![\"\"](\"https:\/\/anba.com.br\/wp-content\/uploads\/2019\/07\/franciscosantana1-199x300.jpeg\")
<\/a>The chef explains that he taught students in Algeria, Morocco and Tunisia a few years ago, and is currently teaching online classes to an Egyptian who\u2019s about to open a popsicle factory and store under the Top Pop brand. He expects to travel to Cairo later this year to help set up the production line.<\/p>\n
He was referred for this job by a person in Portugal, and the business is at its early development stages. The classes began about 40 days ago, and Santana believes operation will begin this year. The chef intends to stop by Egypt on his way to Dagestan, Russia, where he\u2019s working with a Muslim entrepreneur in another popsicle business. Dagestan is home to a big Muslim community.<\/p>\n
\u201cArabs identify with us Brazilians because we aren\u2019t colonizers,\u201d Santana told ANBA about the fact that he speaks to Arabs as an equal, despite being the teacher. According to him, people starting businesses in Arab countries or Brazil encounter similar issues when it comes to costs, resources, and consumer purchasing power.<\/p>\n
Santana reveals that the favorite flavors of Arabs include dates, pistachio and exotic fruits on the sweeter side. Production must comply with halal rules, and the Brazilian chef instructs entrepreneurs to source certified products.<\/p>\n
The chef has many Arab friends and acquaintances, most of whom he met while working at kitchens and pastry shops across Europe. He spent five years total between Italy, Spain and France, and says he got asked if he was Arab all the time because of his countenance. \u201cI\u2019m an Arab from Cajamar,\u201d he quips. Santana was born in the eponymous S\u00e3o Paulo state capital and raised in Cajamar, which is in the S\u00e3o Paulo metro area.<\/p>\n
The chef has been in the business for about 16 years, prior to which he\u2019d been a civil servant. After attending culinary and pastry schools in Brazil and Argentina, he travelled to Europe to hone his skills and work. He was the first Brazilian to get a Certificate of Professional Aptitude (CAP, acronym in French) in Pastry Arts from France\u2019s Ecole Nationale Sup\u00e9rieure de la P\u00e2tisserie (ENSP), where he also taught lessons.<\/p>\n
Before establishing Escola Sorvete, Santana had done work assisting startup businesses for Italy\u2019s ice-cream machine brand Carpigiani. He started his school \u2013 in S\u00e3o Paulo\u2019s Perdizes neighborhood \u2013 about four years ago. \u201cWe\u2019re the biggest independent school in the world today,\u201d he says. Most ice-cream schools are currently affiliated with brands or companies.<\/p>\n
Besides teaching at the Escola Sorvete headquarters, Santana will travel to other cities or countries on demand. In Brazil, he has students from all walks of life \u2013 housewives, engineers, economists, dentists, speech therapists \u2013, all of them wishing to start their own businesses.<\/p>\n
The chef is currently setting up an in-school concept store set to open in late August. Each of the students will manage the place for some time, with assignments ranging from production to serving.<\/p>\n
For Santana, Brazilians and Arab share the ability to be entrepreneurs. \u201cArabs are entrepreneurs anywhere in the world,\u201d he says. The pastry chef lets on great empathy towards Arab people. He says he\u2019s read a lot about Islam, and shares lots of anecdotes of experiences he had with his Arab friends back in Europe. \u201cI always had a really cool relationship with them. I learned about Arab and Muslim culture,\u201d he says.<\/p>\n
Courses are always ongoing at Escola Sorvete. A crash course is set to run from July 29 to August 2, and then another from August 19 to 23.<\/p>\n
Quick facts <\/strong><\/p>\n Escola Sorvete Translated by Gabriel Pomerancblum<\/strong><\/p>\n
\nRua Iperoig, 56 \u2013 Perdizes \u2013 S\u00e3o Paulo \u2013 SP
\nPhone: +55 (11) 3862 1698
\nWebsite <\/a>\u00a0\u2013 Facebook<\/a> \u2013 Instagram<\/a><\/p>\n