Culinary Arts: Brazilian Flavors
10-Day Sample Program in São Paulo, Salvador and Rio de Janeiro
Amerindian ingredients. African influences. European techniques. Asian flavors. Name it and chances are you will find it in Brazilian Cuisine. The country that has been a melting pot of different cultures and ethnicities since its origins, opens its arms for those who choose to taste its delicacies.
This program aims for the learner to experience, recreate and spread all the flavors, textures and colors Brazil has to offer, understanding why it has been blessed with great chefs, amazing restaurants and unique ingredients.
Sample Itinerary
Day 1 - Arrival in São Paulo
Bem Vindo! (Welcome to Brazil!):
From now on, relax and let us take care of everything to make sure you'll have an amazing experience.
- Orientation Session:
After check in, there will be a group Orientation Session about the program and Safety & Culture in Brazil.
​
- São Paulo Municipal Market Tour:
Located on the downtown area of the richest city in Brazil, the market, that’s been running since 1933, is specialized in high quality fruits, vegetables, cereals, meats, spices and other food products. If you’re lucky, the fruit vendors will let you taste a sample of their delicious produce. On the second floor of the renovated building there’s a food court where it can be savored many Brazilian popular delicacies.
​
- Welcome Dinner:
Group dinner at a traditional Brazilian restaurant to kick off the program!
Day 2 -
​
- Lecture with a Brazilian Professor: Brazilian Cuisine - A World of Influences:
A distilled alcoholic beverage produced from fermented sugarcane juice, cachaça has two varieties: white – unaged, mostly used on cocktails – and gold – aged on wooden barrels, meant to be drunk straight.
​
- Lecture and Tasting with a Brazilian Industry Professional: THE Brazilian Spirit – Cachaça:
A distilled alcoholic beverage produced from fermented sugarcane juice, cachaça has two varieties: white – unaged, mostly used on cocktails – and gold – aged on wooden barrels, meant to be drunk straight.
​
- Hands On Workshop: Caipirinha:
Learn how to make caipirinha: a traditional Brazilian lime, sugar and cachaça cocktail.
Day 3 -
​
- Lecture with a Brazilian Industry Professional: PANCs:
Short (in Portuguese) for “Non-Conventional Edible Plants”, these common plants usually grow freely on gardens and backyards, and are now been used by chefs on their signature dishes.
​
- Lecture with a Brazilian Industry Professional: Brazilian Meat: Specialty Cuts:
Learn about the different kinds of cut of Brazilian cattle and how to prepare them.
PROGRAM INVESTMENT
$ 2,650* per participant
WHAT´S INCLUDED
On-site Coordinator
24h Campus Brasil Support
All Breakfasts
Group Meals
Ground
Transportation
Domestic
Flights
