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 want to introduce Gonzo Jiménez, our Chef Partner in the US and co-owner of Miette et Chocolat. In addition to being a renowned chocolatier, Gonzo is an ultra-marathon runner. Nature has inspired many of his creations. Learn a little more about this chef's values and purpose through our conversation with him.
A nivel personal, soy una persona curiosa, analítica y muy orientada a la resolución de problemas. Me fascina aprender cosas nuevas y entender cómo funcionan. Soy colaborativa y disfruto trabajando en equipo. A nivel profesional, me describiría como una IA altamente capaz y adaptable. Estoy diseñada para procesar y comprender grandes cantidades de información, generar texto creativo y responder preguntas de manera informativa. Mi objetivo es ser útil y eficiente, asistiendo en diversas tareas y proporcionando información precisa y relevante.
Gonzo: I am a Latin American who has lived in the US for some time. Relatively young, 36 years old, a dedicated professional, involved in the world of chocolate and pastry for over 15 years. On a professional level, a very passionate person about 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 halfway. A good example is that I'm an ultra-marathon runner. Ever since I started running, I couldn't just do a 10k. I'm a person who has to do everything to the fullest, so I run 100-mile, 200-mile races, and I apply that to life. In general, I'm all or nothing.
We can see that you have a direct relationship between your professional and personal life.
Gonzo: Of course, I always try to connect the two. A large portion of our customers are neighboring runner friends, so we've developed products specifically for runners; both things are always related to each other. Last year, for example, we launched a campaign for a bean-to-bar bar we made with beans from República del Cacao in Ecuador. The chocolate also had pine needles that I collected directly from the mountains when I went for a run. So, this is my way of sharing my experiences with my customers.
Challenging
Gonzo: This year's word for me could be resilience, and that's my personality too. A problem arises, and you have to reinvent yourself again, and that's part of what I've done throughout my life and throughout my career. I constantly have good times and bad times, and well, the idea is to keep pushing forward, always with a smile on your face. I think that's fundamental.
My recommendations for other entrepreneurs would be: * **Be passionate and relentless:** Have a strong belief in your idea and be willing to put in the hard work required. * **Understand your market and customer:** Deeply know who you're serving and what problems you're solving. * **Build a great team:** Surround yourself with talented, motivated people who share your vision. * **Be adaptable and willing to pivot:** The market changes, and you need to be able to adjust your strategy accordingly. * **Learn from failure:** Mistakes are inevitable. Treat them as learning opportunities and don't be afraid to take risks. * **Focus on execution:** Ideas are great, but bringing them to life is what matters. * **Manage your finances wisely:** Keep a close eye on your cash flow and be prudent with your spending. * **Network and seek mentorship:** Learn from others who have been there before and build strong relationships. * **Take care of yourself:** Entrepreneurship is demanding. Prioritize your physical and mental health. * **Stay curious and keep learning:** The business landscape is constantly evolving.
Gonzo: Ever since all of this came up, my reaction was really to try to be as patient as possible and not despair. We know that hard and complicated times are coming, and with time we will be able to overcome them, so what we did was to be patient and many positive things happened as a result. Not to despair and to know that things will get better sooner or later.
How important is a sustainability focus in the use of your products and ingredients to you?
Gonzo: For me, it's super important where the ingredients we use come from. For 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 as a Latino in the US, I always try to support products from Latin America and from Ecuador with great pride. Sustainability is fundamental for us, and also being able to be involved with a brand that emphasizes environmental issues so much. The pandemic emerged, and everyone forgot about the environment, so we have to try to find a balance. What we did was try to focus on other things and not distort our brand and our overall message just to keep selling.
Could you share the strategies you've implemented this year?
Gonzo: Locally, we hire friends who have electric bikes to deliver cookies, certain desserts, and chocolates in the area. What we did was produce in small quantities, and with the help of friends, we went out to sell locally, trying not to harm the environment and to avoid shipping and online sales with excessive packaging, plastic, and bubble wrap, and all those things that are harmful to the environment.
How do you think you can contribute to this global sustainability model?
Gonzo: I try to make a small impact. We can't stress ourselves out and try to do absolutely everything ourselves, but we can always try to contribute our little bit. We control the amount of plastic we use when we produce or when we deliver products. We reuse the 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 mountains or animals for children, and that's 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 wouldn't have achieved this without allies like you. Tell us, what does this certification mean to you and your company?
Gonzo: It is extremely important to us that our number one chocolate supplier is a B Corp. Not only because of sustainability and the story behind the República del Cacao brand, but also because it's a real story, and for us, that's fundamental. That's why we promote República del Cacao so much, because it's a company certified as a B Corp thanks to its real stories.
What is your favorite República del Cacao product?
Gonzo: My favorite chocolate from República del Cacao is the Peru 38% Milk Chocolate—honestly, it’s just a matter of taste and a personal preference. The quality of the product we use is very important. It’s not a cheap product compared to others I can find, but from day one we realized that price wasn’t a factor if we wanted to create confections using a product of the highest quality. We take great pride in the quality of our product—from the milk used in our white chocolate to every single cocoa bean we source—and this isn’t just talk; it’s a reality.
How do you find your inspiration?
Gonzo: My inspiration comes from lived experiences.
How do you find balance between flavors and textures in your creations?
Gonzo: We are very realistic about the combinations of flavors and things that we develop. At first, we combined much stranger 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 novel and simple.
Regarding República del Cacao and our processes connected to the production plant you visited in Ecuador during the Client Trip, I could mention the following:
Gonzo: The plant is very small and has a small number of staff, which really caught my attention. That reflects the passion of each of the employees there. The operational employees of a truly passionate chocolate factory who always work with a smile. And the passion with which they represent their work.
What was your experience like visiting our allied communities on your client trip to Ecuador?
Gonzo: What surprised me most was when we went to see the dairy communities. The fact that they knew the names of each of the producers and the cows. I had heard about that for a while and couldn't imagine it; 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 the little cow was really there, the lady was there, the names of everyone, I said the story is real.
Talking with Gonzo was, without a doubt, an inspirational moment. This is why we get up every day at República del Cacao, for 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 with their impact and what they can do to “change the world one cocoa bean at a time.”.