Meet the Chef - ep.6 - featuring Juan Grassano
In this episode, we had the honor of welcoming Juan Martín Grassano, teacher and specialist in pastry and chocolate at the Gato Dumas Institute. He takes us on a journey of reflection and knowledge about himself and the pastry world.
"Chocolate has a lot of history, it has a lot of present because there is a lot of applied science right now and an uncertain future."
- John Grassano
Juan Grassano began his journey in the kitchen in 2005, when he entered the Gato Dumas Institute in Uruguay. During his formative years, he gained experience working in restaurants and hotels in Montevideo, where he learned about organization and the demands of the real world. Later, she spent time in Brazil, broadening her professional perspective, until she returned to the Gato Dumas Institute, this time as part of the pastry teaching team, transmitting her passion and knowledge to new generations.
In 2020, Grassano decided to specialize in chocolate, a universe that captivated him for its combination of technique and creativity. For him, mastering chocolate involves understanding its origin, timing, humidity and temperature, as well as its history and cultural value. This comprehensive vision allows him to transform each preparation into a true work of art.
Today, Juan Martín Grassano is recognized for his ability to unite tradition and innovation, and for his commitment to the training of future professionals. He believes that chocolate, beyond its indulgent side, is culture, science and living tradition.
Contact him at:
- Instagram: @jgchocolates
- Instagram: @gatodumasuy
