Specialities
Pastry, seasonal/local ingredients
Miro Uskokovic
New York City
About Miro Uskokovic
Miro (short for Miroslav) Uskokovic is exactly where he should be, as
Pastry Chef of the world-renowned Gramercy Tavern in New York City.
Both believe in celebrating seasonal, local ingredients which Uskokovic sometimes refers to as “tree to table,” a humorous nod to his occasional
use of hickory bark.
Uskokovic was on the culinary path before
a chance encounter with pastry superstar Johnny Iuzzini opened his eyes
to the world of sweets. It was then that Uskokovic embarked on his
true path, joining the pastry team at Jean-Georges, a three Michelin-starred
restaurant owned by culinary legend Jean-Georges Vongerichten.
Uskokovic grew up in Serbia on a family farm that provided the family’s entire food supply.
Interview with Chef Miro Uskokovic
Miro Uskokovic's Video Tutorials
Grapefruit Granita
Miro Uskokovic
Easy
A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.
Peanut Butter, Chocolate, and Jelly Cake
Miro Uskokovic
Advanced
Favorite childhood flavors are composed into a sophisticated cake.
Apple Crisp
Miro Uskokovic
Intermediate
"Apple crisp is one of my favorite desserts, and probably one of the first desserts I put on the Gramercy Tavern menu."
How to Make Cream Dough Pastries
Miro Uskokovic
Intermediate
"You can make this dough and just use it in different preparations."
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