In an interview with VerAngola, Ariosvaldo remembers a little about his childhood. "I've always been a very closed person, I never liked going out, but I liked being with friends whenever I could", he reveals, adding that his childhood was also marked by the computer world.
"Exploring computers and phones in my childhood was also something remarkable, opening them up to be able to see what was behind," he said.
However, the passion for cooking ended up speaking louder. To VerAngola, Ariosvaldo Brandão says that his interest arose at a very young age, when he was between 12 and 13 years old: "I've always had a taste for cooking since I was little, when I was 12/13 years old, I sometimes made lunch at home, but I started to develop and have more certainty when I went to Russia, I had more freedom to make delicacies".
The young man went to Russia to study computer engineering, however, it was in this country that he managed to develop his true passion, even awakening his entrepreneurial streak by selling cakes and fast food.
"Unfortunately I'm no longer in Russia, I lived for four years and it was fantastic, I had a huge discovery about cooking and started a small business selling cakes and fast food, I even worked as a chef there for a year ", he states, adding: "Computer engineering and Russia because it was an opportunity that I got and so I embraced it, but not until the end, because my taste for cooking and my goals at a certain point did not coincide and I left engineering aside".
Although he has no professional training in the field of cooking, Ariosvaldo said that when he started working he decided to take a cooking course in Russia, having finished "successfully obtaining a grade 4 (in Russia the grade is from 0 to 5), for more notion of what the kitchen is".
The young man has not been standing still when it comes to cooking. His career includes selling cakes and fast food, working in a fast food establishment, as well as working as chef in a restaurant. "I sold cakes and fast food at home, I worked in a fast food establishment, months later I was called to work in a restaurant where after two months I became the chef there", he says.
"Now being in Angola, I am working as a cook, for now my objective is to obtain one to two years of experience, exploring and learning various areas within the sector and only then return to the position of chef" , he stated, speaking to VerAngola, adding that his dream is to become a professional and internationally renowned chef.
Despite not having chefs he admires, the young man did not fail to mention Massimo Bottura and Leonardo Abreu. "I hope one day I can meet them in person and drink from their experiences."
Trial and error is a reality in the kitchen and Ariosvaldo has also had less good and ridiculous experiences. When he was 14, he tried to make a chocolate dessert, but only at the end did he realize that the chocolate was out of date: "I tried to make a chocolate dessert and only after it was ready I noticed that the chocolate was out of date, at 14 years if I'm not mistaken."
However, practice makes perfect and today you can say you have a specialty.
"I think my signature dish would be 'Risotto'. I love mixing different ingredients to create a delicious conversation piece, as risotto is a dish where you can explore a lot without straying from its base," he said.
Looking at national cuisine, the young man paints it as "an explosion of unique flavors and traditions".
"With a rich diversity of ingredients, cultural influences and culinary techniques, Angolan food captivates the senses. Dishes such as 'muamba de galinha' and 'calulu' reflect the country's cultural heritage, combining local ingredients in delicious ways. The intense flavors, the preference for fresh ingredients, make Angolan cuisine a unique experience", he added.
With no preferences in terms of cuisine or restaurant, the young man says the dish he most enjoys in national cuisine is mufete: "It's mufete, even though I don't like fish, it's a dish I really enjoy."
"I don't have a favorite cuisine or one that I really admire yet, but Angolan cuisine is one that I still have a lot to explore and learn, as the dishes and tastes have always been more externally oriented (European, Asian and so on)", he says.
Regarding restaurants, the young man recommended 'A Carne da Villa'. "I don't have a favorite restaurant, but I would recommend A Carne da Villa, which is where I currently work".
Ariosvaldo thinks that the country's gastronomy can still take a 'pinch of salt'. According to the young man, "there is a lack of innovation and experimentation".
"Being able to create better promotion and preservation of traditional recipes, together with the incorporation of modern techniques, could further elevate Angolan cuisine and training local chefs could contribute to greater international recognition of Angola's gastronomic richness", he suggested.
The young man considered that Angolans still do not place much value on signature cuisine, because society is not yet prepared, with a lack of openness for it: "I say not so much because our society is not yet prepared and they do not give much openness to it. However, it is important to note that individual preferences may vary, and some people may prefer authenticity and tradition in cooking".
Regarding future goals, Ariosvaldo reveals that he intends to "gain more experience every day, thus being able to open up" a space of his own. "Being able to train other people who also love this art, generate employment and without forgetting that it would be rewarding to obtain my degree in gastronomy or in a field related to it", he added.
