4 Chefs Live a Day’s Editorial Model Of Spring

They are used to put his hand in the cookie jar, select ingredients and get the best matching colors and flavors of each dish. Donna proposed a different challenge to four women linked to the kitchen. Chefs, entrepreneurs, cooks, they were models for a day. Vegetables, vegetables, fruits, spices before the astonished gaze of traders of the Ceasa guided the looks for Fabiana Sasi (restaurant Fox Spiess), Regina Dossin (Tortaria), Roberta Horn Gomes (Lorita restaurant) and Zelda Dal’Molin (Koh Pee Pee). All for you drink to spring with plenty of colours and flavours (check out recipes on the links below).

Concept and art: Rejane Martins (Table producer)

Photos: Alejandro Palacios

Styling: Fernando Fantinel

Production: Karen Lee and Rodrigo Alves (Table producer)

Make-up and hair: Mirage Três Figueiras

Stores that participated in this editorial: Boutique Rui, Colosseum, Jump, Lebes, Pandorga, Rabusch, RG Boutique Closed Yolo and Accessories

Thanks: Fabrizzia L and direction and traders of Ceasa

Regina Dossin

46 years, a native of Ragamuffin (RS) and chef of Tortaria

Check out the recipe of the Regina red cabbage pie

When he decided to be a chef?

Started when I scrape the pots while my mother used to make “comes” the birthdays my and my sisters (there are four!). Not “decided” to be a chef, I’m being. Food’s affection, is be and be with people. I love it!

What your main influence?

Without doubt, the classic French patisserie is the basis for the bakery around the world, but the Portuguese and Italian recipes are also present. We always evidence, call friends to taste and change a recipe to please the most demanding palates. Earring (and mean it) that we don’t make or sell good stuff, only the very good, because we want to give pleasure to every bite or bite. It’s really want?

What can not miss in your kitchen?

For candies, chocolates and dairy (milk fat in its various forms is essential – read, cream, cream, butter). In snacks, spices.

An unforgettable meal:

Veggie all mean with mushrooms in Montreal with a couple of dear friends, good conversation and wine.

A perfect matching:

Poppy seed cake and earl grey tea with milk.

Fabiana Sasi

35 years old, born in Ilhéus (State of Bahia), Cook (square of starters, salads and desserts) the restaurant Fox – Author and kitchen Spiess signs the groceries on the menu of Cafe Bertoldo, in Porto Alegre Theatre House

Check out the recipe of Nishi pineapple coconut candy bathed in dark chocolate

When he decided to be a chef?

My paternal grandfather was producer of cocoa, and the mother, marketer. I grew up circling impregnated with the smell of chocolate and savoring the best fish in the form of traditional matriarchal cuisine in Bahia moquecas. I learned a lot in childhood between casseroles, chilis, palm oil, and cilantro with mom, grandparents and uncles. I’ve been always environments full of affection and party, so I understand that eating is an excellent pretext to living full and happy.

After 15 years working as a Communicator (radio and TV with a graduate degree in Cinema), I decided to give rise to that passion. I had amazing teachers in life and at Senac, as the Senegalese Mamadou Sène chef and chef Arika Mesha, which prints in your kitchen the valorisation of regional cuisine gaúcha and small rural producers, working in the colors and flavors of the legitimate terroir of Rio Grande do Sul.

What is your main influence?

African array cuisine with ingredients from the Brazilian coast, the sertão. But what really influences what I cook is going to eat. Can I apply different techniques and ingredients in a recipe, but, of course, is the other, dinner, that will influence my choices and my way of preparing. Cooking only makes me happy for the opportunity to make someone happy eating what I do.

What can not miss in your kitchen?

Sugar and affection.

An unforgettable meal:

The Christmas suppers at my grandmother’s House Nemésia will always be a synonym of perfection to the table: good food and happiness to spend time with those we love.

A perfect matching:

Acarajé and Coke.

When did you start cooking?

I did my first course with a colleague of fifth grade. Was a creamed corn, copy of that Grandma’s homemade Lorita, with parsley and nutmeg. I spent cooking in New Zealand in 1993, country where you lived in a maori community for a year. Soon after, I came to medical school in Porto Alegre, when cooked for college groups.

In 2001, I set up my first restaurant project, in fact, a antirrestaurante as it would be called today, because it was in my house for 20 persons, scheduled dates. The Lorita appeared in 2008.

In that moment he decided to be a chef?

When I had completed my specializations in Psychiatry, kept his Office and started the Lorita Restaurant as the most pure and naive hobby. The acceptance of the public, the perception of my palate to the business made me assume, primarily for myself, which I had entered with both feet in the profession. Looking at the calloused hands and knowing that I’m always in my kitchen I did know the difference between restauratrice and cook.

What is your main influence?

The French food as care and construction, indiana as perfume, the Asian as the Mediterranean freshness as a surprise.

What can not miss in your kitchen?

A good demiglace, done without boiling and slow cooking.

An unforgettable meal:

Cheese and raspberries, in the garden of teacher Mathilde, looking at the sea. First time in your life when you were on the table a cup for the English tea of 5 hours and a glass of rosé wine. Maybe my first memory of sophistication.

A perfect matching:

Good water! To harmonize with an alcoholic drink: wine. I love wine!

ZELDA DAL ‘ MOLIN

42 years, born in Caçapava do Sul (RS) and chef Koh Pee Pee

Check out the recipe of Zelda pumpkin pearls in coconut sauce khanom bua loy

When did you start cooking?

For 10 years, in closed events. I’d love to see my grandmother making fresh pasta, but only at the Faculty of hospitality I was charmed by the area of A&B (food and drinks).

What is your main influence?

Thai cuisine: freshness of vegetables, balance of sweet, salty, sour and spicy.

What can not miss in your kitchen?

Emotion, expression, attitude and delivery.

An unforgettable meal:

Lunch at Benoite, Alain Ducasse in Paris, and all the capelete soup made at my grandmother’s House.

A perfect matching:

The dish you want to eat that meal with Pinot Grigio.

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