In the Media

Featured Recipes of a Renown Chef
April 2014
A little write up and some delicious recipes

After compiling a twenty five-year career of varied cooking experiences, Chef Almir Da Fonseca came to the Culinary Institue of America . . .


Portrait from a magazine article with recipes.

Portrait from a magazine article with recipes.

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TripAdvisor.com: Reviews
March 2014
Reviews of the CIA in Greystone

Maravilhoso restaurante cujo chef executivo e o brasileiro Almir da Fonseca.


photo courtesy of TripAdvisor.com

photo courtesy of TripAdvisor.com


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Plate Magazine: The Next Frontier
February 2014
Chef spreads some light on the spirit of South America.

…da Fonseca’s colleagues spotted something unique in his cooking before he did.


Plate Magazine Cover

Plate Magazine Cover


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Espaço Gourmet: A Talk with Chef Almir Da Fonseca
November 2013
Speaks about the evolution of the gastronomic world.

A palestra está marcada para as 19h e é aberta ao público.


Amazing gourmet dish prepared by Chef Almir Da Fonseca.

Amazing gourmet dish prepared by Chef Almir Da Fonseca.


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Vitrine Turismo: Partnership with CIA
September 2013
Space Gourmet Food School & CIA partnership…

Para o Brasil é um divisor de águas, pois mostramos que escola de gastronomia não é só lazer.


Chef Almir da Fonseca and socios Space Gourmet / photo credit: Fernando Nobre

Chef Almir da Fonseca e socios do Espaco Gourmet/ credito da foto: Fernando Nobre


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Drinking wine, pounding meat and shelling peas in St.Helena
August 2013
Blog post by Lauren Courtney

I went to a culinary boot camp, and Chef Almir Da Fonseca was my coach


Lauren & Almir at the Culinary Institute of America at GreyStone.

Lauren & Almir at the Culinary Institute of America at GreyStone.


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GazetaOnline: Pleasure & Culinary Institute of America
July 2013
New Cooks Have to Learn to Respect the Tradition of the Dishes.

O cozinheiro tem que aprender a história, a cultura desse prato, e se perguntar o que ele representa…


Chef Almir da Fonseca, of The Culinary Institute of America (CIA)

Chef Almir da Fonseca, of The Culinary Institute of America (CIA)


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Newspaper: Napa Register
March 2013
Sustainability In The Kitchen
Almir brings his sustainable traditions to the CIA

80 percent of the produce used in the restaurant comes from the garden, located about a quarter-mile from the campus

Sustainability In The Kitchen

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Estadao: Receitas típicas para além da fronteira
November 2012
A chef impassioned by Amazonian ingredients.

Sim, o site é para divulgar minha profunda pesquisa sobre nossa culinária.


Foods from the Amazon.

Foods from the Amazon.


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Revisita: Leal Moreira
June 2012
Supporter of Slow Food, a Brazilian chef who lives for over thirty years in the United States, is one of the most important names in Contemporary Gastronomy…

We prioritize ‘local and sustainable,’ respecting crops. And when the season ends in a particular ingredient, we serve other things…

Chef Almir Da Fonseca – Slow Food Expert

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Newspaper: Napa Register
November 2011
Kids these days
Inside Scoop, San Francisco CIA

Almir Da Fonseca discusses the evolution of culinary students, and what he thinks the role of a chef is.

It’s not secret that there’s been a lot of chatter in chef circles about young chefs’ lack of work ethic and abundance of Top Chef dreams….

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Malagueta: Brazilian cuisine for American view
2011
Brazil’s food and Chef’s intensions.

Além da sustentabilidade dos ingredientes e da filosofia da alimentação ética…


Chef Almir Da Fonseca at the CIA.

Chef Almir Da Fonseca at the CIA.


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LuXplosion
2010
Chef Almir Da Fonseca Nominated for The Culinary Legends Category
USA

To say that Chef Da Fonseca is experienced would be quite an understatement. He has undergone extensive training under the tutelage of some of the best chefs in their respective fields…

Chef Almir Da Fonseca Nominated for The Culinary Legends Category

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Newspaper: Jornal A Critica
November 2010

Sustainable Food Article highlightingChef Almir’s work with the “whole tomato”

Plus Almir’s presentation in the Amazon

Brazil

I developed this dish during the tomato season to teach my students that they can use the product in its entirety without wasting anything…

Sustainable work with

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4º Congresso Internacional de Gastronomia
Oct 2010
São Paulo, Mesa Tendências
Revista Prazeres da Mesa e Centro Universitário Senac

Using local and in season produce…

Watch on YouTube

Newspaper: Jornal A Critica
2010
Article about Chef Almir’s work with Amazonian fish
Manaus, Amazon, Brazil

In the Amazon, where I stayed ten days, I wanted to know everything about the fish as Tambaqui, Pacu Arapaima and Surubim and it was very interesting to research…

Chef Almir in Jornal A Critica

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Prazeres da Mesa
December 2010
Feature Article on Sustainability
Brazil

Sustainability requires education and respect for the communities producing and the local product.

Sustainability begins with focus on some basic knowledge. At school, we use three herb gardens…

Traveled as much as I could to learn about traditional cooking practices. In the Amazon, I was about ten days acquainting myself as tambaqui fish, pacu, catfish and arapaima. I went to the markets, tested herbs like jambu…

Almir’s Professional Route to California

 

Rota California article

 

Chef Almir shares his views…

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Mesa Tendencias
October 2010
Gastronomy Conference Special Edition Magazine
Sao Paulo, Brazil

Special Edition Cover

Almir in Gastronomy Conference Article

Mesa Tendencias
October 2010
Gastronomy Conference Program Magazine
Sao Paulo, Brazil

Chef Almir has devoted all his efforts to a complete and deep study of his home country’s cuisine…

Chef Almir demonstrating at Gastronomy Conference

Mesa Tendencias Gastronomy Conference

Chef Almir’s Recipe

Chef Almir

The Press Domocrat
February 2nd, October 2010
Special Food & Wine section
California, USA

Sebastopol chef shares grilling tips from Brazil

The gaucho cowboys cooked outside, over the flames, on long skewers of wood and metal…

Almir Da Fonseca in the Press Democrat

Almir Da Fonseca in the Press Democrat

Chef Almir in Press Democrat

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Universidade Rui Barbosa
December 2009
Lecture: Gastronomy And The Food Service Industry
Salvador, Bahia, Brazil

Master Instructor Chef of the Culinary Institute of America – CIA California – U.S. to lecture on international career of professional gastronomy, history of CIA and its courses.

Chaf Almir at University Rui Barbosa, Salvador, Bahia, Brazil

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Gula Magazine
November 2009
Revista Gula
Brazil

Chef Almir in Gula Magazine

Chef Almir da Fonseca as Ambassador to the Cuisine of Brazil in the US

The Review from San Francisco Towers
March 2007
IN THE KITCHEN WITH CHEF ALMIR DA FONSECA

. . . my job is to provide a fine dining experience that is worthy of the surroundings . . .


Ribs and Sides

Ribs and Sides


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