The time is coming! Next Monday, the 13th, chef Hugo Grassi will hold a gastronomic event at the Hotel Senac Ilha do Boi in Vitória, never seen before in Vitória. Aimed at all professionals in the field, from entrepreneurs, chefs, kitchen assistants, and culinary students, it will bring renowned chefs from across the country to exchange experiences throughout a day in a true immersion with show classes, lectures, and live recipes.
Among the chefs participating are Beca Milano – a pastry chef who creates true works of art in cakes, with nearly 4 million followers and who has participated in the reality shows “Bake Off Brasil” and “Fábrica de Casamentos”; Luiz Felipe Souza – chef of the restaurant Evvai – which is on the list of the 50 best restaurants in Latin America and has a Michelin star; Rubens Catarina – born in Joinville, after living for years in Europe, ended up in São Paulo and is the executive chef of the D.O.M group; Ricardo Dornelles – winner of the Bocuse D’Or, owner of Firma Bar, the best bar kitchen in Porto Alegre for two consecutive years; Juarez Campos, from Espírito Santo, a culinary professor, newspaper columnist, and radio commentator with his own program.
In addition to them, host Hugo Grassi will also participate. From the northern part of the state, Hugo became known for participating in the second season of the show Hell’s Kitchen – Cozinha sob Pressão. He was also part of the team on the show Fábrica de Casamentos. Graduated in gastronomy from the University of Vila Velha, he has signed several restaurant menus in São Paulo and is currently a consultant for Uaine Group.
Among the topics discussed at the event, chef Rubens Catarina will present: “Everything that fits on the plate. Kitchen, people, and future.” The two chefs from Espírito Santo, Hugo Grassi and Juarez Campos, will be present at a round table that takes place in the morning with the show class: Bacalhau Capixaba: Budião Salgado confitado em azeite de bacalhau servido sobre banana da terra grelhada. Beca Milano will talk about the “Universe of Confectionery” and chef Ricardo Dornelles about “Creative Process: Capturing and Managing Ideas.”
According to chef Hugo Grassi, “the event will be very dynamic, with a lot of knowledge and exchanges of experiences among all participants,” he says.
To participate in the event, just access the link: https://www.sympla.com.br/evento/fabrica-de-chefs/1849138
The event will open with Lucas Fonseca – a specialist in High Performance Mindset who uses coaching techniques and neurolinguistic programming to guide success in people's lives, and will conclude with a cocktail where chefs and participants will network.
For more information, visit: https://www.instagram.com/fabricadechefs_/
Check out the official schedule
08:00 - Official Opening
08:20 - Lucas Fonseca (high performance mindset)
09:00 - Round Table: Chefs Hugo Grassi and Juarez Campos in the kitchen with guest chefs – “Bacalhau Capixaba: Budião Salgado confitado em azeite de bacalhau servido sobre banana da terra grelhada.”
10:00 - Presentation by Chef Rubens Catarina - “Everything that fits on the plate. Kitchen, people, and future.”
12:00 - Break
14:00 - Presentation by Chef Ricardo Dornelles - “Creative Process: Capturing and Managing Ideas.”
15:30 - Presentation by Chef Luís Filipe Souza
17:00 - Coffee
17:30 - Presentation by Chef Beca Milano - “Universe of Confectionery”
18:30 - Tributes
19:00 - Cocktail / Networking
22:00 - Closing
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Among the chefs participating are Beca Milano – a pastry chef who creates true works of art in cakes, with nearly 4 million followers and who has participated in the reality shows “Bake Off Brasil” and “Fábrica de Casamentos”; Luiz Felipe Souza – chef of the restaurant Evvai – which is on the list of the 50 best restaurants in Latin America and has a Michelin star; Rubens Catarina – born in Joinville, after living for years in Europe, ended up in São Paulo and is the executive chef of the D.O.M group; Ricardo Dornelles – winner of the Bocuse D’Or, owner of Firma Bar, the best bar kitchen in Porto Alegre for two consecutive years; Juarez Campos, from Espírito Santo, a culinary professor, newspaper columnist, and radio commentator with his own program.
In addition to them, host Hugo Grassi will also participate. From the northern part of the state, Hugo became known for participating in the second season of the show Hell’s Kitchen – Cozinha sob Pressão. He was also part of the team on the show Fábrica de Casamentos. Graduated in gastronomy from the University of Vila Velha, he has signed several restaurant menus in São Paulo and is currently a consultant for Uaine Group.
Among the topics discussed at the event, chef Rubens Catarina will present: “Everything that fits on the plate. Kitchen, people, and future.” The two chefs from Espírito Santo, Hugo Grassi and Juarez Campos, will be present at a round table that takes place in the morning with the show class: Bacalhau Capixaba: Budião Salgado confitado em azeite de bacalhau servido sobre banana da terra grelhada. Beca Milano will talk about the “Universe of Confectionery” and chef Ricardo Dornelles about “Creative Process: Capturing and Managing Ideas.”
According to chef Hugo Grassi, “the event will be very dynamic, with a lot of knowledge and exchanges of experiences among all participants,” he says.
To participate in the event, just access the link: https://www.sympla.com.br/evento/fabrica-de-chefs/1849138
The event will open with Lucas Fonseca – a specialist in High Performance Mindset who uses coaching techniques and neurolinguistic programming to guide success in people's lives, and will conclude with a cocktail where chefs and participants will network.
For more information, visit: https://www.instagram.com/fabricadechefs_/
Check out the official schedule
08:00 - Official Opening
08:20 - Lucas Fonseca (high performance mindset)
09:00 - Round Table: Chefs Hugo Grassi and Juarez Campos in the kitchen with guest chefs – “Bacalhau Capixaba: Budião Salgado confitado em azeite de bacalhau servido sobre banana da terra grelhada.”
10:00 - Presentation by Chef Rubens Catarina - “Everything that fits on the plate. Kitchen, people, and future.”
12:00 - Break
14:00 - Presentation by Chef Ricardo Dornelles - “Creative Process: Capturing and Managing Ideas.”
15:30 - Presentation by Chef Luís Filipe Souza
17:00 - Coffee
17:30 - Presentation by Chef Beca Milano - “Universe of Confectionery”
18:30 - Tributes
19:00 - Cocktail / Networking
22:00 - Closing
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