School of Chocolate released on Netflix in November and Chef Juan Gutierrez has taken the pastry world by storm.
Netflix’s new competition reality show, School of Chocolate, is winning hearts and minds among the chef community— particularly ones working in large hotel chains.
Eight students — all pastry chefs — compete for one grand prize valued at $100,000. The group is tried, tested and challenged by Chef Amaury Guichon, a hard taskmaster who owns The Pastry Academy in Las Vegas.
The contestants had to deal with a lot in the kitchen: Angry outbursts, jealousy, and, at times, injustice. Nonetheless, the negativity did not stymie 28-year-old Juan Gutierrez from creating the show’s most spectacular chocolate-laden masterpiece. Gutierrez won big. Not just the money. But a lifetime of opportunities. Today, Gutierrez works as a pastry chef at Four Seasons Hotel Chicago and Adorn Bar & Restaurant.
The sudden rise to fame has only humbled him. “Now I get to inspire a lot of people around the world – people who related to my story and my past. Being able to share my struggles, inspirations, passion, and love for what I do is the best feeling in the world. As a person, it has made me humbler and more appreciative of what I have. It showed me compassion and love,” says Gutierrez, who bagged the $100,000 reward.
What chefs can learn from Gutierrez
Follow a leader who inspires action
A great leader inspires action. For Gutierrez, that person was Chef Amaury. “I have been following Chef Amaury for a long time, even before I was asked to do this show. I was taking everything he was posting as inspiration and learning. Being able to have him next to me and be a mentor was a dream come true. The most amazing thing about chef Amaury is how much he cares for his students. He is incredibly talented, passionate, and compassionate. He is a role model for me on a bigger scale – more than I even really put into words,” says Chef Gutierrez.
Be kind in the kitchen. Laugh a lot
Kindness and care are super important. Unfortunately, kitchens can skew a little tough love. Gutierrez says that some chefs try to control and micromanage. “I intentionally manage my kitchen differently. For me, it’s about you feeling happy coming to work and feeling confident and ready for a long day’s work.” Laughter is the best medicine. Laughter cures stress and anger and that’s why I like my kitchens to be a safe space,” says the School of Chocolate winner.
Work 10 times harder if you are a pastry chef
According to Gutierrez, a pastry chef must work harder than other chefs at the restaurant. “Because pastry is seen as the last course, the finishing touch or a special amenity, it can be hard to prove a point or show yourself as a professional when your career is not taken as seriously as other positions in the kitchen. That said, this can also be an advantage for us because it compels us to push our limits,” explains Gutierrez.
You can always restart
Pastry is messy. You are bound to make mistakes. “When you make a mistake or when things go wrong in the kitchen, you can always restart. Never stop working on your dreams. Have a passion for your work. Passion is the best fuel for success,” he says.