This week on Chefs Story, host Dorothy Cann Hamilton is joined by the Pastry Provocateur, Pichet Ong. Pichet describes how he fell in love with food at an early age and his Chinese upbringing helped encourage his sweet tooth. Learn how he climbed the culinary ladder from begging Alice Waters for a job at Chez Panisse, to working at Jean Geroges, and eventually opening many of his own establishments, including the new bistro Sugar and Plumm. Hear how after his first attempt at opening a restaurant failed, his work as a consultant kept him focused and taught him to build a team of business partners to help him focus on what he loves most - cooking. Hear his plans for Sugar and Plumm, which will feature everyday comfort food and, of course, delicious desserts. This program was sponsored by The Heritage Meat Shop. Its not me to be sitting behind a desk and pushing buttons, Id rather be making something and getting my hands dirty. I always consider myself as somebody who was born to eat. Id eat quail, frogs legs, anything I could get my hands on. I love the way after I smell after a full day of cooking pastries and cakes Appetizers are a great way to show off different possibilities in cooking. In savory cooking its very popular to use every part of the animal. I dont see why the same concept cant be applied to baking --pastry chef Pichet Ong on Chefs Story