UK BBQ Mag Spring 2016 - Page 42

Please tell us about yourself where you live and how you came to love cooking over fire?

I'm Brazilian, 42 years old, married, father of 2 boys and 1 girl. I share my time between Sao Paulo and our country house, 1 hr from Sao Paulo. I also travel lots, cooking in events, in the most part in the US and UK.

Well, I have been cooking since I was a kid, I remember when I was 4 going to the kitchen to help my grandma stuffing pasta with cheese ..

Food had been always present in my life, we used to eat almost all the time at home, my parents used to cook a lot. Food and cooking are my biggest passions .

I was always interested and curious about fire, but it has increased a lot after I had started cooking American BBQ. Fire fascinates me, it's always a big pleasure cook with it, learn how to cook with it . The flavour, it's unique and delicious.

How would you describe your style of cooking?

It's hard to say...I’m a perfectionist, I can spend more than a year testing something until happy with the result. I think the most important thing about me is that I'm really curious and always ready to learn. There are so many interesting things around the world, so many different ways to cook and techniques. The more I live, the more I know that I know nothing.

I've been trying to learn the most I can, and this is really helpful . Be open to learn, it's so important, this has helped me a lot with my cooking. You can mix styles and techniques and have a great result. I did it with a massive ribeye a few months ago, starting it on the pit at 105C until the meat reached 45C internal. After that, I remove the meat from the pit and finished on my parrilla. It was a reverse sear, using American BBQ and parrilla. The result was awesome.

André Lima de Luca

A true legend and hero for those of us who love cooking over real fire. We are incredibly honoured to give you an insight into André's cooking techniques and philosphies.

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