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Hoje é o dia! Seleção Nacional de Cozinha está em ação nas provas iniciais das Olimpíadas Culinárias 2024.
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Hoje é o dia! A equipa de competição culinária da Associação de Cozinheiros Profissionais de Portugal (ACPP) está em ação nas provas iniciais das Olimpíadas Culinárias 2024 em Estugarda. Este é o momento crucial em que os nossos chefs entram em competição para apresentar o menu Chefs Table, representando Portugal com paixão e dedicação.
A partir das 14H00 hora local, os talentosos chefs da ACPP entrarão em prova para apresentar o menu Chefs Table. Este é o momento em que a nossa equipa terá a oportunidade de demonstrar o seu talento e criatividade perante um público internacional exigente.
Continuaremos a acompanhar de perto a jornada da seleção nacional da ACPP nas Olimpíadas Culinárias 2024 e a partilhar todas as emoções, vitórias e desafios que enfrentarão durante esta competição de renome.
A ACPP está determinada em elevar a gastronomia portuguesa a novos patamares e representar o nosso país com distinção. Fiquem atentos às atualizações diárias e apoiem-nos nesta emocionante jornada culinária!
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IKA: Celebrando a Excelência Culinária Internacional
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A abertura das Olimpíadas Culinárias/IKA é sempre um momento memorável. Qualquer pessoa que já tenha participado neste evento inesquecível recordará o talento especial e o ambiente único que o tornam uma das competições culinárias mais emocionantes do mundo. Desde 1900, as Olimpíadas Culinárias/IKA reúnem os chefs mais talentosos de todo o mundo a cada quatro anos.
Divididos em diferentes categorias, chefs com uma paixão especial pela competição enfrentam os seus concorrentes e um júri de especialistas atentos. Aqui, pratos premiados ganham vida e novas tendências culinárias são iniciadas.
A competição exige concentração máxima e know-how culinário. Além disso, no caminho para o pódio, a criatividade é tão valorizada quanto a limpeza, a higiene e a sustentabilidade no local de trabalho. Nas categorias por equipas, o espírito de equipa costuma ser decisivo para alcançar a vitória.
A seleção nacional de Portugal desfilou perante uma audiência internacional, juntando-se a 1800 participantes de 67 países de todo o mundo. Foi um momento de orgulho e união, onde a gastronomia de Portugal brilhou em Estugarda.
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Parcerias Essenciais: Makro, Norway Sea Food, Unilever e Xpepper apoiam a ACPP
Para tornar possível a participação nesta competição de renome, a ACPP conta com o apoio de parceiros de peso, incluindo Makro, Norway Sea Food, Unilever e Xpepper. Estas parcerias são fundamentais para garantir que a equipa portuguesa tenha os melhores ingredientes e recursos à sua disposição.
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Elementos da Equipa
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Chef Jorge Fernandes | Capitão da equipa
Idade: 36 anos
Natural de Lisboa
Hobbie: Viajar e Lego
Formação Académica: 12º Ano Curso Profissional Cozinha e Pastelaria escola hotelaria e Turismo de Lisboa.
Experiência:
Estagiou no Hotel Lapa Palace com o Chef Franco Louise, no Hotel Tivoli Lisboa com o Chef Santos. Ingressou nas equipas de competição em 2006 como júnior, em 2008 numa participação individual , obteve o 3 lugar na competição no DUBAI. De 2010 a 2014 participou na Equipa Sénior. Atualmente é Capitão da equipa júnior, e Chef executivo Grupo memmo.
“Sempre gostei de cozinhar, mas ainda sou do tempo das calças aos quadradinhos”, ao inicio não me via na Profissão mas entretanto com 15 anos ingressei no curso e a paixão da cozinha falou mais alto. Cozinhar é acima de tudo o amor de dedicamos ao que fazemos.
