Interview Juliana Nicoli

1. You are dedicated to cooking for others, in other words, offering a unique experience to your guests. When did you know you wanted to dedicate yourself to this? Does your love of cooking come from an early age?

They say that turning points strengthen us and make us encouraged.
As early as 12 years old, a herniated disc almost left me paraplegic, which gave me a challenging adolescence. When I was in nutrition college, my grandmother was diagnosed with Alzheimer's Disease, a decisive factor in changing my degree for nursing.
For 6 years I continued working in nursing care and then 4 years as an administrator in public health actions, which gave me great learning and maturity. I specialized in Management and, at the age of 30, I had the opportunity to work as a manager of a hospital in São José dos Campos, with 400 employees and almost 100 beds. Despite my professional success, my passion has always been in the art of gastronomy, which made me plan to change my profession. My goal was 2020.
In 2019, after the insistence of many friends and family, I signed up for Masterchef Brasil Amadores in 2019. Top 4 in the biggest gastronomic competition in Brazil. I still wonder if this is all reality. Today I continue to work on my dream, in gastronomy, as I had planned.
Since I was a child, I saw my mother and grandmother cooking and creating special environments for lunch and meals. These were special moments with the people we love.

2. How was your first professional experience in the culinary world? Was it what you expected?

Gastronomy has always been my dream, but I didn't understand when I entered the job market. I knew I wanted to work with food but this passion for cooking only came later. I had several experiences after Masterchef BR, I cooked in large and small events. I went to study and become a professional so I could be active in the gastronomic market.
I currently work with full time gastronomy, and I also promote on the internet the dissemination of food and gastronomy with participation and a lot of flavor.

3. If you could go back in time, would you choose this profession again?

Definitely yes, I feel fulfilled with gastronomy today.

4. In Brazil you eat very well, which dish should we try if we were traveling to your country?

Feijoda for sure with a nice caipirinha.
A delicious Barbecue.
A beautiful Moqueca be it from Bahia or Espírito Santo.
A delicious tacaca with tucupi.
A delicious condensed milk pudding.
Brigadier of Brazilian and surreal good.

5. What ingredients can't be missing in the kitchen of a Brazilian like you?

In my kitchen, salt, butter, black pepper are never lacking.
But Brazil is very extensive and changes too much from region to region.
I would say that each region has its particularity.

6. We would like to ask about your time at Master Chef Brasil, how was the experience? Would you repeat it?

Masterchef BR was and will always be a remarkable experience in my life. I was in 4th place. Soon after I became a professional. Currently living on gastronomy.
I'll do it all over again if it were possible. With the greatest love of life.

7. Has life changed a lot for you now that you are a famous person?

Actually for me, I'm not famous. I don't consider myself that way, but I take care of each person who talks to me. I make a point of answering and always being among these people. I feel good with so much affection that I receive. I'm blessed.

8. Now that you are an ambassador for the Cook and Chef Institute Foundation, what does this mean for you and what are your expectations?

It's an honor for me to be part of this select team of professionals and amazing people.
I hope to be able to spread a lot of good food and a special preparation with everything we can produce and even spread around the world.
I hope I can help and always be up to the COOK and CHEF INSTITUTE FOUNDATION.

9. Could you tell us the phrase you use as a mantra?

NOTHING IS BY ACCIDENT, EVERYTHING HAS A WHY. Certainly everything teaches us or makes us stronger.