Internship Application Letter Chef in Brazil São Paulo – Free Word Template Download with AI

Carlos Mendes
Rua dos Pinheiros, 1234
Bela Vista, São Paulo - SP
CEP: 01452-001
[email protected] | +55 11 98765-4321
October 26, 2023

Ms. Sofia Almeida
Head Chef & Talent Development Manager
Gastronomia Moderna Restaurant Group
Avenida Paulista, 1500
Bela Vista, São Paulo - SP

Dear Ms. Almeida,

With profound enthusiasm for culinary arts and an unwavering dedication to mastering the dynamic food culture of Brazil, I am writing to express my sincere interest in the Chef Internship Position within your esteemed Gastronomia Moderna Restaurant Group in São Paulo. As a passionate culinary student deeply immersed in Brazil’s vibrant gastronomic landscape, I am eager to contribute my skills and learn from the visionary team at your acclaimed establishment, which stands as a beacon of innovation within São Paulo’s competitive dining scene.

My journey toward becoming a professional Chef has been shaped by both formal education and hands-on experiences deeply rooted in Brazilian culinary traditions. I recently graduated with honors from the Instituto de Gastronomia Brasileira (IGB) in São Paulo, where I specialized in contemporary Brazilian cuisine while mastering classical French techniques. My academic projects centered on São Paulo’s unique food identity—such as my research on how immigrant communities (Italian, Japanese, and African) have influenced modern Brazilian street food culture at places like Mercado Municipal and Feira de Perdizes. This work required meticulous attention to detail in preparing dishes like moqueca baiana, pão de queijo with regional variations, and contemporary takes on feijoada—all while adhering to the strict timelines and hygiene standards essential in a high-volume São Paulo kitchen.

During my previous externship at Restaurante Carioca (Vila Madalena), I developed critical skills directly applicable to your team’s demands. I assisted senior chefs in preparing over 150 covers daily for lunch service, managing mise en place for Brazilian specialty dishes like acarajé and coxinha. My responsibilities included precise knife work for tropical ingredients (abacaxi, jaca, and pimentas), maintaining sterile prep stations across four kitchen stations (including a dedicated *pão* station), and collaborating with servers to ensure seamless service during São Paulo’s bustling lunch rush. I consistently received commendations for my ability to anticipate needs in fast-paced environments—a skill vital for success in São Paulo’s demanding culinary ecosystem where precision under pressure defines excellence.

What excites me most about Gastronomia Moderna is your commitment to sustainability and hyper-local sourcing, a practice increasingly critical in São Paulo’s food industry. Your partnership with small-scale *agroecológicos* farms in the surrounding regions of Campinas and Sorocaba mirrors my own initiative to source seasonal ingredients for my culinary projects. I have documented how São Paulo’s market-driven approach—where chefs like you innovate by adapting traditional recipes using locally available produce—shapes Brazil’s culinary evolution. This philosophy aligns perfectly with my belief that a true Chef must understand not just cooking, but the entire food system, from soil to plate, especially in a city as diverse and resource-conscious as São Paulo.

I am fully prepared to immerse myself in the rigorous demands of your kitchen. My fluency in Portuguese (both formal and colloquial) ensures seamless communication with your team—crucial when navigating São Paulo’s fast-paced, hierarchical kitchen culture where clarity under pressure is non-negotiable. I also possess foundational knowledge of Brazilian food safety regulations (ANVISA guidelines) and have completed certifications in HACCP and ServSafe Brazil. My adaptability was proven during a recent project where I adjusted recipes for dietary restrictions common in São Paulo’s multicultural clientele, including vegan *pastel* variants and gluten-free *brigadeiro*—a skill I know will add immediate value to your team’s guest experience.

Having grown up in the heart of São Paulo (I reside near Parque Ibirapuera), I intimately understand this city’s culinary heartbeat. From the *comida de rua* vendors along Rua Augusta to the fine-dining innovation at restaurants like D.O.M., São Paulo’s food scene thrives on its ability to honor tradition while embracing global trends—a balance your restaurant exemplifies. I am not merely seeking an internship; I seek to become a part of that legacy. My goal is to learn from your team’s approach to menu development, such as how Gastronomia Moderna reinterprets *caipirinha* ingredients into desserts or transforms *pão de queijo* into a modern appetizer—skills I am eager to absorb under your mentorship.

I am deeply impressed by your recent recognition in São Paulo’s “Best Chef Innovation” awards, particularly the sustainable seafood initiative using local catches from Ilha do Governador. This work reflects the kind of forward-thinking leadership I aspire to embody as a Chef. I would be honored to contribute my energy, fresh perspective, and relentless work ethic to your team while learning from your expertise in Brazilian culinary arts at its highest level.

Thank you for considering my application for this Chef Internship. I have attached my resume detailing additional projects, including a collaborative pop-up event I organized featuring São Paulo street food at the São Paulo Cultural Center. I am available immediately and can be reached by phone or email to discuss how my skills align with Gastronomia Moderna’s vision. The opportunity to grow under your guidance in Brazil’s culinary capital would be a transformative step toward my dream of becoming a Chef who elevates Brazilian cuisine globally—one that celebrates our roots while daring to innovate.

Sincerely,

Carlos Mendes