We wanted to take the opportunity to turn the spotlight on the people who are part of the Big Tree Farms community- from professional chefs, to home cooks, athletes, health professionals and more. We are proud to start with Chef Will Goldfarb.
Originally from Port Washington, NY, Chef Will Goldfarb discovered his love for cooking when he worked as a waiter while attending Duke University. His passion for cooking developed rapidly and he decided to opt out of entering into law school to pursue a professional career in the field of pastry.
Since then, Chef Will has not looked back. Highly regarded by industry professionals and peers alike, Chef Will was named as one of the 10 Best Pastry Chefs in America by Pastry Art and Design. He also received the Starchef “Rising Star” award and earned a James Beard nomination for Best Pastry Chef in America. In addition to this, he was regarded in Ferran Adria’s recent book, Food for Art, Art for Food, as one of the world’s leading modern chefs and was identified in Lisa Abend’s book, The Sorcerer’s Apprentices, as one of the finest chefs in the world to pass through the El Bulli kitchen.
Will currently resides in Bali and directs the research and development and pastry programs at Mejekawi and KU DE TA, Seminyak. June 2014 saw him return to a long burning love affair with Room4Dessert with the opening of his signature dessert, wine and cocktail bar in Ubud.
For more of Will's story take a look here.
We asked Chef Will to tell us a little bit about how he got to know Ben Ripple, Big Tree Farms co-founder, and to share one of his recipes using the Big Tree Farms cacao butter.
"The first person I met in Bali was Ben Ripple and we have been close ever since. I have been following the development of the bamboo factory since it was a line drawing on a napkin and he and I were doing pirate radio shows via Skype in Bushwick. (Take that hipsters.) We use Big Tree products in all of our preparations at Room4Dessert because they are the best tasting; but also because we care about the provenance of our ingredients and the choices make up good supply chain management. We can't get enough of Ben's wonderful stuff.
We don't have any "commercial" cocoa products at Room4Dessert, just butter, cocoa paste, and cocoa nibs. We love the butter for its tender, life giving qualities. In fact we developed one of our emulsions based on a popular skin care product. Normally cocoa butter is dry and flavorless, soulless even - but BTF Cocoa Butter is aromatic, creamy, rich and delicious. We use it whenever possible, like in our new dessert, White Hunter (Black Heart) where we feature a pound cake from cocoa butter; a sorbet from yogurt, kemangi and pennywort; a tamarind gel; a meringue from black rice pudding (bubur injin); and an emulsion from lida buaya (aloe vera) and of course, more cocoa butter."
For a uniquely Will Goldfarb recipe using Big Tree Farms cacao butter, read on.
(Please note- this recipe is not for the faint of heart or fans of simple recipes, but it is a fascinating look into the world of high end desserts!)
Kemangi and Daun Piduh Ice Cream
207 grams Milk
27 grams Milk Powder
120 grams Sugar
2 grams Stabiliser
400 grams Hung Yogurt
12 grams Blanched Kemangi (Lemon Basil)
13 grams Blanched Daun Piduh (Asiatic Pennywort or Centella. Check out the health benefits here)
Note: You can substitute Green Tea for Daun Piduh.