Chef por um Dia lends a professional kitchen to amateur cooks

A restaurant kitchen can become a place to encounter a different kind of author. Chef por um Dia’s fifth edition proposed menus by selected amateur cooks, supported within a professional setting at Alba Gastrobar in Botafogo.

WAYFARER’s July 2024 preview placed the programme in the Rio house across five evenings from July into August. Each date had its own participants, giving the event a sequence of individual menus rather than one recurring dinner.

The report described guidance and training alongside professional chefs. Starter, main course and dessert formed the announced menu structure, with a range of cuisines and vegetarian options included in the broader plan.

Created by Pedro H. Jasmim and Fábio Zibenberg, the project was also linked with workshops in the 2024 announcement. Those preparatory elements matter because the amateur contribution was presented within a supported kitchen process, not as an unsupervised replacement of a restaurant team.