Who is chef Beatriz Cuvolo, MasterChef: The Professionals 2022 contestant?
Ahead of MasterChef: The Professionals 2022, which airs on BBC One every Tuesday, Wednesday and Thursday from 2 november, we find out more about the chefs taking part.
Introducing Beatriz Cuvolo, a senior commis de partie at Fallow restaurant, London.
Beatriz has previously worked as Commis Chef at Le Caprice, London; Chef De Partie and a Junior Sous at The Shed, London.
NAME
Beatriz
AGE
24
Where are you from/where do you live?
Originally from Brazil (Presidente Prudente until she was 17, then Sao Paulo until 19), Beatriz lives in London with her mother.
What type of a chef are you?
Senior CDP
Do you have a favourite type of cuisine?
“I like to cook everything that makes people feel comfortable and happy, with as much minimum waste as possible. Powders, chemicals, nitrogen, or 10 textures of something are not for me. I still believe that what is good, is good and doesn't need to be modified.” “My first and biggest influence is an Argentinian chef called Paola Carosella. But I’ve also admired the work of Francis Mallmann, Alex Atala, Janaina and Jefferson Rueda, Rene Redzepi, Clare Smyth, Massimo Bottura, Alberto Landgraf and so many others, the list is pretty long.” “In my own career, those who’ve really guided and helped me have been Lewis de Haas, the chef that I consider my mentor and Jack Croft and Will Murray, whom I have the pleasure to work with every day.”
How did you become a chef?
“Cooking was always in my life. All my great memories are in the kitchen or related to a smell or noise. My grandma made fresh gnocchi, lit up the grill, baked bread or cake in the morning and I use to go fishing with my grandpa. So cooking is in my blood, my bones. I love everything about the kitchen - the systems, the rules, the pressure, the heat, the people around me, the bond, and the family we build. Cooking is not just my job. It is part of who I am. It is what makes me happy.”
Where have you worked?
Commis Chef at Le Caprice, London; Chef De Partie and then Junior Sous at The Shed, London; Chef in schools during lockdown to cook meals for around 200 families in need.
What has been the highlight of your career to date?
“The most special one was my first pop-up with Roots and there's also the first dish I put on the menu there. Additionally, working with Clare Smyth was a highlight for sure.”
Why did you want to take part in MasterChef: The Professionals?
Why did you want to take part in MasterChef: The Professionals? “My chefs thought I would be a great fit for the show, that I had sufficient talent and that I should give it a go. I think I’m still at the age to be brave and live different things, so why not have some fun?! It was also an opportunity to take myself out of my comfort zone.”
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