After compiling a thirty-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.
Maravilhoso restaurante cujo chef executivo e o brasileiro Almir da Fonseca.
photo courtesy of TripAdvisor.com
…da Fonseca’s colleagues spotted something unique in his cooking before he did.
Plate Magazine Cover
A palestra está marcada para as 19h e é aberta ao público.
Amazing gourmet dish prepared by Chef Almir Da Fonseca.
Para o Brasil é um divisor de águas, pois mostramos que escola de gastronomia não é só lazer.
Chef Almir da Fonseca e socios do Espaco Gourmet/ credito da foto: Fernando Nobre
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.
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)
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
Sim, o site é para divulgar minha profunda pesquisa sobre nossa culinária.
Foods from the Amazon.
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
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…
Chef Almir Da Fonseca at the CIA.
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
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…
Sustainable work with
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…
Chef Almir in Jornal A Critica
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…
Special Edition Cover
Almir in Gastronomy Conference Article
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
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
Chef Almir in Press Democrat
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
Chef Almir in Gula Magazine
Chef Almir da Fonseca as Ambassador to the Cuisine of Brazil in the US
. . . my job is to provide a fine dining experience that is worthy of the surroundings . . .
Ribs and Sides
