Brazil’s Barbecue Alchemist Is Bringing His Art to the US

Barbecuer Ricardo Penna Neither doctor, nor astronaut, nor fireman. The childhood dream of Ricardo Penna was always being a barbecuer. He grew up, went to food engineering college and is now a gastronomic consultant specialized in meats and barbecues. After 10 years working in Brazil and with two books published on the matter, Penninha, as he is known, is now winning the world.

"Brazilian beef pleases the palate of foreigners and there is demand for taking the business to other countries," explains the businessman who recently coordinated the implementation of a barbecue restaurant in Italy, where he met businessmen from Saudi Arabia, and has just closed deals with Canada and the United States.

"The Saudis were greatly interested in my work. I gave them my contact information. Now all I have to do is await a possible partnership," he stated.

The contacts with the restaurants in Canada and the United States, in turn, were closed during the NRA Show, in Chicago, in May this year. The consultant participated in a mission organized by the Minas Gerais branch of the Brazilian Micro and Small Business Support Service (Sebrae) and the Brazilian Association of Bars and Restaurants (Abrasel).

"In Miami I am going to organize the Brazilian appetizer menu for a restaurant. Apart from that, I am also going to select Brazilian cultural attractions for the house," he explains. "In Miami I am also going to accompany the assembly of a barbecue grill, which is going to work in a continuous service system," he adds.

His years of experience made it possible for Penninha to discover new techniques for meat seasoning and better use of the nutrients in foods. "Throughout the food engineering course I did tests and discovered the possibilities of mixing textures, flavors and aromas. I learnt how to extract everything that food can give that is best," he explained. "I also prepare menus with salads and appetizers, but meat is always the main product in my work," stated the businessman, who defines himself as an "alchemist of meats".

The word alchemy comes from Arabic, Al-Khemy, which means "chemistry". In the Arab culture, alchemy was a mixture of science, art and magic that flourished gradually until it reached the initial form of chemistry. Alchemy refers to the transformation of the substance of objects in the presence of a spiritual agent, often called the "philosopher's stone".

Apart from trying and creating new forms of preparing foods, Penninha decided to register in his books some precious clues, like when he explains why vinegar and lemon should not be used to season beef. "Beef is very rich in myoglobin (a protein responsible for the oxygenation of muscles), which will cause a reaction making the meat tougher," he explains.

Last year, the consultant launched the book "Transforming second class meats into noble ones", which brings over 3,500 possibilities of recipes described in details, from sanitary care to decoration of the dish.

But the sales success of the businessman, who also gives courses and talks about the matter, is the book "The Alchemy of the Barbecue", launched in 2004 and already at its eighth edition.

The proposal of the book is to answer a basic question: how an activity that is supposedly simple, like roasting meat over a charcoal fire, can produce so many varieties.

"The book describes each area of this art, from the instruments to the choice of meats, up to how to remove and serve it," explains Penninha.

Contact

Site: www.penninha.com.br
E-mail: contatopenninha@bol.com.br

Anba – www.anba.com.br

Tags:

Ads

You May Also Like

Brazil Opts for Regional Development in Program Involving 23 Ministries

Approximately 2.5 million people from the Jequitinhonha and Mucuri river valleys region in Brazil ...

Brazil Rushes to Get Environmental Approval for Hydroelectric Plants

Following quickly on the heels of the announcement that the Brazilian government intends to ...

Brazil Gives Farewell Party to Pan Athletes But Nobody Comes

"Good but not perfect," that's the way Mario Vazquez Raí±a, president of the Pan ...

Brazil’s Trade Balance Surplus to Reach US$ 35 Billion in 2005

Last week, Brazil’s trade balance surplus (exports minus imports) reached US$ 943 million, raising ...

Brazil Wants to Ban Mulattos and Give Blacks an ID. They Call This Progress

A stupidity cloud seems to hover over the Brazilian national Congress these days. Not ...

Finance Minister Sees Long Cycle of Growth for Brazil

Latin American ended mixed. While traders booked profits in Brazil, strength in the U.S. ...

Brazil’s Cinta Larga Indians and Miners: A Bloody Relationship

The Roosevelt Reservation in Brazil, home to the Wide Belt (“Cinta Larga”) Indians, has ...

Brazil Expecting a 10% Drop in Grain Crop

The 2008/09 Brazilian harvest is forecasted to experience a loss of 5 to 10% ...

Brazil Sugar and Ethanol Makers Claim They’re Doing Everything Right

In Brazil, UNICA, the ethanol/sugar mill owners trade union, says 2009 was a terrible ...

There’s No Excuse for Having Nuclear Weapons, Says Brazil

As the month-long 2005 Review Conference of the Parties to the Treaty on the ...