Coal roasted cozido( Portuguese pot-au-feu) cabbage with jowl( 2017)
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Let ´ s take a walk down memory lane. Please tell us, where did you study and what were your internships like, by that time?
I went to college to study Business Communication. When I signed up for it I wasn’ t aware that my future would involve working in a kitchen, but, at the end of my studies, my interest for cuisine started to grow and I had the opportunity to visit a professional kitchen.
My heart began to race and I felt a whirlwind of emotions. At that moment, I realized I had found my way. After that, I went on several trips, did training courses and internships as a chef.
I learned at the hand of Antoine Westermann at Fortaleza do Guincho, at Alain Ducasse’ s school, in Éric Fréchon’ s kitchen at the Bristol Hotel, and at the renowned El Bulli, a step that truly changed my career. It changed my life.