Cooking with Game Meat by chef João Lopes
This workshop will bring together food lovers whose cuisine is based on game, such as hare, partridge and venison, among others. The chef will teach cooking techniques suitable for this type of meat, which comes from wild animals and therefore has a very specific flavour and characteristics. Game meat, also known as exotic meat, has been on the Portuguese table since ancient times and is enjoyed by all social classes.
About the chef:
João Lopes graduated in Law in Lisbon and later completed a Master's degree in Romance Languages at Humbolt University in Berlin. He began his professional career as a translator at the European Commission in Brussels in 1986, although his real passion was gastronomy.
A lover of cooking from a very young age, it wasn't until 2000 that he decided to embark on a full career in this area, and in 2003 he obtained a Chef's Certificate of Professional Competence. Between 2004 and 2006 he worked in the kitchen of the ‘Le Joseph’ restaurant in Brussels. In 2008, while still in Brussels, he decided to reorient his professional career in the kitchen and became a home chef.
In 2015 he travelled to Luxembourg, where he worked as a private chef until 2022, when he returned to Portugal. He now devotes himself to his great passion, cookery, for small private events.
Registration: info@cascaisfoodlab.pt
Organisation: Cascais Food Lab
Find out more HERE
