The goal is to provide professional training for people already working in restaurants in the region and to create a new source of income for local residents.<\/p>\n\n\n\n
The social gastronomy movement has been expanding in Brazil, and since 2009, the Capim Santo Institute (ICS) has been developing projects aimed at connecting people to their personal purposes.<\/p>\n\n\n\n
Founded by Chef Morena Leite, ICS aims to awaken talent, develop skills, and contribute to the democratization of gastronomy, generating dignified employment and income to overcome the major challenges faced by vulnerable and socially at-risk populations.<\/p>\n\n\n\n
And now, in its newest cooking school for the \u201cKitchen of Tomorrow\u201d project, it has the support of Cep\u00eara, which will hold 3 free workshops between November and January 2022 to offer excellent training in the field of gastronomy to people from the Rocinha Community (RJ). The workshops will take place inside the Rocinha Park Library thanks to a technical cooperation agreement between the State Secretariat of Culture and the Creative Economy of Rio de Janeiro.<\/p>\n\n\n\n
\u201cWe want to publicize ICS's actions within one of the most influential opinion-forming groups in the community, promoting a refresher course for the local gastronomic community, as well as presenting the Cep\u00eara brand, promoting tasting, knowledge, and recipe development,\u201d explains the Institute's president, Luccio Oliveira.<\/p>\n\n\n\n
Classes will begin on November 29th with the workshop: Practices of a Social, Healthy, Tasty, and Sustainable Kitchen. Following that, in December we will have the workshop: End-of-Year Foods, and in January, the workshop: Snacks to Share and Enjoy at a Bar. The dates for each will be announced later.<\/p>\n\n\n\n
As explained by Cep\u00eara's Marketing Manager, Ana Carolina Penteado, Cep\u00eara's purpose is to contribute to a more democratic gastronomy, capable of generating income and transforming lives. "In the workshops, students will have access to the brand's products, participate in tastings, and receive guidance on combinations and flavors for their recipes.".<\/p>\n\n\n\n