the master’s degree in design to graduate in
gastronomy I wanted to say that I am
essentially a cook and has a lot of
I’m proud of it, and this is what I’m going to
try to pass on to you today
So when we talk about
deconstruction of gastronomy
have some idea of that boss
inventor that chief who transformed
a traditional dish would take the same
ingredients presented with
Unusual textures and flavors play a
with the issue that it is the
dish it would be like a stage and
that everything that would happen in him
It would cause a bit of the feeling
people a little of their emotions
then this type of gastronomy though
still very popular is one thing
What do we have to discuss a
a little and this is the gastronomy of
deconstruction she married a
period of the firmament of the
cooking profession as a
a career of value because until then
cook was not a profession of
great value because the people
worked in the kitchen because they
needed is considered as a subgroup
so when people saw that
that position could be something
interesting and what you could do
difference in people’s lives is that
there was a need to improve
action with regard to the
education and to get an idea
only in 1980 and one woman managed to
to attend a hotel course here in the
Brazil that was to benê and she came to
make a spot well respected and
until the term head that nomenclature that
which was eventually elevated to the status that
People you know today are what we
needs to deconstruct
so there is what we need
understand is what would be the gastronomy
people can not summarize to it only one
dish
experience or in the figure of a
person that this person actually still
It’s a character, it ‘s because of
This has given an example that
happened a short time ago it was quite
time and already the development of japan
as a nation state
he had that japan had to make a
restructuring your diet
because of the period of wars and
how should they better use
inputs and how the population could
to benefit from it because it is prior
of them is the following a population
sounded a strong army
then people had the strength to
to live
they could have the strength to fight
so that was the big reason why
behind this implementation of the
the Japanese food system that they
value of regional inputs
associated food preferences
soldiers and applied to transform
this in a planning system 1 are
food policy
soon after to implement schools
hospitals and factories
so at first it was not an act
romantic Japanese do not we’re not
so pink at the beginning and if
creates an army they wanted to have
strong people to be able to fight if they
that it comes from the proof of good
part in which the army of March
through the stomach
These people have the strength to
see them being able to vote
and then we start to wonder
How are we feeding each other?
today, how is he doing?
feeding
what are the consequences of our
Choices Today What We Can Do
to change this because nowadays
is half-stressed half-run with
the colors of work are distracted
With fucking confession, we’re very
worried about the morning without us
focus on today and this ends up causing a
business that ‘s been discussed today
with b3 then the
They are disease who are stuck in a
cycle that goes from working feed
pharmacy and we are in this circle
vicious and we do not stop to think
What are we doing wrong and
how can we design
systems that leverage changes may
this is the most important today
So that’s what we’re going to study.
three dimensions of the
to gastronomy, how can we
do our part for the better this
because, contrary to what the
people can think is not just the
respect of the kitchen that we
talk without the kitchen introduce her to
you and presented the truths
say so
so imagine the following situation
Maybe you should have gone through
this mother’s day a mass canteen
Italian vote of 200 people
so you can imagine that he
was crowded with people to families
having lunch and the waiters that
choreography and brings the food
everything running very very smooth
that pretty good romantic thing and
Then we’ll go into the kitchen if someone
never entered the kitchen during
rush
people might be
impressed with chaos
snorting cooks running there and
This time the waiters entering the kitchen
and screaming with the cooks
the chef smacking mouth with the waiter who
entered invading his territory
then this kind of environment is very
cruel is very hard it demands the maximum
of people who work shifts
they are horrible 12 14 16 and 18
hours
so this psychologically harms
physically cooks the agent if
wind cut scheme but this for who
chooses to live for the gastronomy and this
becomes a truth people live with
very proud
Look at this burn on the arm.
here is mass that was form then is
this kind of cool thing and the
premise that if a restaurant has a
cool amazon if it’s because of the chef
of kitchen
but this is a half truth
It’s a half truth because there’s
of the chef
we have a great team
result of this work he always goes
be proportionate to the spirit that the tse
that this team carries
so if they do not see in the leader something
deserves to be employed effort not
It’s going to be so strong and we think
like this
the staff are all beautiful and tidy then
seems a nice option of the loving and
we start talking about love in the
there is the figure of the head chef
Well dressed
This is the house of love here.
