After compiling a thirty-five year career of varied cooking experiences, Chef Almir Da Fonseca came to the Culinary Institue of America . . .
Maravilhoso restaurante cujo chef executivo e o brasileiro Almir da Fonseca.
…da Fonseca’s colleagues spotted something unique in his cooking before he did.
A palestra está marcada para as 19h e é aberta ao público.
Para o Brasil é um divisor de águas, pois mostramos que escola de gastronomia não é só lazer.
I went to a culinary boot camp, and Chef Almir Da Fonseca was my coach
O cozinheiro tem que aprender a história, a cultura desse prato, e se perguntar o que ele representa…
80 percent of the produce used in the restaurant comes from the garden, located about a quarter-mile from the campus
Sim, o site é para divulgar minha profunda pesquisa sobre nossa culinária.
We prioritize ‘local and sustainable,’ respecting crops. And when the season ends in a particular ingredient, we serve other things…
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….
Além da sustentabilidade dos ingredientes e da filosofia da alimentação ética…
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…
Sustainable Food Article highlightingChef Almir’s work with the “whole tomato”
Plus Almir’s presentation in the Amazon
I developed this dish during the tomato season to teach my students that they can use the product in its entirety without wasting anything…
Using local and in season produce…
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…
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…
Chef Almir has devoted all his efforts to a complete and deep study of his home country’s cuisine…
Sebastopol chef shares grilling tips from Brazil
The gaucho cowboys cooked outside, over the flames, on long skewers of wood and metal…
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.
. . . my job is to provide a fine dining experience that is worthy of the surroundings . . .