I was interviewed by the Wall Street Journal, by Howie Kahn who wrote a great story!
I am in Lapa, a trendy neighbourhood in Sao Paulo, on my way to have dinner at David Hertz’s place.
David is the founder of Gastromotiva, a not-for-profit Brazilian organization that trains people from underprivileged backgrounds to become professional cooks and start their own community food businesses. Gastromotiva was founded 10 years ago as an NGO, but now David has told me he wants to turn it into a sustainable business that no longer depends on donations but becomes a profitable social enterprise.
by team MAD
Chef David Hertz was joined by members of Gastromotiva, an organization founded by Hertz that offers disadvantaged youth in Brazil free courses in the craft and business of cooking.
article by David Prior
For David Hertz, the food activist and founder of the Brazilian nonprofit Gastromotiva, it is a skill to lift people out of poverty.
“What is cooking?” was the question posed by the organizers of this year’s MAD symposium. During the two-day festival in Copenhagen, which culminated yesterday, it was perhaps never fully answered.
By Amina Samy
“We were invited to moderate a panel discussing ‘Cities as Labs for Innovation’, speaking with Gesare Chife, Co-founder and Executive Director of Dr. Aloy & Gesare Chife Foundation; David Hertz, Founder and CEO of Gastromotiva & Uridéia Andrade, Alumni of Gastromotiva; and Matt Damon and Gary White, Co-founders of water.org.”
Written for Bon Appetit by Rochelle Bilow
The crew from the Fat Radish is working with Gastromotiva, a culinary education program in Brazil that prepares underprivileged youth for careers as chefs and cooks. The team hopes to leave the Gastromotiva students well-equipped to take the next step forward in their culinary careers—a goal that just may be one of the most important of the World Cup.
“I brought you guys here to show you what we do,” David says.
“You make sandwiches now?” I joke as I look at the lanchonete counter.
David laughs. “Well that’s one way of putting it, but there’s a bit more to it: we actually work to enable and encourage disadvantaged youth to develop careers in gastronomy. So this means we provide cookery courses and help students to develop sustainable food businesses within their communities.”