Feb 17 -
Matthew Mosshart, a Vero Beach, Florida, transplant who now lives in Manhattan, has a very specific daily routine: every morning he wakes up early to take the dogs he is paid to walk for a few laps around the neighborhood, and then in the evening he heads to the BabyCakes bakery on the Lower East Side to whip up some vegan goodies for the next morning. (He starts at nine p.m. and finishes around 2 a.m.) It’s not what he went to school to learn at Flagler College in St. Augustine, Florida. (“I studied business. I don’t know why. Everyone else was doing it?”) But after he moved to New York and enrolled in a culinary school, he discovered a love of baking. “Cooking is not measured,” he says. “It doesn’t have to be specific, and I like the idea of winging it.” When pushed, Mosshart amidts that perhaps his business education does help when he’s putting together his recipes. But it’s not the mathematics that keep him in the kitchen. His new favorite thing to bake is pizza with wheat dough. “You have to knead it and then let it rise, then beat it down and let it rise, and then beat it down again. It’s a full-body workout.” And a lot like living in New York.
