Working a Shift at NYC's Most Iconic Brazilian Steakhouse | Help Wanted | Bon Appétit
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- čas přidán 26. 04. 2023
- 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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Wow. What a owner. I would've loved working for him
He's so serious and charming!!
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.
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! :)
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.
That's one great owner there, such a leader
MORE BRAZIL IN BON APPETIT PLEASE!!!!!! brad on this episode would be so funny hhaahahaha cody is good too!!!
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.
I’m on the edge as this man skewers the meat lol
This is one of my favorites places to eat in NYC. Love every one here plus the food is amazing.
ohh, long time ago I worked for nearly 2 years cutting rodizio, and this bring back some memories.
“do you offer the baby the meat?”
(very stern) “no”
😂😂😂
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
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.
Keep these type of videos up please!
I've been to CP multiple times! I've celebrated many personal milestones there! It has NEVER disappointed! The place is amazing!
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.
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 😹😹
Love the background. I've eaten here. Still a place I'll stop to have to have a Caipirinha.
"Today we have wieners and chicken legs" 😂
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.
😂😂
I love that place
that's a big knife
thank you
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
Really nice. The meats are quite tempting to eat..
Rico, Looking amazing ❤❤❤
that was very funny. Plataforma is such a great restaurant and the owner was pretty cool.
"Weiners? No weiners." I lol'd
i’d watch this guy skewer steak all day
so good
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.
The part with him inserting the skewers….
He almost inserted also his balls...
That was pretty cringe
I totally get why he feels a compulsion to slap the meat XD
Nice Job.💯
A Brazilian Steakhouse is like a buffet for Conivours.
"everything looks so dank"
Oh god...
He also said "sick" just before that. Living meme
Po, Valdir não fala inglês depois de 30 anos lá?
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
“try to cut,not eat,lol”
This video is so dank
the dude was strong like bull, you were strong like soy latte
14:32 so motivated 😁
Where are the chicken hearths? What kind of Churrascaria doesnt show us their coraçãzinhos.... Loved the video by the way :)
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
Man y'all have had some fire content lately!
looks like a cool owner.
Brad got to try this outt
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
Jesus, watching this guy with sharp objects gives me anxiety.
Yeesh lol
Hilarious
I give this guy worlds of credit for going to these restaurants and working a very heavy volume meal service.
1:24 hmm is that a condensate pump on the wall
The burnt parts they cut off are the best part 🤦♂️
This episode put me through undue stress
Okay I am now HUNGRY
Gangsta! The meat master wears a 2-tone Rolex Submariner.
Cody's awesome! More of this please!
Here in Santa Catarina, south of Brazil, we cook picanha in natura, not in vacuum packaged.
Picanha with farofa mmm mmm ❤🔥♨️
I miss Brad Leone in these kind of videos! So many of the OG chefs / cast are gone! 😢
deu ate vontade de comer um churrasquinho
where's braaaad
Weiners??!
14.31 min
the owner was scared for his life
This is so cool, the meat slapping, I don't understand though 😅 Must be a nervous thing
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.
Where’s Brad?
Not enough diversity inclusion and something something… idk. He’s not here so stop asking.
i love cody so much, give him his own show, mr. appetit
I’ve got steak at stake here…😅
5:29
I only clicked this vid cause I thought the thumbnail was Post Malone
Da fuq is Brad
Easily the best and most entertaining episode of Help Wanted yet. Somebody give this man his own show. So funny
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!
😂
Galafanakis Rodizio!
Philly cheesesteak beats this every day
Where’s Brad! 😢
When boys enter the workplace of men.
Why did they put these innocent ppl at risk like this
The owner's forearms 😳
Is…that…Lady Gaga? 12:35
This guy made me cringe a bit but seeing inside this restaurant was very cool
Kewl!
MORE CODY REISS plz thx
GET MATTEO LANE ON THIS SERRIES!!!!! NOOOOWWWWWW!!!!!
Dank wieners, bro.
Wieners? No wieners.
weeiner lol
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.
this is so sick, dank, wtf can this child act like people are round?
Is this the fake brad?
Brad Lite
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
New host please
If it’s not brad, I don’t want it.
No cap
Hahaha host is great
This isn't churrasco they don't use charcoal