{"id":4818,"date":"2021-03-15T19:05:24","date_gmt":"2021-03-15T19:05:24","guid":{"rendered":"https:\/\/tasteporto.com\/?p=4818"},"modified":"2024-10-25T21:40:14","modified_gmt":"2024-10-25T21:40:14","slug":"chef-pedro-braga-loyalty-begins-with-a-smile-it-seems-cliche-but-it-is-not","status":"publish","type":"post","link":"https:\/\/tasteporto.com\/pt\/chef-pedro-braga-loyalty-begins-with-a-smile-it-seems-cliche-but-it-is-not\/","title":{"rendered":"Chef Pedro Braga: “Loyalty begins with a smile. It seems clich\u00e9, but it is not!”"},"content":{"rendered":"\n
One Chef at a time \u2013 Meet Pedro Braga, Chef at Mito<\/h2>\n\n\n\n
This interview was conducted online during the pandemic, providing insights into the restaurant’s situation at that particular time. From COVID-19 to the concept of Fine Dining and the changing of his original Menu to fit the needs of the clients in a tumultuous 2020, Chef Pedro Braga reveals his thoughts and feelings about food. Continue scrolling to read the original interview below (in Portuguese).<\/p>\n\n\n\n
Pedro Lemos, Cl\u00e9rigos, Reitoria, Tenra and then Mito, your first signature restaurant. Why did you choose to pursue a culinary career?<\/h3>\n\n\n\n
Cooking has always been a part of my life. Since I was a little boy, I used to help around the house and I loved helping my mother in the kitchen. Later on, I used to be the one cooking for my friends’ dinner parties. Around the age of 16, I started working on my uncle’s restaurant and I found the joy of connecting with customers. I continued to get back to that work, on weekends mostly, to earn some extra money and ended up applying to the Hotel Management course afterward. <\/p>\n\n\n\n
The culinary career comes after the internships I’ve been doing during the Hotel Management course. During that time, I understood that the energy that I felt in the kitchen got me all energized and motivated. I considered myself a bit lazy until that moment. After that, I decided to stop what I was doing and start working with a Chef of my acquaintance in his restaurants, making a living from cooking and shopping for events. After two years in that kitchen, I decided that this was what I wanted to do and I flew to London where I took the Cooking and Pastry Course at Le Cordon Bleu. <\/p>\n\n\n\n
London is a captivating city from a culinary point of view and I took the opportunity to visit some restaurants as a customer and applied to do a 1\/2 day trial in the kitchens of those same restaurants to see what it was like from the inside. When I completed the Cooking and Pastry Course, I decided to stay in London and work with Chef Pierre Koffmann in his homonymous restaurant. In the meantime, I had returned to Portugal and took this path that you already know.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
Some define your cuisine as \u201cfine dining without being a luxurious restaurant\u201d. But we know that fine dining just isn’t what it used to be. In your opinion, what makes a Fine Dining Restaurant?<\/h3>\n\n\n\n
In my opinion, Fine Dining is not just about food or luxuries. Fine Dining requires rigor, technique and consistency in the kitchen and in the living room. But it is quite a broad concept: it can be luxurious or more casual, none of these aspects shock me. <\/p>\n\n\n\n
At my restaurant, Mito, I wanted a lighter approach. We make the broths as we did at Pedro Lemos or in London. And although I like to go to Fine Dining, I wanted a more relaxed attitude towards the clients. At Mito, the service is more relaxed but I always insist on being \u201ccustomer-driven\u201d – the attitude, however, is closer to the customer. The same applies to the kitchen: sometimes a dish doesn’t look the same, but, as long as it was made how I want it to be made and the quality of products is ensured, I worry not.<\/p>\n\n\n\n
