My Q&A at the Googleplex with Pastry Chef Bill Corbett of Absinthe

Yours truly, interviewing Pastry Chef Bill Corbett, at Google headquarters. (Photo courtesy of Google)

Yours truly, interviewing Pastry Chef Bill Corbett, at Google headquarters. (Photo courtesy of Google)

 

It’s not every day you get to visit Google headquarters in Mountain View.

But a few weeks ago, I was fortunate enough to be asked to do an event there with Pastry Chef Bill Corbett of Absinthe Brasserie & Bar at San Francisco.

Corbett is one of the more than 50 chefs featured in my cookbook, “San Francisco Chef’s Table” (Lyons Press).

Corbett piping the basil meringue. (Photo by Carolyn Jung)

Corbett piping the basil meringue. (Photo by Carolyn Jung)

Milk chocolate cream with basil meringue and hazelnut crumble. (Photo by Carolyn Jung)

Milk chocolate cream with basil meringue and hazelnut crumble. (Photo by Carolyn Jung)

The famous beet cake. (Photo by Carolyn Jung)

The famous beet cake. (Photo by Carolyn Jung)

The afternoon featured Corbett doing a cooking demo showcasing his dessert of milk chocolate cream, basil meringue and hazelnut crumble. Besides samples of that, Corbett also passed out slices of his “Beet Cake with Fromage Blanc Frosting,” the recipe of which is featured in my book.

You should have seen Googlers light up at that.

Afterward, we sat down to do a fun Q&A. Take a listen:

 

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4 comments

  1. 1

    So fun that you got to take a trip to the mothership of Google! I’m drooling over that basil meringue situation:)
    Have a good week Carolyn!
    E

  2. 2

    Mmmmh, basil meringue! I love that cake, even if it was tricky to prepare. LOL.

  3. 3

    Tami: Thanks for being a tester and making that wonderful beet cake recipe. So glad you enjoyed it so much.

  4. 4

    Great talk – Chef Corbett is so talented, and I’m constantly amazed by his work. I just ate at Absinthe a couple weeks ago and as usual, desserts on point.

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