Ron Paprocki – executive pastry chef at Gotham Bar and Grill – has an extensive culinary background. After helping open Sascha Bakery in New York’s Meatpacking District, Paprocki went on the head the pastry program of Gordon Ramsay at The London in New York. Simultaneously helming the hotel’s casual dining space – Maaz – Paprocki soon earned a top ten pastry chef title in Dessert Professional Magazine. A purveyor of all things sweet, the chef now focuses on seasonality at the already seasonally focused Gotham Bar and Grill. He consistently incorporates market ingredients into Gotham’s pastry program, making classic desserts with an edge – a style no doubt reflective of the timeless space itself.
What would be your ideal food day?
A grilled ribeye cooked to perfection (medium-rare) on my roof deck with friends and a bottle(s) of Napa Cabernet.
If you’re going to eat dessert in New York besides at your own restaurant, where do you go? What do you eat?
I’m a fan of ice cream. Il Laboratorio del Gelato on the Lower East Side has it all!
If you could, what would you say to people who forgo dessert at Gotham?
They missed out.
How concerned are you with aesthetic when it comes to dessert?
Presentation plays a whimsical role in desserts, but if it doesn’t taste good, forget it.
Is there such a thing as too sweet?
A dessert needs to be balanced between sweetness, acidity and saltiness.
Are there any dessert crazes that you consider overrated?
There can never be enough crazes for dessert.
What’s different about your desserts?
They are not usually too sweet and often involve fresh, light components.
Are you constantly making changes? How so?
Since I often work with fresh fruits from different growers, I often have to adjust my recipes to accommodate the varying flavors.