São Paulo – Haute cuisine is an important showcase for high quality products such as the national gourmet coffees, which conquer more customers worldwide each year. Brazilian chefs, in turn, are marking their presence in important international championships. One such example is the fact that, starting today (25), two Brazilian teams are going to compete, in Lyon, France, in the "Concours Mondial de La Cuisine Bocuse D´or," considered the "World Cup" of chefs de cuisine, and in the "Coupe du Monde de La Pâtisserie," promoted by its organisers as the world’s largest spectacle in confectionery.
Both contests are held under the Salon International de La Restauration & L´Hotellerie (Sirha), which begins this weekend. In order to enable their participation, the teams count on sponsorship from the Brazilian Export and Investment Promotion Agency (Apex-Brazil), by means of the Integrated Sectoral Program (PSI), which supports program ‘Coffees from Brazil,’ aimed at encouraging exports of ground and milled coffee.
The team that is going to participate in the competition at the La Pâtisserie is headed by Rafael Meira Barros and will compete today and tomorrow (25 and 26), against 22 other countries. In turn, the team that will compete for the Bocuse D´Or is headed by chef Mauro de Freitas Barros and will perform on Tuesday and Wednesday (27 and 28), against 24 other participating countries.
Support to the Brazilian teams is being provided by means of an agreement between Apex, the Brazilian Coffee Industry Association (Abic), and the Brazilian Association of Haute Cuisine (Abaga). The objective is to promote coffee from Brazil in the cuisine sector and to foreign chefs and critics, who are opinion makers and multipliers.
Teams
The teams from Brazil, coordinated by chef Jorge Monti de Valsassina, are comprised of the following professionals: Bocuse D´or (Cuisine) – Mauro Jorge de Freitas Barros, Marcelo Pinheiro Nunes, Manoela Leão, David Jobert and Cristian Jean-Marie Formon; Pâtisserie (Confectionery) – Rafael Meira Barros, Dario Vianna, Ramiro Bertassin Silva and Cledivaldo Adja de Lima.
*Translated by Gabriel Pomerancblum
