{"id":34764,"date":"2024-06-04T13:51:51","date_gmt":"2024-06-04T16:51:51","guid":{"rendered":"http:\/\/ww16.ce.gov.br\/secult\/?p=34764"},"modified":"2024-06-04T14:17:53","modified_gmt":"2024-06-04T17:17:53","slug":"escola-de-gastronomia-social-realiza-intercambio-ceara-e-franca-na-gastronomia","status":"publish","type":"post","link":"https:\/\/ww16.ce.gov.br\/secult\/2024\/06\/04\/escola-de-gastronomia-social-realiza-intercambio-ceara-e-franca-na-gastronomia\/","title":{"rendered":"Escola de Gastronomia Social realiza Interc\u00e2mbio Cear\u00e1 e Fran\u00e7a na gastronomia"},"content":{"rendered":"

\"\"<\/h1>\n
\n

\n

O evento \u00e9 gratuito acontece nos dias 3 e 4 de junho e contar\u00e1 com a participa\u00e7\u00e3o de renomados chefs da Fran\u00e7a e do Brasil<\/em><\/p>\n

A Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), equipamento da Secretaria da Cultura do Governo do Estado do Cear\u00e1 (Secult), gerido pelo Instituto Drag\u00e3o do Mar (IDM), realiza nos dias\u00a03 e 4 de junho a atividade \u201cConex\u00e3o Cear\u00e1 e Fran\u00e7a: Gastronomia \u2013 Terra \u2013 Tradi\u00e7\u00e3o \u2013 Inova\u00e7\u00e3o\u201d<\/strong>. A programa\u00e7\u00e3o \u00e9 aberta ao p\u00fablico, mediante inscri\u00e7\u00e3o.<\/p>\n

A atividade acontece na sede da Escola, no bairro Cais do Porto (Mucuripe), e promover\u00e1 a\u00e7\u00f5es de forma\u00e7\u00e3o com as t\u00e9cnicas da gastronomia francesa e a biodiversidade cearense, possibilitando um interc\u00e2mbio entre os alunos, monitores, professores e pesquisadores da Escola, cozinheiros e pequenos produtores com profissionais franceses da gastronomia ou com forma\u00e7\u00e3o na Fran\u00e7a. A a\u00e7\u00e3o busca incentivar a troca de experi\u00eancias de fortalecimento da cultura, do consumo local, de t\u00e9cnicas tradicionais e de sustentabilidade, firmando a rela\u00e7\u00e3o entre o Cear\u00e1, estado pioneiro no Brasil em fomentar pol\u00edtica p\u00fablica para gastronomia e cultura alimentar, e a Fran\u00e7a, refer\u00eancia mundial em gastronomia.<\/p>\n

Para Selene Penaforte, superintendente da EGSIDB, o evento \u00e9 uma oportunidade de mostrar a riqueza dos nossos insumos e da nossa cultura alimentar, e de interc\u00e2mbio com a Fran\u00e7a, ber\u00e7o da tradi\u00e7\u00e3o na gastronomia: \u201cO evento vai contribuir para o desenvolvimento da gastronomia local, valorizando nossas tradi\u00e7\u00f5es, nossos insumos e trazendo aos nossos alunos novas possibilidades, t\u00e9cnicas e vis\u00f5es para suas pr\u00e1ticas dentro das cozinhas. \u00c9 uma troca de saberes muito valiosa\u201d.<\/p>\n

\"\"<\/p>\n

A programa\u00e7\u00e3o contar\u00e1 com 13 atividades, entre rodas de conversas e oficinas de gastronomia e vinhos. No dia 3 (segunda-feira), a partir das 14h, os interessados poder\u00e3o assistir \u00e0 abertura do evento, \u201cRoda de conversa: receitas de trajet\u00f3rias de sucesso\u201d, com\u00a0<\/strong>Morena Leite, Herv\u00e9 Witmeur, Patrick Terrien, media\u00e7\u00e3o de Fernanda Gomes, e presen\u00e7a de Louise Benevides, Marina Giuberti e Sebasti\u00e3o Ferreira. Para a abertura, as inscri\u00e7\u00f5es acontecem de forma presencial, por ordem de chegada. A programa\u00e7\u00e3o segue na ter\u00e7a-feira, com oficinas ministradas por chefs com forma\u00e7\u00e3o no Le Cordon Bleu, refer\u00eancia mundial em qualifica\u00e7\u00e3o culin\u00e1ria. A participa\u00e7\u00e3o no segundo dia \u00e9 garantida mediante inscri\u00e7\u00e3o on-line, conforme a disponibilidade de vagas por espa\u00e7o.<\/p>\n

O evento \u00e9 uma realiza\u00e7\u00e3o da Escola de Gastronomia Social Ivens Dias Branco com apoio de Secretaria de Prote\u00e7\u00e3o Social (SPS),\u00a0 Central de Artesanato do Cear\u00e1 (CEART), Projeto Guri\u00fa Verde, Instituto Capim Santo,\u00a0\u00c9llo Restaurante, La Reserva, Associa\u00e7\u00e3o Brasileira de Sommeliers Cear\u00e1 (ABS-CE),\u00a0 Grupo Host, Divvino Paris, Cogumelos Guaramiranga, Dona Vita Queijaria e Vin\u00edcola Miolo.<\/p>\n

