Episode 49: Brooks Headley

Chef's Story by Heritage Radio Network

Chef's Story artwork

Wed Jul 17, 2013 • 61 min

This week on Chefs Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious Outstanding Pastry Chef from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headleys story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm. When the guests come in, its our job to give them an experience that blows them away. [10:50] Its our job, especially at the end of the meal, to deliver to the guests what they want. [40:20] -- Brooks Headley on Chefs Story

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