I am a Francophile. Period. To deny this fact would be pointless to all who know me. Even the French are alarmed, if not amused, by my adoration of their homeland. How could one not be in love with a country/people who have given the world haute couture, haute cuisine, diplomacy, and my favorite beverage, champagne? I have been a Francophile since the first time I saw Bugs Bunny pop his head from under the rue de la Paix, in Paris. I was instantly mesmerized by the accent which his two adversaries spoke with and immediately became obsessed with a distant land that spoke a romantic language. It was during this time (probably due to the images, later reinforced by the character Pepé le Peu) that my first career choice was to be a chef on the Champs-Élysées. Not a bad aspiration for a small boy from Albany, New York.
I am a New Yorker, through-and-through, from the tip of my frohawk to the tip of my toes. This is also a fact that I cannot, nor would I ever deny. Why should I? I hail from the greatest state in Union (The Empire State, “Onward and Upward!”) with the greatest city on the planet. I have lived there most of my life beginning in Albany, then off to Ithaca to attend Cornell University, and finally settling in New York City to work as a lighting designer, just in time to catch the tail end the party known as the middle ‘80s. I root for the Yankees, even if they do not make The Series. The Hudson River Valley is still one of the most beautiful places to be in the fall. I love the nightlife and I do love to boogie. New York is, or used to be, the greatest shopping mall in the world, filled with representatives from every country. If you don’t like it there, there is always a flight leaving JFK to take you someplace else.
To better understand where a person is going, it is sometime necessary to known where they have been. I commence my blog with the above paragraphs to quickly introduce you to me, its author (we New Yorkers like to cut to the chase, split the difference, and turn on a dime). My name is Gabriel Mitchell; I am owner, creative director, and executive pastry chef of MAISON MITCHELL an online pastry shop. I welcome you to MM 454.
MM 454 serves as a platform for me to share my latest news and creative process, as well as to muse on things that motivate me from fashion to music, because like all creative people, I am multifaceted and draw inspiration from a multitude of things. Since from time to time, I will use words that might be confusing to the uninitiated; I have created the MM 454 LEXICON of PASTRY, a glossary of baking terms and me-isms so that one knows exactly what I am saying (even if it seems that at times, I do not).
I am building a house of earthly delights or sinful decadence, depending on your frame of reference. To do this, I have the arduous task of cultivating a collection of lovely “ladies” to entice and satisfy a clientele of discerning predilections. Because I live in San Francisco, where we are not tied to binary gender definitions, I also offer just as seductive “gents” for those who would prefer the favors that only a gentleman has to offer. Sampling the talents of a potential creation, developing the perfect mousseline, or ensuring that a sablé has just the right amount of butter, all fall within my domain. It is a labor love and a calling that I unreservedly accept. I am monsieur in charge; my friends refer to me as Sugar Pimp. What’s your weakness?
I am a New Yorker, through-and-through, from the tip of my frohawk to the tip of my toes. This is also a fact that I cannot, nor would I ever deny. Why should I? I hail from the greatest state in Union (The Empire State, “Onward and Upward!”) with the greatest city on the planet. I have lived there most of my life beginning in Albany, then off to Ithaca to attend Cornell University, and finally settling in New York City to work as a lighting designer, just in time to catch the tail end the party known as the middle ‘80s. I root for the Yankees, even if they do not make The Series. The Hudson River Valley is still one of the most beautiful places to be in the fall. I love the nightlife and I do love to boogie. New York is, or used to be, the greatest shopping mall in the world, filled with representatives from every country. If you don’t like it there, there is always a flight leaving JFK to take you someplace else.
To better understand where a person is going, it is sometime necessary to known where they have been. I commence my blog with the above paragraphs to quickly introduce you to me, its author (we New Yorkers like to cut to the chase, split the difference, and turn on a dime). My name is Gabriel Mitchell; I am owner, creative director, and executive pastry chef of MAISON MITCHELL an online pastry shop. I welcome you to MM 454.
MM 454 serves as a platform for me to share my latest news and creative process, as well as to muse on things that motivate me from fashion to music, because like all creative people, I am multifaceted and draw inspiration from a multitude of things. Since from time to time, I will use words that might be confusing to the uninitiated; I have created the MM 454 LEXICON of PASTRY, a glossary of baking terms and me-isms so that one knows exactly what I am saying (even if it seems that at times, I do not).
I am building a house of earthly delights or sinful decadence, depending on your frame of reference. To do this, I have the arduous task of cultivating a collection of lovely “ladies” to entice and satisfy a clientele of discerning predilections. Because I live in San Francisco, where we are not tied to binary gender definitions, I also offer just as seductive “gents” for those who would prefer the favors that only a gentleman has to offer. Sampling the talents of a potential creation, developing the perfect mousseline, or ensuring that a sablé has just the right amount of butter, all fall within my domain. It is a labor love and a calling that I unreservedly accept. I am monsieur in charge; my friends refer to me as Sugar Pimp. What’s your weakness?
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