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By Fernando Santos

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Know more about the product developed at a school in Fortaleza with Instituto Brasil a Gosto mentorship

Outras inovações desta primeira edição do Laboratório de Criação, da Escola de Gastronomia Social Ivens Dias Branco, são as farinhas de jaca e de fava com arroz e o levain de coco

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Max Jaques: gastronomy trips

A Psychology graduate, he decided to dive into cooking after a few months living in Ucraine. From there, he has traveld to work in Paraty and Blumenau until arriving in São Paulo and in Instituto Brasil a Gosto.

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By Fernando Santos

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