If It’s a Frozen Dessert at P*ong, Blame the PacojetIt takes more than skilled hands, sharp knives, and a creative mind to power New York’s restaurants. There’s also some heavy equipment that deserves periodic recognition.
Today’s dessert alchemists draw from a considerable arsenal in their battle against conventional cake and ice cream. But the real secret weapon for many of these artisans is the Pacojet, a kind of high-tech blender. Pichet Ong was one of the earliest adopters of the Pacojet and uses a customized one at P*ong for all of his ice creams, sorbets, and ices.