At Mito, dishes are divided into “warm” and “chilled, “coal” and “sweets”. How did you come up with this idea for the Menu?<\/h3>\n\n\n\n
Initially, the Menu was meant to be crossing the line and combining sweet and salty, without a division. I think this Menu can be really fun, especially in a sharing meal – though it is not my original idea. But as I wanted to highlight the “coal” in dishes that were not just “grilled”, I thought it would be funny to make this division. The names themselves are literally the division of the kitchen sections.<\/p>\n\n\n\n
Changes to menus are among the most visible ways eateries are adapting to the pandemic. How did Mito adapt its wonderful menu to these challenging times?<\/h3>\n\n\n\n
After the first lockdown, I decided that Mito would become an Uber Eats Restaurant Partner. From June to November it was easy to understand that this was not the target restaurant for this type of sale. In fact, I also order takeaway and I came to the conclusion that I wouldn’t order something from my own Menu too often. I could occasionally order it, but I wouldn’t order all dishes. <\/p>\n\n\n\n
At the end of October and beginning of November, the number of customers started falling again. And Uber wasn’t selling anymore. When the Government imposed a ban on traffic on weekends, I understood that I had to react – I could not go home again. April was most certainly the most difficult month to be inside my head! I really didn’t want to be dragged into the same situation again. My reaction was to literally pause the Mito project and move on to a product that I would order at home easily, a product that would be quicker to replenish day after day and that would allow us to be faster and spend less money to fill refrigerators. And at a lower selling price because we knew that we are not the only ones having a bad time. This is how the #pausemitoplayburger project came to life. <\/p>\n\n\n\n
We turned into a burger house on the 12th of November. But as we wanted to maintain the Mito identity, we extended the concept a little bit. Meaning, we don’t only have cow burgers, we have a fried chicken burger, a chopped salmon burger, and, obviously, a vegetarian burger. To make sure it has our signature, the bread is made by us. We kept two iconic starters from our original menu (beef croquettes with chorizo \u200b\u200bmayo and the Berlin balls of ham Pata Negra and bacon) as well as Sticky Toffee Pudding for dessert. We did it to keep some classic elements of Mito in these new dishes and because they also fit into this more fast-food type of meal.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
In a sector as competitive as the restaurant industry, what are the secrets to ensure customer loyalty?<\/h3>\n\n\n\n
Proximity, close contact and commitment. We have many customers with whom we maintain close contact. We know the table they like to sit at, what they prefer to drink or what they might want to eat. This is challenging and requires proactivity. Creating a welcoming culture and making every guest feel welcomed… is one of our biggest goals ever. We already added drinks to the menu because of a client recommendation and on the next visit to Mito we surprised him with that. This is part of what makes this contact so much fun. But, of course, this takes time. Loyalty begins with a smile. It seems clich\u00e9, but it is not! Smile and availability to welcome you.<\/p>\n\n\n\n
If you never became a chef, in what other ways would you use your creativity?<\/h3>\n\n\n\n
I have been working in the hotel industry for many years, so I don’t know if I can answer this question. But as long as there is contact with a client, count me in! If I had to be sitting all day behind a secretary, there would be no creativity, that’s for sure! I am also very happy every time I have to set up events in places that are not for events, even if I don’t cook, does that count?<\/p>\n\n\n\n
