"As a child, I assisted my mother and other women in preparing meals for everyone. The memories of the aromas, the gestures I observed, and delight of cooking and sharing food together still bring me joy to this day."
Born in the Amazon
..in Brazil, Joelma's passion for cooking was ignited early, nurtured by the traditional cuisine of her Indigenous mother. By the age of 17, she decided to pursue cooking as her profession.
In her twenties, life brought her from the north of Brazil to Paris, France, where she rapidly started to work in a Gourmet restaurant, where she immersed herself in the traditions of French cuisine.
After a few years, in 2009, she had the opportunity to returned to Brazil, alongside her 1-year-old daughter, and founded a restaurant in Itacaré, Bahia, situated within the Eco Lodge that is managed by her husband, Jean François Caroff.
Joelma developed there her unique culinary and natural approach, using vegan ingredients, sprouted seeds aromatic plants, and superfoods. This approach, which was relatively novel in Brazil at the time, and reflected of her deep-rooted connection to her heritage and the natural world.
From 2011 to 2017, Joelma returned to Paris and contributed her talents to Sol Semilla restaurant, located in the 10th district. As both a chef and a partner, she further developed her approach to organic, vegan cuisine, incorporating superfoods into daily meals.
During her time at Sol Semilla, Joelma created special menus, drinks, and desserts, once again pioneering a new way of cooking in Paris.
Additionally, she initiated workshops at the restaurant, passing on her culinary skills and knowledge. Her efforts not only introduced a new dimension to Paris's food scene but also educated and inspired others to explore the benefits of a plant-based kitchen.
A First Chapter in Bahia
A love Story with Paris
Since 2019, Joelma has been based in Mallorca, Spain, where she offers her expertise as an independent Chef for retreats and offer holistic healthy coaching.
Her focus is on supporting yoga retreats, blending her culinary skills with wellness practices to cater to an international audience seeking a holistic health experience.
New beginnings in Mallorca
Sol Semilla restaurant, Paris
Art Jungle Lodge, Itacaré Brazil
Brunch at a yoga retreat, Deia, Mallorca
My Journey into Cooking
From her childhood, Mapuani, (Joelma's Indigenous name) was immersed in the world of healing plants, a knowledge passed down by her mother. Naturally connected to the forest's flora, she explored the transformative power of a special decoction that reveals one’s true self, combining a specific vine and leaf.
As an indigenous woman, her involvement with the Porta Do Sol in Sao Paulo expanded her studies into various spiritual realms, including Hinduism, Kabbalah, and the I Ching, along with quantum physics and astrology. She delved into Santo Daime, a blend of Christianity, Orixas, and Amazonian herbal healing, offering a contemporary angle to Amazonian shamanism and reconnecting indigenous traditions.
The call of my tradition
Building on her diverse spiritual and human experiences, Mapuani launched a circle of songs and meditations called Novo Tempo, later renamed Novo Passo in Mallorca in 2023. This initiative blends her accumulated knowledge and adapts it for a European audience, enriched by her Brazilian network of healers and facilitators. Her work integrates teachings from her Huni Kuin people and contemporary spiritual groups, bridging traditional and modern healing practices.
In 2013, Mapuani introduced Theobroma Cacao in Paris, an ancient drink known as the food of the gods, promoting comfort and connection. Additionally, she provided therapeutic support through her restaurant Sol Semilla, offering a space for organic, vegan, and superfood-enriched dining along with emotional and spiritual guidance.
