The Cooking Contest Winner

Mauro leaves nothing to chance. He first draws each new recipe using colored crayons. Then he tests and re-tests his creation, making detailed notes of each step in the preparation process in order to arrive at the perfect dish. His scrupulous attention to detail, amazing talent and intense passion are some of the key attributes behind his success. The Culinary Arts Academy in the Bouveret undoubtedly contributed as well to ensuring this young chefs talent. The school prepares students from around the world for careers in the select sphere of gastronomical cuisine. Prior to returning to Brazil, in July, Mauro worked tirelessly refining his skills. His robust quality education combined with a cooking apprenticeship at the Terminus Hotel (19 points in the Gault&Millau) in Sierre, with the renowned chef Didier de Courten, allowed Mauro to choose from a selection of employment offers - a luxury these days.

It’s obvious the young Brazilian’s Swiss education was definitely time well spent. When asked about his objective of attending the school, Mauro replied from the outset it was to "Master the classics of French cuisine". It only takes a second to realize that this has been more than accomplished, as Mauro’s most recent dessert, "Délice chocolaté" specially created for the Femina contest left the jury’s taste buds quivering with delight.