Chef Rodrigo Oliveira and the curious connection between jiu-jitsu and the greatest cooks in the country

Calm. Patient. These two adjectives are not often associated with chefs from trendy restaurants, but with the chef from São Paulo, Rodrigo Oliveira, 43, things change a bit. One of the judges on MasterChef (Band), he is far from reinforcing the stereotype of chefs who, in moments of greater pressure, give real pitis in the kitchen when dealing with their teams (Hello, Gordon Ramsay!), but he also denies that it is ” good guy”. Balanced is perhaps the most appropriate term to define it.

And where does this balance come from? A brown belt in jiu-jitsu, Oliveira joins other chefs who saw in the “gentle art” (this is the meaning of the name of the term that gives the sport its name) an outlet for the stress of working in the kitchen. “Perhaps for me it is the most efficient therapy that exists,” he says.

“Martial art has something even more special, which is taking care of yourself and your partner, opponent, something very necessary for today’s world, so dispersed, virtual and intangible”, he evaluates. In addition to him, colleagues like Alex Atala and Felipe Bronze are also fans of the modality – both are already black belts, one stage beyond the brown belt that Rodrigo wears in his kimono.

Substitute for the explosive Henrique Fogaça in this current season of amateur reality competitors, Oliveira is almost the opposite of his predecessor, but says that he is not a good guy either. “This label thing… I never perceived myself that way [bonzinho]I have always been careful, at work and in life, to be fair, but I understand that at times what the team needs is a shake-up”.

In an interview with F5, the cook at the award-winning northeastern food restaurant Mocotó still talks about his hobbies and about the conditions that make Brazilians eat worse and worse. “It’s not out of misinformation, it’s more out of vulnerability.”

What’s it like being on MasterChef?

It may sound strange, but it’s much easier than I thought. It is a very accurate formula of excellence. It’s a format that’s been fine-tuning for almost ten years. It’s been inspiring to be a part of.

You replace Henrique Fogaça, with a more explosive temperament. Do you consider yourself ‘nice’, as already pointed out on social networks?

This label thing… I never saw myself as a good guy, I was always careful, at work and in life, to be fair. But I understand that at times what the team needs is a shake-up. The routine in the kitchen already has so much pressure. In times of chaos, the best thing is to work hard, keep your mind serene to be able to act well and make good decisions.

Would you like to stay after Fogaça returns?

The invitation was intended for a single season of amateurs. Fogaça wanted to resolve personal issues, but is already returning to the recordings this month to attract professionals. So, I believe he will be 100% and that my participation will end. But I have a great relationship with the Band and I make myself available.

Do you consider Brazilian cuisine the best in the world?

No, definitely not. We have already seen through some rankings that it is impossible to compare subjective, diverse and complex things like cuisine. How to look at countries like France, Italy and Japan and point out that one cuisine is better than the other? What I am saying is that Brazilian cuisine has everything to become a great international cuisine. You find Italian food represented all over the world, French too. And that comes from a political effort.

Do you think we’ll get to this point?

Brazil today has talent and raw material to place itself in the world as a great cuisine. Taking advantage of this wave of appreciation and recognition of Latin cuisine can be positive, as well as Brazilian products and the chefs here. We are on a rise.

In your opinion, do Brazilians eat poorly?

Yes. We have cutouts of social class, geographic location, race, which point to different results. I say that, broadly speaking, you can eat badly in many ways. Eating little is eating poorly, not having enough food, having to skip meals due to lack of resources, this is also eating poorly.

But many people eat poorly by choice…

Yeah, when the person has choice, conditions, a decisive factor for them to continue eating incorrectly can be education. It is important to know what is good for you, read what is written on the gondola [do mercado] and not be misled by marketing.

What would be the biggest food problem in Brazil?

The income. People don’t have enough to make the best choices, so it’s more convenient and cheaper to give a child a packet of crackers than a basket of fruit. Brazilians eat poorly, yes, but not because of misinformation, it’s more because of vulnerability, a problem more of society than of the individual.

You are a brown belt in jiu-jitsu. How does martial art help in your professional life?

Help with everything. Sports in general already have this thing of making you look at a goal. It is possible to train your discipline, balance body and mind. Martial art has something even more special, which is taking care of yourself and your partner, opponent, something very necessary for today’s world, so dispersed, virtual and intangible. Daily progress is slow and we fine-tune a technique for years until we get the perfect movement. Perhaps for me it is the most efficient therapy that exists.

With so much work, how is your training routine?

I’ve trained at different times, but at the pace of the restaurant I currently train twice a week. I wanted to train more, but I can only do it around 7 pm. I leave recharged. God willing, in 2024 I’ll get my black belt.

Have you competed yet?

Yes, twice, I love competition. Back in the early days, in the no-gi category and no weight division, I fought four athletes and won them all. I also did a stage of a São Paulo championship while still a white belt and submitted four opponents. I was champion both times. A 100% utilization. Competition is super cool to focus on. But life, work and an injury took me out of the championships. I want to try again.

You and other of the most respected and awarded chefs in the country, like Alex Atala and Felipe Bronze, fight jiu-jitsu. Is it a coincidence?

Practitioners have a gain in this kitchen life with so much pressure. Not just jiu-jitsu, but every sport that involves adrenaline. It has to do with resistance, goal. That patience, coldness that I have, can be the result of training. When we’re fighting an opponent, you can’t think of anything other than getting out alive (laughs). Just like cycling, another great therapy I do.