This is the face of love, it really is
almost the expression of pain but here it is in
It’s true that we do it because we
like then there is no love but the
glam
there he appears because of who he is
appears by something called high
gastronomy that you may already have
They heard but that it is based
almost in a fantasy a half thing
topical of cooks when the
It’s a secret to you that the gastronomy
autographed a great turning in it
She financially the ladder is very
difficult to execute then she
practically unfeasible
few can make it
a success and still be able to be the
long-term profitable that is moved
much by the figure actually is
a stereotypical character
of the chef is this guy who
People have to deconstruct, it ‘s a guy.
that makes the astronomy of the ego of the
advertising in which all the dishes in the
they are superficial they are not
have a story to tell
they do not bring people they do not
connect the territory to health and
people’s culture and this is what
we need people we need people
who understand that this gastronomy and that
inspires who is entering the
market and do
working in teams for one
main objective and now the
pass on some of the responsibilities
for you too because we do not
is here for free I will not go over the
responsibility only for the cooks
so talk a little about the power that
you have as customers and it’s a power
that we call legitimation
when you go to any type
establishment in which everything has to
give your money I’m a fortune teller
money in exchange for a food that is
a partnership agreement this is a
contract of support then goes there does
tell him he did see me a snack and
here’s the money because I support the
productive chair and I like your
method of dealing with employees
and I find it very beautiful so here
Is my money for you, this is what?
means when you make a choice
Maybe we do not think about it because of
of the day-to-day running of people
you are too distracted or do not have the time
to stop but we must see the
which is symbolized as the power of the
choice
and then one more example the gondola of
fruits imported the sins we have
loss of Argentine apples helped
river is the one that most
Colombia’s pitahaya
all this has a carbon footprint
very high
we do not see it but it’s
embedded
the baby son japan japan
we think
your eating escalope once walked 17,400
five years to get on your plate
being that we could have a
carnet similar high quality
here from our own territory
because we make those choices then
why you buy this is why the
people are here today that information
it is as if it were a radiation of good
She contaminates us then she is
cause in our choices is why
that we have to know what is
consuming and spreading and that is why
I consider today’s moment as much
conducive to the expansion of a
gastronomy of resistance in nazaré
spoke earlier today then the resistance
she goes through the education she has
that bring some of the science of
theory into the kitchen bring the
creativity in search of one of the
innovative cuisine savings that
bring the practice that brings a little
of scientific technical knowledge
but think about this connection
territory of health and people
hence last long last
we have to consider our land
Have you ever been to the fair?
you know how many times it is done by
week
knew that even in fairs there are
products with a very high
carbon
not all are from here
it is obvious that some of the
producers will not then say
People have to question
ask the producers where it comes from
your product how do you grow it
where a basic producer
receives the question of these
see the smile in his eye because this
the way they chose to and give
in a harmonious way with the
nature is very rewarding them
know that there are more
easy to make the production but they
opt not because they have a
main objective in life that the
harmony of the environment and yet
have one
a source of survival then the
We have to meet our people.
products to know the seasonality
I met this questioning of the
farmers in favor of our culture
and here is another task for you
and the one you can not escape
analysis of the credit card
credit that you all choices
all but a good part of them
There is no way to escape the
hotels bars restaurants everything
you have chosen to support then you will
when you go to the
tries to understand what
this establishment is protecting the
whereas this establishment is
favoring to the extent that everything gives your
money is supporting
then it is a partnership agreement in
favor of a culture that is totally
our totally sustainable and there the
people remember the case of Japan that
they did that which was not a
romantic attitude but what with the
of time and this made astronomy
Japanese culture with a cultural
It’s a way of seeing the gastronomy.
is another survival tool
and here we start to wonder
about what would be the gastronomy
what is the identity of the
brazilian gastronomy
a lot of days we have to
to build an identity and in the
It’s true, we do not even know what
puts it on the plate itself
so we have to first understand
What is our local culture?
what are the values that we are
putting our own house to
then talk about a regional gastronomy
and then a Brazilian identity
there a council in fact advice is
a request from my co -workers
profession if you are being bosses
or cooks because a lot of people say
boss but it is not kitchen in essence
for educators if you are
teaching to live the gastronomy
different from teaching techniques
gastronomic and there for you our
customers
if our choices are being of
according to what we should
do what needs to feed to
spend the day
It’s very much indeed, it’s very little then.
magnifying a little more there is the question
resistance I say that there is
resistance has started and she needs
of our participation
thank you
[Applause]
”
Be First to Comment