nealrocha924

Ingesting and cooking are Pichet Ong’s pastime and heartbeat. He enjoys mixing classical and modern flavors to generate whimsical sweet and savory food items at his iconic dining establishments (P*ONG, Village Tart), dessert bar (The Spot, Bubble Lounge) and bakery (Batch). Pichet combines the fond flavors of his childhood with modern cooking techniques to develop culinary offerings that are seasonal, pure and light, delightfully experimental nonetheless nostalgic. Pichet’s creations can be located throughout the world, from New York to Sydney, Istanbul to Beijing, Tokyo to New Orleans.

After graduating Phi Beta Kappa in English Literature and Mathematics from Brandeis College and a Master’s in Architecture from the University of California, Berkeley, Pichet elected to pursue nonetheless an additional one particular of his passions. As a self-taught chef, Pichet has worked with culinary luminaries, including Jean Georges Vongerichten and Max Brenner.

Pichet has been named a person of the Prime Ten Pastry Chefs in The united states by Pastry Arts & Design and style and Chocolatier, and was chosen as a “Pastry Provocateur” by Foods & Wine. In 2002, he was named Starchefs.com’s “Rising Star” and featured in the prestigious “The Chef” column of The New York Moments for four weeks. His desserts, such as those from Spice Market, RM, and 66, have garnered various “Best of” awards. He is a numerous nominee for the James Beard Award in a number of nationwide classes.
My websites:
http://metodoequilingue36.wetpaint.com/page/posicionar-pagina-web+%2851%29
metodo-equilingue

No friends yet.