Chef Sabrina Costa left the coast of SP to run Benedita Cozinha, in Noronha Chef Sabrina Costa accepted the challenge of taking over the kitchen of the restaurant Benedita Cozinha Afetiva, in Fernando de Noronha, while facing another turmoil in her personal life: being a solo mother of a one-year-old girl. Born in Santos and raised in São Vicente, on the coast of São Paulo, she stated that gastronomy was never a choice, but a calling. "Cooking has always been something very strong within me. I always liked it, loved it and couldn't imagine doing anything else. I never had a second option," he said. ? Click here to follow the new g1 Santos channel on WhatsApp. Before heading Benedita, Sabrina worked at the restaurants Madê and Paru, also owned by chef Dário Costa. Despite the challenges of combining motherhood with a career, she believes that the greatest legacy she can leave for her daughter is the example of a woman who didn't give up on her dreams. To g1, the chef recalled the beginning of her career in Baixada Santista, talked about the experiences that shaped her career and the challenges of cooking on an island. Sabrina Costa is chef at Benedita Cozinha Afetiva. Personal Archive Check out the full interview below: Your history in gastronomy began in Santos. How did this passion come about and when did you decide you wanted to cook for a living? I was born in Santos, but I lived in São Vicente with my parents. I say that the profession chose me. I never thought about doing anything else, because, since I was a child, it was something I really liked. Since I was 6 or 7 years old, I already said that when I grew up, I wanted to be a cook. And it turned out that I took the joke seriously. It has always been my dream in life to graduate, study gastronomy and continue in this field. Cooking has always been something very strong within me. I always liked it, loved it and couldn't imagine doing anything else. I never had a second option. You visited important cuisines in the city, such as Madê and Paru. What did each of these experiences add to the chef you are today? My experience at both Madê and Paru was the main basis of my career in the professional kitchen. Especially because I participated in the opening of both restaurants. Anyone who has ever started a restaurant operation, or any other business, knows how challenging this is. You will understand the dynamics of operation, the team and all processes. We learn together with everyone. It's a really cool experience to be part of opening a business from scratch. You learn a lot, both in relation to team leadership and operational functioning. This helped me a lot, including the opening of Benedita, which has a completely different dynamic due to being on an island. For me, it was fundamental in terms of experience, to be able to deal with the adversities and difficulties of everyday life, because the kitchen is a very dynamic area. Then came Fernando de Noronha. What was it like exchanging the cuisine on the coast of São Paulo for one of the most popular gastronomic destinations in the country? Fernando de Noronha was a crazy challenge, especially because it is a place desired by many people and very touristy. I already have a very strong connection with the Northeast, because my family is from the Northeast. My mother is from Pernambuco, my father is from Sergipe, but he also has a caiçara side. For me, it wasn't a huge break from the culture. But Fernando de Noronha brings very complex challenges. The dynamic of the restaurant, in itself, is already intense. We are responsible for people, there is the issue of accommodation, and the logistics are completely different. Everything arrives by boat or plane. I believe that, of all the experiences I have had to date, Noronha was the most challenging and the one that made me evolve the most professionally and even personally. Chef Sabrina Costa is at the helm of Benedita Cozinha Afetiva. Disclosure/Benedita Cozinha and Reproduction/Social Networks How did this experience in Noronha change the way you cook and lead a team? I have a very strong connection with the Northeast because of my family background, but Noronha brought an even more affectionate way of leading. In addition to our affection towards the kitchen and what I believe in, we end up becoming closer to people, because everyone who is there, in a way, gives up being with their family and the comfort of home to live an experience in one of the most desired gastronomic destinations in the country. This gives visibility to those on the island, but it also requires many waivers. The issue of leading people has become much more present to me. It is impossible to be a chef without knowing how to lead people. I think this is one of the main characteristics we need to have, because people are the ones who make everything happen. Noronha brought this a lot, because we work and live together, getting along every day. We created a very strong bond. We learned to be careful, both with the client and with those who are next to us on a daily basis. Today, at the helm of Benedita, what is the essence of the cuisine you seek to deliver to customers? The essence of the cuisine that I seek to deliver to customers is, literally, care. Regardless of the dish served, there is great respect for the food we work with, especially because we have an even greater responsibility. Can you imagine the logistics of bringing even a simple cilantro? It often needs to come by plane to ensure it arrives with quality. The essence of the cuisine I want to deliver is precisely this: respect for both the food and the team, so that we can offer an experience in the most honest way possible. Your kitchen has a strong connection with the sea. How do coastal ingredients influence your work? Yes, I have a strong connection with the sea. My father fishes, it's his main hobby. Since I was a child, I have memories of him coming home from fishing, of me helping to clean the fish and of us helping