Today, March 20, the 2021 spring begins, and the colorful season brings with it the hope of better days, both for Europe and for the whole world. I am sure that, like me, everyone else is looking forward to it. And on this blog (and as much as I am a person who hates fascism and extremists) there will be no talk about politics or the disastrous world that is out there. This blog tells stories of life, passions, achievements, and especially culinary.

And to pay tribute to the spring that has come, let us tell you a little about our friendly chef who sent us a delicious recipe that is part of his menu, and which, according to him, is beloved by many of his customers as a favorite.

Chef Vitor Jover is his name, young with an available smile and a unique professional seriousness, he charms with his charisma and passion for what he does. We met in Búzios, in Rio de Janeiro, in 2015 when I designed a branding and photography project for an Arab sfihas restaurant - at the time, if I'm not mistaken, he was second cook. It didn't take long, and soon he took over this cuisine and represented it with all his talent and creativity at 2 Gastronomic Festivals in the city. Since then I have followed his trajectory and I realize how beautiful his performance and talent are. I did a short interview with the chef, which you can check out below:

Io: What's your story, chef?
Vitor: My history with the kitchen started at the age of 20. At the time I was desperate for a job and ended up finding one as a kitchen assistant at an important Italian restaurant in Porto Alegre, Rio Grande do Sul, Brazil, the Atelier de Massas. I had never worked in the kitchen before, it was difficult but the pain teaches to moan.

Io: At that moment, did you consider this profession for your life?
Vitor: After 2 years as an assistant I was promoted to cook and that's when everything changed. My life started to make sense, I discovered that in addition to knowing how to cook, I also liked it, and that this was my profession.

Io: Did you study culinary?
Vitor: Yes, when I was promoted, I went to study gastronomy at IGA (Americas’ Gastronomic Institute). This brought me professional stability and I ended up leading an excellent restaurant in Porto Alegre in 2013/2014 called PepoTina..

Io: And why Búzios?
Vitor: I left Rio Grande do Sul because the state was experiencing a public security crisis at the time. In 2014 I suffered 9 mugging attempts, the last time my ex-husband was stabbed in the arm, and that was the main factor for me to decide to change. I chose Búzios because I had a cousin who lives here, and I ended up arriving at the 2015 carnival.

Io: And how was that change?
Vitor: My first year here was very difficult, until I adapted and got to know the logistics of the city. My first job was at the restaurant Anexo, but I did not identify myself at that time with their kitchen and I ended up leaving in a short time. Then I worked for 1 year as a catering chef at Captains Buffet and then I went to Clube da Sfiha, where we met.

Io: And how did Personal Chef happen?
Vitor: I kept my own parallel work when I worked at Clube da Sfiha, I made gourmet snacks for restaurants, inns and hotels in the city. When I decided to be self-employed, my focus was to continue providing my snacks and finger food, but I was always a personal chef. Although I didn't use that term, I already cooked for some customers' homes. But I really started to design my work as it is today in the COVID pandemic crisis, because that was when I realized that some people and families that I knew and who were already my clients were at home without a maid and without knowing how to cook. So I created a monthly package where I charged for going to their house once a week and cook the whole family's meals for the entire week and leave everything frozen. It was a super personalized job, I had about 6 clients in this format, but when the restrictions on COVID here in Brazil began to become more flexible, people started coming to the city again and wanted to eat well without leaving the house, and started calling me for cooking. I haven't stopped since.

Io: So it would be correct to say that, despite the sad reality that we are living, COVID also brought opportunities?
Vitor: Without a doubt, I consolidated my work as a personal chef in this sad crisis.

Tagliatelle with salmon and mascarpone sauce
(Portion for 1 person)

Ingredienti
- 150 gr of salmon filet
- 100 gr of mascarpone
- 150 ml of fresh double cream
- 50 gr of dried tomato
- half red onion
- juice of half an orange
- pink salt to taste
- freshly ground white pepper to taste
- grated parmesan to taste
- a branch of thyme
- 50 ml of dry white wine
- 150 gr of tagliatelle pasta

Preparazione
Cut the salmon into cubes and marinate in the orange juice with the pepper and thyme. Meanwhile, cut the onion into Brunoise (cubes) andthe sun-dried tomatoes in fillets. In a heated frying pan, seal the marinated salmon and set aside. In the same frying pan, stir fry the dried tomatoes for approximately 4 minutes and then add the onion. Sauté well and then add with white wine. That being done, add the double cream and when it starts to boil, add the mascarpone, a little bit of grated parmesan and let it reduce. When it is almost ready, add the salmon, the pasta and salt and sauté well.