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Chef Andreia Moutinho
Idade: 36
Natural : Natural de Cascais
Hobbies: Ler, ver séries e jogos de hóquei em patins
Formação Académica: Bellouet Conseil: Cours Pratique De Sucre Tiré, Pastelaria, Escola de Hotelaria e Turismo do Oeste, Pastelaria Avançada, Pastelaria, CFPSA-Centro de Formação Profissional para o Sector Alimentar, Pastelaria, Hotelaria
Experiência: Acpp: Chefe Pastelaria/ Formadora, Joaquim dos Santos Nabeiro Chef de confeitaria
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Chef Mariana Barroso
Idade: 22 anos
Natural de Almada
Hobbie: Puzzles, Jardinagem
Formação Académica: 12º Ano Curso Profissional Cozinha e Pastelaria escola Tecnica e Profissional da Moita, Nível 5 no Instituto Politécnico da Guarda, Curso Profissional de Cozinha e Pastelaria na ACPP.
Experiência:
Estágio no Restaurante o Bairro, Estágio no Restaurante Belcanto com o Chef Filipe Pina, Estágio no Restaurante Peixaria da Esquina com o Chef Vitor Sobral, atualmente é cozinheira no Restaurante MEMO no Príncipe Real, com Chef Jorge Fernandes.
“Cozinhar para mim é alegria e felicidade”
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Chef Marta Nunes
Idade: 24 anos
Natural de Palmela
Hobbie: Ler, desenhar e agricultura (na quinta dos avós).
Formação Académica: : 12º Ano Curso Profissional Cozinha e Pastelaria escola hotelaria e turismo setubal, Nível 5 na Escola de Hotelaria e Turismo de Lisboa.
Experiência:
Estagiou no Hotel Altis Belém como Chef João Rodrigues, Estagiou no L’and Vineyards com o Chef Laffan , Estagiou no Restaurante Alma, com o Chef Henrique Sá pessoa, trabalhou no Restaurante Tabik com o Chef Rubén Flor, no Bairro Alto hotel com o Chef Bruno Rocha e no Sublime Comporta Hotel com o Chef Hélio Gonçalves, atualmente é cozinheira no Restaurante Boubou’s com a Chef Louise Bourrat.
Participou no Jovem Talento da Gastronomia e posteriormente ingressou na Equipa de Competição Culinária ACPP.
“Gosto do que faço, o gosto e o talento vem do trabalho, quanto mais conhecemos mais desperta o nosso “bichinho” para crescer.”
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Chef André Serra
Idade: 24 anos
Natural de Lisboa
Hobbie: Futsal e cozinhar
Formação Académica: 12º Ano Curso Profissional Cozinha e Pastelaria escola Dona Maria Pia.
Experiência:
Estagiou no Hotel Altis Avenida com o Chef João Correia, no Hotel Altis Belém com o Chef João Rodrigues e no Restaurante Sala de Corte Chef Luis Gaspar. Ingressou nas equipas de competição em 2019 e atualmente faz parte da equipa júnior. Trabalhou na Sala de corte durante 4 anos, atualmente faz parte da equipa do Chef Jorge Gonçalves como Sub-Chef no Grupo memmo.
“Comecei a trabalhar com 15 anos no restaurante da minha TIA na Graça em Lisboa. Desisti do Curso de Ciências para Ingressar no Curso Cozinha e Pastelaria. Cozinhar é uma profissão onde todos os dias podemos fazer algo diferente.”
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Chef Tomás Pereira
Idade: 24 anos
Natural de Lisboa
Hobbie: Escutismo
Formação Académica: Curso profissional de cozinha e pastelaria pela escola de hotelaria e turismo do Estoril e licenciado em produção alimentar em restauração pela escola superior de hotelaria e turismo do Estoril.
