Carla Florim

Carla believes food connects us all, not only to each other but also to our own memory, past, and to the world at large – food is at the core of our history. For her cooking comes with great power because through food we explore ourselves and we create new narratives and concepts.

Carla works as a plant-based chef and as a recipe writer, with extensive work related to fermented foods, gluten and sugar free diets – always with a focus on seasonality and integrity of ingredients. She has worked in the food industry for the last 7 years, cooking in commercial kitchens in different international backgrounds, developing high-standard recipes and providing cooking classes.

She is currently living in the quintessential region of Alentejo in the south of Portugal, where she teaches children to cook plant-based, healthy, sustainable meals at the primary school in partnership with Terra Sintropica, a non-profit association for agroecology and regeneration in a semi-arid context. Rather than cooking plant-based dishes she proposes to cook brilliant dishes, creating spaces for connection and unmeasurable experiences.