Education / what it is and how is viewed. With this past week celebrating Teachers week. I have some words from my own reflection. This year marks my twelfth year in education as a chef instructor, and as of January 8th ’15 a Culinary Arts Professor ranked ...
ContinueJust a quick visit to Guadalajara-Mexico. Chef Almir is doing a presentation on Beef, “Quality Dry Aging of Grass Fed Beef” and the Umami Factor on Beef Cookery and Flavoring. We will be doing a couple special dinner with Umami filled dishes using ...
ContinueA very busy and productive 2014 for Flavor Source Fonte Sabor and Chef Almir Da Fonseca. We built our Food Lab and Research Center for our “The Brazil Project”, accomplish several “The Student Sous Chef Project”, Continue the ...
ContinueJust beck from San Antonio/Texas, the CIA Latin Flavors American Kitchens Conference. I was presenting flavors of Brazil, some of the dishes I presented and served to the guests attending the conference was: Feijoada Croquettes, Salt Cod Croquettes and ...
ContinueJust back after almost a month in Brasilia the capital city of Brazil, I was administering our CIA Pro-Chef Certification exams for a group of chef instructor for the Senac national schools. I will be back in Brazil in December, the next time in Sao Paulo.
ContinueGetting back at work at our Food Lab and Gastronomy Research Space soon. Our Flavor Source Fonte Sabor will be hosting a Student Sous Chef project chef’s tale dinner in the coming month, as well as many recipe testing and tastings for new concept menus. ...
ContinueI am working in the city of Brasilia the capital of my home country of Brazil this month. I am doing training/certification for some of the chefs from Senac. Training is going great and I am enjoing the dining scene of the city, I have tasted great cuisine ...
ContinueJust got back from Guatemala from another busy visit to 5 Elemntos, worked in great news concept dishes and staff training. The restaurant looks great and the food is getting better and better. A great concept of show casing some of the beautiful Latin ...
ContinueToday with the passing of Chef Dana Scala, the culinary world of the bay area and the country lost a great chef that made great contributions to the restaurant industry. Vai com Deus. Chef Almir
ContinueGrandes parabens a chef Helena Rizzo do Mani, uns dos meus favoritos restaurantes no Brazil. Uma incrivel cozinheira e com seu parceiro Daniel tambem um grande cozinheiro e na minha opiniao umas das melhores experiencias gastronomicas que curti no Brazil nos ...
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