Betânia Brito's love for cooking and hosting began at a young age. After nearly 20 years in the field of economics, she decided to pursue her true passion: gastronomy. Her extensive training includes courses at the renowned Laurent Suaudeau School, post-graduation from PUCRS in Gastronomy and Authorial Cooking, and currently, she's pursuing the Diplôme de Cuisine at Le Cordon Bleu.
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Today, she offers a modern twist on classic dishes on iCook, such as her reinterpretation of the classic carbonara, ensuring every bite is a celebration.