This class is sold out. To be added to the waiting list, please email firstname.lastname@example.org with the name of the class and the number of seats requested.
Multiple James Beard Award-nominee Pichet Ong returns to Hill Center to lead a class featuring some of his wildly imaginative creations:
Jasmine Tea Soufflé Cheesecake
Marble Pound Cake – Matcha, Cocoa, Sour Cream
Salted Caramel Chocolate Bavarian
Brown Butter Hazelnut Blondie
was the subject of a recent Bon Appetit story titled, “The Chef Behind the Best Cakes We Ate this Year,”
which goes on to rave, “…we can’t stop thinking about them.” Ong
shook up New York’s pastry scene while he worked with Jean-Georges Vongerichten and was three times awarded three stars by The New York Times. He is included in Pastry Arts & Design Magazine’s Top Ten Pastry Chefs in America, and has been called a “pastry provocateur” by Food & Wine. His cookbook, The Sweet Spot was a ‘Year’s Best” in The New York Times, Gourmet and World Gourmand.
Please bring an apron and a sweet tooth.