Interview with New York Rising Star Pastry Chef Tracy Obolsky of North End Grill

Mary Choi: How did you get your start?
Tracy Obolsky: I went to art school—I was at Pratt, and wanted to be a children’s book illustrator or a snowboarder! But then I went to work for Dave Pasternack at Esca when I was 26. I worked my way up and became the executive pastry chef. I’ve been at North End Grill for a little over a year now. 

MC: Who's your mentor?
TO: I’ve learned something from someone in every kitchen job I’ve had. But Nick Morgenstern [when he was at General Greene] was a huge mentor. Also Dave Pasternack for introducing me to new items I’d never seen before. They all helped develop what I want to cook and how I want to cook.

MC: How are you involved in the local culinary community?
TO: I try to do as many events as I can. I’ve been asked to do many things working with No Kid Hungry. I always say yes to Serious Eats projects and I give kitchen tours to children.

MC: What's the biggest challenge facing your restaurant?
TO: I think one of the hardest things is to go through a shift change at this restaurant. I was hired by Floyd Cardoz, and was trying to match his food, and then when Eric came in, I had to change everything while we were still open. Taking over a pastry department in any restaurant is difficult. But it was also very rewarding to see the results of the food.

MC: What's your five year plan?
TO: I would like to own my own place and do my own thing myself. I have an ice cream soda shop in mind—something fun and nostalgic. Or an ice cream bakery.