Chef Helena Rizzo debuts this Tuesday (29) at Casafolha, . Leader of the award -winning Restaurante Maní, she teaches culinary techniques in 13 classes available on the site.
One of the biggest names in gastronomy today, Helena has already been elected the best woman chef in the world. Na, she reveals some secrets of her kitchen, with useful tips not only for cooking professionals, but especially for those who run the stove at home.
“The idea of this course is to share with you what my work is in Maní, my trajectory and how I am at home, in the kitchen. We will talk about techniques, about ingredients, leadership, creativity.”
She now joins other great personalities at Casafolha, such as writer Itamar Vieira Junior, who, filmmaker José Padilha,, psychoanalyst Vera Iaconelli, and Monja Coen ,.
With Helena Rizzo’s debut, the platform reaches 21 exclusive courses, and new contents are included every month. All classes can be accompanied by members of Casafolha. The signature comes out for $ 19.90 per month at the address. Who is already a subscriber of Sheet You can upgrade in.
Helena begins the course “High Gastronomy at Home” recalling her training until she opened Maní, in São Paulo. About to turn 20, the restaurant at the 50 Best Awards and holds a Michelin star.
“I didn’t do school [de culinária]I didn’t go to college. I had this dive into gastronomy, I went through many different restaurants, and that formed who I am today, “says the chef. In her course, she did internships in Italy and Spain, where she learned in some of the most awarded kitchens in the world.
Band’s reality show, Helena teaches ways to explore the relationship between ingredients and reports her creative process by elaborating some of the dishes that consecrated her ahead of Maní.
She explains how to select the main ingredients for everyday life, says what characteristics look in a food and encourages everyone to get out of the automatic, opening for other varieties and biodiversity.
It warns, however, that it is no use having fresh, seasonal and delicious ingredients if one does not know how to work with them. “That’s where the technique comes in,” he says in one of his classes.
Taking a simple everyday lunch as an example, the chef shows how it is possible to increase the taste of a very usual combination: rice, beans, lodged steak, farofa and salad.
In another class, Maní’s chef indicates which utensils and equipment likes to have in home kitchen, mentions secondary items, which depend on what each one likes to do, and ends up citing professional instruments, a luxury for those who can buy.
She also says that the recipes are a good starting point for those starting and help even feel comfortable in front of the stove.
In one of her lessons, she emphasizes the importance of planning the cooking process, from the elaboration of a shopping list to the separation of ingredients and utensils. But it also helps those who like to improvise, with tips on how to enjoy the leftovers to prepare a delicious soup.
For Helena, gastronomy is much more than a job. She says that this universe began to arouse her interest in childhood; Flavors and smells, for example, impregnated their affective memories.
“Food has always been very important in my life, has always been a marker of moments, of scenes,” recalls the chef, citing situations of living with the family.
His classes inaugurate one with prominent figures in the gastronomy universe. The proposal is to explore topics such as culinary techniques, healthy eating, flavors from Brazil and knowledge about wines and beers, among others.
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