they are the kitchen soul ! Creative, true alchemists, artists and with the gift of transforming food and supplies into dishes to “eat on your knees” they are so tasty.
Responsible for creating the concept and imprinting their DNA on each menu item in their homes, the chefs they need to be much more than “just” great cooks. They are leaders and command an entire brigade, manage the functions of the entire kitchen team.
For that true ballet that is a fully functioning kitchen come out perfect, just with a good chef at the helm.
and not National Chef’s Day check out some of our articles with these dolman heroes below. Congratulations to all the chefs in Brazil!
Where do chefs eat?
Ever wondered where the chefs at the world’s hottest restaurants eat when they’re not behind the pans? In our column “Where the chefs eat”, they open the game and tell you what their favorite restaurants are. Names like Carla Pernambuco , Murakami , André Mifano , Gerard Barberan among many others.
We also brought the profile of renowned chefs, with a little of their stories and trajectory until they became the top names in the country’s gastronomy .
We tell the story of the pastry chef’s 20-year career Carole Crema who invented the spoon brigadier for commercial purposes and sold 25,000 eggs this past Easter alone:
Carole Crema’s 20-year career, the chef who invented the spoon brigadeiro
We show some of the chef’s restless mind Alberto Landgraf the name behind the star-studded Oteque, in Rio de Janeiro:
Alberto Landgraf: menus at R$645, two Michelin stars and controversial personality
The profile of a Frenchman with a sharp tongue, four restaurants and many good stories to tell Eric Jacquin :
Erick Jacquin: four restaurants, 57 years old and a sharp tongue
the story of Rodolfo de Santis called the “muso of gastronomy”, the chef created the Nino phenomenon, revitalized the Italian cuisine in Brazil and runs 10 successful restaurants in São Paulo:
Rodolfo De Santis: 10 restaurants, millionaire investment and news coming soon
We also tell the story of Charlô Whately, who for four decades has not stopped launching trends in gastronomy:
How Charlô Whately has been reinventing São Paulo cuisine for four decades
Source: CNN Brasil