Experiência: Passou por alguns dos melhores restaurantes e hotéis de Lisboa, como o restaurante Feitoria* (galardoado com uma estrela Michelin), Hotel Ritz Lisboa, Lisboa Marriott Hotel. Trabalhou como Sub-Chef nas empresas de catering “Endógenos” e “ DaCozinha”. Integrou a equipa do restaurante britânico The Fat Duck**, distinguido com três estrelas Michelin, onde trabalhou com o célebre Heston Blumenthal, e também pelo restaurante Norueguês MAAEMO** distinguido com três estrelas Michelin. Destaca também o trabalho com Chef Pasteleiro Aurélien Rivoire dos restaurantes Alléno Paris** e LÁbysse* e Pavyllon * distinguidos com três, duas e uma estrela Michelin respetivamente. Foi também Chef Executivo do Torel Palace Lisboa(Cave 23 e Terraço 23), e ainda Sub-Chef Executivo do Sheraton Cascais Resort.
Atualmente divide o seu tempo entre vários projetos e consultorias, é também formador de cozinha em diversas escolas de hotelaria e também Chef Executivo do “TheCookLabProject”, projeto que visa a valorização dos produtos e receituário Português através da cozinha molecular, promovendo um consumo saudável e sustentável.
Faz parte das equipas de competição culinária ACPP desde 2019, onde conquistou, juntamente com a sua equipa medalhe de prata e bronze no IKA Culinary Olympics 2020.
“Cozinhar para mim é poder consolidar dois grandes gostos, a ciência e a arte. Cozinhar é a mais pura junção da ciência e da arte, Estou neste ramo porque adoro adrenalina, adoro pressão e principalmente adoro ver as pessoas felizes.” Boa comida, alimenta a alma!
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Chef João Duarte
Idade: 23 anos
Natural de Benavente
Hobbie: : Exercício Físico, conviver com amigos e Ler.
Formação Académica: : 12º Ano do Curso Profissional Cozinha e Pastelaria na Escola Profissional de Salvaterra de Magos.
Experiência:
Estagiou no Restaurante Largo com o Chef Miguel Castro e Silva, no Restaurante Land vineyards com o Chef Miguel Laffan e no Restaurante Sala de Corte com o Chef Luis Gaspar. Atualmente desempenha funções de cozinheiro no Restaurante Pica-Pau.
“Cozinhar é simultaneamente uma brincadeira de crianças e um prazer de adultos. Criar experiências diferentes na cozinha é a melhor forma de dar e receber afetos”
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Chef Daniel Passos
Idade: 22 anos
Natural de Lisboa
Hobbies: Passar tempo com amigos, cozinhar e ver filmes de ação.
Formação Académica: 12º Ano Curso Profissional Cozinha e Pastelaria na escola Maria Amália Vaz de Carvalho, Nivel 5 no curso de gestão e produção de cozinha, na Escola de Hotelaria e Turismo de Setúbal.
Experiência:
Estagiou no Hotel Estoril Palácio, Restaurante Alma com o Chef Henrique Sá pessoa, Restaurante JNCQUIO Asia com o Chef Mario Esteves e Chef António Boía. Atualmente desempenha funções de cozinheiro no Restaurante sala de corte.
“O maior prazer de cozinhar é a possibilidade da partilhar com os outros”
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Chef Gonçalo Vicente
Idade: 23 anos
Natural de Lisboa
Hobbie: : Exercício Físico, conviver com amigos e Ler.
Formação Académica: : 12º Ano Curso Profissional Cozinha e Pastelaria escola Dona Maria Pia.
Experiência:
Estagiou no Hotel Epic Sana com Chef Paulo Soares e no Hotel D. Pedro com o Chef Gil Martins. Trabalhou no Pestana Palace com o Chef Pedro Marques. Atualmente desempenha funções de cozinheiro no Restaurante JNCQUOI Avenida com o Chef António Bóia.
“Sempre gostei de cozinhar, mas após a experiência do Pestana Palace foi quando senti que Cozinhar é como fazer magia, quero ser Cozinheiro para toda a vida”.
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