Do you enjoy reading about how people make magic behind the scenes at Disney World? Here is a story of how one pastry chef creates delicious treats that makes people smile!
Executive Pastry Chef Michael Gabriel recently celebrated his 1-year anniversary with Patina Restaurant Group, a Disney partner organization that operates the Gelateria Toscana and Space 220 Restaurant in EPCOT, as well as The Edison, Morimoto Asia, and Maria and Enzo’s in Disney Springs.
Before working at Disney World, Chef Gabriel oversaw the pastry kitchen at Rockefeller Center for 15 years!
Let’s hear about how Chef Gabriel creates magic at Disney World!
Q: How and why did you become a pastry chef?
A: I started working in kitchens in my teenage years and loved the excitement and energy. Then one day I was watching a morning TV show and Chef Jacques Torres was doing a plated dessert that he served at Le Cirque and I was memorized by it. That’s when I knew I wanted to do this.
Q: What is a typical day for you?
A: I wake up around 5 AM and make it into one of the kitchens by 6. I do 4-5 hours of work either in the Italian restaurants or in Disney Springs. Then I make my way to Space 220. There I will work on gelato or help produce the 800 desserts we sell a day. In between that answer e-mails, produce for parties and special events, attend meetings, answer phone calls and maybe sit for a few minutes.
Q: What do you like most about your job?
A: I really love everything about my job, I get to make desserts, play with chocolate and sugar and at the end of the day I make people happy.
Q: What makes creating treats for Disney locations special?
A: What makes it special is that guests get so excited for new treats and creations.
Q: Do you have a favorite item you created for a location at Disney?
A: My favorite item is the amarena gelato at Gelateria Toscana. I just love it!!!
Do you know someone who creates magic at Disney World?