Pichet Ong has
carved out a reputation as a world-class pastry chef known for
combining French technique with Asian ingredients. He's written a
cookbook, The Sweet Spot: Asian-Inspired Desserts, and
has appeared on Top Chef. In the last several years, Ong has
transitioned from holding a traditional chef position into being a
jet-setting pastry consultant.
Although Ong likes to incorporate local flavors into his desserts, he has a few items that he brings with him wherever he goes. One of those things is vanilla beans, which he refers to as his "secret weapon". He also frequently travels with a digital scale, some of his favorite cake rings, and a citrus zester.
So what does a pastry consultant do? It involves working out problems in consistency for a chain, developing new recipes, and making new flavors for existing products. Even though traveling to exotic locations and working with renowned chefs is exciting, there a few downsides to his new gig. "I miss going to a place that's consistent and familiar," he admits.
Photo of Vietnamese coffee tapioca "affogato" from The Sweet Spot by Pichet Ong and Genevieve Ko