This time I was out of the hospitality industry and working for the largest chocolate corporation in the world, traveling around South America, teaching classes, doing demonstrations, and developing products for the industrial world of confections.Īfter learning the different aspects of the chocolate and pastry world such as chemistry, finances, and creativity I was ready to jump out of the corporate boat and start my own small company. Wanting to become one of them I kept on investing my small salary into chocolate molds, personal tools, and equipment and worked very long days to develop even more discipline in the chocolate and pastry field.Īfter traveling around the US and working for large hotel chains as an executive and a corporate pastry chef I ended up again in South America for a few years, again. Having access to the best pastry magazines I was able to see the amazing work from other professionals around the globe. That was quite a rewarding experience.īeing in the US motivated me even more to become a better chocolatier and pastry chef. With a small budget and a lot of passion, I started a little team of young people that were passionate about making every single pastry, chocolate, and bread in-house. A small hotel in Colorado brought me in from Argentina, and that was when I developed their pastry department. I took it as a challenge and kept on practicing, reading about it, and creating with it.Īs a son of a Spanish family, my goal was to end up working in Europe, but my cards were dealt differently and I came to the United States in 2008 instead. Hopping from one pastry kitchen to the next, I was eventually introduced to and got involved in the incredible world of chocolate and its difficulties. Following my newfound passion, I decided to go to Pastry School in Argentina at the Gastronomic Institute and kept on working around the country focused on the field of pastry. They taught me that I was able to apply not only science but also artistic expressions when it came to presenting beautiful sweets and confections. I was learning from older ladies that took me under their wings. With this experience, I fell even more in love with the culinary world and discovered that Pastry was my true passion. I was employed and working as a savory chef but one day our pastry chef quit, and the executive chef asked me if I wanted to oversee the production of pastry.
I was introduced to the pastry world while working in a small hotel in northern Argentina at the age of 20.
Right then and there was when I fell in love with the culinary world. Right away I took that job seriously I put all my efforts into learning and eventually started earning my first stripes in the industry by working hard and attending culinary school.Īfter Culinary School I started traveling around Argentina, doing seasonal jobs in hotels, and working as a young cook. I started from the bottom, as a dishwasher. In desperate need of survival, I found a job in the beautiful city of Mar del Plata on the coast. At the age of 17, as a young rebel troublemaker, I was kicked out of my parents’ house.
I am an Argentinian pastry chef and chocolatier who grew up in northern Argentina and I was introduced into the culinary world by coincidence. Chef Gonzo Jimenez wearing Clement Design C-ONE chef jacket
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