1. Indian candy salmon I discovered this when working in Alaska. The local fisherman would take the fatty bellies of the beautiful wild sa...

Running the hot pass is that unique task that Chefs de Cuisine perform during service where all those years of work finally come to a concl...

Let's start from the very beginning...  The first step in a professional kitchen would be learning the rhythm, the pace and flow, wher...

One of our philosophies is to make Cuca just a little bit better every single day: either by tweaking our recipes, training our team on som...

When a few months ago we received a call from the organizers of Madrid Fusion inviting Kevin to participate in their Asian edition, we could...

1. We didn’t cut any trees The entire shape of the restaurant was designed from scratch to fit perfectly between the many 80 year old tre...

Let’s say you’re a cook, not the world’s best cook but someone who deeply cares and loves cooking. This special type of people who never loo...

By Kevin Cherkas DAY 4: SALMON Cuca's Smoked Butterfish Buying salmon at the super market no matter how fresh feels a bit like ...

By Kevin Cherkas DAY 2: DUNGENESS CRAB Cuca's Rice Crusted Soft Shell Crab This was the product I most looked forward to, eve...

By Kevin Cherkas After five years not returning like a salmon to my spawning grounds, we had the opportunity last month to plan a trip to ...