Inspiring through Transcendental Stories: Interview with our Chef Partner Gonzo Jiménez
We are proud to be part of a community of chefs passionate about fine aroma chocolate. Today we would like to introduce Gonzo Jimenez, our Chef Partner in the USA and co-owner of Miette et Chocolat. In addition to being a renowned chocolate chef, Gonzo is an ultra marathon runner. Nature has inspired many of his creations. Get to know a little more about this chef's values and purpose through the conversation we had with him.
How would you describe yourself on a personal and professional level?
Gonzo: I am a Latin American who has lived in the USA for a while. Relatively young, 36 years old, dedicated professional, involved in the world of chocolate and pastry for more than 15 years. On a professional level, a very passionate person for what I do and with a vision for the future.
On a personal level I am a very intense and extreme person, I don't like to do anything by halves. A good example is that I am a mountain runner. Since I started running I couldn't do just one 10k. I am a person who has to do everything and to the maximum, so I run races of 100 miles, 200 miles, and I apply that in life, in general I am all or nothing.
We can notice that you have a direct relationship between your professional life and your personal life.
Gonzo: Sure, I always try to connect the two. A big part of our customers are broker friends from the area, so we have developed products specifically for brokers, both things are always related to each other. Last year, for example, we launched a bean to bar campaign that we made with beans from República del Cacao from Ecuador, the chocolate also had pine leaves that I collected directly from the mountains when I was out running. So this is my way of sharing the experiences I have with my clients.
How would you describe this year in one word?
Gonzo: This year's word for me could be resilience, and that is my personality as well. A problem arises, and we have to reinvent ourselves and that is part of what I have done throughout my life and throughout my career, I have good times and bad times constantly, and well, the idea is to keep going forward always with a smile on my face, I think that is fundamental.
What would be your recommendations for other entrepreneurs?
Gonzo: Since all this came up, my reaction was really to try to be as patient as possible and not to despair. We know that hard and complicated moments are coming, and with time we will be able to overcome them, so what we did was to be patient and that's how many positive things happened. Not to despair and to know that things will get better sooner or later.
How important to you is sustainability orientation in the use of your products and ingredients?
Gonzo: For me it's super important where the ingredients we use come from. To me it's everything, it's a big part of how we operate our company. That's the number one reason why we chose República del Cacao and me being a Latino in the U.S. I always try to support products from Latin America and Ecuador with a lot of pride. Sustainability is something fundamental for us and also to be able to be involved with a brand that puts so much emphasis on the environment. The pandemic arose and everyone forgot about the environment, so we have to try to find a balance. What we did was to try to focus on other things and not distort our brand and our message in general just to keep selling.
Could you share with us the strategies you have implemented during this year?
Gonzo: Locally we hired friends who have electric bicycles to deliver cookies and certain desserts and chocolates in the area. What we did was to produce in small quantities and with the help of friends we went out to sell locally trying not to disturb the environment and not to go out and do online sales with any amount of packaging and plastic and bubblewrap, and all the things that are harmful to the environment.
How do you think you can contribute to this global model of sustainability?
Gonzo: I try to make a small impact, we can't stress and try to do absolutely everything ourselves, but we can always try to do our bit. We control the amount of plastic we use when we produce or when we make product deliveries, we reuse boxes from República del Cacao or boxes from other suppliers. We try to connect with nature and connect our customers with nature, we do campaigns related to the mountains or animals for children, and that is how we try to motivate environmental awareness in them who are the new generations. One thing leads to another.
As you know we are now a B Corp, we could not have done it without allies like you. Tell us what this certification means to you and your company?
Gonzo: It is extremely important for us that our number one chocolate supplier is B Corp. Not only because of the sustainability issue and the story behind the República del Cacao brand, but also because it is a real story, and for us this is fundamental. That's why we promote Cocoa Republic so much, because it is a certified B Corp because of its real stories.
What is your favorite República del Cacao product?
Gonzo: My favorite chocolate from República del Cacao is the Chocolate con Leche Perú 38%, honestly for a matter of taste and a personal matter. The quality of the product we use is very important. It is not a cheap product compared to other products that I can get, but from day one we realized that the price of the product is not something that interests us if we wanted to make confections with a product of excellence. We are very proud of the quality of the product, from the milk for the white chocolate, to each one of the cocoa beans that we get, and we are not just talking about it, but it is something real.
How do you find your inspiration?
Gonzo: My inspiration comes from my experiences.
How do you find balance between flavors and textures in your creations?
Gonzo: We are very realistic about the combination of flavors and things we develop, in the beginning we were combining much weirder flavors, but people in the US don't like that very much. You have to understand your audience and give them flavors they are familiar with. It's a balance between novelty and simplicity.
What could you mention about República del Cacao in our processes linked to the production plant you met in Ecuador during the Client Trip?
Gonzo: The plant is very small and with a small amount of staff, it's something that really caught my attention. That reflects the passion of every single employee in there. The operational employees of a really passionate chocolate factory who always work with a smile. And the passion with which they represent their work.
How was your experience visiting our partner communities on your Client Trip to Ecuador?
Gonzo: What surprised me the most was when we went to see the dairy communities. The fact of seeing how they knew each one of the names of the producers and the cows. I had been hearing that for a long time and I couldn't imagine it, it was when I thought "Well, it must be a marketing tool, I don't think it's real". But when we got there and I realized that there really was the cow, there was the lady, each one of the names, I said the story is real.
Talking to Gonzo was definitely an inspirational moment. This is why we get up every day at República del Cacao, because of this community of passionate chocolate lovers who want to connect with real stories, real people and real ingredients. None of this would be possible without the support of a community of chefs who are responsible for their impact and what they can do to "change the world one cocoa bean at a time".