ISRAEL DE FREITAS

PORTFOLIO

   

   

             

     

   

Israel  de  Freitas  Portfolio  Chef  de  Cuisine            

 Israel   de  Freitas  was  born   in   a  

place   called   Barra   Velha,   a   coastal  small   town  belonging   to   the   state  of  Santa  Catarina  in  South  Brazil.  

 Growing  up  near  the  sea  and  in  

a   tropical   country   gives   Israel   the  opportunity   to   enjoy   fresh   and  colorful  food,  which  would  refine  his  sense   of   taste,   diversity   and  creativity   to   his   career   as   a   Chef   de  cuisine.      

     

   In  1991  he  entered  to  a  secondary  school  at  the  Agronomy  intern  college,  

which  belongs   to   the  Federal  University  of  Santa  Catarina.   In   this  period   Israel  participate   in   various  project   such   as   cattle   farming,   breeding,   veterinary   care,  manufacturing  of  milk  products,  horticulture  and  butchery.        

       

     Before  start  his   journey   inside   this   infinite  world  of   flavors,   Israel  spends  

few   years   giving   piano   lessons   and  playing   in   a  Garage   band  with   some  of   his  friends   and   his   brother-­‐in-­‐law,   till   he   decides   to   move   to   Lisbon.   Besides   his  passion  for  good  food  and  enjoying  cooking  for  his  friends  and  family,  the  idea  of  becoming  a  Chef  was  far  way  of  his  thoughts.  But  really  close  to  happen.    

   

   

 In   2001   he   arrives   in   Lisbon.  

Exited   about   the   fresh   Portuguese  cuisine,   Israel   puts   his   piano   a   part  and  starts  to  work  as  a  waiter.  Soon  he  would   discover   that   his   real   passion  was   in   the  other  side  of   the  “pass”.   In  2002  Israel  steps  inside  the  Kitchen.  It  was  love  at  the  first  sight.  From  there  on,   he   dedicates   his   time   learning,  researching   and   improving   his  knowledge   and   technics   in   order   to  create  new  flavor  experiences.  

   

His   passion   knows   no   frontiers.   After  moving   from   one   place   to   another  seeking   for  something  new  Israel  decide   to  go  abroad   and   discover   the   world.     In   2011   he  moves   to   Hamburg,   Germany.   After   one   and  half  year  he  went  to  live  in  Oslo,  Norway  where  he  would  meet  his  mentor  Cristiano  Rienzner.  

As   a   chef   of   the   cold   section   at  Tjuvholmen   Sjømagasin   restaurant,   Israel  starts  to  get  a  taste  of  molecular  cuisine,  which  now  he  uses   to  complement  his   ideas   for  new  dishes.  

Later   on,   Cristiano   Rienzner   invited   him  to   move   back   to   Germany,   but   this   time   in  Cologne,   to   start   a   new   project.   Both   worked  together   to   open   Pure   White   Food   concept,   which   happen   to   be   the   best  restaurant  in  northwest  Germany.    

     

       

Israel's  skills  go  beyond  the  western  cuisine.  His  passion  for  Asian  cuisine,  with  the  japanese  on  top  of  the  list,  Israel  works  hard,  researching,  learning  and  improve  his  knowledge  in  this  area.  Kaiseki  cuisine  is  his  favorite,  which  respects  nature   and   his   wonders.   Serving   in   small   portions   and   with   an   incredible  presentation,   Kaiseki   cuisine   is   not   just   about   food   but   also   a   path   to  understanding  of  the  purity.  

 It  all  seams  perfect,  but  Israel  is  still  hungry  for  more  in  his  career  and  he  is  

here  prepared  and  looking  forward  for  a  new  challenge  .  .  .      

     That´s  what  we  call  the  perfect  steak                  

   Herring      With  pearl  onions  poached  in  Porto  wine,  crunchy  olive  bread,  crystallized  raspberries,  coriander  air,  salsa  verde,  black  balsamic  reduction  and  pine  nuts                    

       Mozzarella  stracciatella      The  freshness  and  purity  makes  it  the  best  mozzarella  in  the  market.  We  don´t  need  to  change  what  is  already  perfect,  so  i  just  add  some  salt  and  some  awesome  olive  oil,  tomato  powder  and  some  wild  herbs                        

   

       

   

 Hidden  scallops  

 Mango  pure,  celery  nitro,  coconut  

snow  an  edible  flowers  

   

Gamba  Roja  or  Carabineros    Its  intense  flavor  and  juicy  meat  is  an  inspiration.  With  marinated  daikon  rolls,  pumpkin  jelly  and  white  chocolate  mayonnaise.  The  taste  of  its  insides  is  so  powerful  that  makes  this  dish  an  explosion  of  happiness.            

         Halibut    The  meat  is  so  pure  and  delicate.  As  it  grows  in  cold  water  of  the  North  pacific,  I  decided  to  bring  this  dish  to  a  more  tropical  area  adding  my  version  of  a  smooth  pumpkin  moqueca  sauce,  sweet  potatoes  foam,  pumpkin  oil  and  crunchy  wasabi  nori.  

 Tuna  Fish    This  is  another  example  of  purity.  For  this  softly  grilled  tuna  fish,  less  your  touch  the  better.  So  in  this  case  I  just  played  with  some  strawberry  sweet  chili,  raspberry  and  eucalyptus  air.        

             Scallops    Just  a  smooth  kiss  on  the  grill  and  it's  done.  Yuzu  jelly,  wasabi  air  and  chocolate  terracotta.          

 

   Wagyu  beef.    Baby  vegetables  marinated  with  Vietnamese  chicken  stock  and  slow  cooked  in  sous-­‐vide.  If  you  enjoy  drinking  a  good  portly  red  wine,  that  is  right  moment  to  order  it.                

     It´s  not  only  about  work,  right!?      Playing  with  sugar…                      

             

                       

                           Israel´s  favorite  hobby              

                             

                       More  info  about  Israel’s  career  and  professional  background  you  will  find  in  his  

resume,  which  is  sent  with  this  Portfolio.