A cara da nova cozinha luso-brasileira
Costumava ser "extremamente vaidosa, tinha o culto de imagem da mulher brasileira, que faz as unhas e alisa o cabelo, e não queria saber de cozinha". Trabalhou na Petrobras, e depois na Sonangol, e foi em Angola que começou a cozinhar, sentindo pela primeira vez a falta da confusão do almoço de domingo, a comida, a gritaria" - a "muvuca", como se diz no bairro de Mussurunga, nos subúrbios de Salvador, Bahia, onde nasceu e cresceu.
O casamento com um português levou-a ao Porto, onde depressa descobriu que "não dá para fazer comida baiana para pouca gente": os jantares tornaram-se convívios e deram origem aos convívios na Casa da Zana, um restaurante itinerante que traz os clássicos baianos, do acarajé ao abará, moqueca ou rabo de boi, à casa dos clientes.
O seu prato, um manjar de coco com calda de ameixa,"tem o sabor da reunião, da confusão deliciosa do almoço de domingo", que é onde quer que os seus clientes se sintam:"O meu sonho é ter um restaurante de mesa comunitária, em que pessoas que não se conhecem se sentam lado a lado, porque estamos a perder o contacto uns com os outros."
EDUCATION
ESCOLA DE HOTELARIA E TURISMO DO PORTO
Bachelor Hotel Management Level 5
BARCELONA SCHOOL OF TOURISM,HOSPITALITY AND GASTRONOMY
Master of Creative and Executive cousine
HEAD CHEF/MANAGER/ OWNER
Praça (Boavista // Foz)
2020- Present
• Purchase food and supplies from vendors approved by the company and monitor inventory,
• Develop menus and item pricing;
• Hire, train and supervise kitchen personnel;
• Stay current on restaurant industry trends;
• Identify new culinary techniques and presentations;
• Assist kitchen staff with food prep and recipe creation;
• Manage, assist and link the team.
POP-UP CHEF
Fish Club Galerias de Paris, Porto, Portugal
08/2017- 06/2020
• Creating new dishes and menus;
• Overall responsibility for the kitchen's daily operations;
• Ensuring fish and seafood stock;
• Daily degustation menu and food pairing.
HEAD CHEF
Restaurante Mil na Foz. Foz do Douro, Porto, Portugal
07/2016- 06/2017
• Overall responsibility for the kitchen's daily operations;
• Creating new dishes and menus;
• Maintaining/raising the food's profit margins for your employer;
• Monitoring and controlling stock levels;
• Ensuring correct stock rotation procedures are followed;
• Implementation of health and safety procedures in the kitchen.
HEAD CHEF
Restaurante Opera Beach (fusion food), Armação de Búzios, Rio de Janeiro, Brasil
10/ 2015– 05/2016
• Overall responsibility for the kitchen’s daily operations;
• Creating new dishes and menus;
• Maintaining/raising the food’s profit margins for your employer;
• Monitoring and controlling stock levels;
• Ensuring correct stock rotation procedures are followed;
• Training all the staff.
SOUS CHEF
06/ 2015–09/2015
• Restaurante Quitéria (hotel Ipanema Inn) Rio de Janeiro, Brasil
• Chef in responsible charge when the head chef was not present;
• Ensuring our brigade high culinary standards;
• Managing food purchasing and storage;
• Maintaining a safe and hygienic kitchen environment;
• Helping create new recipes and write menus.
EXECUTIVE CHEF
Mar Raso (Praça, 22, Xico Queijo, Casa do Livro), Porto (Portugal)
10/2014-05/2015
• Overall responsibility for the kitchen’s daily operations;
• Creating new dishes and menus;
• Maintaining and raising the food’s profit margins for your employer;
• Monitoring and controlling stock levels;
• Ensuring correct stock rotation procedures are followed;
• Implementation of health and safety procedures in the kitchen.
CHEF DO MERCADO
Mercado do Bom Sucesso, Boavista, Porto (Portugal)
02/2014- 06/2014
• Food and pastry, from the most traditional to the most trendy and contemporary food;
• Week Shows and cooking workshops.
PASTRY SOUS CHEF
Warner Leisure Lakeside Coastal Village Hayling Island Resort, Hampshire, UK
03/ 2010–09 2010
• Create and prepare desserts in accordance with the existent menus;
• Create and bake breads to accompany different meals in restaurants.
• Clean the equipment and utensils .Maintenance of the kitchen clean and in good order for proper functioning.
CHEF DE PARTIE
Sessenta Setenta, Porto (Portugal)
05/ 2009–02/2010
• Preparing, cooking and presenting dishes within your specialty;
• Managing and training any demi-chef de parties;
• Helping the sous chef and head chef to develop new dishes and menus;
• Ensuring high standards of food hygiene and following the rules of health and safety.
SOUS CHEF
Restaurante Guernica, Oporto soho, Porto (Portugal)
03/2008-08/2008
• Supporting the Head Chef, assist in developing and motivating the kitchen team;
• Lead from the front, to set and maintain the highest standards of food quality and consistency;
• Help influence effective kitchen controls to achieve good gross profit, efficient ordering and stock;
• Control and driving excellent compliance. Standards in health, hygiene and food safety.
RANGE CHEF
Restaurante Sessenta Setenta, Oporto (Portugal)
11/2007-02/2008
• Preparation, provisioning, Supplying, Regulation of stocks;
• Ensure food security standards;
• Responsible for cold entries and desserts.
INTERNSHIPS
• Trainee São Rafael Suite Hotel 5* , Algarve (Portugal)
05/2007-09/2007
• Trainee Sheraton Pine Cliffs 5* , Algarve (Portugal)
05/2006-09/2006
