Meet Chef Marcela Ferrinha, our November 2022 Chef of the Month.

For years, Chef Marcela has faithfully worn Chef Uniforms.com while growing in her Chef career. She is now the host of her very own cooking show, Ta Servido?! with Chef Marcela Ferrinha. Transmitted live on USBR TV, a television chain for Brazilians living abroad. It was with great honor we agreed to be the official sponsor for all Chef Gear worn in this television show. She has continuously represented our brand with pride and beauty, and now we are proud to introduce her to you all.

1. Where were you born? 

My name is Marcela Ferrinha, I was born in Rio de Janeiro – Brazil.

2. Where do you work and where are you based? 

I am the Executive Pastry Chef for Miyasaki Sushi in Salt Lake City – UT, I’m a chef instructor for Salt Lake Community College, and for the Rockoly app where I teach online people all over the world, and big companies such as Facebook, Amazon, IBM, UPS, Instagram and many more.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I love the offset spatula. You can use it for pretty much anything, sweet or savory.

4. What is your sharpest sense out of all the 5 senses?

First, Smell, second, taste.

5. What advice would you offer to aspiring chefs?

We are food “doctors”, the more you study and try new things, the better you’ll become. Never stop learning. There is always something to learn, always! When you become the best where you work, move forward to a new gig, and find someone to teach you new techniques. Always be humble. There is no more room for cocky chefs.

6. What is one culinary tip every chef should know and perfect?

How to crack an egg and cook it! LOL, I know how to crack the egg, but I don’t how to cook it, it always turns into an omelet. I suck at cooking eggs! But I don’t like eggs anyway, so I never really wanted to perfect it.

7. What does good food mean to you?

Food is my life. Everything I have such as a place to live, my car, bills paid, and awards I won, I owe to food.

8. What features are important to you when selecting your chef outfit? 

Light materials, bright colors always! Make sure your uniform is comfortable. And you can definitely get them at ChefUniforms.com!

9. Favorite ingredient to work with? 

Sugar and flour, always!

10. Favorite City to dine out in? 

In the United States, New York City, and Las Vegas. In Brazil, specifically in São Paulo.

11. Best Dish you have ever made? 

A few weeks ago, I made a Very Berry Tart filled with almond berry frangipane custard, Pistachio Lemon ice cream, and almond crunch. One of my team members said: this is probably the best dessert I put in my mouth! Win-win!

12. What do you like to eat most often on your days off? 

Sushi will always be my favorite food! I absolutely love it!

13. Person you would most like to cook for? 

My boyfriend.

14. What are some of the difficulties you’d say that chefs most often encounter?

As a woman in this industry for now 20 years, is hard to be in a kitchen with mostly men. To this date, there is a lot of sexism and crazy chefs yelling all the time. Men think because they are men, they are better, which is not the case. I know a lot of women chefs that rock in the kitchen and lead their teams beautifully! And I don’t get what is about the yelling. I feel like they are really insecure because they probably know some of the cooks are better than they are, so they want to earn respect through fear.

15. What made you decide to become a chef?

I moved to Florida, U.S. 15 years ago and I was literally starving. Not because I didn’t have money, but because I didn’t know how to cook anything. In Brazil, I always managed restaurants, because I have 2 degrees in hospitality, one in tourism and one in hospitality management, and a post-grad MBA in restaurant management. When I moved here, I was hired to do an internship in management, and on my days off, I asked the chef at the resort I was working, to let me help there and learn something.

On my very first day, I cut all my 10 fingers, on my second day I burnt the palm of my hand with an extremely hot plate. My chef asked me if I was going to survive by the end of the season. And then I fell in love with cooking. In 2011, I decided to go to culinary school, I was already living in Utah, and went to study at Salt Lake Community College. Now I am a chef instructor there. It is pretty cool!

Connect with our November 2022 Chef of the Month
Instagram: @marcelaferrinhachef
Click here to shop her look | Embroider your Chef gear here

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