The surprise ingredient one chef never leaves behind

The surprise ingredient one chef never leaves behind

~ From Alina Dizik ~
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When Pichet Ong left the frenetic life of New York restaurants in 2009, he never imagined a career spent making dessert could take shape on the road.Today, the A-list pastry chef, who has worked with world-famous chefs including Jean-Georges Vongrichten, published cookbooks, appeared on Top Chef and was named one of the Top 10 pastry chefs in America, travels with his own vanilla beans so he’s always prepared to whip up some last-minute cake batter for clients in need of a tasting.Ong, a 48-year-old Singapore native who has lived in New York for more than 20 years, now spends his time on a whirlwind of consulting gigs for the crème-de-la-crème — from cruise lines and hotels to global restaurant chains and patisseries. You have to be really obsessed with small details

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