Category Archive

Last week, I explained how physically demanding the work of a Chef is. Today, we are looking at the same Fogo De Chao restaurant but we are going to focus on the demands for the Gauchos or servers. They are …

We are going to explain a little about the work of a Churrascaria Chef.  Many of you already know that it is not easy work. I am most of my day in front of the stove cooking. The reality is …

Today, we are going to look at techniques of the management of a Churrasqueria, or a Brazilian BBQ Restaurant. First, learn what kind of customers that are arriving at the restaurant for that day and night. A restaurant like Fogo …

Today, I will give you some tips to choose a good red wine to accompany some juicy steak made from our churrasco espetus or skewers. There is a great variety of wines, aromas, flavors, and prices. If you want a …

Ever wonder how a Churrasqueria like Fogo De Chao can serve 1200 customers in an afternoon? Well, we are here to answer that question. At Fogo De Chao, the meat is always juicy and to everyone’s taste. The most important thing …

Today, we are going to explain a little history about Churrasqueria Gauchos. If we want to know if you are in a real Brazilian Restaurant, the first thing is that those who serve you the barbecue must be Gauchos. At …

The Brazilian Steakhouse Knife is definitely your best friend during grilling. You’ll probably have it by your side all the time while cooking on a skewer. A good Churrasco knife will cut your meat in sizes and into bite sized …