Sorry Gisele and Adriana, but you ladies aren’t the only holy grails to come out of Brazil’s land of plenty. “I always look for the balance between quality and technique by making something easy, healthy and tasty,” regales gastronomist extraordinaire and private chef, Isa Souza. When she’s not schmoozing with celeb-pals like Andy Garcia, Jamie Foxx & Rodrigo Santoro, the Vida y Sabor front- woman sticks to her roots – her organic roots, that is. A firm believer of the Eco-gastronomical Movement, the self-taught chef prides herself on using only organic ingredients and declares to us her undying love for salt.
MSM: What inspired you to become a chef?
I’ve always been in love with gastronomy. Since I was a little girl, playing house, I already envisioned all of the ingredients I was gonna use. I believe I was born with this gift and what I did later on was to become a professional at it. It’s really amazing to be able to work with what you love and even be able to help people cook better and eat better.
MSM: Tell us about your new book. What inspired you to publish your own cook book?
The idea was to compile all the recipes from the first season of the show “Isa Vida y Sabor” in a way that I could get closer to people and share my ideas and personal experiences. I like the idea of being a part of people’s meals. It’s very gratifying when someone tells me they’ve tried a recipe and it worked and they loved it.
MSM: What is the most essential item in your kitchen?
Salt. To me it is the most important ingredient to make any recipe. Besides being essential to our metabolism, in the right quantity of course, it activates the taste of each ingredient. We can live without sugar, for example. Fruits and carbs are sugar providers, we can absorb the fat of many foods but salt is unique. If anyone asks me what I would take to a deserted island, it would definitely be a little jar of salt.
MSM: How do you choose your ingredients?
I search for quality in every ingredient, it is very important to know where it comes from and preferably organic.
MSM: How important is it that the produce must be in season? How does that affect the taste and quality of a dish?
I defend the Eco-gastronomical Movement and one of the basics of this movement is to raise the consumption of organic products. That said, you have to consider what’s in season and preferably from a local production so you know what you’re eating is fresh.
MSM: What is your favorite dish to make?
This is a very hard question but I have to say it is every meal I’ve ever prepared for my family. Every time I get to cook for them, it’s my favorite. It is my way to express my love for them.
MSM: What is the best way to kick start your morning?
A super juice of carrots, apples, oranges and ginger. I love it and it gives you the energy you need to start your day.
MSM: When you are designing a complete meal, what factors do you take into account?
I always look for the balance between quality and technique by making something easy, healthy and tasty.
MSM: How do you achieve harmony and balance in your dish?
Always take into account: quality, quantity and taste.
MSM: Are fresh ingredients important ?
Always. Fresh ingredients are always my first choice. It makes all the difference in cooking but especially in taste.
MSM: Do you ever take inspirations from other chefs and make them your own ?
I’ve always been inspired when cooking by the great Chefs Alain Ducasse and Jose Andres, they both have a great style of cooking and that inspired me a lot when making my own recipes.
MSM: Is your cuisine inspired by your home land?
That’s where my passion started so I’ll always carry a peace of Brazil with me wherever I go, every trip around the world, I like adventuring myself and exploring the culinary culture of every country I visit. It’s an incredible way of getting to know that culture, by what they eat.
Click here to view full story in the March/April 2014 issue.
By Nycole Sariol.
Photography by Imani Ogden / Makeup by Amber Baer