On 2 May, thirty-one school cooks and two nutritionists from the city of Palestina (AL) had an exchange on school meals with the 2024 winner of the reality TV show Vida de Merendeira, Josefa Graciene Ribeiro, or Graci, a school cook at the Prefeito Pedro Ferreira da Silva Municipal School of Education in the city of Limoeiro (AL).
Graci’s work as a school cook began in 2021. Since then, she started her university degree in pedagogy, won the reality show, and began studying gastronomy as well. Today, she supervises the cooks at several schools, a support job that helps schools follow their manual of good practices.
In the following interview, Graci tells us a little about her career and the importance of recognising the profession of school cook.
Could you tell us a bit about your story?
I’m 38 years old. I’m from Limoeiro, I was born and raised here. I’m married and my son Lucas is 20. My husband and I worked together in the fields planting manioc. I even took a cake course to sell. But when the school opportunity came up, I went.
What was your job like as a School cook?
We divided up the tasks. For example, when it’s chicken day, one of us does the building, another puts the spices on, cuts the vegetables, and another does the preparation over the fire.
How many children eat at school?
Between 250 and 300, in the morning, afternoon and evening, when there are Youth and Adult Education students. For macaroni, we make 25 packets of pasta; to make couscous, it takes 15 packets of cornmeal.
Is there training for school cooks?
Yes, with the nutritionist and some teams from SEBRAE and SENAI. We learnt a lot to avoid waste and to vary the preparation. For example, when the banana is overripe, some of it is frozen and some is used to make cake. The cassava, instead of just serving it one way, we make chicken pie. You can use the peel and seeds of the pumpkin.
What’s your relationship like with the school nutritionist?
She prepares the menu, but she also asks for our opinion. When the menu has a food that the students don’t eat much of, we make suggestions and the nutritionist tries to adapt the dish.
How did you come up with the winning recipe, Chess Chicken?
Janaína [the nutritionist], who has always encouraged me, told me to test the recipe. Her only suggestion was for me to add licuri farofa, a coconut that is very common in the region.
What was the biggest impact of the reality programme on your life?
It was a marvellous experience. And to be able to travel to São Tomé and Príncipe [to take part in the meeting of the Community of Portuguese Speaking Countries] and get to know a reality that is totally different from ours, was an experience I’ll cherish all my life.
How did that trip go?
When we arrived, the lunch ladies there were making a huge pot of food on the wood-burning cooker, which they had cracked themselves. Some pupils bring pots from home because the school doesn’t have enough plates and mugs for everyone. It’s simple there, but everything is clean and organised, and the children are welcoming. They use a lot of bananas and breadfruit in their dishes, which are eaten in different ways. The experience we had with them was incredible.
What is your dream?
I’m studying pedagogy and gastronomy. I plan to finish both next year.
What do you think of Vida de Merendeira?
It was an opportunity for the cooks to show their work. The cooks cook as if they were making food for their child, because everyone at school becomes a child in their heart, and they are happy when the child eats well. Often, the child has no food at home and goes to school without eating. And often their main meal is at school. Reality helps people to understand this reality and to value the School Cook.