About this episode
After studying architecture at UC-Berkeley, Pichet Ong eventually made it to New York and worked as a chef with Jean-Georges Vongerichten from 1998 to 2004, cooking at the restaurant 66 (shout out to Sex and the City ) and Spice Market, located in the then up-and-coming meatpacking district. Soon Ong established himself as one of the city’s most innovative pastry minds, weaving the flavors of Southeast Asia into classic French desserts. He also low-key popularized the salt-and-caramel flavor pairing that is now ubiquitous. We discuss it all in this lively conversation. Also on the show, Anna talks Austrian food with Markus Glocker , executive chef at Augustine and chef-owner of Bâtard. They talk about intricate Viennese pastries and messy, comforting spaetzle. Learn more about your ad choices. Visit megaphone.fm/adchoices