Eudes Assis

Assis had eight brothers and five sisters.^[1] His mother taught him about the preparation of fish and instilled in him a love for "caiçara" cuisine.^[2] At 13, he started as a dishwasher at a restaurant in Camburi.^[1]

In 2002, he joined as trainee at the Fasano Restaurant in São Paulo. In 2006 he spent six months in France, at the culinary school Le Cordon Bleu.^[1] He continued working in restaurants in Europe, and then spent four years as a chef aboard a private yacht visiting several countries, and learning about local cuisines. This led him to emphasize the use of regional ingredients, like tapioca and bananas, local seafood and dried fish, typical of coastal regions and of the "caiçara" cuisine.^{[citation needed]} He has collaborated with chefs including Ferran Adria, Alain Ducasse and Daniel Boulud. He is currently a chef in Restaurant Vinea Alphaville.^[2]

Eudes Assis prefers to use only non-industrialized products.^[2]

Eudes also teaches at schools, offering classes about cuisine.^[3]

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  Octopus and pupunha
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  Shellfish rice
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  Taro leaf balls
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  Banana chutney
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  Salad of crayfish flambéed in cachaça with cashew vinaigrette