Mario Michaelis – Pâtissier

Mario Michaelis – Pâtissier

Do you remember chemistry lessons? All the formulas, processes and chemical reactions which showed you that two completely different elements, can create something new?
For many, this was only comprehensible with the aid of notes and instructio but this was not the case for Mario Michaelis. The skillful chef understands the exact art of connecting two ingredients, with the bare essentials to create the perfect final product.
The culture of bread is his specialty and his passion lies within a classic patisserie.
And it is for that reason he knows exactly how flour and water combine to form the perfect sourdough, what texture the perfect macaron must have, and that chocolate makes everything better.
If there is anyone who knows how to get an extraordinary reaction as a patissier and sous-chef it’s him.

Do you remember chemistry lessons? All the formulas, processes and chemical reactions which showed you that two completely different elements, can create something new?
For many, this was only comprehensible with the aid of notes and instructio but this was not the case for Mario Michaelis. The skillful chef understands the exact art of connecting two ingredients, with the bare essentials to create the perfect final product.
The culture of bread is his specialty and his passion lies within a classic patisserie.
And it is for that reason he knows exactly how flour and water combine to form the perfect sourdough, what texture the perfect macaron must have, and that chocolate makes everything better.
If there is anyone who knows how to get an extraordinary reaction as a patissier and sous-chef it’s him.

Learning at Landhaus Scherrer, Vendôme & Co.

To understand how it all works, he did not just look for one master but rather for multiple mentors. After he learnt the basics of cooking, he wanted to improve and broaden his knowledge of gastronomy.
To achieve this goal he started at the Schafhof in Amorbach. Here, he understood for the first time what a quality product was and he attained his first lecture in the subject of patisserie.
From there his journey took him to Landhaus Scherrer in Hamburg.
Here, he started to experiment, he attempted his first sweetmeats, planned big events and gained experience in responsibility and leading a team – but all of these achievements were not enough for this ambitious man.
He took on his next challenge at the Vendôme, where he could focus solely on patisserie.
The Table is where he refined his preparation techniques and routines. And in “Die Küchenwerkstatt”, he analyzed and created sourdough for the very first time.
It is also where he met Thomas Imbusch and came to see his inspiring opposite number.

Learning at Landhaus Scherrer, Vendôme & Co.

To understand how it all works, he did not just look for one master but rather for multiple mentors. After he learnt the basics of cooking, he wanted to improve and broaden his knowledge of gastronomy.
To achieve this goal he started at the Schafhof in Amorbach. Here, he understood for the first time what a quality product was and he attained his first lecture in the subject of patisserie.
From there his journey took him to Landhaus Scherrer in Hamburg.
Here, he started to experiment, he attempted his first sweetmeats, planned big events and gained experience in responsibility and leading a team – but all of these achievements were not enough for this ambitious man.
He took on his next challenge at the Vendôme, where he could focus solely on patisserie.
The Table is where he refined his preparation techniques and routines. And in “Die Küchenwerkstatt”, he analyzed and created sourdough for the very first time.
It is also where he met Thomas Imbusch and came to see his inspiring opposite number.

One hundred and two hundred = Outcome

When Thomas Imbusch told him of his vision, that a quality product can be both the beginning and end result if the means of production is good, and that you can fill a whole kitchen just with that, Mario Michaelis understood.
He been searching for a vision and a definition of gastronomy just like what Thomas described. The concept of 100 and 200 convinced him immediately and the chemistry was right. It was proven that these two chefs would match and work well together in Die Küchenwerkstatt, as well as in the Off Club.
And it will once again prove itself in 100/200. For Thomas Imbusch, there is no better man, for sweet desires and dough mixtures, than Mario. And for Mario, there is no motivator and opposite number than Thomas. He is what the future patissiere and sous-chef of the 100/200 needs to be. Someone who is able to create new dishes, to gain perfection and to be challenged. A person who understands his passionate insanity for doughs. And someone who, when given an oven, creates perfect flaky pastries and beautiful brioche.
He does not need much more to do what he loves. Soon, thanks to Mario Michaelis, cream, chocolate and butter will combine to form perfect sweet meats. From flour and water, he will bake incredibly tasty breads. He will create a marvelous and unique adventure for his art. Be ready – this man knows, how to evoke emotions with freshly baked goods.