{"id":17546,"date":"2025-03-02T11:11:12","date_gmt":"2025-03-02T11:11:12","guid":{"rendered":"https:\/\/revistabica.com\/floripa\/?p=17546"},"modified":"2025-03-02T11:12:34","modified_gmt":"2025-03-02T11:12:34","slug":"chef-pedro-cabral","status":"publish","type":"post","link":"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/","title":{"rendered":"Chef Pedro Cabral"},"content":{"rendered":"

Pedro, 23 anos e criado na comunidade pesqueira da Costa da Lagoa,<\/a> um lugar de beleza natural sem igual, acess\u00edvel apenas por barco. Cresceu no restaurante Cabral, localizado na mesma regi\u00e3o, onde seus av\u00f3s e seus filhos decidiram abrir um restaurante para romper com a tradi\u00e7\u00e3o da pesca, renda e atividades agr\u00e1rias, fundando o Restaurante Cabral<\/a>, um estabelecimento ic\u00f4nico na ilha da magia, inaugurado em 1988.<\/p>\n

“Percorri todas as \u00e1reas do restaurante at\u00e9 encontrar minha voca\u00e7\u00e3o na cozinha, entre 2017 e 2018. Desde ent\u00e3o, tenho me aventurado no mundo gastron\u00f4mico, realizando est\u00e1gios em diversos locais da ilha, o que enriqueceu minha vis\u00e3o culin\u00e1ria e aprimorou minhas metodologias de trabalho. O h\u00e1bito de pesquisar, ler, experimentar e perguntar \u00e9 um dos principais fatores que me impulsionam a aprender cada vez mais.<\/p>\n

Sou apaixonado pela gastronomia marinha e aprendo intensamente com meu pai, Cl\u00f3vis, que tem uma vis\u00e3o atemporal do que \u00e9 um restaurante e se dedica com disciplina e amor ao correto processamento do pescado. Nosso restaurante manipula toneladas de pescado por ano, e \u00e9 impressionante como ele consegue administrar tudo, mesmo com poucos colaboradores. Divido a responsabilidade da cozinha com minha m\u00e3e, Maria Inez, que me ensinou os fundamentos do que sei e continua me incentivando a inovar.<\/p>\n

Estou no \u00faltimo ano do curso de Tecn\u00f3logo em Gastronomia pelo IFSC, j\u00e1 acumulei alguns anos de experi\u00eancia na \u00e1rea. Recentemente, viajei ao Jap\u00e3o junto com Narbal Corr\u00eaa em busca de troca de conhecimentos e aprendizado. Inspiro-me em cozinheiros que trabalham com frutos do mar e busco aprender tamb\u00e9m com os profissionais ao meu redor que dominam o assunto. Meu objetivo \u00e9 continuar estagiando, fazendo networking e aprendendo para aplicar tudo aqui em Florian\u00f3polis, real\u00e7ando nossos produtos e fazendo nossa gastronomia brilhar, demonstrando toda a qualidade dos nossos pescados.”<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pedro, 23 anos e criado na comunidade pesqueira da Costa da Lagoa, um lugar de beleza natural sem igual, acess\u00edvel …<\/p>\n","protected":false},"author":18,"featured_media":17547,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"yoast_head":"\nChef Pedro Cabral - GOSTO DE FLORIPA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Pedro Cabral - GOSTO DE FLORIPA\" \/>\n<meta property=\"og:description\" content=\"Pedro, 23 anos e criado na comunidade pesqueira da Costa da Lagoa, um lugar de beleza natural sem igual, acess\u00edvel ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\" \/>\n<meta property=\"og:site_name\" content=\"GOSTO DE FLORIPA\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-02T11:11:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-02T11:12:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/revistabica.com\/floripa\/wp-content\/uploads\/2025\/03\/bdc4e2cc-3469-459e-9e72-f51fd1bb508c.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1201\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"GOSTO DE FLORIPA\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"GOSTO DE FLORIPA\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\"},\"author\":{\"name\":\"GOSTO DE FLORIPA\",\"@id\":\"https:\/\/revistabica.com\/floripa\/#\/schema\/person\/ad8ad44cae7ea11508c0df241d9c8cd9\"},\"headline\":\"Chef Pedro Cabral\",\"datePublished\":\"2025-03-02T11:11:12+00:00\",\"dateModified\":\"2025-03-02T11:12:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\"},\"wordCount\":316,\"publisher\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/#organization\"},\"articleSection\":[\"Chefs\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\",\"url\":\"https:\/\/revistabica.com\/floripa\/chef-pedro-cabral\/\",\"name\":\"Chef Pedro Cabral - 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