Global Flavors: Brazilian Chef Showcases Amazonian Cuisine at COP30 | APT| APT - video Dailymotion

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A Brazilian chef is turning heads at the COP30 UN Climate Change Conference in Belém by serving Amazonian-inspired cuisine that blends traditional flavors with modern culinary innovation. The chef’s creations highlight the rich biodiversity of the Amazon rainforest, emphasizing sustainable ingredients and techniques that honor local culture while appealing to an international audience.  #COP30 #BrazilianCuisine #AmazonianCuisine #BelémBrazil #SustainableFood #ClimateChangeConference #UNClimateChange #FoodInnovation #CulinaryArts #AmazonRainforest #GlobalFlavors #ChefShowcase

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00:30And Belem, you know, it's a very traditional place.

00:34So, people have a certain protectiveness towards regional recipes that nobody wants

00:38to change, right?

00:40But we young people, you know, about 20 years ago, I thought, I want to experiment, you

00:45know, I don't want to make the same things we've eaten since childhood.

00:48And so I started experimenting, I traveled, you know, I went to Sao Paulo, then I went

00:54to Portugal for an internship, I studied abroad.

00:56When I came back, I thought, I want to do something different.

01:00That's when I started experimenting, using a lot of local research, but mixing in these

01:05universes that we travel around the world, you know?

01:08A better dose, right?

01:23Cassava is present in Amazonian cuisine as something that's part of everyday life, right?

01:28So you always see a little pot of flour on the table, you always see a chili sauce with

01:32tucupi, which is also a cassava byproduct, on the table, and also farofas and such, besides

01:38the cassava, you know?

01:40A boiled cassava.

01:42Besides these classic traditional dishes.

01:50Here at Puba, we decided to take all these byproducts and kind of use them as if we were

01:55traveling the world.

01:56It's like what I like to do, right?

01:59Travel the world and come back to my land and make a dish with references to what I saw

02:03here.

02:05So it's a great journey around the world with ingredients from the Amazon.

02:10We're using

02:11them in that direction, in terms of quantity and ease.

02:19Well, I think this question of identity, I think first it's about the search for it, right?

02:28You have to understand your roots very well to be able to invent, right?

02:34I think the deeper you are in the land, the more you respect it and the more you can also

02:38mix spices and identities, which I think today a dish isn't just about cooking, it's

02:43about putting people into it, right?

02:45When we put in Miguel's oysters, which we're bringing from Breganka, he's even supplying

03:05us with manioc flour, the same oyster producer supplies us with cassava flour, just to give

03:11you an idea.

03:12That's the chocolate girl from Kumbu.

03:15So we're not just putting ingredient by ingredient, we're putting in, in a way, the person's story.

03:25Leave it here.

03:28We've already gone through a phase of profound regionalism in gastronomy, if we're talking

03:33about trends, right?

03:34So, there were chefs in various places in Brazil emerging with their names.

03:38I think that now, with this issue of social media and everyone connected to the whole

03:44world, there's a tendency to make things more fluid.

03:48So, several restaurants are trying to create something that doesn't scare people so much.

03:55There's this fusion, right, of regional food with something that you see aesthetically in

04:00various places around the world.

04:01So, that's what we've been seeing as a trend.

04:19I'll test.

04:20Things out there at your place, right?

04:34It'll be ready.

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Global Flavors: Brazilian Chef Showcases Amazonian Cuisine at COP30 | APT| APT

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