Izabela Dolabela
Chef Izabela Dolabela Simon graduated in gastronomy from Estácio de Sá University with certification from Alain Ducasse Formation and Ecole Hôtelière de Lausanne. She holds postgraduate degrees in functional and natural gastronomy and in vegetarian and vegan gastronomy from Senac, was Ambassador of Le Cordon Bleu Brazil and participated in the first edition of MasterChef Professionals. Today she is chef and partner at it.kitchen, located in Vila Madalena in São Paulo, at Ibá Brasil and at Artse Vinhos.
From Scarcity Management to a Culture of Abundance
Lack of capital. Lack of time. Lack of team. What if the real scarcity were something else? This panel starts from this provocation to investigate whether it's possible to shift from the logic of lack to a mindset of responsible abundance through three voices that live out its dimensions in practice. The economic one, brought by the perspective of those who transform limited ingredients into extraordinary experiences, the kitchen as a laboratory of creativity within constraints. The ancestral one, rooted in the knowledge of those who have always known that territory, community and belonging are assets that no balance sheet captures. And the symbolic one, investigated by those who observe how beliefs, narratives and spirituality shape the way we perceive and create opportunities. The conversation seeks to integrate pragmatism and consciousness, exploring how to expand value without ignoring limits. To undertake, in this case, is to recognize that the greatest resources don't always appear in the budget.