News Flash

Flavor Source Fonte Sabor wish you all a happy new year

By , January 01, 2017

We atFlavor Source Fonte Sabor wish you all a happy new year, with a great commitment to the continue research and study, as well as the education and promotion of the cuisines of Brazil……….stay tuned with all the new pats of our Brazil ...


Flavor Source Fonte Sabor continues with the mission of gastronomic research and education….

By , November 25, 2016

Chef Almir continues to host “The Student Sous Chef Project” a one day apprenticeship project, cooking and teaching great culinary students with amazing culinary potential and truly are the future of our industry. One of the great missions of ...


FlavorSource/FonteSabor Chef Almir cooking a wine dinner in Nevada for a great cause…..

By , October 09, 2016

Chef Almir from Flavor Source Fonte Sabor Gastronomy Services, just back from Nevada after executing a great seven cource wine dinner. The amazing menu included “Foie Gras Mousse”, “Ahi Tuna Tartare”, “Heirloom Tomato Truffle ...


Teaching and supporting sustainable cookery………….

By , July 23, 2016

Chef Almir Da Fonseca, Culinary Arts Professor @ The Culinary Institute of America and Executive Chef Owner of Flavor Source Fonte Sabor Gastronomy Services, continue to teach and support sustainable cookery, full utilization of organic, sustainable and well ...


Once again i am honored to be taking part of the “Festival Ver O Peso da Cozinha Paraense”.

By , May 22, 2016

I truly enjoyed the first time in ’12 I participated and presented at the Festival Ver O Peso da Conzinha Paraense, in the beautiful city of Belem, the state of Para, in the north of Brazil. This amazing city is on the shore of the great Amazon River ...


Chef Almir Da Fonseca for over three decades working for the cuisines of Brazil.

By , May 04, 2016

For over three decades I have been hard at work on the introduction, and creating awareness about the amazing cuisines of my home country of Brazil. By educating, demonstrating, introducing, speaking, writing, lecturing, consulting, cooking and working as an ...


Presenting the flavors of Brazil @ The World of Flavors Conference @ CIA Greystone

By , May 04, 2016

Another year at the World of Flavors Conference @ The Culinary Institute of America @ Greystone, I ha the pleasure to present the flavors of Brazil. This dish shows the iconic ingredients of Brazilian cookery. Carne Seca, Beans, Manioc. On this dish I found a ...


Caipirinhas, Oysters, Granitas @ The CIA Greystone Worls of Flavors Conference

By , April 23, 2016

Just presented yet again at The CIA Greystone Worlds of Flavors Conference. I spoke on a panel about sustainability and sustainable food ways. I shared the stories of sugar cane and cachaca production and the oyster beds of the southern coast of ...

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