May 18 to 21, 2020


Date: May 7th
Time: from 3:00 PM to 5:00 PM
Venue: Jaçanã Hall – 1st floor

This year, the Social Responsibility event will tackle the fight against food waste. We will have as lecturer Chef Manu Buffara, who is renowned for making the difference with total food reutilization and community vegetable garden projects.

  • 3:00 PM – Reception
  • 3:15 PM – Start of the ceremony
  • 3:30 PM – Success Cases
  • 3:45 PM – Lecture – Chef Manu Buffara
  • 4:30 PM – Conclusion of the Lecture and Cocktails
  • 5:00 PM – Closing

The chef from Paraná, Manu Buffara, is an indisputable name in the Brazilian gastronomy scenario. Her sole “son” is the restaurant Manu, in Curitiba, and it is where the chef conducts experiments with naturally Brazilian products, in their majority from the region of Paraná. All the respect that the chef has for ingredients was inherited from her father who was a farmer. The ideal use of the products makes her menu seem to come from another world. Constantly with the objective of maintaining their freshness, her ingredients are selected according to their availability during the season.

Manu is not only responsible for the training of her cooks; she also trains her restaurant’s team of reception. According to her, they are the first impression the customer has of Manu, so he “models them” with the establishment’s features. Gastronomy is not part of her life, but rather, everything that she breathes.