2006
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P*ONG
As a self-taught pastry chef utilizing his childhood and professional culinary experiences, as well as his background in architecture and design, Pichet is known for creating delicious, innovative desserts that are visually appealing and whimsical. Eschewing the use of sugar and advocating flavor reductions and savory seasonings, he is known for incorporating unique yet familiar ingredients in desserts that appeal to a universal palate.
Pastrypros.com is working on a story with Master Pastry Chef Pichet Ong
for publication in the next few months.
A warm welcome
pastrypros.com would like to extend a warm welcome to Ted Niceley to the publication. Ted will be taking on the role of Partner, Creative Director and all around great pastry guy.
Ted has been an inspiration and friend for a number of years now, and I look forward to his collaboration and dedication in bringing pastrypros.com [...]
recipes to use
Part of the philosophy here at pastrypros.com is the sharing of information. We’ll be compiling a database of recipes for our readers to use, free of charge. Most of the recipes are base components for plated desserts, but there will also be sections for cakes, or entremets, confections and breads.
You can find the listing here: [...]
Portrait of a Professional Pastry Chef
A few years ago, I came across a piece written by Michael Laiskonis. At the time he was the pastry chef at Tribute, in Michigan. It was during this time that Michael was really starting to garnish a lot of attention, and rightly so. His dishes are clean, he’s an exceptionally articulate man and he really can put flavors and techniques together. He’s been PA&D’s top 10 twice, Bon Appetite�s Pastry Chef of the year, Star chefs rising star… and probably a bunch more I don’t know about. Anyway, there was a topic amongst pastry chef’s about their not getting the recognition they feel they deserve; either in their own kitchen environment, or in the press.
fall spice risotto
Well, seeing as the fall is creeping up on us at an alarming rate, I thought we’d feature a nice home-y tasting, but well presented dessert in a glass.
What’s in your toolbox?
it’s funny, 12 years ago I had three toolboxes that I kept in the kitchen. Then I went to a rolling craftsman unit like you find in a auto repair shop. I had alot of tools for pastry work. But it got too crazy, I mean, who needs an offset spatula in every available size? [...]
kitchens
Ok…, I’ll admit it…, I’m a kitchen geek. One thing I’d like to do is travel around and take a look at the kitchens of some of the more well known restaurants (or even not-so-well known). I love tinker with layout (much to the dismay of the guys that have worked for me), get into [...]
Featured Chef – Timothy Horst
Founder and chef at pastrypros.com ,Timothy Horst, can be found cooking up desserts in his home lab in wilton, nh. It’s here that he’s ended up after a career in the restaurant industry spanning 16 years.It’s here that he’s ended up after a career in the restaurant industry spanning 16 years. Now as the main contributor to pastrypros.com, and a consulting pastry chef, Tim finds his life very balanced.
review of Fine Chocolates: Great Experience by Jean-pierre Wybauw
For those in the field that are looking to expand their knowledge of choclate bon-bons(both molded and enrobed), or those wishing to open their own chocolate business, Fine Chocolates: Great Experience by Jean-pierre Wybauw is a great addition to your library.
review of Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
Sometimes you come accross a book that you’ve just got to have. This is one of them (actually part of a series of 4). Petits Fours, Chocolate, Frozen Desserts, and Sugar Work conatins a tremendous amount of information.
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