"Constantly seeking perfection, the adrenaline rush of always working against time and the large range of opportunities; these are the most important reasons that led me to want to be a chef de cuisine.
Satisfying your customers is the most rewarding aspect of being a chef and there are few other careers where the main objective is to make people happy.
For those who want to follow this career, get prepared to be welcomed to a different and much faster world where pride, passion, professionalism and patience, as we learnt at Culinary Arts Academy, will be the keys to your success. It will be totally strange at the beginning but you’ll get used to the fast environment in the kitchen and it will be a career you will love after all the hard work is done.
In July 2011, I won the Bocuse d’Or Brazil contest at São Paulo, the most important culinary contest in my country. It qualified me for the Bocuse d’Or Latin America in Mexico City in September where I placed second. That then qualified me to for the Bocuse d’Or Lyon in France, one of the world’s most important, individual culinary contests organized by legendary chef, Paul Bocuse.
I can honestly say that all of my success happened because I studied at Culinary Arts Academy. There I received all the knowledge needed and the seed for my passion was planted. I’m very grateful and proud to have had a Culinary Arts Academy background in my career."