{"id":36264,"date":"2024-07-30T10:26:07","date_gmt":"2024-07-30T13:26:07","guid":{"rendered":"http:\/\/ww16.ce.gov.br\/secult\/?p=36264"},"modified":"2024-07-30T10:26:07","modified_gmt":"2024-07-30T13:26:07","slug":"formacao-em-gastronomia-promove-transformacao-social-e-valorizacao-de-ingredientes-cearenses","status":"publish","type":"post","link":"https:\/\/ww16.ce.gov.br\/secult\/2024\/07\/30\/formacao-em-gastronomia-promove-transformacao-social-e-valorizacao-de-ingredientes-cearenses\/","title":{"rendered":"Forma\u00e7\u00e3o em gastronomia promove transforma\u00e7\u00e3o social e valoriza\u00e7\u00e3o de ingredientes cearenses"},"content":{"rendered":"

Escola de Gastronomia Social Ivens Dias Branco forma\u00a082 auxiliares de\u00a0\u00a0Panifica\u00e7\u00e3o e Confeitaria<\/em>\"\"<\/p>\n

Depois de dois meses de forma\u00e7\u00e3o, os alunos dos cursos profissionalizantes de Panifica\u00e7\u00e3o e Confeitaria da Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), espa\u00e7o da Rede P\u00fablica de Equipamentos Culturais (Rece) da Secretaria da Cultura (Secult) gerido pelo Instituto Drag\u00e3o do Mar (DIM), est\u00e3o aptos para atuar como auxiliares nas respectivas \u00e1reas ou em empreendimentos pr\u00f3prios. Os concludentes da primeira turma de 2024 apresentar\u00e3o, nesta ter\u00e7a-feira (30\/07), receitas desenvolvidas durante o curso, em evento direcionado para empres\u00e1rios e profissionais do setor gastron\u00f4mico.<\/p>\n

A proposta \u00e9 que o mercado conhe\u00e7a o trabalho dos alunos e tenha contato direto com os profissionais rec\u00e9m formados.\u00a0Para destacar a cultura alimentar cearense, durante o evento ser\u00e3o apresentados pratos com o uso de ingredientes locais, como rapadura, caju, acerola, tamarindo, coco, caj\u00e1 e plantas aliment\u00edcias tradicionais como bertalha, palma, araruta, entre outras.<\/p>\n

A Escola de Gastronomia Social Ivens Dias Branco aborda a concep\u00e7\u00e3o de transforma\u00e7\u00e3o pessoal e social a partir da gera\u00e7\u00e3o de capitais \u2013 social, cultural, intelectual e econ\u00f4mico. Agrega valores como identidade e compromisso sustent\u00e1vel, cidadania, diversidade, criatividade e inclus\u00e3o, tudo pensado para mudar a vida de alunos e alunas e, consequentemente, da comunidade.<\/p>\n

\u201cA Escola utiliza a gastronomia como uma linguagem capaz de proporcionar mobilidade social por meio de cursos, al\u00e9m de ressaltar e promover a cultura alimentar com os modos de cozinhar e comer dos cearenses\u201d, destaca Selene Penaforte, superintendente da EGSIDB.<\/p>\n

Sobre a escola<\/strong><\/p>\n

Equipamento 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 faz parte do Cultura em Rede, programa da Secult Cear\u00e1 que integra a\u00e7\u00f5es e pol\u00edticas culturais na sua rede de equipamentos p\u00fablicos. 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

Algumas receitas desenvolvidas durante o curso:<\/strong><\/p>\n

Panifica\u00e7\u00e3o<\/p>\n

Oxente, um sonho de caf\u00e9 (P\u00e3o sonho de caf\u00e9 e rapadura, com hamb\u00farguer de carne de sol e maionese de palma)<\/p>\n

Tocaccia (Focaccia de tamarindo, com carne de sol e molho agridoce de tamarindo)<\/p>\n

Cajuruta (Massa folhada de araruta, com carne de caju e pesto de plantas tradicionais)<\/p>\n

Confeitaria<\/p>\n

Croc de Mo\u00e7a (massa frita adocicada e saborizada com bacon empanado com panko e coco ralado e servida com ganache de pimenta)<\/p>\n

Bar Candy (entremet com mousses de caf\u00e9, chocolate e queijo coalho, gla\u00e7ado e finalizado com arabescos)<\/p>\n

Mangarola\u00a0(verrine de ganache alco\u00f3lica, creme de manga, pralin\u00e9 de amendoim e geleia de acerola)<\/p>\n

Servi\u00e7o:<\/strong><\/p>\n

Conclus\u00e3o cursos profissionalizantes EGSIDB 2024.1<\/p>\n

Dia 30 de julho, ter\u00e7a, 16h.\u00a0Evento exclusivo para convidados.<\/b><\/p>\n

Escola de Gastronomia Social Ivens Dias Branco: Rua Manuel Dias Branco, 80 \u2013 Cais do Porto, Fortaleza-CE. Site:\u00a0www.gastronomiasocial.org.br<\/a><\/p>\n

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Escola de Gastronomia Social Ivens Dias Branco forma\u00a082 auxiliares de\u00a0\u00a0Panifica\u00e7\u00e3o e Confeitaria Depois de dois meses de forma\u00e7\u00e3o, os alunos dos cursos profissionalizantes de Panifica\u00e7\u00e3o e Confeitaria da Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), espa\u00e7o da Rede P\u00fablica de Equipamentos Culturais (Rece) da Secretaria da Cultura (Secult) gerido pelo Instituto Drag\u00e3o do Mar […]<\/p>\n","protected":false},"author":709,"featured_media":36266,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[693],"tags":[],"class_list":["post-36264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rece"],"acf":[],"yoast_head":"\nForma\u00e7\u00e3o em gastronomia promove transforma\u00e7\u00e3o social e valoriza\u00e7\u00e3o de ingredientes cearenses - Secult<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww16.ce.gov.br\/secult\/2024\/07\/30\/formacao-em-gastronomia-promove-transformacao-social-e-valorizacao-de-ingredientes-cearenses\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Forma\u00e7\u00e3o em gastronomia promove transforma\u00e7\u00e3o social e valoriza\u00e7\u00e3o de ingredientes cearenses - 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