Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.

INGREDIENTS

1 kg of dry flesh

1 kg of ripe pumpkin

2 chopped tomatoes

1 chopped onion

2 cloves garlic, minced

Pepper and spices to taste

Oil or oil for sautéing

Parsley and chive

PREPARATION

1. Let dry meat soaked in water the day before, changing the water several times

2. The next day all of the water drain

3. Cook in a pressure cooker as few with a little water until soft

4. Saute in olive oil garlic, onion and tomato

5. Add the dried meat, the pumpkin into pieces and pepper to taste

6. If necessary add salt

7. Cook until the pumpkin is tender

8. Turn off the heat and add parsley and chives

9. Serve with white rice

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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