A behind-the-scenes look inside the complex operation of South America's largest and busiest airport, São Paulo/Guarulhos International Airport, through a series of day-to-day cases seen from the airport’s staff perspective.
Chef André Mifano goes out in search of characters who keep alive old techniques of obtaining products such as pork in the can, seine fishing, fish brine and brown sugar. This knowledge that passes from generation to generation inspires Mifano to reflect on what is essential in his kitchen.
