By: Renata Paes, South American Division, and Adventist Review, courtesy Adventist Review
As a chef for seven years, Júlio Soier regularly works as a menu consultant for restaurants in Belo Horizonte, Minas Gerais, Brazil. Through the years, he dreamed of having the opportunity to use his culinary expertise to help others.
Then the COVID-19 pandemic arrived.
With restaurants closed, his workload was reduced significantly.
“First, I felt distressed about the future,” Soier said. “But then I saw the situation as the launching pad for something I had dreamed about for years: cooking for those who have nothing to eat.”