It sure does! Is there a chef you admire the most? <\/h3>\n\n\n\n
It is also very hard to answer that question because there is way more than one chef! But I always like to answer: Pierre Koffmann. It gave me great pleasure to work in his kitchen. Being ignored for a while and then being alone in the kitchen in the afternoon with him making terrines, puff pastry, brioches, baba\u2019s… it was incredible, and he is an icon in English cuisine. <\/p>\n\n\n\n
In our country, there are names that will change the future of our cuisine, Vasco Coelho dos Santos, Aurora Goy and Nuno Castro. I’m trying not to say too many names and mention Porto chefs mostly. Otherwise, this list could go on forever.<\/p>\n\n\n\n
When are you happiest at work?<\/h3>\n\n\n\n
Full room, smiles, glasses toasting, watching customers take bites and their eyes shining while everybody in the room is shaking their heads to the soundtrack that my wife prepared for Mito. <\/p>\n\n\n\n
Arriving at the end of the night with my tired but smiley team and have a drink. But this may be related to the fact that I really miss those times before Covid (laughs).<\/p>\n\n\n\n
Let’s play a quick Q&A round, shall we?<\/h3>\n\n\n\n
\n
Easiest Portuguese meal to impress someone? <\/strong> Portuguese duck rice.<\/li>\n\n\n\n
The one ingredient you can\u2019t live without?<\/strong> Butter?<\/li>\n\n\n\n
The most exotic\/strange thing ever eaten? <\/strong> I don’t know if it is exotic but it is definitely the strange thing that I have ever eaten: I’m talking about a cow’s lung that is dry and fried in the Padang region of Indonesia.<\/li>\n\n\n\n
Coffee or tea?<\/strong> Coffee.<\/li>\n\n\n\n
Wine or beer? <\/strong> Wine but I never say no to beer.<\/li>\n\n\n\n
What locale has surprised you the most? <\/strong> Vietnam! The freshness of the products, the exuberance of the herbs… I was very happy there!<\/li>\n<\/ul>\n\n\n\n
PORTUGU\u00caS: You can read the original interview below.<\/h3>\n\n\n\n
Pedro Lemos, Cl\u00e9rigos, Reitoria, Tenra e depois Mito, o seu primeiro restaurante de chef. Como surgiu a cozinha no seu caminho? <\/h3>\n\n\n\n
A cozinha sempre teve presente na minha vida. Desde pequeno ajudava em casa e adorava ajudar a minha m\u00e3e na cozinha. Mais tarde quando come\u00e7am as jantaradas de amigos quase sempre era eu a cozinhar. Por volta dos 16 anos tive uma experiencia meia por brincadeira de trabalhar num caf\u00e9\/restaurante de um Tio e ficou a alegria do contacto com os clientes. Mais tarde voltei a fazer uns servi\u00e7o aos fins de semana para ganhar um trocos extras e acabei por tirar o curso de Gest\u00e3o Hoteleira. A cozinha surge mais tarde depois dos est\u00e1gios que fiz durante o curso onde entendi que a energia da cozinha me motivava, sendo eu algo pregui\u00e7oso (risos). <\/p>\n\n\n\n
J\u00e1 depois de come\u00e7ar a trabalhar decidi deixar o que estava a fazer e ir trabalhar com um Chefe meu conhecido nos seus restaurantes, fazendo a vida ao lado dele desde cozinhar a ir \u00e0s compras bem cedo a eventos. Depois de dois anos em cozinha decidi que era isto que queria fazer e fui para Londres onde tirei o Curso de Cozinha e Pastelaria na Le Cordon Bleu. <\/p>\n\n\n\n
Londres \u00e9 uma cidade cativante do ponto de vista gastron\u00f3mica e aproveitei para visitar alguns restaurantes como cliente e candidatava-me \u00e0 cozinha e fazia 1 ou 2 dias de \u201ctrial\u201d nas cozinhas desses mesmos restaurantes para puder ver como era por dentro. Quando acabo o Curso fico por l\u00e1 a trabalhar com o Chefe Pierre Koffmann no seu restaurante hom\u00f3nimo. Entretanto volto a Portugal e engato neste caminho que j\u00e1 conhecem.<\/p>\n\n\n\n
Alguns definem a sua cozinha como \u201cfine dining sem luxos\u201d. Sabemos que o conceito de fine dining tem mudado ao longo dos tempos. Na sua opini\u00e3o, o que \u00e9 um Fine Dining Restaurant?<\/h3>\n\n\n\n
