About Jesper Gøtz
Jesper embarked on his culinary journey as a chef at some of Copenhagen's most renowned restaurants. His experiences included stints at Noma, an apprenticeship at 1.th, and training at Meyer's culinary school in Bolivia. It was during his time as a sous-chef at Restaurant 108 that Jesper discovered his passion for bread-making while overseeing the development of the menu's bread offerings.
Since then, Jesper has dedicated himself to mastering the art of sourdough baking and crafting delicious meals. His quest for knowledge has led him to explore bakeries in Copenhagen, Paris, and San Francisco, culminating in the successful launch of Lille Bakery on Refshaleøen in Copenhagen.
In 2019, Jesper founded GØTZ Bread Projects with the aim of making sourdough baking accessible to all, helping numerous food-related businesses and thousands of amateur bakers along the way.
Deeply immersed in his work, Jesper has been nurturing new ideas that will come to fruition with the opening of his latest venture, Sommer Canteen, in spring 2024. Read more here on this site.
Vision
To create a delicious dish, it is essential to achieve a balance between different flavor profiles such as crispy, soft, sour, sweet, salty, and fatty. Jesper learned this as a crucial lesson during his time at culinary school, and he has since worked in the gastronomy industry for over 10 years, ranging from fine dining restaurants to cafeterias. Through his experiences, he has realized that there is indeed something to be said about the importance of having a diverse flavor profile in dishes.
One particular discipline that fulfills almost all flavor profiles is sourdough bread. Its crust is crispy, sweet, and bitter, while the crumb is soft and sour. By adding butter or other fatty ingredients, you can achieve a truly delicious meal.
It was precisely this discovery that inspired Jesper to start teaching how to create healthy, nourishing, and sustainable food with sourdough bread at the center. He wants to share his knowledge of sourdough bread and cooking with others, both individuals and institutions, making it easier and wiser to prepare tasty and healthy food with a diverse flavor profile.
Workshops
Throughout Jesper's career as a chef and baker, he has had the opportunity to work closely with experienced chefs and bakers on both small and large teams. Jesper's experiences have convinced him that the best way to learn is by working closely with the "master" on small teams. Therefore, Jesper has chosen to build all of his Masterclasses based on this philosophy.
Jesper has collaborated with Danish education experts to develop a course that only brings together a few participants, allowing for deep immersion in various subjects. At the same time, Jesper has developed his virtual platform where participants can watch the techniques and listen to his explanations about the recipes, flour, and equipment again and again. Jesper believes that this is the best way to help his students understand the techniques and recipes so they can achieve their goals with their education. This applies to both private amateurs and, to some extent, professional chefs and bakers as well
Collaborations
Jesper firmly believes that a baker is only as good as their equipment allows. And if the equipment doesn't meet expectations, then one must develop it themselves. As the saying goes, actions speak louder than words. In collaboration with some of the most skilled professionals in the Nordic region, GØTZ has launched a range of products for cooking and baking. All of these products have been designed and tested by Jesper himself in partnership with carefully selected craftsmen. All of these collaborations are built around functionality, quality, and a high expectation of sustainable production.
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