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Bill Corbett

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Bill Corbett to Take His Innovative Magic West

Bill Corbett, the pastry chef at Anthos (we recently featured his Sesame in Sesame dessert in the Annotated Dish), is riding his wave of acclaim all the way out of town: The fast-rising young chef has been hired to head up the pastry kitchen at Michael Mina in San Francisco. Corbett was attracted, he says, by the chance to work with his old mentor, Lincoln Carson, currently Mina’s corporate pastry chef. Of his short, successful run at Anthos, Corbett says, “I am really proud of what we did at Anthos. It was a really good experience for me to be there.” Corbett designed all the desserts in keeping with Anthos’ haute-Greek mission; the restaurant will be keeping a number of them on the menu, including Sesame in Sesame. Related: Anthos' 'Most Innovative' Sesame Dessert

Anthos’ ‘Most Innovative’ Sesame Dessert

One of the bigger upsets in recent food-award history came a couple of weeks ago: Bill Corbett of Anthos came out of nowhere to defeat Room 4 Dessert’s Will Goldfarb and wd-50’s Alex Stupak to win the Golden Scoop Award for Most Innovative Dessert. About his secret weapon, Sesame in Sesame, Corbett says, “I wanted to take a very simple ingredient and take it in as many directions as I could. It took me a long time to get it down, but I definitely feel like it's one of the ones that illustrates what I want to do on a plate.” As always, mouse over the different elements of the dish to see them described in the chef’s own words. Related: Daniel and Anthos Hit Big at Dessert Awards

Daniel and Anthos Hit Big at Dessert Awards

The Golden Scoop Pastry awards held last night had everything you would want from a dessert awards: a victory parade of New York chefs, a dozen world-class desserts, and a seven-foot pastry chef–slash–drag queen named Chocolatina. The ceremony was held at the French Culinary Institute and awarded prizes in five categories, the most important of which, Best Dessert Menu, was won by Dominque Ansel of Daniel. The most intense competition, though, may well have been Most Innovative Dessert, a coveted trophy in today’s go-go world of rock-star experimental dessert chefs.