User:FernandoPos

=Biography= Eudes Assis ( from Boiçucanga,São Sebastião, São Paulo - Brazil ) known as Chef Eudes, is a chef known in the Brazilian scenario by using ingredients of "caiçara" culture. Came from a family with many siblings, his mother was a great inspiration, from whom he learned all about the preparation of fishes and especially got a "caiçara" cuisine love. At 13 he started as a dishwasher at a restaurant in Cambury. In 2002, he joined as trainee in the famous Fasano Restaurant, in São Paulo. In 2006 spent six months in France, 'Le Cordon Bleu', 'school cooking, a temple of gastronomy world.

Aged in some restaurants in Europe, and then spent four years as a chef aboard a private yacht, when he passed for several countries, and learned about its typical cuisine. The baggage acquired contributed to the improvement of his technique that is directed to the use of regional ingredients, like taioba and bananas, seafood, and dried fish, typical of coastal region and of the "caiçara" cuisine. In 2010 won the award as the most promising chief, from "Prazeres da Mesa" magazine. He also has collaborated with famous chefs Brazilian and international cuisine, as Ferran Adria, Alain Ducasse and Daniel Boulud.

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Eudes Assisi values caiçara cuisine, using abundant ingredients in the region by a sophisticated way. Prefers to use only non-industrialized products, and is adept and diffuser about cooking called 'Confort Food', known as cooking from scratch. Besides being a respected and renowned chef, Eudes also acts as a collaborator in some universities, teaching classes about their cuisine. Acts as culinary consultant, and is currently a chef in 'Restaurant Vinea Alphaville'.

=Social Projects= Apart from all these occupations, he still finds time to social projects. Chef Eudes is voluntary in "Projeto Buscapé", nonprofit association of Boicucanga - North Coast of São Paulo. He teaches gastronomy, benefiting poor children, where they learn the "caiçara" cuisine, and also to appreciate the abundant local ingredients, allowing may reach a better future. Chef Eudes is also curator of "Arraial Gastronomico do Projeto Buscapé". In 2013, this Project received the Social Responsibility award from "Prazeres da Mesa" magazine.

=Awards= =reference=
 * Besides being awarded as the most promising chief, 2010 by Prazeres da Mesa Magazine,
 * collects the award for Best Seafood Restaurant -  Restaurant "Seu Sebastião" by "Veja Comer&Beber" Magazine
 * Award of Merit given by the city of São Sebastião for Disclosure of Brazilian Cuisine
 * Award Social responsibility given to the Buscapé Project, by "Prazeres da Mesa" magazine.