{"id":7828,"date":"2017-11-13T10:55:19","date_gmt":"2017-11-13T14:55:19","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=7828"},"modified":"2018-03-28T17:49:03","modified_gmt":"2018-03-28T21:49:03","slug":"alumni-spotlight-w-gabriel-mitchell","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2017\/11\/13\/alumni-spotlight-w-gabriel-mitchell\/","title":{"rendered":"Alumni Spotlight: W. Gabriel Mitchell"},"content":{"rendered":"

\"\"<\/a>Sometimes, one needs to take a step back from what one does to gain perspective to move forward. I have been a p\u00e2tissier <\/em>for close to twenty years. Sometime along my career, I became determined to combine my love of the academic with my passion for food preparation and its social constructs. The desire to attend the Gastronomy Program at Boston University was an attempt to leave the practical side of food preparation and re-enter the world of academia to look at food and identity construction. While conducting fieldwork in Per\u00fa for my master\u2019s thesis, I received a call that would alter some best-laid plans\u2026 upon graduation, I would move to Germany. There, I would resurrect my company, Maison Mitchell, which had been established in San Francisco seven years earlier \u2013 and closed when I decided to go to BU.<\/p>\n

Maison Mitchell is the first gourmet p\u00e2tisserie <\/em>in Hamburg. In Maison Mitchell, I sell \u201cLadies\u201d\u2014a colloquialism that refers to the collection of my offerings\u2014and fantasies. We specialize in every-day treats, as well as one-of-a-kind creations. In Maison Mitchell, customers find a selection of various seductive pastries for the discerning palate, and \"\"<\/a>lifestyle products. Pastries range from interpretations of the classic French cannon, e.g., \u201cSunshine,\u201d a lemon tart, to inspired originals. A very special original for Hamburg is \u201cMaya,\u201d a verrine<\/em> of New-World fruits (avocado cr\u00e8me diplomat<\/em>, half-dried yellow cherry tomato, red pepper gastrique gel), and grains (corn panna cotta, and a sweet corn pancake from Venezuela called cachapa<\/em>). For our four-legged companions I created dog biscuits with duck liver (\u201cBella\u201d). Moreover, for those who want to enjoy the tastes of Maison Mitchell beyond pastries, I have created a collection of scented candles, e.g., \u201cMidori,\u201d (perfumed with bamboo, green tea, and Thai basil). Although we are established on the French gastronomic model, for my interests it has always been imperative that we represent flavor pairings from across the globe.<\/p>\n

Maison Mitchell, therefore, is more than haute p\u00e2tisserie. Maison Mitchell offers much to explore and enjoy to those who are open to what food could be beyond mere sustenance, i.e., a source of gustatory pleasure, and discovery.<\/p>\n

\"\"<\/a>The multidisciplinary approach to the Gastronomy Program was the perfect fit for someone like me, who had gained enough practical food experience, and now wanted to critically analyze various foodways and their social implications. The freedom to choose courses beyond the required core allowed me to better focus on personal interests such as elite foods and the effects of a professional practitioner\u2019s intentionality on material production.<\/p>\n

The ability to take the course Food, Culture, and Society (outside the department) afforded me a new perspective through the lens of the anthropology department. This was the catalyst to enter the master\u2019s thesis process, where I looked at Lima\u2019s burgeoning indigenous haute cuisine, and how the culinary paradigm of nouvelle cuisine affords professional practitioners the freedom to create a new one to be revered on the global gastronomic landscape. The readings that I selected for my thesis not only helped shape my research, but also became imperative tools in reshaping my own material production in Maison Mitchell.<\/p>\n

The most influential class, however, was my first. It was there that my cohort and I were presented with Karl Marx\u2019s commodity theory. Though the sixty-plus pages may not have been preferred reading material on an autumn \"\"<\/a>weekend, it illuminated the reality that I am not just selling food, but rather that I am now creating a \u201ccommodity,\u201d nevertheless, in pastry form. In a time when food is the new luxury item, the theories I learned during my time at school, combined with my own postulations about food, allow me to conceptualize a brand that is authentic to my sensibilities, in addition to providing a singular product to my new host city.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Sometimes, one needs to take a step back from what one does to gain perspective to move forward. I have been a p\u00e2tissier for close to twenty years. Sometime along my career, I became determined to combine my love of the academic with my passion for food preparation and its social constructs. The desire to […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13,18,20,22],"tags":[48,49,380,567],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7828"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=7828"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7828\/revisions"}],"predecessor-version":[{"id":8157,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7828\/revisions\/8157"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=7828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=7828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=7828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}