Alumna Renata Pilat Curado Portasio
Diplôme DE CUISINE, CERTIFICAT DE PERFECTIONMENT PROFESSIONNEL EN CUISINE
Renata Portasia joined Le Cordon Bleu in Paris in 2004. After a year of professional training, Renata chose to continue her apprenticeship at the Paul Bocuse Institute in Lyon and abroad at ICIF in Italy.
Renata also did several internships, including Michelin-starred restaurants in France, Italy and Portugal, finally returning to Paris to build her career. In 2014, at a Brazilian government tender, she was chosen to be the chef at the Brazilian Ambassador's residence in Paris, responsible for preparing the menu served to heads of state on each of their visits to Paris.
Renata aspires to one day pass on all this love, this sense of work and discipline to a new generation and inspire other students as she once was at Le Cordon Bleu Paris.
When did you realise you wanted to become a cuisine chef?
I can honestly say that it became obvious when I started my training at Le Cordon Bleu Paris. After four years of study, I had finally found myself.
What’s the best thing about being a cuisine chef?
For me it is the feeling of giving pleasure and showing my passion for work.
What are your main responsibilities? Talk us through your average working day…
Since I started working at the Brazilian Embassy in Paris, I am responsible for everything relating to the kitchen. We are two chefs at different times, preparing everything from A to Z, creating the menus, shopping, organization and cleaning. There may be last minute surprises such as lunch, dinner or a cocktail, but everyday life is in a 'normal' home.
Is there anything that surprised you when starting the role?
I didn't think it would be so exciting to work as a private chef, because every day is not the same, that’s for sure.
Why did you choose Le Cordon Bleu Paris?
My parents helped me choose Le Cordon Bleu Paris, because it was my father's dream that I would come here, to the best school. Without any doubt, for the excellence of learning, practice, and the certainty of a promising future.
What’s your fondest memory from Le Cordon Bleu?
I will never forget the rigor and discipline that the school gave me. We were few in class and in practice even less, providing the opportunity of an almost private and privileged class with the best chef teachers I have ever had, unforgettable moments, etched forever in my memory.
What has been the best moment in your career so far?
Without a doubt, it was when I was chosen to be the 'French Chef' to the Ambassador of Brazil. I am very proud to be able to work for my country's most important position in the city I chose to come to.
What advice would you give to anyone looking to follow in your footsteps?
Never give up when facing difficulties. My best advice is to take a deep breath and keep your head up towards your goals even though they seem impossible. Nothing is impossible. Be honest and proud of your ideas and actions.
Who is your biggest inspiration?
My biggest inspirations without a doubt are all the strong women who are part of my life, my mom, aunt, sister, sisters-in-law, friends and my father who is my biggest fan, he always believed in me and gave me this dream opportunity to be part today of the Le Cordon Bleu family! Who knows, one day I will also be an example for future female chefs!
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