Karen Reis Ribeiro

Gastronomic consultant BRF currently represent the brands Sadia, Perdigão, Qualy and Philadelphia through the relationship closer with customers from Food Service throughout interior of São Paulo. I started the company as a trainee after winning the second edition of Future Chef Competition (2014), sponsored by the BRF, with the project "Bacon Wire". Gastrónoma training, I had the opportunity to attend Le Cordon Bleu, with "Cuisine Régionale Française" and L'École Lenôtre with "Les Décors et Techniques du Chocolat". I interned in the known Restaurant Arturito, where I learned much in the way of cooking of Chef Paola Carosella. In my first training as Biomedical I worked for more than four years in the laboratory with care by SUS, which allowed my studies in Gastronomy and they brought me here. I am fond of various forms of cooking, cook for pleasure and I am determined to take my knowledge to those who, like me, hungry for knowledge and good food. (Source: Lattes Curriculum)