Xandy Novaski entrevista o Chef Junior Costa

JUNIOR COSTA - Crédito Frederico Pimentel

JUNIOR COSTA não imaginava que na sua trajetória profissional a cozinha seria a protagonista. Referência como Chef no Rio e em São Paulo, hoje ele está de volta à Bahia e comanda uma cozinha com menus de dar água na boca. Uma história de grandes conquistas e muita gratidão. Acompanhe!

1 – Você deixou a Bahia e foi pra São Paulo com 18 anos e seu primeiro emprego foi em um restaurante. Acredita que a vida, mesmo sem a gente imaginar, vai escrevendo por entre linhas a nossa trajetória?

Acredito que sim. Quando saí da Bahia pra São Paulo nunca imaginei que trabalharia em um restaurante e que a cozinha se transformaria em minha paixão.

2 – Com poucos meses no Fasano, você já estava cozinhando. Lidar com a culinária, além da técnica, também é um dom?

Sim, não basta ter só a técnica tem que haver o dom. A cozinha exige muito de você, te priva de muitas coisas. 

3 – O que foi mais difícil em todo esse processo?

Desde criança sempre quis ir pra cidade grande em busca dos meus objetivos. Sem dúvida o mais difícil em toda minha trajetória foi ter deixado a minha família.

4 – Já no Rio de Janeiro você se tornou Chef de Cozinha da nova loja da marca. Foram 06 anos de muita dedicação. O que permanece em sua memória desse tempo?

Realmente foram seis anos de muita dedicação. Aconteceram várias coisas boas, outras não tão boas que me fizeram crescer. Mas o que permanece na minha memória foi no dia em que fui promovido. Horas antes chegou uma das sócias de São Paulo e disse que gostaria de falar comigo. Perguntou se eu estava preparado para o cargo. Eu disse que sim. Ela mencionou que eu era muito novo, porém, ouvira falar bem de mim, que eu tinha uma personalidade incrível e a tendência em ser uma promessa na cozinha, contudo, tinha medo em me colocar num cargo de tamanha responsabilidade pelo fato de eu ser novo e não corresponder. Ou seja, ela queimaria etapas e as coisas poderiam não acontecer. Eu respondi que, em dois meses, se eu não conseguisse atender as expectativas, eu mesmo pediria demissão. Desse dia pra cá passei mais três anos no comando daquela cozinha. A encontrei na inauguração de um restaurante alguns anos depois. Ela me relatou que, se aquele restaurante tivesse um livro, com certeza meu nome estaria lá.

5 – São Paulo tem um clima mais ameno. Já o Rio esbanja calor. Isso interfere na preparação dos pratos?

Não interfere na preparação dos pratos, mas sim na elaboração dos menus com pratos mais leves.

6 – Sua ida para o Sudeste e o aperfeiçoamento na gastronomia, em algum momento lhe instigou a vontade de ir mais longe como, por exemplo, cozinhar em outros países? O que lhe fez permanecer no Brasil?

Teve um momento da minha carreira que pensei sim em ter uma experiência internacional, conhecer outras culturas. Aí veio a oportunidade de ter o próprio negócio que também era um sonho. Isso já faz alguns anos. Portando, não penso mais em trabalhar fora do Brasil.

JUNIOR COSTA - Crédito Arquivo Pessoal

7 – A partida do seu pai acendeu a vontade de estar mais próximo da família. Nessa sua visita à Bahia, a pandemia fez com que sua permanência se estendesse. Hoje você trabalha em um restaurante em Salvador. Sabemos que a culinária da região é fantástica, portanto, fica a pergunta: o que você trouxe de São Paulo e Rio para o tempero baiano?

Esses 17 anos entre Rio e São Paulo foram regados de muitos erros e acertos que me fizeram crescer como pessoa e cozinheiro, mas o fundamental pra ser chamado de chef, além do conhecimento é saber liderar, respeitar, saber ouvir e isso eu trouxe comigo. Hoje trabalho no Alfredoro Restaurante, considerado o melhor italiano da Bahia. Excelente restaurante que fica na Avenida Oceânica, 2004 – Fone (71) 3331-3749.

8 – Agora vou inverter a pergunta acima: quais temperos da culinária baiana, aqueles que estão na sua memória emotiva dos tempos de infância, você levou para São Paulo e Rio?

Aprendi a gostar de cordeiro com o meu avô que era um amante e sempre que elaboro um menu ele esta lá.

9 – Olhando pra trás, você teria alguém pelo qual seria sempre grato? Quem é por quê?

Tenho sim! Raimundo Nonato Nascimento, mais conhecido como Nascimento. Foi o cara que me promoveu. Foi tudo muito rápido, ele notou que eu tinha estilo pra cozinha, me levou pro Rio, ficou comigo lá ensinando e ajudando durante uns três meses, depois retornou e me deixou como chef lá. Quando eu voltei pra São Paulo, o Nonato estava como chef de uma pizzaria. Até que ele resolveu ir embora pro Ceará e montar sua própria pizzaria. Ele estava procurando um substituto e me colocou. Naquele ano o lugar foi eleito como a melhor pizzaria de São Paulo. É um cara que vai estar sempre na minha vida. Hoje o Nonato tem duas pizzarias em Jericoacoara. 

Acompanhe o Chef no Instagram: @chef_juniorcosta

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