Hi everybody Welcome to Food Business Interviews! (Video Below)
I appreciate you sharing your time to Learn how to turn your Food Passion into Dough. Todays guest, is a Prized Pastry chef, restaurateur, and author who likes to combine the flavors from his childhood memories with modern cooking techniques. His creations, restaurants, and projects can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to New Orleans.
With a story that had him immersed in the kitchen, it was more about taking the hobby he enjoyed and Creating his career around it. He has been involved in well over 50 food related projects and has more to come in the months and years to come. He is a busy man with plan he executes on a daily basis with balance and poise. We discuss overcoming the shutting down of businesses to move on to others.
Now he also consults and here, he tells you 3 ways on how to add value to your dessert program by focusing it to stove top desserts.We speak about, Stove Top Desserts as a way to add impresario to your food program with Cost Control as a priority. Pichet says that making great stove tops desserts can add a luxury to your dessert programs with little cost. Hear what he has to say with 3 tips on the subject.
For example a Chocolate Kumquat Spring Rolls. With a crisp, fried crunch, and silky citrus ganache, these delicate rolls will keep people coming back for more. The recipe is best executed if you freeze them ten minutes or a few days in advance before frying. Serving immediately provides the molten filling effect so working efficiency is key. They present well stacked creatively on a platteror in a bowl.
You will want to check his well recognized book, The Sweet Spot. Overall, his cookbook provides a playful insight into to the tradition of Asian culinary delights, and is cordially prepared for North American palettes. Much of the recipe program presents easy preparation and a minimalist approach with high quality ingredients, many of which are sold at decent health food stores. The intent of this cookbook is to amuse the palette and encourage it to go out on the weekend Asian cuisines.
Thank you everybody for listening to FBI and Here’s to YOUR success!
Have a look and find him online at the links below.
www.pichetong.com www.coppelianyc.com www.qirestaurant.com www.esquinanyc.com
www.facebook.com/pichetong @pichetong www.confessionsofasugarholic.tumblr.com
Time line
00:15 Introduction
01:00 Can you tell us a little bit about yourself and your business?
04:30 How did this evolve into a career for you?
06:30 How many food projects have you worked on over the years?
07:15 Can you tell us a bit about your top chef experience?
08:30 Can you tell us a little about your book?
11:10 How is your new book coming along?
14:00 What is one of your major accomplishments?
16:55 Can you tell us a bit about Batch?
18:30 How can someone reduce their expenses while maintaining a high level desert program?
20:10 Can you tell us about creating a style of menu?
23:10 What can you tell us about stove top desserts?
25:25 How can people find you online?
26:10 Can you tell us a little about your blog?
27:30 Are there any books that have been an influence to you?
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