Meet #MedFoodHero Ambassador: Fábio Bernadino

Photo credits: © Fábio Bernadino

Entrepreneur, daring, a communicator, focused on results; this 30-year old young talent represents the strength and determination in his field.

Fábio Bernardino is a Chef, the CEO of Travel & Flavours, a teacher, gastronomic consultant, trainer and event organizer; a young Chef whose excellence opened the doors to major Portuguese hotels and restaurants, like the Pestana Hotéis & Resorts group or the Heritage Lisboa Hotels, where he left his mark of professionalism and rigour. With a great passion for cooking, and especially for pastry, he started his career at the age of 14, when he attended the Professional Cooking and Pastry Course of the Lisbon Hotel and Tourism School.

He has a degree in Food Production in Catering and a master’s degree in Food Safety and Quality in Catering from the Estoril Hotel and Tourism School. He is currently working on a doctorate degree in Tourism and Gastronomy at the Lisbon University, following postgraduate studies in Hotel and Image Management, Protocol and Event Organization at ISLA Campus Lisboa. In addition to teaching cooking, pastry, baking and catering classes, Chef Fábio Bernardino also works as a consultant in the innovation and development of dietary products and traditional Portuguese delicacies.

He actively participates in food education projects in schools, hospitals, canteens and nursing homes and in the organization of gastronomic events and the preservation of the Portuguese gastronomic-cultural heritage, as well as in long-term care medical seminars, to which he has contributed with some scientific works.

Recipes to try

Acorn Caco Cake, by Portugese chef Fábio Bernardino, uses sutainably harvested acorns from the Portuguese Montados. Acorns are extremely versatile and can be used as bread flour, in biscuits and cakes, infusions, spreads, sausages and even hamburgers.

Acorn Caco Cake

This recipe is a re-interpretation of flavors in which we compliment sweet potato – a traditional ingredient in Madeiran cake such as this – with the acorn. This combination contrasts both the flavors and colours of the cake, and also enhances the ingredients’ nutritional wealth.

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Boletus Mushroom Bread

Portuguese Boletus mushrooms, called míscaros or tortulho in some regions of the country, can be incorporated into Portuguese gastronomy in many different ways. Sautée-ing or roasting are among favourites.

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Acorn Bread

In the olden days acorns were mainly incorporated into animal feed, but the nut also contains a huge biological and nutritional value for human consumption. Our twist on this classic bread recipe showcases the versatility of the humble acorn.

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What Are You Cooking?

When you make a dish using sustainable Mediterranean ingredients share the love with a photo of your culinary creation @RootedEveryday #MedFoodHeroes

What You Put on Your Plate Can Change the World

Share A Dish Night
25-27 June 2020

#MedFoodHeroes

Let’s celebrate sustainable food

rootedveryday.org/medfoodheroes

What You Put on Your Plate Can Change the World

Share A Dish Night
25-27 June 2020

#MedFoodHeroes

Let’s celebrate sustainable food

rootedveryday.org/medfoodheroes