{"id":131768,"date":"2024-03-22T10:00:25","date_gmt":"2024-03-22T13:00:25","guid":{"rendered":"https:\/\/www.cps.sp.gov.br\/?p=131768"},"modified":"2024-03-22T10:00:25","modified_gmt":"2024-03-22T13:00:25","slug":"intercambio-traz-cultura-e-gastronomia-dos-eua-a-etec-santa-ifigenia","status":"publish","type":"post","link":"https:\/\/cps-homolog.cps.sp.gov.br\/intercambio-traz-cultura-e-gastronomia-dos-eua-a-etec-santa-ifigenia\/","title":{"rendered":"Interc\u00e2mbio traz cultura e gastronomia dos EUA \u00e0 Etec Santa Ifig\u00eania"},"content":{"rendered":"\n

Sallie Hrapchak Bookman passou a vida em sala de aula. Natural do estado da Pensilv\u00e2nia, a norte-americana de 65 anos se aposentou como professora de alem\u00e3o no equivalente ao Ensino M\u00e9dio dos Estados Unidos. Decidiu, ent\u00e3o, se dedicar \u00e0 paix\u00e3o pela gastronomia, fazendo cursos de culin\u00e1ria pelo mundo afora.<\/p>\n\n\n\n

Foi na It\u00e1lia que o caminho de Sallie se cruzou com o de Gustavo Castro, professor dos cursos de Gastronomia e Nutri\u00e7\u00e3o da Escola T\u00e9cnica Estadual (Etec) Santa Ifig\u00eania, na Capital. \u201cNos conhecemos durante um curso da Italian Culinary Institute<\/em> (Icif), no ano passado. Ganhei essa bolsa de estudos em um concurso do Centro Paula Souza (CPS)\u201d, conta Gustavo.<\/p>\n\n\n\n

Encerrado o interc\u00e2mbio de 13 semanas, o professor do CPS convidou a colega para passar um tempo no Brasil, conhecendo a gastronomia e a cultura locais. Ela topou e ainda se ofereceu para ensinar suas receitas preferidas aos alunos da Etec.<\/p>\n\n\n\n

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\u201cSou muita grata por este convite, est\u00e1 sendo maravilhoso! Nem tinha me dado conta de como me fazia falta estar em meio aos adolescentes\u201d, conta Sally.<\/p>\n\n\n\n

A experi\u00eancia em sala de aula se transportou para a cozinha, e nem o idioma foi barreira para a comunica\u00e7\u00e3o. Durante uma semana, Sallie apresentou o card\u00e1pio tradicional dos Estados Unidos para os estudantes da segunda s\u00e9rie do Ensino M\u00e9dio Integrado ao T\u00e9cnico em Gastronomia.<\/p>\n\n\n\n

\u201cAmei a Sallie! Ela \u00e9 muito atenciosa e ensina bem mesmo para quem n\u00e3o tem flu\u00eancia em ingl\u00eas. Quando crescer quero ser como ela e sair ensinando culin\u00e1ria brasileira mundo afora\u201d, diz a aluna Dandara Cordeiro, enquanto prepara beterrabas e ovos cozidos para uma conserva Pickled Red Beets and Eggs.<\/em><\/p>\n\n\n\n

O estudante Matheus Batista seguiu com aten\u00e7\u00e3o o passo-a-passo para o t\u00edpico Chicken Sandwich, <\/em>feito com fil\u00e9s de frango espessos. Marinados em leite com suco de lim\u00e3o, cebola e alho, os fil\u00e9s depois s\u00e3o empanados em farinha de trigo temperada com p\u00e1prica e pimenta cayena. A montagem, em p\u00e3o de hamburguer, com alface, picles e maionese de ervas deixa ainda mais apetitoso. \u201cFoi uma experi\u00eancia incr\u00edvel e ficou delicioso!\u201d conta.<\/p>\n\n\n\n

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Para sobremesa, o card\u00e1pio do dia incluiu o Fudge Walnut Brownie Pie, <\/em>feito com chocolate 70% de cacau, ess\u00eancia de baunilha e nozes picadas. Mas a turma se encantou tanto com o Chocolate Chip Cookies<\/em>, que a receita com a\u00e7\u00facar mascavo e gotas de chocolate foi ao forno mais uma vez.<\/p>\n\n\n\n

\u201c\u00c9 o tipo de experi\u00eancia que a gente s\u00f3 tem na Etec! Deixa o curr\u00edculo mais vers\u00e1til e d\u00e1 uma motiva\u00e7\u00e3o a mais para se dedicar ao curso\u201d, diz a aluna Pietra Cris de Souza.<\/p>\n\n\n\n

Em retribui\u00e7\u00e3o, a turma ensinou \u00e0 Sallie a receita do tradicional p\u00e3o de queijo brasileiro, que a norte-americana fez quest\u00e3o de levar para casa. Mas o pagamento pela aula volunt\u00e1ria foi al\u00e9m do que a professora esperava.<\/p>\n\n\n\n

\u201cOs estudantes brasileiros me receberam maravilhosamente bem, foram muito doces e gratos, sinceramente, eu n\u00e3o esperava tanto! \u00c9 a t\u00edpica a\u00e7\u00e3o ganha-ganha em que os jovens t\u00eam benef\u00edcios e eu ainda mais\u201d, disse.<\/p>\n\n\n\n

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Receita de cookie de chocolate meio amargo com gotas fez tanto sucesso que foi repetida pelos alunos | Foto: Roberto Sungi<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

A convite do professor Gustavo Castro, a norte-americana Sallie Bookman visitou a escola para ensinar receitas tradicionais, conhecer gastronomia e cultura brasileiras <\/p>\n","protected":false},"author":1,"featured_media":131769,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[250,67,39,794],"tags":[9,293,10,240,107],"destaque_post":[8],"class_list":["post-131768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cursos","category-etec","category-eventos","category-projetos","tag-etec","tag-etec-santa-ifigenia","tag-etecs","tag-gastronomia","tag-intercambio","destaque_post-destaque"],"acf":[],"yoast_head":"\nInterc\u00e2mbio traz cultura e gastronomia dos EUA \u00e0 Etec Santa 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