With more than 20 years in the profession, Chef Maurio Ramos began his career by chance.
By Renata Solano
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. In PETROMISA, Maurio had contact with several cooks and chefs and consequently learned techniques for preparing quality meals in large proportions.
Originally graduated in Business Administration, with a specialization in hospitality, Ramos wanted a job where he could combine his two interests: cooking and investments. So he decided to open a churrascaria in Brazil. 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.
Currently, the Chef works as general manager of Samba Brasil restaurant in Vancouver. He is responsible for overseeing the whole process of cooking, from barbecuing to the preparation of to the hot dishes, salads and drinks. “I brought forth the experience I had in Brazil and I’m always dedicating myself and investing in the profession. I finished one more specialization in hospitality and I’m currently doing a sommelier course. I’m trying to invest in my development as a chef and general manager of the restaurant,” says Ramos.
The Chef explained that at first, he had to do some educational work, both with customers and with the restaurant staff. “One must understand that we offer a typical Brazilian cuisine but in a country of a different culture. So we had to appeal to our public while introducing a new mode and type of meal. As Chef, I had to adapt our food to their taste. 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.
The Samba Brazilian Stakehouse offers the Brazilians in Vancouver, the opportunity to familiarize themselves with the food and to the foreigners it offers the opportunity to learn about what is considered good food in Brazil. That’s why the restaurant does not invest in very sophisticated creations, but just seeks to replicate what is usually served in a similar restaurant in Brazil. Below, is the recipe for the most popular salad in the restaurant, the Seafood Salad:
- 12 headless large shrimp
- 300 grams of crab meat
- 1 bunch of celery
- mayonnaise (about 2-4 tablespoons)
How to prepare
Boil the already cleaned shrimp, cook the crab and shred into small pieces. Wait for the seafood to cool before adding the remaining ingredients. Chop the celery and mix everything in a bowl with mayonnaise. Add salt and pepper to taste. You can decorate the plate with some shrimp on top.
Samba Brazilian Steakhouse Ltd
1122 Alberni Street, Vancouver, BC
V6E 1A6 – Fone: (604) 696-9888