Working a Shift at NYC's Most Iconic Brazilian Steakhouse | Help Wanted | Bon Appétit
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Ever wonder what it's like to work a shift slicing and serving as a tableside meat carver in a Brazilian steakhouse? Step behind the scenes with Cody Reiss as he's given a crash course on keeping the customers happy and full of meat at Churrascaria NYC, courtesy of owner Alberico Campana.
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Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Cody Reiss, Alberico Campana
Producers: Christie Garcia, Tommy Werner
Line Producer: Jen McGinity
Associate Producers: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Assistant Camera: Berto Hererra
Audio: Austin Rumsey
Production Assistant: Hugo Salazar
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
Wow. What a owner. I would've loved working for him
He's so serious and charming!!
Very articulate in his trade
Really cool! I like the boss/owner who was training this guy and how he was treating and training him with honest feedback and educated criticism with patience and humble & positive attitude. He was also very encouraging and positive! He explained everything so well and clear. We definitely need more people like him for sure!!!!
As for the food, I learned so much about this one! Really interesting! Thank you for sharing! :)
This is amazing. I'm Brazilian and have eaten dozens of times at rodízios, but I never realized how important it is to slice the meat straight. Very cool, congrats! Also, curious to note that most servers at churrascarias in the US (or at least in New York) are actually Brazilian
I have noticed that as well 😊
Must be just a New York my friend. I miss the days here in Illinois/Chicagoland where there were plenty of Brazilian staff. These days you’re lucky if one of the managers is Brazilian. There’s a lot of issue with turnover and Fogo de Chão keeps opening new locations and it’s hard to keep people in the restaurant industry these days. I’m visiting New York next weekend and I’m gonna go to this place and I think I’m gonna have a great time and it’s gonna feel like Brazilian for the first time once again.😂
Thanks for giving us this amazing food. :)
The owner was so patient
1:16 Way to instill confidence in Cody. He turned out to be pretty encouraging, while still getting his point across about how imperfection = money lost.
Good episode and the owner was so humble
This was a great episode all around.
That last part where he gets corrected to say sausage was perfect. Lol
Awesome owner. I love Brazilian steakhouses. It's pretty incredible to watch the servers slice meat at them.
“do you offer the baby the meat?”
(very stern) “no”
😂😂😂
That's one great owner there, such a leader
I’m on the edge as this man skewers the meat lol
Get to go on vacation in a few days and am going to be eating at a Brazilian Steakhouse, this video was an awesome look into the behind the scenes I loved hearing about how they are gauging what your table likes and filling the grill accordingly! The owner is awesome. Shoutout to him and his great management style.
This is one of my favorites places to eat in NYC. Love every one here plus the food is amazing.
MORE BRAZIL IN BON APPETIT PLEASE!!!!!! brad on this episode would be so funny hhaahahaha cody is good too!!!
I've been to CP multiple times! I've celebrated many personal milestones there! It has NEVER disappointed! The place is amazing!
Some of the most excellent and delicious food I’ve ever eaten has been at Brazilian steakhouses such as Rodizio, Fogo De Chao and Texas De Brazil.
ohh, long time ago I worked for nearly 2 years cutting rodizio, and this bring back some memories.
"Weiners? No weiners." I lol'd
Props to the restaurant owner to allow this man-bun in his business. This man-child would be eaten alive in a kitchen like this.
😂😂
Reminds me when Rhett tells Link not to gesture with the knife on Good Mythical Morning. lol
Dude is a pro at that meat slap
That food looks great, and it is nice that it is "just salt", most people when they try to keep it simple they'll put salt & black pepper on the meat before cooking not realizing what burnt black pepper tastes like. Pepper only goes on food when it is finished cooking by the Chef or the customer, unless you're making a sauce, soup or stew where it will not burn.
btw you want to have the taste of what black pepper can do, this summer put it on your corn on the cob with your butter & salt, & never use pre ground, it only has a fraction of its flavor.
"everything looks so dank"
Oh god...
He also said "sick" just before that. Living meme
There is a saying "when you want to learn don't become the teacher" like this host here, he always cut the word when someone tell him smting
is it common to use the word dank to refer to cooked meat?
In Cali, I can say this is true.
Only if it’s sticky icky and cut thickly 😹😹
A Brazilian Steakhouse is like a buffet for Conivours.
Love the background. I've eaten here. Still a place I'll stop to have to have a Caipirinha.
since the 90s, you basically won´t sell an apartment in Rio Grande do Sul state if that apartment doesn´t have a barbecue pit. Which obviously needs to exist in the original project, since you need a chimneys going through all apartments and releasing smoke at the top of the building, so you can´t just build your own afterwards.
Just made a barbecue at my apartment in Neu Hamburg this saturday. 1 kg of Flank steak (vazio), 12 pieces of chicken (coxa and sobrecoxa... thighs and... ?), garlic bread, typical southern brazilian barbecue sausages and a pork sausage.
That was a great video. I went to on of these types of restaurants in Indianapolis and it was exceptional. Indulgent, for sure, but a treat for an occasion.
Fogo de Chao? I did a video on Fogo to Chao Indianapolis. I think this place is a little bit different but same concept. Fogo as a company and this place were among the first to come to the USA. Fogo has expanded the concept whereas I think this place has stayed pretty traditional.
that's a big knife
thank you
i’d watch this guy skewer steak all day
I've been to Fogo de Chao and Texas de Brazil which are the same as this Brazilian steakhouse. The food is excellent 👌 *chef's kiss*
Fogo de Chao isn't in the same stratosphere as this steakhouse. Fogo de Chao is like the Panda Express of Brazilian cuisine.