Sobre a Escola\u00a0<\/strong>
\nEquipamento da Secretaria da Cultura do Cear\u00e1 (Secult), a Escola de Gastronomia Social Ivens Dias Branco (EGSIDB) \u00e9 gerida pelo Instituto Drag\u00e3o do Mar (IDM) e integra a Rede P\u00fablica de Equipamentos Culturais da Secretaria da Cultura do Cear\u00e1 (Secult Cear\u00e1). O centro de forma\u00e7\u00e3o, inaugurado em 2018 no bairro Cais do Porto (Fortaleza), \u00e9 um espa\u00e7o formativo que associa ensino, pesquisa e compromisso social, reconhecendo a riqueza da forma de se alimentar do cearense, os diversos tipos de saberes, a cadeia de produ\u00e7\u00e3o, promovendo a inova\u00e7\u00e3o de produtos, incentivando o empreendedorismo social, qualificando para o mercado de trabalho e contribuindo para o combate \u00e0 fome por meio de cursos gratuitos de longa e curta dura\u00e7\u00e3o, que acontecem na sede da Escola e no interior do Cear\u00e1.<\/p>\n

Servi\u00e7o:<\/strong>
\nConex\u00e3o Cear\u00e1 e Fran\u00e7a: Gastronomia \u2013 Terra \u2013 Tradi\u00e7\u00e3o \u2013 Inova\u00e7\u00e3o<\/strong>
\nDias 03 e 04 de junho \u2013 Escola de Gastronomia Social Ivens Dias Branco
\nEndere\u00e7o: Rua Manuel Dias Branco, n\u00b0 80, Cais do Porto (Mucuripe)
\nInscri\u00e7\u00f5es\u00a0(28 a 30 de maio)<\/strong>: gratuitas, por meio de inscri\u00e7\u00e3o on-line, mediante vagas dispon\u00edveis.
\nMais informa\u00e7\u00f5es:\u00a0gastronomiasocial.org.br<\/a>\u00a0| Instagram: @escolagastronomiasocial<\/p>\n

Programa\u00e7\u00e3o:<\/strong>
\nSEGUNDA-FEIRA (03\/06)<\/strong><\/p>\n

14h \u2013\u00a0<\/strong>Roda de conversa: receitas de trajet\u00f3rias de sucesso, com\u00a0Fernanda Gomes, Morena Leite, Herv\u00e9 Witmeur, Patrick Terrien, Louise Benevides e Marina Giuberti.
\nLocal:<\/strong>\u00a0Terra\u00e7o<\/p>\n

16h \u00e0s 19h \u2013\u00a0<\/strong>Oficina: Sensa\u00e7\u00f5es do vinho, com Marina Giuberti
\nLocal<\/strong>: Cozinha Show<\/p>\n

TER\u00c7A-FEIRA (04\/06)<\/strong><\/p>\n

9h \u00e0s 10h \/ 14h \u00e0s 15h \u2013<\/strong>\u00a0Aula Show: Cozinhando com a chef Morena Leite
\n10h \u00e0s 11h \/ 15h \u00e0s 16h \u2013\u00a0<\/strong>Aula Show: Cozinhando com os chefs Patrick Terrien e Louise Benevides
\n11h \u00e0s 12h \/ 16h \u00e0s 17h \u2013\u00a0<\/strong>Aula Show: Cozinhando com o chef Herv\u00e9 Weitmeur e a Marie Stas-Weitmeur
\nLocal:<\/strong>\u00a0Cozinha Show<\/p>\n

9h \u00e0s 12h \/ 14h \u00e0s 15h \u2013<\/b>\u00a0Curso:\u00a0Cozinhando com o Chef Luiz de Fran\u00e7a
\nLocal:<\/strong>\u00a0Cozinha B\u00e1sica<\/p>\n

9h \u00e0s 12h \/ 14h \u00e0s 15h \u2013\u00a0<\/b>Curso:\u00a0Cozinhando com o Chef Thales Rom\u00e3o
\nLocal:\u00a0Panifica\u00e7\u00e3o<\/p>\n

9h \u00e0s 11h \u2013\u00a0<\/b>Curso: Servi\u00e7o da mesa, com a chef Fernanda Gomes, e\u00a0Servi\u00e7o para vinhos, com os sommeliers Marina Giuberti e Sebasti\u00e3o Ferreira
\nLocal:\u00a0Terra\u00e7o
\n*04\/06 \u2013 09h \u00e0s 11h e 05\/06 \u2013 09h \u00e0s 12h (dois dias de curso)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

O evento \u00e9 gratuito acontece nos dias 3 e 4 de junho e contar\u00e1 com a participa\u00e7\u00e3o de renomados chefs da Fran\u00e7a e do Brasil A Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), equipamento da Secretaria da Cultura do Governo do Estado do Cear\u00e1 (Secult), gerido pelo Instituto Drag\u00e3o do Mar (IDM), realiza nos […]<\/p>\n","protected":false},"author":308,"featured_media":34766,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[693],"tags":[863,839,248,862],"class_list":["post-34764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rece","tag-brasil-franca","tag-escola-de-gastronomia-social-ivens-dias-branco","tag-gastronomia","tag-intercamio"],"acf":[],"yoast_head":"\nEGSIDB realiza Interc\u00e2mbio Cear\u00e1 e Fran\u00e7a na gastronomia<\/title>\n<meta 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