Fine Dining na minha opini\u00e3o n\u00e3o se trata nem s\u00f3 de comida nem s\u00f3 de luxos. Fine Dining exige rigor, t\u00e9cnica e consist\u00eancia na cozinha e na sala. Mas \u00e9 bastante abrangente, pode ser luxuoso ou mais casual, a mim n\u00e3o me choca qualquer uma das vertentes. No Mito quis uma abordagem mais ligeira. Fazemos os caldos como faz\u00edamos no Pedro Lemos ou em Londres. E embora eu goste de frequentar Fine Dining queria algo mais relaxado na atitude, o servi\u00e7o \u00e9 mais descontra\u00eddo mas eu insisto muito em que seja \u201ccustumer driven\u201d sempre. No entanto o trato a postura \u00e9 mais relaxada\/pr\u00f3xima. Na cozinha igual, \u00e0s vezes um empratamento n\u00e3o sai igual mas n\u00e3o me preocupa se estiver como se quer que esteja de confec\u00e7\u00e3o ou na qualidade do produto.<\/p>\n\n\n\n
A carta original do Mito divide-se simplesmente em \u201cfrios\u201d, \u201cquentes\u201d, \u201ccarv\u00e3o\u201d e \u201cdoces\u201d. Como surgiu esta ideia? <\/h3>\n\n\n\n
Inicialmente a carta ia ser corrida, tudo seguido sem diferencia\u00e7\u00e3o do doce ou salgado. Acho que isso num registo de partilha pode ser giro, ali\u00e1s n\u00e3o \u00e9 ideia minha isto faz-se. Mas como queria marcar a presen\u00e7a da carv\u00e3o em pratos que n\u00e3o era apenas grelhados achei que era engra\u00e7ado fazer esta divis\u00e3o. O nomes em si foram literalmente a divis\u00e3o das sec\u00e7\u00f5es da cozinha.<\/p>\n\n\n\n
A forma mais vis\u00edvel de adapta\u00e7\u00e3o dos restaurantes \u00e0 pandemia pauta-se por altera\u00e7\u00f5es no card\u00e1pio. Como \u00e9 que o Mito adaptou o seu maravilhoso card\u00e1pio a estes tempos desafiantes? <\/h3>\n\n\n\n
Ap\u00f3s o primeiro confinamento decidi colocar o Mito na Uber Eats. De Junho a Novembro deu para entender que n\u00e3o era restaurante target deste tipo de venda. Ali\u00e1s pensava em mim, tamb\u00e9m encomendo comida para casa, olhava para a minha carta e achava que tamb\u00e9m n\u00e3o era algo que eu encomendasse com frequ\u00eancia. Pontualmente at\u00e9 seria capaz, mas mesmo assim n\u00e3o todos os pratos. <\/p>\n\n\n\n
Quando chegamos a fim de Outubro e in\u00edcio de Novembro voltamos a sentir uma quebra grande na vinda de clientes. Mesmo assim a Uber n\u00e3o vendeu mais. Era mesmo residual. Com o encerramento dos fins de semana e um eventual confinamento entendi que tinha de reagir, n\u00e3o podia ir novamente para casa. <\/p>\n\n\n\n
Abril foi muito certamente o m\u00eas mais dif\u00edcil de estar dentro da minha cabe\u00e7a! N\u00e3o queria mesmo voltar a estar na mesma situa\u00e7\u00e3o. A minha reac\u00e7\u00e3o foi literalmente pausar o projecto como ele era, e passar a um produto que eu pr\u00f3prio pediria em casa, um produto que me fosse mais r\u00e1pido de repor dia ap\u00f3s dia para trabalhar com stocks o mais baixos poss\u00edveis de modo a ser mais r\u00e1pido e menos dispendioso de encher os frigor\u00edficos. E a um pre\u00e7o de venda mais baixo porque sabia que n\u00e3o somos os \u00fanicos em dificuldades. Daqui surgiu o projecto #pausemitoplayburger. <\/p>\n\n\n\n
Viramos no dia 12 de Novembro hamburgaria. Mas como quer\u00edamos manter a identidade Mito alargamos um bocadinho mais, n\u00e3o temos s\u00f3 hamburgeres de vaca, fazemos um fried chicken, temos um hamburger de salm\u00e3o picado c\u00e1 obviamente e um vegetariano. Para ter a certeza que era nosso at\u00e9 o p\u00e3o fazemos c\u00e1. Mantivemos duas entradas ic\u00f3nes da nossa carta (croquetes de boi com mayo de chouri\u00e7o e as bolas de Berlim de presunto pata negra e bacon) assim como o Sticky Toffee Puding na sobremesa. Para manter ali uns elementos cl\u00e1ssicos da casa e porque se enquadram tamb\u00e9m nesta vertente mais gulosa\/fast food.<\/p>\n\n\n\n
