In Castanhal, Capacita COP30 certifies another class in Amazon Cuisine
The training and qualification program is an initiative of the Government of Pará, through the Secretary of Science and Technology (Sectet)
The Government of Pará certified another 35 students from the Amazon Cuisine course on Wednesday (28), promoted by Capacita COP30, in Castanhal. The training and qualification program is an initiative of the Government of Pará, through the Secretary of State for Science, Technology, Higher Education, Professional and Technological Education of Pará (Sectet), which qualifies and trains labor for the opportunities that the United Nations Conference on Climate Change will provide to the people of Pará.
This stage trained 35 students, aiming to highlight high Amazonian cuisine. Throughout the classes, participants immersed themselves in the history and ancestry of the indigenous peoples of the region, learning about traditional utensils, native ingredients, and the techniques that make Amazonian cuisine a true cultural art.
Under the guidance of Edivam Gomes, chef and course instructor, the students experienced an immersion that combined theory and practice, with highlights on recipes such as contemporary moqueado, vatapá, tacacá, and jambu lasagna with sautéed shrimp in tucupi sauce.
“During the course, we worked with ingredients from the Amazon characteristic of our flora and fauna. The goal is to train professionals prepared for the job market. Sectet, in partnership with the School of Arts São Lucas, has trained many professionals, already thinking about COP30. It is important to mention that a good part of the students are already entrepreneurs in the gastronomy field,” highlighted chef Edivam Gomes during the ceremony.
The closing also included a practical table-setting class, where students presented regional dishes, demonstrating in practice the knowledge acquired throughout the training.
The course has been transforming the personal and professional lives of the students. Entrepreneur and gastronomy technician Benildo Meireles dos Santos, 49, shared the positive impact of the experience on his life and business. “I saw people who arrived with panic syndrome, anxiety, depression, and through the classes, they regained their self-esteem and renewed their perspectives in entrepreneurship. Talking about Capacita COP is talking about a rescue project,” he stated.
Maria Santos, 37, an entrepreneur in the snack area, claims that the course represented inclusion, empowerment, and the rediscovery of her potential in Amazonian cuisine: “In the kitchen, I felt like someone who has something to demonstrate. Despite the difficulties in my legs, my mind and hands work. I can go further. And the most beautiful thing was the respect: no one saw me as disabled, but as someone who had something to show in preparing fish, farofa, and pupunha sauce. This changed everything for me,” she says.
For the coordinator of the Capacita COP30 program, Andrey Rabelo, the course represents an important advance in professional qualification and the appreciation of Amazonian identity. “Capacita COP30 has the mission of promoting real opportunities for personal and professional growth for the people of Pará. Amazonian cuisine is a powerful tool for transformation. Seeing people rediscovering their self-esteem, expanding their businesses, and reconnecting with their cultural roots through cooking is a clear reflection of the impact we seek with the program,” he points out.
Text by Carla Couto / Ascom Sectet
