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Miette et chocolat1/15/2024 So, for me, it is not a job but a hobby.Ĭan you describe a day at Miette et Chocolat?H ow many people worked in your team? I was very artistic as a kid and working with chocolate is creating art. I got the chance to meet and learn from the top chocolatiers. I left the Hyatt to start working for Barry Callebaut and I became the head of the chocolate academy in Chile for almost 2 years some of the best time of my life. In the end the project couldn’t be finalized. The project failed due to corporate rules and regulations. I wanted to open my own chocolate shop with my name inside the hotel in Santiago. Yes, after a few years working for Hyatt I was offer the position of Executive Pastry Chef at the Grand Hyatt in Santiago de Chile. How was your time in Chile before returning to the United States to create Miette et Chocolat? I think because of all of these experiences that I had in small and large operations I got to see many things and techniques and put that together and apply to that my own techniques. Funny thing is that I was 26 at the time – I was the youngest executive pastry of the company. Part of my job was to oversee the pastry of the restaurants, room service and banquets for up to 3,000 people. It was a massive operation with 1600 rooms. I went from managing 1 pastry cook to 50 at the Hyatt. I was very happy working there but I wanted more, and one day I got the opportunity to become the Executive Pastry Chef for the Hyatt Hotel in New Orleans and later at the Hyatt in New York City. I like to stay humble with the feet on the ground. I like to learn from everyone, not because you are the chef means you know it all. After I got a chance to move to the United States back in 2009, I was 24 at the time, when I started working as the pastry chef for the St. I decided to go to Pastry School in Argentina at the Gastronomic Institute of Argentina. One day the pastry chef quit and the executive chef asked me if I wanted to oversee the pastry production and that is how I began to discover my true passion. At the age of 19, I started as a savory chef. First I traveled through Argentina in seasonal resorts and fishing lodges. I became the chef I am today by working hard and being resilient, especially in the young days the kitchen is a tough environment where everyone throughs you a curve ball and you have to deal with the punches. How did you become the chef that you are today? Here Gonzalo Jimenez and his business partner David Lewis decided to open Miette et Chocolat, a unique place ‘where magic happens’. Inspired by the lakes, forest and outdoors, in so good #26 we talked about his life and how moving to the United States made his dreams come true.Īurora is a town located on the East part of Denver, home to art galleries, cafes, museums and restaurants. It was there where he learned his craft as a chef. During the winter you can slope down the snowy mountains and in the summer you can mountain climb, go for long hikes, or enjoy some of the best food festivals, like the Food&Wine open in Aspen.īorn and raised in Argentina, chef Gonzo Jimenez has always been fascinated for nature, he worked in lodges and hotels in the south of Argentina, in the Patagonia region to be exact. With a bevy of cities and towns, each with its own unique outdoor offerings, and cultural attractions, may be difficult to choose the best place to go visit. Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic food scene with infinite options.
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