PortfolioGustavoPasqui

ni Brazilian Delicate

Style

About

Gustavo Pasquini

As I always liked to cook, I became interested in a course in

gastronomy at “Senac of Juiz de Fora”, Minas Gerais and decided to take this course. Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base.  Later I discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; to learn English and improve my culinary techniques.In 2012 I arrived in Ireland and began working as a Kitchen Porter and later worked in an Irish restaurant for some months. Having met my girlfriend, I embarked on a journey to Thailand with her in January and started the second part of my project. My idea was to improve my culinary techniques as a chef in order to

return to Brazil in a stronger position. I had the privilege of undertaking a nine -month course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”. Currently I am completing the “Advanced cuisine course” at this cooking school and I intend to continue my cooking journey.

Main Course Beef Cheek and Tender loin with Pasta Stuffed Tomato and a Purée of Carrots.

Ingrédients principaux500g Joue de Boeuf2 Carottes1 Oignon1 Poireau5 Charlottes4 Gousses d'ail1 Zucchini500g Stock de Veau1 Chive Romarin La feuille de laurier500g Vin Rouge

Ingrédients principaux500g Tender Loin1 Carotte1 Oignon1 Gousse d'ail500g Stock de Veau50g Beurre Sel de mer

Garnir3 Tomates4 Champignons1 Gousse d'ail1 Oignon1 Poivron rouge100g La viande hachée30g Beurre Persil

Purée

2 Carottes100g Crème50g Beurre

Pasta400g Farine1 OeufSelHuile

Salade

1 Carotte1 Branche de céleri½ Navet5 Asperges1 Poivron rouge

Mayonnaise200g Huile2 OeufsSel