Absinthe Group Executive Pastry Chef Bill Corbett to present at re-thinkfood, November 7-9


Join the fourth revolution in food!

First, there was the agricultural revolution, then the industrial revolution, and recently the green revolution. At reThink Food, a new program co-presented by The Culinary Institute of America and the MIT Media Lab, you’ll hear about the technological revolution—how information and connectivity are driving today’s food culture. This revolution will be led by consumers seeking healthier, safer food choices. It is shaped by new insights from fields as diverse as big data, social networking, behavioral economics, and agriculture. Join us and expert presenters from the disciplines of culinary arts, product and business development, marketing, and behavioral science to get the background on the new technologies and inspire you to become one of the game changers.

The presenter’s list is a “Who’s Who” of the culinary world. A diverse array of educators, researchers, economists and chefs will give insight into the future of food and how we can benefit from the changing landscape.


Bill Corbett is the executive pastry chef for The Absinthe Group, which includes Absinthe Brasserie and Bar, Boxing Room, Comstock Saloon, and Arlequin Café. In 2004, he was hired on at B. R. Guest Restaurants to work under Executive Pastry Chef Lincoln Carson, whom he credits for setting his foundation for classic pastry technique. Bill continued to hone his skills at wd~50, learning how to integrate sweet and savory effectively from Pastry Chef Sam Mason. In 2007, Bill held the pastry chef positions at Dona and Anthos, where StarChefs.com named him Rising Star Pastry Chef. In the fall of 2007, he moved to San Francisco, CA, to become pastry chef at Michael Mina restaurant. In late 2009, Bill joined the highly acclaimed Coi as executive pastry chef for chef-owner Daniel Patterson, where he solidified his technical foundation, allowing him to push into new terrain with his desserts. Since joining The Absinthe Group, he was named Pastry Chef of the Year by San Francisco Magazine and in 2013 he was named one of the Top 10 Pastry Chefs in America by Dessert Professional. Bill lives in Oakland, California and listens to way too much heavy metal.

John Foley is Publisher of foodiedaily.com

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