Vegetarian Portuguese Food Reinvented
I had the pleasure of going behind the scenes with Chef Mateus, a chef based in Portugal that hosts food tasting experiences. I didn’t know much about Portuguese cuisine other than fish and egg tarts, until I visited Portugal. I learned a lot from Chef Mateus, and about his story as well.
1. Tell us about your journey to becoming a chef.
My journey in the kitchen started in Portugal, but let's talk about that part later. I'm Mateus, born and raised in Brazil until I was 18 years old. I spent part of my childhood growing up in a small village in the interior of Minas Gerais. I remember a lot of my grandmother's house, the things she used to make, I remember the taste and details of when she cooked. I never imagined in my life that I would be a cook because I never had a connection to the profession. In Brazil, I studied law for 2 years and later stopped because I decided to move to Portugal. When I arrived here in 2016, I soon started working in catering as a kitchen helper, and that's when I had my first contact with a kitchen and was saw the behind-the-scenes of the dishes being made. Over the years, I was improving and learning more and more. In 2019, I decided that it would be time to have professional training, and so I applied for the exams for the School of Hotel Management of Tourism of Portugal, a school with a great name and fluency in matters of hospitality (It is the best school in the segment of Continental Portugal)! While waiting for the results I decided to go to Paris, precisely to Le Cordon Bleu Paris to do a master class on “How to Cook like a Chef”— it was amazing! I was even more excited to go back and start my studies in Portugal, and I was approved and studied for 2 years. My last experience was in Naples, at Verace Pizza Napolitana where I took a master class to learn how to make one of the most beautiful and tasty pizzas in the world. Between studies and work, I've been on this path for 6 years, which I'm deeply passionate about. In my recent experience, I decided to set up a dining room experience where I provide Portuguese food tasting (Regular and reinvented for vegetarians and vegans). I have received support from many people, and have a special affection and thanks for the support of my twin brother Marcos and my partner Alex.
2. What is your style of cooking? Why did you choose this particular style of cooking?
I chose this type of cuisine because I love Portugal and Portuguese cuisine! The vegetarian/vegan side of my cooking is another concept that makes me very happy. My concept is home, family and good food. This is my inspiration.
3. What are some of your favorite dishes to cook and why?
One of my favorite dishes in Portuguese cuisine is Arroz de Pato, I even have it on the tasting menu of my dining experience because I love being able to make it. I like to cook many other things, such as bread as it is very therapeutic to make, cod with cream, and so much more!
4. What does cooking mean to you?
Cooking for me is love, simply love.
5. Your tasting experiences are outstanding! What other food ventures do you hope to achieve in the future?
I hope and want to maintain this experience. I intend in the future to be able to pass on knowledge of management and cooking as a volunteer in Brazil. As an enterprise, I think of keeping the same experience as you say, the single table concept with tasting and cultural exchanges, but with a kitchen integrated into the dining room so my guests can help me and watch me cook.
Follow Chef Mateus!
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Here is one of Mateus’ recipes from his tasting experiences. Thank you Mateus for sharing!
Beefsteak Tomato Compote (Tomato Jam)
Ingredients:
350g of chopped beefsteak tomatoes
1 cinnamon stick
20ml balsamic vinegar
100g brown sugar
3 garlic cloves
2 sprigs of fresh thyme
Directions:
Cook all elements over medium-low heat for about 10-12 minutes, and then mash using a fork. You can also use an immersion blender. Serve with some toasted bread.
