Chef -- Pichet Ong
Location -- Batch, New York City, New York

Background

At my former restaurant, P*ONG, and new bakery, Batch, I've built on my early foundations as a pastry chef to blend classic dessert techniques with savory ingredients. Blurring the line between savory and sweet, the result is a tantalizing -– and often surprising -– mix of flavors, textures and temperatures. The menus are dynamic, changing frequently to highlight the freshest and best-quality seasonal ingredients. My signature dishes also reflect the cooking techniques and flavor profiles I experienced during my upbringing in Southeast Asia and travels in Europe and the Far East. I prefer to cook naturally and with a minimum of fuss, showcasing a simple yet sophisticated marriage of a few key ingredients.

Do you have a method for creating your recipes?
When coming up with a new dish, I first consider the ingredients that are currently in season. Then I build complexity in the flavor profile by balancing sweetness and salty or savory tastes with sour, bitter and spicy notes.

What is your preferred menu format?
Tasting menus, where a series of small plates takes you from one flavor point to another.

What ingredients do you use to create different flavor profiles?
Rather than using sugar as a seasoning, I rely on naturally sweet notes in foods -– from ripe tomatoes and peaches to dairy products such as milk and cheese. I also use fruit reductions to create sweetness. For "fermented" notes, I prefer ingredients like miso, vinegar, soy sauce, wine and preserves.

What are your most versatile kitchen tools?
Offset spatulas -– especially the little ones. They're handy for all sorts of things, from frosting cake to transporting cooked foods between plates or bowls. You can even use them for cleaning tabletops.

What are your signature cooking techniques?
Caramelization and dehydrating -– both are great ways to highlight a food's natural sweetness.

What are your favorite ingredients?
Fruits –- they reflect the seasons and can be used in both sweet and savory dishes.

What is your concept of New American cooking?
Diverse dishes inspired by cuisines from around the world, innovatively presented in a local context.

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