{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace64840c6b30397bf0ac8b?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"49: Pichet Ong","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/81924b734db7c3b64089d8655d0c0d2c.jpeg?height=200","description":"<p>After studying architecture at UC-Berkeley, <strong>Pichet Ong</strong> 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 <em>Sex and the City</em>) 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.</p><p>Also on the show, Anna talks Austrian food with <strong>Markus Glocker</strong>, executive chef at Augustine and chef-owner of Bâtard. They talk about intricate Viennese pastries and messy, comforting spaetzle.</p>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}