@@henryt9281 that's not true. Fogo de Chão is very legit - it was a chain long before it spread in the us. I went as a child in Brazil many many times.
@@henryt9281came here to say this lol
Po, Valdir não fala inglês depois de 30 anos lá?
Com Muitas pessoas que vao pra outro pais acontece isso ,pq eles se relacionam somente com brasileiro no trabalho ,casa ,lazer etc.. e com isso continuam a falar apenas sua língua no dia a dia ,e assim nunca aprendem outro idioma ,vc nao aprende outra lingua se nao tiver contato com ela de fato ..
This video is so dank
I totally get why he feels a compulsion to slap the meat XD
Bon appétit, please, for the love of God bring Cody back and have them do more of these. I’ll watch anything he’s in.
Really nice. The meats are quite tempting to eat..
Easily the best and most entertaining episode of Help Wanted yet. Somebody give this man his own show. So funny
The part with him inserting the skewers….
He almost inserted also his balls...
That was pretty cringe
Jesus, watching this guy with sharp objects gives me anxiety.
Keep these type of videos up please!
i love cody so much, give him his own show, mr. appetit
I love that place
For a job he has never done, he did well👍🏽, I bet some customers will wish he really works there, a little friendliness doesn't cost a thing!
Where are the chicken hearths? What kind of Churrascaria doesnt show us their coraçãzinhos.... Loved the video by the way :)
the dude was strong like bull, you were strong like soy latte
Where’s Brad?
Not enough diversity inclusion and something something… idk. He’s not here so stop asking.
so good
"Today we have wieners and chicken legs" 😂
that was very funny. Plataforma is such a great restaurant and the owner was pretty cool.
I need more of these videos.
Man y'all have had some fire content lately!
I give this guy worlds of credit for going to these restaurants and working a very heavy volume meal service.
I still don't understand why all the churrascia's no longer roll out the grilled chicken hearts? Anybody got the inside scoop??
lack of demand
@@henryt9281 huh...thanks. they do sell enough at the grocery store to keep em in stock...I wonder what they know that the restaurants don't?
@@KevinBullard At the local churrascaria where I live they still have chicken hearts, but you have to ask for them specifically. The nice thing about that is they bring it to you first, give you a few, then do the rounds to other tables. And then because nobody else wanted them, they come back to you and give you the rest of the skewer.
Plataforma serves chicken hearts
Really? That must be only in the USA, cause here in Brazil chicken hearts is a must in all churrascarias
Cody's awesome! More of this please!
This episode put me through undue stress
Rico, Looking amazing ❤❤❤
Wow! I'm wondering if they have a restaurant like this in San Diego 🤔
Fogo de Chão! My favorite special event spot :)
@@sarasakauye5546 I was right about to say that 😊
Rei de Gado or Fogo de Chao. Tijuana also has Brazilian bbq as well
The burnt parts they cut off are the best part 🤦♂️
Okay I am now HUNGRY
looks like a cool owner.
Yeesh lol
Hilarious
Gangsta! The meat master wears a 2-tone Rolex Submariner.
14:32 so motivated 😁
Nice Job.💯
“try to cut,not eat,lol”
I only clicked this vid cause I thought the thumbnail was Post Malone
Brad got to try this outt
Picanha with farofa mmm mmm ❤🔥♨️
Here in Santa Catarina, south of Brazil, we cook picanha in natura, not in vacuum packaged.
Why did they put these innocent ppl at risk like this
1:24 hmm is that a condensate pump on the wall
deu ate vontade de comer um churrasquinho
This guy made me cringe a bit but seeing inside this restaurant was very cool
Kewl!
Philly cheesesteak beats this every day
Weiners??!
When boys enter the workplace of men.
As a Brazilian I have no idea why Americans put so many spices on the meat , do you know what we put in your meat? Just salt , what matters to us is the taste of every type of cut of meat not the spices .
Where in Brazil it is a very manly thing to know how to properly do a barbarcue, the funny thing is I bi and also know how to do one.
I usually love your videos but I don't know if this is a bon appetit intern or if he's on staff, but I was turned off by him. It seemed as if he was trying to be funny at sometimes but for me it felt a little bit disrespectful. I don't know. Maybe you should go to the whiteboard and really flesh out what you want to look like if you use him again
I’ve got steak at stake here…😅
This is so cool, the meat slapping, I don't understand though 😅 Must be a nervous thing
Deveria ter tradução legendadas português
MORE CODY REISS plz thx
I miss Brad Leone in these kind of videos! So many of the OG chefs / cast are gone! 😢
Manbun 80's scrunchie wearing dude who is barely in the industry tries to hang in this restaurant. The prep cook is just waiting for him to hurt himself with absolute glee lol.
Where’s Brad! 😢
14.31 min
the owner was scared for his life
Is this the fake brad?
Brad Lite
Da fuq is Brad
Wieners? No wieners.
this is so sick, dank, wtf can this child act like people are round?
If it’s not brad, I don’t want it.
No cap
Is…that…Lady Gaga? 12:35
Galafanakis Rodizio!
The owner's forearms 😳
This isn't churrasco they don't use charcoal
GET MATTEO LANE ON THIS SERRIES!!!!! NOOOOWWWWWW!!!!!
I have to be honest. This guy doesn't do it for me. He seems to uncultured and, frankly, disinterested in learning what is being taught.
The restaurant manager was the star of this episode, not the host.
@@henryt9281 imagine this episode with brad, OMG!! hahahahaha
Trying to hard to find a joke…
Dank wieners, bro.
Weiners?... WEINERS?