Alex Atala, Renata Vanzetto and Jefferson Rueda say what they expect from a ‘high -level chef’

Alex Atala, Jefferson Rueda and Renata Vanzetto will use the kitchen experience years to assist high -level chef competitors, Globo’s new culinary reality. Prior to the debut, scheduled for July 15, the trio comments what they expect from participants and what they believe it is necessary to win the program.

The three will have more than one function in the program, presented by Ana Maria Braga. In addition to mentors of the attraction title candidates, they will also command tests, give advice and evaluate, dish by dish, their performance.

In the program, the 24 participants will be divided between professionals, amateurs and cooks of the internet. After the first phase, when chefs select five of the eight candidates from each category, each mentor sets up their team mixing these profiles.

With almost four decades of career, Atala bets on the intuition he has gained from the years of practice to make good choices. “When it comes to setting up my team, some candidates I was watching went to other chefs,” he says. “I’m going to get these people and get the best of them,” he says, pointing out this as the coolest part of mentor role.

Rueda adopts a different strategy. For him, the combination of different participants is key to going far in the competition. “I think it’s important to mix genres, flavors, to get the best of each,” he explains.

More pragmatic, Vanzetto says that organization, agility and open mind are non -negotiable. “I seek fast, creative and willing to listen and learn,” he comments. She explains that knowing how to deal with pressure is a decisive factor to win the competition.

Despite different methods, the three chefs agree that the competition is unpredictable and full of twists, with a lot of emotion and tension with each step. All this in a giant structure with three stacked kitchens, where everything happens.

The dynamics of kitchens tower levels, where cooks can climb or plummet at any time, increases the charge for constancy and balance to stay in the game. “It has everything not to work,” Reda jokes about the participants’ plans to advance in the competition.

For Vanzetto, to win the high level chef you need much more than just well executed dishes. “This is a gastronomy reality, but it is not just about gastronomy,” says the chef, highlighting the role of laughter, advice and dramas that will happen on the program.

“It’s a seesaw of emotion,” says Atala, who says she is already looking forward to a next season. He explains that participants do better when they are feeling well. However, when put to the basement in the basement (the lowest level of the tower), creativity comes out and cooks try to turn around with what they have to continue on the program. “It’s beautiful to live the process,” he says.

“It’s all or everything that wins the best, because the level is very high. High -level cooks already have. But there will be room for one high level chef,” says Rueda.

The high level chef airs on the Tuesdays and Thursdays, after “Vale Tudo”, also displayed in GNT to Wednesdays and Fridays at 9:15 pm. Also on Fridays, at 10:30 pm, GNT exhibits, from July 18, the high-level kitchen spin-off with the mentors.

The Gastronomy Revenue Portal will bring together extra content such as behind the scenes, content with mentors, spoilers, news and tutorials from the winners’ dishes, as well as the chat with the eliminated. The latter will be presented by influencer Arthur Paek.