{"id":8268,"date":"2021-09-15T08:57:40","date_gmt":"2021-09-15T08:57:40","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/joana-abreu-goncalves\/"},"modified":"2023-02-22T19:56:36","modified_gmt":"2023-02-22T19:56:36","slug":"joana-abreu-goncalves","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/joana-abreu-goncalves\/","title":{"rendered":"Joana Abreu Gon\u00e7alves"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Joana\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Joana Abreu Gon\u00e7alves <\/h1><\/div>\n\n\n
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\n\tFrom designing dream houses to building perfect desserts goes a long way. Joana Gon\u00e7alves took this path and (spoiler alert!) succeded! In 2012 the architect created the In the Mood for Sweets blog, which triggered changing her profession. She interned with the Belgian chocolate maker Jean-Philippe Darcis and worked at The Cliff Bay in Madeira with Benoit Sinthon. After several internships in many other famous cuisines, she ended up as the Pastry Chef at Eleven and then at Bon Bon, Quorum and sous-chef at Fifty Seconds by Martin Berasategui. In 2019 the island-born Chef returned to Madeira where, a year earlier, she launched a project for artisanal ice cream made with local fruit, FRIIC – Fruit Island Icecream. In addition to that, the Chef made the grand opening of Les Suites at The Cliff Bay. In 2020 the pandemic brought her the idea for a new project L\u00e1 Fora Picnic. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Cherry and curd cheese<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Curd cheese mousse, cherry sauce and spice shorbread. In this dessert by Chef Joana Gon\u00e7alves there are two regional products of excellence: pitanga, and curd cheese from Madeira, one of the cheese varieties produced on the island. A must try!<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Brazilian cherry<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In Portugal, pitanga (Brazilian cherry) production is common cultivation in Madeira island. <\/p>\n

Its official address is South America, but this small fruit knows how to adapt to other latitudes. In Portugal, pitanga (Brazilian cherry) production is common cultivation in Madeira island. Fragile and quickly perishable, it is a fruit that must be consumed or transformed right after being harvested. Small in size, pitanga is rich in vitamins A and C and phosphorus, calcium, and iron. In addition to being consumed naturally, it can be transformed into juices, jams, and jellies. Its plant leaves can also be used for infusions
\nPhoto \u00a9 Simon Zino<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Madeira<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Montanhas que roc\u0327am os ce\u0301us, florestas exuberantes, cascatas que se precipitam no mar. Piscinas esculpidas na rocha pelo mar, quilo\u0301metros e quilo\u0301metros de caminhos pedestres e mil e uma paisagens capazes de fazer bater mais forte ate\u0301 o mais empedernido cora\u00e7\u00e3o. Bem-vindos a\u0300 Madeira!<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

From designing dream houses to building perfect desserts goes a long way. Joana Gon\u00e7alves took this path and (spoiler alert!) succeded! In 2012 the architect created the In the Mood for Sweets blog, which triggered changing her profession. She interned with the Belgian chocolate maker Jean-Philippe Darcis and worked at The Cliff Bay in Madeira with Benoit Sinthon. After several internships in many other famous cuisines, she ended up as the Pastry Chef at Eleven and then at Bon Bon, Quorum and sous-chef at Fifty Seconds by Martin Berasategui. In 2019 the island-born Chef returned to Madeira where, a year earlier, she launched a project for artisanal ice cream made with local fruit, FRIIC – Fruit Island Icecream. In addition to that, the Chef made the grand opening of Les Suites at The Cliff Bay. In 2020 the pandemic brought her the idea for a new project L\u00e1 Fora Picnic.<\/p>\n","protected":false},"author":3,"featured_media":8199,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,635,341],"tags":[],"acf":[],"yoast_head":"\nJoana Abreu Gon\u00e7alves - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"De desenhar casas de sonho a construir sobremesas perfeitas vai uma dist\u00e2ncia. 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Joana Gon\u00e7alves took this path and (spoiler alert!) succeded! In 2012 the architect created the In the Mood for Sweets blog, which triggered changing her profession. She interned with the Belgian chocolate maker Jean-Philippe Darcis and worked at The Cliff Bay in Madeira with Benoit Sinthon. After several internships in many other famous cuisines, she ended up as the Pastry Chef at Eleven and then at Bon Bon, Quorum and sous-chef at Fifty Seconds by Martin Berasategui. In 2019 the island-born Chef returned to Madeira where, a year earlier, she launched a project for artisanal ice cream made with local fruit, FRIIC - Fruit Island Icecream. In addition to that, the Chef made the grand opening of Les Suites at The Cliff Bay. 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