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Miette et chocolat12/26/2023 ![]() Hyoung Chang, The Denver PostPetit gateaux by pastry chef Eva Pankrutskaya at Parfait Co. Look around Denver, and the pastry world is igniting with playful takes, wild ingredients and beautiful art forms. But that dragon dessert isn’t far off from his and other Colorado chefs’ actual day-to-day creations. More than a competition, the show is meant to provide inspiration, a “la-la-land” version of real-life, Jimenez said. The idea behind “Bake Squad,” according to Jimenez, is to combine the various talents of pastry chefs who appear like a team of “action heroes,” all responding to clients’ baking challenges with different dessert solutions. “People want to indulge, and there’s nothing wrong with treating yourself.” “I think it clicked after the pandemic (started),” he added. Its sharp claws reach out from a hole in the surface, its beady eyes stare lifelike from within the shell, waiting to be cracked open and devoured.įilming for the series took place during the pandemic, a time when “the world needed something that was a little pick-me-up when it came to food and shows overall,” Jimenez said. ![]() In the first episode of Netflix’s new series “Bake Squad,” Denver-based pastry chef Gonzo Jimenez sculpts a giant chocolate egg with an edible dragon hidden inside. After all, “a little nonsense now and then is relished by the wisest men.” – Willy Wonka.Tuesday, July 11th 2023 Home Page Close Menu Coming soon, custom Frost branded chocolate art. In our never ending creative journey, we are thrilled to connect and collaborate with artists like Chef Gonzo who use their craft to delight and uplift. Raised on thoughtful food enjoyed over long family meals, Miette et Chocolat extends that warmth in bite-size portions, inviting everyone to enjoy a moment of culinary magic. If running a business and being the head chocolatier wasn’t enough, he is also a chef for Republica Del Cacao USA (Authentic Latin American chocolate hand in hand with local communities, developing sustainable fine cacao production at its source).Ĭhef Gonzo’s South American roots surrounded and inform his work. After holding many other prestigious roles, he decided to launch a personal line of chocolates before returning to South America in 2013 where he later accepted a coveted position with Barry Callebaut as the Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.įast forward a few years, many travels and even more publications later, he settled in Colorado to launch Miette et Chocolat with his business partner, David Lewis. His path eventually led him to Boulder, Colorado to become the head pastry chef position at the St. After completing his studies, he traveled the country working at 5 star hotels and among celebrity chefs. One can’t help but ponder how someone could create such things from chocolate.Ĭhef Gonzo formally began his creative journey at the age of 17 when he enrolled in the Buenos Aires pastry and culinary school. A true artisan, Chef Gonzo’s work sends his customers on a mind-bending, and often interactive, experience. Without hesitation, we were welcomed into his kitchen. His passion and magnetic creative energy is infectious. ![]() When you meet Chef Gonzo it is instantly apparent you are talking to someone special. We were instantly spellbound and eager to learn about the man behind the sweets. The breathtaking creations stopped us dead in our tracks. Wandering through Stanley Marketplace, we came across Miette et Chocolat by chance. ![]() This chocolate shop would be more accurately described as a modern museum of edible art. The experience of Miette et Chocolat is like nothing else. ![]()
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