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Ristorante Babbo Enoteca 110 Waverly Place • New York • 212-777-0303 |
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Babbo Pastry Chef Gina DePalma After completing an apprenticeship in the pastry kitchen of Chanterelle, she went on to work at Gramercy Tavern when it received its three-star New York Times review before becoming the pastry chef at The Cub Room. In 1998, Chef Mario Batali hired DePalma to open Babbo Ristorante and Enoteca where her creativity shines forth through the marriage of seasonal ingredients with traditional Italian desserts. DePalma's numerous accolades include nominations for Outstanding Pastry Chef by the James Beard Foundation in 2002, 2003, 2004, and 2006. Her first cookbook will be published by W.W. Norton & Co. this year. She also contributed to Batali's "The Babbo Cookbook." DePalma describes her desserts as substance over style. DePalma often pairs fresh fruit with savory ingredients, such as olive oil, semolina and balsamic vinegar. The best way I can describe my desserts is that they're very food-oriented and simple, but that doesn't mean simpleton. There's a lot more technique to something that is deconstructed than people would think, when there isn't all that busy-ness to distract the eye, the beauty of the actual food itself has to shine through. And the taste has to be impeccable. |
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