Num setor t\u00e3o competitivo como a restaura\u00e7\u00e3o, quais s\u00e3o, na sua opini\u00e3o, os segredos para garantir a fidelidade do cliente? <\/h3>\n\n\n\n
Proximidade, contacto e compromisso. N\u00f3s temos muitos clientes com quem temos contacto mesmo pr\u00f3ximo. Saber a mesa que eles gostam, o que bebem ou o que poder\u00e3o quer comer. \u00c9 mesmo interessante este desafio e esta proactividade. Fazer com que a pessoa se sinta bem vinda \u00e9 este um dos nossos maiores objectivos sempre. J\u00e1 introduzimos bebidas na carta por causa de um cliente, ou fazermos algo que n\u00e3o temos porque um dia falamos nisso e numa outra visita surpreendemos com esse mesmo prato. Isto tamb\u00e9m torna este contacto divertido. Mas claro isto \u00e9 com o tempo, h\u00e1 sempre a primeira vez que um cliente entra, e a\u00ed o que ganha \u00e9 o sorriso, parece clich\u00e9, mas n\u00e3o \u00e9! Sorriso e disponibilidade para o receber.<\/p>\n\n\n\n
Se n\u00e3o seguisse este caminho, de que outra maneira acabaria a usar a sua criatividade?<\/h3>\n\n\n\n
Estou ligado \u00e0 hotelaria h\u00e1 muitos anos, n\u00e3o sei se sei responder a isto, mas desde que haja contacto com cliente, eu estou l\u00e1! Sou muito operacional, se tivesse de estar o dia todo sentado numa secretaria n\u00e3o haveria criatividade nenhuma isso eu posso garantir!! Tenho muito prazer em montar eventos em s\u00edtios que n\u00e3o s\u00e3o de eventos, mesmo que n\u00e3o cozinhe, isso conta?\n<\/p>\n\n\n\n
Conta, sim! H\u00e1 algum chef que admire muito? Quem e porqu\u00ea? <\/h3>\n\n\n\n
Tamb\u00e9m \u00e9 muito dif\u00edcil responder a isso, porque n\u00e3o h\u00e1 s\u00f3 um nitidamente! Mas eu gosto sempre de responder Pierre Koffmann. Deu-me muito gozo trabalhar na cozinha dele. Ser ignorado alguns tempos e depois ficar sozinho na cozinha de tarde com ele a fazer terrinas, massas folhadas, brioches, baba\u2019s… foi incr\u00edvel, e ele \u00e9 um \u00edcone na gastronomia inglesa. <\/p>\n\n\n\n
Nesta nossa fase h\u00e1 nomes que v\u00e3o marcar muito o futuro da nossa cozinha, Vasco Coelho dos Santos, Aurora Goy e Nuno Castro. Estou a tentar n\u00e3o dizer muitos nomes e ficar pelo Porto Sen\u00e3o n\u00e3o acabava com esta lista.<\/p>\n\n\n\n
O que o faz mais feliz no seu trabalho?<\/h3>\n\n\n\n
Sala cheia, sorrisos, copos a brindar, ver os clientes a dar garfadas e os olhos a brilhar, enquanto abanam a cabe\u00e7a ao som da banda sonora que a minha mulher prepara para o Mito. Chegar ao fim da noite com a minha equipa, cansados, sorridentes e beber um fino. Mas isto pode ser saudade dos tempos antes do Covid (risos).<\/p>\n\n\n\n
\n
A refei\u00e7\u00e3o portuguesa que mais facilmente impressiona algu\u00e9m? Arroz de pato. <\/li>\n\n\n\n
O \u00fanico ingrediente sem o qual n\u00e3o consegue viver e porqu\u00ea? Manteiga?<\/li>\n\n\n\n
A coisa mais ex\u00f3tica\/estranha que j\u00e1 comeu? N\u00e3o sei se \u00e9 ex\u00f3tico mas definitivamente mais estranha foi um pulm\u00e3o de vaca que \u00e9 seco e frito na regi\u00e3o de Padang na Indon\u00e9sia. <\/li>\n\n\n\n
Caf\u00e9 ou ch\u00e1? Caf\u00e9.<\/li>\n\n\n\n
Vinho ou cerveja? Vinho mas n\u00e3o dispenso uma boa cerveja!<\/li>\n\n\n\n
O pa\u00eds que mais o surpreendeu em termos gastron\u00f3micos. Vietnam! A frescura dos produto a exuber\u00e2ncia das ervas, e eu que adoro coentros fui muito feliz l\u00e1! <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Meet Pedro Braga, Chef at Mito restaurant in the beloved city of Porto.<\/p>\n","protected":false},"author":3,"featured_media":4822,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[154],"tags":[157,191],"class_list":["post-4818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-one-chef-at-a-time","tag-interview-with-a-chef","tag-one-chef-at-a-time"],"acf":[],"yoast_head":"\n
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