What does it take to become a successful pastry chef? A dollop of patience and physics, according to Bill Lipscomb. He should know. Chef Lipscomb has just been introduced as the new dessert sommelier at The Ritz-Carlton, Atlanta (Downtown) – a first for the AAA Five Diamond hotel.

As the resident dessert expert, Lipscomb makes all those divine desserts and pretty pastries served at Atlanta Grill and presented at weddings, banquets and special events. He pairs desserts with both entrees and wines, whips up sweet treats for parties and holidays, and even recommends healthy offerings for children.

Chef Lipscomb credits an unusual combination of personality traits, a specialized college degree and time spent in France with developing his career. “Creating, baking, freezing, glazing and finishing desserts is time-consuming. You can’t make a cake rise slower or chocolate melt faster. It takes the time it takes,” he said. “I have patience when I know the result will be the perfect cake or sorbet.”

And thanks to his Bachelor of Science degree in physics, complex math conversions are easy as pie. “Pastry is chemistry and math, and the ingredients must be precise,” said Lipscomb, who earned his degree from Hampton University in Virginia. “My education in physics was a perfect preparation for this career although I didn’t think of it at the time. Give me a second, and I can look up to the sky and do the math.”

Lenotre Culinary School in France inspired him to fashion favorite desserts in new ways, including his chocolate bread pudding with caramel – a top pick at Atlanta Grill. “Bread pudding is a classic dessert and my own favorite dessert, key lime pie, is a classic, too” he said. “I like to take simple desserts and put my own twist on them.”

Chef Lipscomb was appointed pastry chef at The Ritz-Carlton, Atlanta last year, transferring from The Ritz-Carlton, Buckhead. Prior to that he was pastry chef at City Grill and the Cherokee Town and Country Club.

His list of accolades is impressive. In 2004, he was the Schokinag Chocolate grand prize winner and placed third for his plated dessert in the Southern Pastry Classic. He earned bronze medals at the American Culinary Federation Atlanta and American Culinary Federation Charlotte for his cake decoration and chocolate showpiece in 2003. Additionally, he was named a National Dessert Competition finalist in 2002; won third place in the professional category at Egleston Children’s Hospital Gingerbread House Competition in 2001 and racked up three gold medals at the Southeastern Pastry Competition in 2000.

Guests may enjoy Chef Lipscomb’s divine desserts at Atlanta Grill. For reservations, call 404/221-6550 or visit www.atlantagrill.com. The Ritz-Carlton, Atlanta is located at the corner of Peachtree and Ellis streets. For information or room reservations, call 800/241-3333, 404/659-0400, a travel professional or visit www.ritzcarlton.com.