Right below the Rockefeller Plaza ice skating rink, chef Michael Gabriel creates pastries for The Sea Grill and Rock Center Café. His area of the kitchen is all the way in the back, and smells overwhelmingly of sugar.
Chef Gabriel got his start in pastry working underneath the late Charlie Trotter. He took over pastry at Aureole when he was 26, and remained with Charlie for nearly 10 years. From there, he moved on to Citarella as the head of production for all stores. After working at Capitale and teaching at The French Culinary Institute, he landed at Rock Center Café and The Sea Grille.
The dessert menus at Rock Center Café and The Sea Grill are quite different but both have chef Gabriel’s touch. The New York Cheesecake and Sea Grill Key Lime Pie (with Angostura bitters glaze and cream) are a must have at each, respectively. Chef doesn’t choose favorites though. “I like the change of the seasons, so I don't get too attached,” he says. Click through our slideshow to see chef Gabriel at work.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.