Chief Daughter Day: Paramines Women Highlight Challenges and Success in Professional | The economy

This Tuesday (13) was celebrated National Kitchen Day This is an opportunity to find out their stories that transform materials into culture. In Para, women like Tabosa Narinha and Thania Rodriguez are investing in organs as a profession and intention. Among consultants, social projects and gastronomic events, they have revealed how they are preparing for the new visibility cycle of paramens gastronomy 30th United Nations Meeting on Climate Change (COP 30) In beleme.

https://www.youtube.com/watch?v=HSVKHZKQI14

“The kitchen was born with a professional gift, right? I always enjoyed cooking at home. I had another career before that, and after a while, I decided to keep the kitchen as a professional and personal life,” said Narinha Tabosa, 50, who has been in the area since 2017.

Tabosa Narinha, 50, Kitchen Chief (Igor Mota / O Liberal)

In the case of Chef Thania Rodrigues, 39, the invention of the vocation took place inside the steak house. “When I met my current husband who had already worked in this field, I had my first contact with the industrial kitchen. This is love at first sight,” he said. She has been working with Buffe for 17 years and has been skilled in Sao Paulo, with the aim of bringing innovations for local cuisine.

Innovation with land materials

“Four years ago, my first contact with finger foods in Sao Paulo. These small parts are the biggest hit in the beleme today. I was able to adapt to our cuisine and this was great,” said Thania. “I have changed on our occasion: I have provided everything in the steering wheel service format in the mini paraens, mini vatapa, mini manicoba, and events,” he said.

Thamia -Prepered Finger Food Options: Mini Vatapa with Pink Shrimp, Tukupi Reduction in Tukupi Reduction and Jambu (Igor Mota / O Liberal File) Tick -Rim Shrimp and Mini Cousus.

In addition to finger foods, Tunia has also developed dishes such as nail and reduced file in Brazilian nuts, always with regional materials.

Narinha is preparing to energize other women, focusing on stability. “I want to qualify for 30 women and teach everything I can do, so we can perform at the cap of gastronomy,” he explained. One of the stable examples developed by the boss is filled with various regional combinations such as Easter eggs served in Marazora ceramics in place of plastic packaging.

Cap 30 ‘Paramens’ recipes to the world’ they say

With the proximity of COP 30, Belim becomes global showcase, and the expectations of the bosses follow this movement. “We have a special opportunity to show how great and delicious our cuisine for Brazil and the world. Most of our preparations we use regional ingredients collected from our area without worsening the environment,” said Thania.

Narinha believes that international audiences will come for ‘root cuisine’:

“They look for what we eat on a regular basis: the fish that is fried with braganya flour, the cultural way we consume … our origin food,” he said.

Some paramens recipes made of creamy tukupi rice narinha (Igor Mota / O Liberal) with Spicy Tapioca Flour and Shrimp and Jambu Pharaoh

The two bosses are proudly observing the highlight of Brazil and the world’s parry gastronomy. “Our flavors are unique. That is why tourists fall in love when we enjoy our pleasures,” said Thania.

Narinha agrees, but in this field attracts attention on gender inequality. “The media has put our ingredients in evidence, but the most men’s heads are enjoyed. We are still looking for our way of our way,” he said. Quoting her co -workers who admire the colleagues of her admire: “I really have a comprehensive dishes of Siamia Koson, Vanza Rodrigues, Thain Damaskeno and Odeth Macedo antipesses. We are looking for a place in the sun and later or later or later or later,” he said.