| 词条 | Eudes Assis | |||||
| 释义 |
}} Eudes Assis (from Boiçucanga, São Sebastião, São Paulo, Brazil) known as Chef Eudes, is a chef known in the Brazil for using ingredients of "caiçara" culture. Early lifeAssis had many siblings. His mother taught him about the preparation of fish and instilled a lover for "caiçara" cuisine. At 13 he started as a dishwasher at a restaurant in Cambury. ChefIn 2002, he joined as trainee in the famous Fasano Restaurant, in São Paulo. In 2006 he spent six months in France, at 'Le Cordon Bleu', 'school cooking,.[1] He matured in restaurants in Europe, and then spent four years as a chef aboard a private yacht visiting several countries, and learning about local cuisines. This led him to emphasize the use of regional ingredients, like tapioca and bananas, local seafood and dried fish, typical of coastal regions and of the "caiçara" cuisine. He has collaborated with chefs including Ferran Adria, Alain Ducasse and Daniel Boulud. He is currently a chef in Restaurant Vinea Alphaville. Eudes Assis prefers to use only non-industrialized products, and is adept and diffuser about cooking called "comfort food", known as cooking from scratch. Eudes also teaches at universities, offering classes about cuisine.[1] He further acts as a culinary consultant. SpecialtiesSocial projectsEudes volunteers in "Projeto Buscapé", a nonprofit association of Boicucanga - North Coast of São Paulo. He teaches gastronomy to local children.[2] He is also curator of "Arraial Gastronomico do Projeto Buscapé". In 2013, this Project received the Social Responsibility award from "Prazeres da Mesa" magazine. Awards
References1. ^Branca Nunes, , VejaAbril.com.br, 18 September 2014 {{DEFAULTSORT:Assis, Eudes}}2. ^Orlando Baumel , Oba Gastronomia, 19 de junho 2011 3 : Brazilian chefs|Living people|Year of birth missing (living people) |
|||||
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。