Lucas Cal

My experience as a teacher transformed my mindset. Upon beginning my teaching journey, I felt compelled to deepen my knowledge, becoming an avid reader in search of detailed information. For me, the most significant shift was embracing the role of a leader, not merely issuing commands, but rather scrutinizing and demanding corrections to achieve exceptional results in the classroom. At this school, I developed new skills, as we worked with lower-performing household equipment yet maintained the same quality standards. Examples include resistance ovens, induction cooktops, and machinery less robust than industrial-grade ones. These experiences strengthened me as a professional and motivated me to provide a quality learning experience for my students.

Working as a private chef has made me accountable for various facets of culinary expertise. For instance: researching and selecting quality suppliers, team recruitment and training, managing food and equipment storage and logistics, business marketing and networking, financial and accounting responsibilities, hospitality, and meticulous attention to detail. This includes the necessity of understanding both the host and their guests, anticipating their expectations for the meal, identifying ingredient combinations that evoke their comfort foods, and above all, the importance of working swiftly, efficiently, and punctually.

My experience as a teacher transformed my mindset. Upon beginning my teaching journey, I felt compelled to deepen my knowledge, becoming an avid reader in search of detailed information. For me, the most significant shift was embracing the role of a leader, not merely issuing commands, but rather scrutinizing and demanding corrections to achieve exceptional results in the classroom. At this school, I developed new skills, as we worked with lower-performing household equipment yet maintained the same quality standards. Examples include resistance ovens, induction cooktops, and machinery less robust than industrial-grade ones. These experiences strengthened me as a professional and motivated me to provide a quality learning experience for my students.

The first hotel I worked at was an incredible experience, especially because it was located in the bustling tourist hub of Ipanema Beach. Here, I gained invaluable insights into the inner workings of hotels and the coordination between the two kitchens, particularly during evening shifts. I learned the significance of pre-preparing and regenerating menu items to ensure quick delivery through room service. Unfortunately, the surge in Covid-19 cases worldwide ultimately led to the hotel's closure.

This restaurant, built within a business center in Barra da Tijuca, targeted both office workers and passersby. As such, the cuisine was less elaborate, focusing on self-service to accommodate the large number of customers during the short lunch break period. Here, we were only three cooks tasked with handling everything. In this situation, I learned the importance of being independent and proactive. I gained further knowledge about food safety and the importance of adhering to good handling practices.

• Located within the Museum of Tomorrow, one of the city's tourist attractions and led by the renowned chef João Diamante, was the most elegant and organized kitchen I've ever entered. We used to serve beautifully plated and meticulously prepared dishes that emerged ready from the kitchen. The team was highly harmonious and supportive. I learned more about Sous Vide techniques and production organization. In this high-end kitchen, we were always ahead by 2 to 3 days. I had the opportunity to work in every station of the restaurant. Despite the heavy workload, on the other hand, I also developed my knowledge in every area of the kitchen.