending Duke University. To avoid law school, he switched to the field of pastry, and ended up in
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