Atlantica comemora dia do chefe de cozinha com pratos especiais


Para comemorar o Dia Nacional do Chefe de Cozinha, celebrado anualmente em 13 de maio, a Atlantica selecionou pratos especiais de alguns dos principais profissionais dos restaurantes dos seus hotéis.

Segundo Lívia Imperato, gerente de A&B da companhia, um bom chefe de cozinha além de ter conhecimento e gestão, precisa ser criativo e estar sempre se atualizando. “Cozinhar é uma arte! Somos flexíveis permitindo que cada chefe traga sua identidade para os cardápios dos restaurantes de nossos empreendimentos, sempre com nosso acompanhamento para não perder a característica das nossas bandeiras”, afirma Lívia.

“Tudo precisa ser perfeito e, por isto, temos muito cuidado não apenas com a apresentação dos pratos, mas desde o recebimento dos produtos, passando pela manipulação até chegar à mesa do cliente. Prezamos pela segurança alimentar, assim como a qualidade dos alimentos servidos e o atendimento, para que seja uma experiência positiva e memorável.”, ressalta Camila Negrão, gerente sênior de A&B da rede.

Aproveitamos essa data para destacar a responsabilidade e a importância dos chefes de cozinha dentro dos empreendimentos e salientar que os restaurantes são abertos ao público externo. “Temos chefes muito talentosos e competentes em nossos hotéis. Vale a pena conhecê-los!”, declara Camila.


O chefe Ronaldo de Alencar, do restaurante Aupabá, no Comfort Hotel Manaus, apresenta o Medalhão Imperial.

Raphael Despirite, chefe do restaurante Marcel, no Quality Suites Oscar Freire, traz como receita o Cordeiro com favas amanteigadas.

No Clarion Hotel Lourdes, em Belo Horizonte, o chefe André Francisco, do restaurante Sophia Café, prepara um Filé ao molho poivre com batata Hasselbak recheada.

O prato Costellette d’Agnello é assinado pelo chefe Clariosvaldo Santos e servido no restaurante Catanzaro, no Four Points by Sheraton Curitiba.

A sugestão da chefe Silvia Silva, do Radisson Recife, é o Bacalhau a Gomes de Sá.

No Radisson Hotel Aracaju, o chefe Mauricio dos Santos prepara o Robalo na crosta de Coco, acompanhado de purê de banana da terra.

O chefe Claudio dos Santos do restaurante Waves, que fica no hotel Quality Suites Alphaville, apresenta o prato criado por ele Medalhão Waves.

A chefe Jussara Rodrigues, do restaurante Ticiano, no Quality Hotel Curitiba, apresenta o prato Mignon ao molho de uva com palmitos grelhados.

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