For example, Canadians do not eat as much salt as we do, they don’t like undercooked meat as we do in general, they like a little more pepper than the Brazilians,” he adds. As Chef, I had to adapt our food to their taste. So we had to appeal to our public while introducing a new mode and type of meal. “One must understand that we offer a typical Brazilian cuisine but in a country of a different culture. The Chef explained that at first, he had to do some educational work, both with customers and with the restaurant staff. I’m trying to invest in my development as a chef and general manager of the restaurant,” says Ramos. I finished one more specialization in hospitality and I’m currently doing a sommelier course. “I brought forth the experience I had in Brazil and I’m always dedicating myself and investing in the profession. He is responsible for overseeing the whole process of cooking, from barbecuing to the preparation of to the hot dishes, salads and drinks. Successful at his work, he realized he was ready to risk a new start and then approached the Canadian Embassy with the prospects of opening a restaurant featuring typical Brazilian food – the famous Rodízio, in Canada.Ĭurrently, the Chef works as general manager of Samba Brasil restaurant in Vancouver. So he decided to open a churrascaria in Brazil. Originally graduated in Business Administration, with a specialization in hospitality, Ramos wanted a job where he could combine his two interests: cooking and investments. In PETROMISA, Maurio had contact with several cooks and chefs and consequently learned techniques for preparing quality meals in large proportions. His relationship with cooking began while working in the support division of PETROMISA (a Petrobras subsidiary), currently Vale do Rio Doce, where he was responsible for preparing meals for some 1,500 employees. With more than 20 years in the profession, Chef Maurio Ramos began his career by chance.
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