My journey in the kitchen is rooted in respecting the time each process takes. I became a cook at 27, but before that, I was a teacher, a public servant, and a sociologist, never intending to become a chef. For a long time, cooking was just another household chore for me. I never imagined I would dedicate myself to it professionally. Before I moved out of my parent’s house at 25, I only knew the basics to get by as an adult. However, once I lived alone, I discovered that this once-overlooked task could actually bring me joy.

I discovered a deep passion for cooking during the pandemic, which helped keep me sane. Realizing I had some talent for it, I applied for an amateur cooking reality show. Although I was eliminated, that experience marked my first step in pursuing a culinary career. When I walked through the studio doors, I knew this was what I wanted to do for a living. A few months later, a chef who had seen me on TV invited me to join the team at a luxury restaurant in Trancoso, Bahia. It was my first professional opportunity, and I boldly decided to leave everything behind—my family, home, car, and career—to chase this dream. I started as an assistant in the fermentation station, an area where I have since specialized. After a few months, I was promoted to cook and took charge of the restaurant’s parrilla. As a woman in this field, it was a significant challenge, but I succeeded greatly.

After two years in Bahia, I came to São Paulo seeking new opportunities, where I led the opening of a new restaurant until May of this year. Here, I could also share my knowledge of fermentation through courses and consulting for small restaurants. Now, I’m preparing to return to Bahia, where it all began, to lead the operation of the same restaurant where I once worked. I will manage a team of seven cooks there, serving thousands of people during the Bahian summer season. Everything I have learned in the kitchen emphasizes the importance of respecting time.

What is your guilty pleasure?

Watching Friends while eating noodles.

What ingredient do you find overrated?

foie gras

What is your favorite kitchen tool?

Whole fish from artisanal fishing, grilled on the parrilla with brown butter and bean salad with misso.