Giselle Makinde Pereira Gonçalves is a chef and storyteller who believes food can bring people and cultures together. She was born and raised in Brazil, and like the dishes she cooks, she’s a mix of many influences: Portuguese, African and Indigenous. She is proud of that blend, and it influences everything she does. Giselle has been working as a chef for over 25 years, but her journey started at home, in her mother’s kitchen. She was an incredible cook, and even though being a chef wasn’t Giselle’s first plan, after her mother passed away, she knew food was where her heart belonged. Since then, she has worked with some of Brazil’s best chefs, was a cooking teacher in favelas for a cooking school called SENAC, had two coffee shops and a catering company and eventually brought her knives (and spices!) to Ireland. When she moved to Ireland, Giselle started thinking a lot more about sustainability and how we use food. That’s what led her to create Cream of the Crop, a gelato company that turns surplus ingredients into something delicious. Over four years, the company has saved more than 50 tonnes of food from going to waste. Giselle’s book, Samba, is her love letter to Brazilian food and a way to share its soul, history and creativity with a new audience. It’s also about celebrating the connection between her two homes: Brazil and Ireland. She hopes these recipes bring joy, spark curiosity and maybe even inspire you to dance in your kitchen.

Select Guide Rating

Giselle Makinde Pereira Gonçalves is a chef and storyteller who believes food can bring people and cultures together. She was born and raised in Brazil, and like the dishes she cooks, she’s a mix of many influences: Portuguese, African and Indigenous. She is proud of that blend, and it influences everything she does. Giselle has been working as a chef for over 25 years, but her journey started at home, in her mother’s kitchen. She was an incredible cook, and even though being a chef wasn’t Giselle’s first plan, after her mother passed away, she knew food was where her heart belonged. Since then, she has worked with some of Brazil’s best chefs, was a cooking teacher in favelas for a cooking school called SENAC, had two coffee shops and a catering company and eventually brought her knives (and spices!) to Ireland. When she moved to Ireland, Giselle started thinking a lot more about sustainability and how we use food. That’s what led her to create Cream of the Crop, a gelato company that turns surplus ingredients into something delicious. Over four years, the company has saved more than 50 tonnes of food from going to waste. Giselle’s book, Samba, is her love letter to Brazilian food and a way to share its soul, history and creativity with a new audience. It’s also about celebrating the connection between her two homes: Brazil and Ireland. She hopes these recipes bring joy, spark curiosity and maybe even inspire you to dance in your kitchen.

Select Guide Rating

Giselle Makinde Pereira Gonçalves is a chef and storyteller who believes food can bring people and cultures together. She was born and raised in Brazil, and like the dishes she cooks, she’s a mix of many influences: Portuguese, African and Indigenous. She is proud of that blend, and it influences everything she does. Giselle has been working as a chef for over 25 years, but her journey started at home, in her mother’s kitchen. She was an incredible cook, and even though being a chef wasn’t Giselle’s first plan, after her mother passed away, she knew food was where her heart belonged. Since then, she has worked with some of Brazil’s best chefs, was a cooking teacher in favelas for a cooking school called SENAC, had two coffee shops and a catering company and eventually brought her knives (and spices!) to Ireland. When she moved to Ireland, Giselle started thinking a lot more about sustainability and how we use food. That’s what led her to create Cream of the Crop, a gelato company that turns surplus ingredients into something delicious. Over four years, the company has saved more than 50 tonnes of food from going to waste. Giselle’s book, Samba, is her love letter to Brazilian food and a way to share its soul, history and creativity with a new audience. It’s also about celebrating the connection between her two homes: Brazil and Ireland. She hopes these recipes bring joy, spark curiosity and maybe even inspire you to dance in your kitchen.

Select Guide Rating