![]() ![]() 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. From giant elephants and celebrity faces to flower bouquets and baskets of fruit, we’ve put together a list of chocolatiers who work with this sweet treat to come up with creations that are far too beautiful to eat.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. Most chefs like Amaury Guichon have found the best means to curate their work and find their audience through Instagram. And if the popularity of the eight-episode long Netflix show The House Of Chocolate led by world-renowned chef and chocolatier Amaury Guichon is anything to go by, people love the artwork just as much as they do the sweet confectionery. Today, this legacy of using chocolate as a medium of expression is being carried forward by some talented chocolatiers who use the sweet confection to carve some of the most awe-inspiring sculptures the culinary world has ever seen. He then went on to lay sheets of paper covered with chocolate paste on the walls to build a “chocolate room.” Years later, Ed Rusha, a pop artist, created several paintings using chocolate and other organic materials like rose petals. When the Aztecs created decorative vessels for chocolate and when Picasso sat down to paint a chocolate pot in his Cubist period, the foundations of the relationship between art and the sweet confectionery were laid. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |