Save Room for Dessert with Michael Gabriel of The Sea Grill Slideshow

By
Check out our photos of the New York City pastry chef at work
Jane Bruce

Baking requires precise measurement to get everything right, including Rock Center Café's signature dessert — New York Cheesecake with blueberry compote.



Signature Desserts

Jane Bruce

Baking requires precise measurement to get everything right, including Rock Center Café's signature dessert — New York Cheesecake with blueberry compote.



Inspiration

Jane Bruce

On what inpires the desserts on Rock Center Cafe and Sea Grill's menus, "It just comes to me on a daily basis — I constantly write little things down on paper, so I can be driving in my car or just walking to work and something clicks and I'll write it down. Sometimes I don't know if it's going to work, but I always give it a try."

Early Days

Jane Bruce

The first dessert chef Gabriel mastered was the éclair, which he still loves to make at home.

Chocolate

Jane Bruce

Even though chef Gabriel spends more time making desserts than he does eating them, he can still choose a favorite indulgence — chocolate.

Plenty of Variety

Jane Bruce

Chef Gabriel says of pastry, "It's not redundant — I can make a thousand different flavor combinations!"

Soufflé

Jane Bruce

One of chef Gabriel's desserts at The Sea Grill is this seasonal Cranberry-Morello Cherry Soufflé. Click here for the recipe.