Chef Ron Paprocki's Vanilla Semifreddo with local Blueberries, Ginger Cake and Yoghurt Sorbet
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Full Name: Ron Paprocki
Restaurant: Gordon Ramsay at The London
Resides: New York
Trained: Kassel, Germany
Mentors: Wolfgang Alheit
Favorite Chef/s: Ramon Morato
Who would you be nervous cooking for? Adria Brothers
If you were to host a dinner party, whom would you most like to cook for (living or dead)?
Julia Child
What inspires you? Trends, Flavors, Seasons
Hobbies: Hockey, Collecting Cookbooks
Philosophy: Organic, Composed and Flavorful; Follow your passion, enjoy what you are doing
Charities Involved in: Autism Speaks
Training at Germany's Elisabeth-Knipping Schule in Kassel and completing his formal apprenticeship at Café Alheit gave Ron Paprocki a rock-solid, Old-World foundation in the techniques and practices of the pastry arts. But however serious his schooling, and however seriously he took it, Paprocki never lost his love of fun, imagination, and play. It has endured the rigor of European training and continues to show up in his desserts, even in the typical solemnity of fine dining.
When Paprocki moved to New York, he became head baker and assistant pastry chef at the celebrated Financier Patisserie. Not content to let his pastry knowledge stagnate, the chef attended a chocolate sculpture seminar the following year at The French Pastry School under master chocolatier Jean-François Castagne. Paprocki's next move was to help develop and open the Sascha Bakery/Restaurant in the Meatpacking District as pastry sous chef in 2005. And he when the opportunity came to join the opening team of Gordon Ramsay at The London in fall 2006, Paprocki didn't let it pass.
As executive pastry chef of Gordon Ramsay, Paprocki melds imagination—that childlike sense of play—and his years' of technical expertise to create a modern pastry menu that's as elegant as it is pleasantly surprising. It's also award-winning. In 2010, Paprocki was one of the StarChefs.com New York Rising Stars, was the first winner of the StarChefs.com International Pastry Competition that same year, and was named one of the Top 10 Pastry Chefs in America by Dessert Professionals Magazine in 2011.
