11-04-2016
Giovanna Grossi, talented chef from Brazil, aged 24, won the Bocuse d'Or finals in South America
When almost six months ago we read that for the first time in history a girl, and a very young one too (she was only 23 at the time) had won the selections in Brazil for the Bocuse d’Or, it made us happy. Then, over a month ago we learnt she also came first in the South American finals in Mexico, earning the right to represent her continent in the big finals in Lyon next year, with her country’s press crazy about her and amidst general praise: «Giovanna Grossi and her team shined in a competition of the highest level» (Gastón Acurio, jury president); «Giovanna is a great person. We’re very proud of her victory. She’s a very determined girl, I’m sure we’ll hear lots about her» (Xano Saguer, of Espai Sucre in Barcelona); «She’s a great professional. Despite being still young, she already has one of the most important characteristics every chef needs: posture! There’s no doubt she’s going to establish herself» (Roberta Sudbrack, Best Female Chef 2015 in Latin America); «I’m happy she’ll be the one to represent us. Bocuse d'Or tests skills and knowledge under pressure and in little time. Even the best chef can fail, you just need to make one mistake» (Thomas Troisgros, of Olympe in Rio de Janeiro. Thomas is the son of Claude, the brother of Michel, that is to say the person continuing the myth of his father Pierre’s Maison Troisgros in Roanne, France).
At the finals of the South American Bocuse d'Or, Giovanna Grossi prepared a vacuum cooked tilapia (a tropical fish), served on a cream of spinach and paired with fermented tapioca and Uarini flour, ribleaf with tapioca and poppy, prawn tartare with jambu aspic (this is the name of the so called "Brazilian watercress"), fish stock with tucupi (a yellow sauce made from the roots of wild tapioca from the Amazon)
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief