Cuca Salts

After a couple of extremely busy weeks, I am finally back to the blog as I can’t let the one more day pass without writing about our Cuca salts. You may remember my post “A salty trip”, where I told you about the ancient technique of extracting salt in Amed, in the East of Bali. We went there back in November to understand how special and unique this salt is and came back home with tons to start developing one of Cuca stellar products: Cuca Salts. 

Our idea was simple: infuse these sea salt crystals with traditional Balinese flavors. The result could not go wrong as the base product is the most amazing salt you can imagine. Produced 100% naturally in incredibly small quantities and slowly extracted exclusively from solar evaporation, the crystals are 4 sided hollow pyramids for reasons unknown until now. Gourmet companies around the world have noticed this magical product and sell it at incredible high prices but for us is easily available so we can offer it at prices you can afford.

The second step in developing Cuca Salts was to identify the most traditional Balinese flavors, those always present in the popular “bumbu” (Indonesian word for spices mixture or seasoning). Kevin studied them, began understanding their traditional use and grouped them for specific purposes: one mixture for poultry, one for seafood, one for veggies, one for beef and one for pork. 

The challenge was then how to take advantage of these unique ingredients completely fresh, as capturing the aroma had to be a key feature of Cuca Salts. Applying a secret technique, Kevin managed to produce a very special end product: a magic salt infused with the essence of Balinese deeply rooted ingredients. 

We offer 5 “touches” identifiable by their different colors and aromas, to be sprinkled over food either before cooking (a 5 minute marination is enough) or after cooking, just before serving. You use them as normal salt for any type of cooking (steam, fry, grill, boil, barbeque, etc.) and they save you the time of manually preparing complex seasonings or marinades. If you are on holidays in Bali, this is the perfect souvenir to bring back home: a take away little box with the soul of Bali that will remind you of this very special island while you enjoy your lunch across the world. 

Touches:

For pork: sea salt, young ginger, turmeric and lemon basil.

For poultry: sea salt, chili, kaffir lime leaf and ginger flower. 

For veggies: sea salt, galangal, lemon grass and salam leaf. 

For seafood: sea salt, white pepper, citrus, vanilla and pandan leaf. 

For beef: sea salt, Javanese black pepper, garlic and kencur.

We offer them in two sizes: 50 and 80 grams at 38.000 (USD 3.8) and 48.000Rupiah (USD 4.8) respectively. 

The first time we made them publicly available was last weekend in Jakarta and within minutes of opening our booth we had sold 20, within 2 days we run out of stock. The weekend promotion made us realized the great potential of this little first step by Cuca. One more reason to come to visit us!

Caught on camera

Among the hundreds of things we have in our hands right now, we are slowly but steadily filming the making of Cuca. This won’t simply be a video about the steps we are taking to build our restaurant but will actually tell the heartfelt stories of the wonderful people we found along the way, what took them to the island of the gods and why they love what they do. Through their smiles we want you to see with your own eyes how special is every item we have handpicked for Cuca and how much care and thought is put behind each of them.

Kevin explaining how special our plates are

Raymond filming in full wing!

Pak Kicuk helping us with the
time-lapse camera as it must be
reset every day. 

We have traveled all around the island to film the locations where our veggies are grown, where our salt is extracted, where our wood furniture is sanded, where our fish is caught… We have also captured the skillful hand making of our plates, the engraving of our cutlery, the weaving of our furniture… We have interviewed the individuals who listened attentively to our ideas, shared with us their priceless knowledge and helped us to make this dream come true.

Also we are producing a time-lapse video of Cuca’s actual construction. A camera has been set in front of the site to take photos every 3 seconds so we can show you in only a few minutes how Cuca has grown from a mere seed in a coconut grove to the building we sketched what seems ages ago.

Although the documentary will only be completed after Cuca is finished, we are preparing a teaser that hopefully will touch your heart. It is just a week away, so keep your eyes open!

Cuca Kitchen: a dream come true

After years of working in all kinds of kitchens using all types of equipment, Kevin had the opportunity to design his own dream kitchen. The process has been painstaking, being forced to take on step back for every three steps forward and learning as we progress but we are almost there. All the key equipment has arrived and installation starts next week.

Equipment patiently waiting at our supplier's warehouse

Salamander broiler waiting for action

Since we don’t have real photos to show you yet, we are sharing with you the floor plans. They are supposed to be confidential, but we cannot wait any longer and after months following us in this blog, you are already part of Cuca family and deserve access to this piece of juicy information that is one of the main reasons why we believe Cuca will be one heck of a restaurant.

Ladies and gentlemen, welcome to the one and only Cuca kitchen!

1. Main finishing kitchen: it is an open kitchen that allows guests to see what is going on from two sides. All equipment is waist-high so the view of the cooks and their craftsmanship is uninterrupted. It is a “show kitchen” because its only purpose is to finish dishes. Butchering, cleaning and all other messy jobs are done somewhere else. The magic of this area is its flexibility, its tidiness and its functionality.

Built around two islands with equipment accessible from all sides, it allows cooks to move freely from station to station. Every single piece of equipment has been chosen taking into account Cuca’s menu. These machines will ensure that the process of making our dishes is highly accurate and consistent.

Another key feature in our kitchen is the vast amount of chillers we have ordered… they will be crucial to ensure sanitation, cleanliness and an outstanding organization.

2. Hot pass: it is separated from the dining room only by a glass window so guests can witness the magic of putting together all the components to build up the final dish. It is strategically located so the Chef can access any of the stations if required.

3. Food bar: it allows a theatrical view into the kitchen and the lucky guests sitting here will be directly served by our cooks. Heat will not be a problem, we have taken care of it!

4. Back of the house: divided in an area for butchering, bulk preparation and cleaning and another one for dish washing. This space is key as it keeps ingredients away from the heat of the kitchen and prevents flavors from mixing. A chocolate mousse will never taste like garlic as it is prepared in an entirely different room.

5. Dry-store: usually inexistent in restaurants, it allows us to keep non-perishables at a controlled temperature and in perfect order. Inventory control is going to be a piece of cake! Next to it, you can see in the drawing a room for all the gas tanks. As you may already know, we had to change all our equipment to gas due to the high cost of electricity in Bali.

6. Receiving area: the place where all items received will be checked before being stored. Kevin has more ambitious plans for this corner in the future. It will probably become the cold kitchen for pastry.

7 & 8. Walk-in chiller and freezer: it is the Chef’s version of any girl’s dream walk-in closet!!! A refrigerated cube where you can uncompromisingly keep all items from the moment of receiving them without having to cram them in a small space. It also allows to purchase whole pieces of meat or fish and then cut them exactly as we want. Extremely useful for functions and priceless when obsessed with sanitation.

Hopefully after reading all these details you agree with us that this is going to be a magical kitchen for both staff and guests. In the next few weeks we will see this dream unraveling piece by piece. Literally.

East meets West

In case you don’t know it yet, let me break the news: Cuca will exclusively use local products. No, we are not planning to cook Indonesian food, we have simply spent enough time on this island to understand that Indonesia has truly amazing products that we can be served in Cuca within hours of being ordered. We want to offer food that starts from freshness and pure flavor and a simple look at the traditional markets that surround us pointed us in this brave direction. Why brave? Because Kevin is quite an amateur when dealing with products like snakeskin fruit, mangosteen, kencur, rambutan, soursop, fresh seaweed, nutmeg fruit, fresh coconut and many many more I will slowly introduce you to (or if you know them, you may find interesting to read what we do with them). 

A mangosteen

More challenges we face adopting this philosophy? No butter, wine, cheese, olive oil, liqueurs, winter anything, berries, etc, etc. 

The opportunities? Many, among which to be “forced” to discover a huge range of unique ingredients truly inspirational that work amazingly well when Kevin adds his skillful western approach and develops entirely new dishes. 

And if that is not enough, the biggest recompense is the reaction of the locals (used to western chefs proud of importing absolutely everything) when we tell them we only use Indonesian ingredients: they look surprised, then they silently reflect and finally sincerely say: “Huh, thank you”. And all our efforts are instantly rewarded. 

Cuca Cocktail & Garden Lounge

One of the main experiences Cuca provides is our very special Cocktail and Garden Lounge. The restaurant is being built in a gorgeous coconut grove and we want to offer guests a chilled out space to let the hours pass by while sipping our cocktails, sharing our tapas or indulging in our desserts.

While we discuss with our architect the material and location of the islands we want to build among the grass and the coconut trees to host the seats, we also had to find the perfect furniture to fit in this very special environment. As I mentioned in my previous post, we finally found the right supplier and this week we finalized the design, material and colors for both the furniture and the cushions.

We knew that synthetic rattan was our only option as the heat and the proximity of the sea would damage any other material; but what about the design? There are dozens of suppliers in Bali but all of them have practically the same models: very square and rigid. We wanted something that feels super comfy, more organic and natural and that was not that easy to find… After finding someone capable to make it, we went into the bargaining phase that eventually took us to a comfortable agreement. Next step: the color of the rattan, that we chose based entirely on our surroundings, the dark wood color of the coconut trees. 

And final decision: the cushions. This is where we became dumbfounded. We were compelled to decide between two options: go for a canvas material that is cheap but under the strength of this sun would discolor in only weeks and when exposed to this extreme humidity would inevitably mold… or choose Sunbrella. If you haven’t heard of this brand, welcome to the universe of the highest quality performance and most comfortable fabric in the world, the Ferrari of cushions. It is so, so good that comes with a 5 years guarantee. Can you imagine a tiny outdoor cushion exposed to sun and rain, dirt and seawater, with a 5 year warranty? It is insane; like its price. Two little cushions cost the same than the entire armchair. If we are talking about a loveseat, a back and seat cushion with two small pillows… we are talking about three times the price of the loveseat! Unbelievable… it still hurts as I write. To make matters worse (or better, it depends on how you look at it), our interior designers unsurprisingly chose the most amazing patterns that in Sunbrella world translate as the most expensive ones. Now that is for sure, they are outstanding to look at and to seat on.

In summary, we are now proudly broke owners of the most amazing Garden Lounge… beautiful and irresistibly cozy. So get your calendar and start booking your dinner with us!

Let's talk about Tuesday

By now you may know the amount of work we have in our hands, although after writing so many posts, it may look like we must be almost there. Well, our life is only getting busier! To illustrate it, let’s talk about yesterday, Tuesday.

9:00am. First stop of the day: outdoor furniture supplier. We had been checking options but mostly hoped our designers would find something interesting in Jakarta. After weeks hoping and getting nothing finalized, we contacted one more supplier here in Bali. We met them yesterday, they took us to their factory and we loved what we saw. We discussed a few changes and are now negotiating the price. You know, it is always too expensive :)

11:30am. Cuca aroma: yes, we are still working on it! After countless visits to our perfume guru, we were not yet completely satisfied so to the dismay of the expert, we stubbornly continued trying options. Finally we are extremely glad (and relieved) to announce that yesterday we got the magic potion! We almost cried from happiness when after a powerful simultaneous inhalation we looked at each other and both of us were smiling… The ingredients? Green tea, honey… and more, but the rest is a secret.

1:30pm. Bali wine: Cuca will only serve local products and the challenges fulfilling this promise are quite many… For example, what to do about the wine? Can Bali wine compete with the French one? We decided it was about time to solve this question and started tasting local wines yesterday. The outcome was superb: between sip and sip we found the perfect angle to offer these wines (since Bali wines cannot and should not be compared to any other wines) and also tasted some great options. We have more to try tomorrow so give us a bit more time and we will let you know the final outcome!

It was then way pass lunch time but we were late for the rest of our appointments so we could not stop and instead decided to sin. Our lunch: a croissant, a cinnamon roll and an ice-cream (the best we have ever tried!). I still feel guilty so I won’t comment any longer but better continue with our action day.

3:30pm. Office equipment: construction is moving fast and we had to take a bit of time to get furniture for our back office. Something simple but practical and a bit nice (I am planning to spend very long hours there…): a long shared desk, many many bookshelves and a practical glass writing board. Check!

5:30pm. Printing crisis: initially we had found Nik, who has a little printing business, worked with him on a few small jobs and loved him, but you know… the grass is always greener on the other side… so we decided to try working with a huge printer. Take note: bigger is not always better :) Yesterday we went back to Nik, asked for forgiveness and renewed our vows. Huge day for both parties because we finalized our colors on all printing materials and confirmed many, many more printing jobs. Will share them with you as soon as they are ready!

7:30pm. Indonesian coffee: we must admit that this was never a problem. Indonesian coffee is fantastic, we are big fans. Yesterday our mission was simply to decide on which variety was the best among many good ones. We had found a boutique shop where coffee is local, roasted daily and superb and those are the qualities we want for Cuca, the best. We met with a great barista there who took the time to explain to us the varieties, their tasting notes, their own recommended blends… We left knowing we had found the right supplier, although not cheap. But worth it.

By the time we left coffee heaven, we realized we should have started the day this way instead of ending it with coffee because it was already 9pm and sleeping was not going to be easy. You see, every step of the way is a lesson we learn…

Giuseppe and the chocolate factory

Last weekend we experienced one of the many weird coincidences that keep on happening to us in Bali: we were completely lost in the middle of nowhere looking for an artisanal ice-cream shop highly recommended by a friend of a friend, when we stumbled upon a small bakery. Giving up hope to locate the much sought-after frozen delicacy, we decided to make it up with a croissant. As we were leaving the shop, we saw a hidden sign with the word “CHOCOLATE” followed by an arrow. This was quite shocking because Kevin is now finalizing his dessert menu and had unsuccessfully been looking for local premium chocolate manufacturers… so taking in the magic gifts Bali offers us daily, we followed a little path to what it looked like a private house… After at least 15 minutes wondering around the back yard  shouting “Hello!” the very same Signor Giuseppe Verdacchi made his appearance!

Signor Giuseppe with his special stone grinder

This Italian architect gave up his profession and has dedicated his life in Bali to produce the most amazing chocolate. Although abruptly awaken from his Sunday nap, he still was proud to share with us the details of the manufacturing process and the resulting product. If you are as curious as us to understand the making of chocolate, continue reading:

Dried chocolate beans

1. Cacao beans are organically produced and sourced
from the hills of Bali and dried at 70 degrees Celsius.

Photo from Primo Chocolate Website

2. They are then sorted by hand and crushed into small nibs and later separated from their skin using wind.

3. The peeled cocoa is ground for many hours in granite stone grinders (like the impressive one from the photo, custom-made for Mr. Verdacchi). This step continues until the desired taste, color and smoothness are achieved.

Photo from Primo Chocolate Website

4. Flavors are then added by a very traditional south Italian method: fresh ingredients (chili, orange, etc.) are slowly simmered with sugar to create an infusion and then cooled and crushed into small crystals that are finally added to the pure chocolate. The flavors do not mix with each other but appear in layers in your mouth as you eat the chocolate.

We left this chocolate oasis in awe. What are the chances of miraculously bumping into an Italian architect who makes chocolate following such a traditional, devoted method in a house surrounded by the Balinese paddy fields? Well, one more life story and one more passionate human being to be added to Cuca family.

The curse of colors

I talked about colors some time ago when we were designing our logo and recently we went back to that topic to choose the best options for some restaurant items and our uniforms. We assumed this time around the task would be easier as now Cuca has a more defined identity. We are very familiar with the style and different tones associated with our brand so we thought that selecting the color for the uniforms, the napkins, the curtains, etc. would be a breeze. Once again, we were so naïve…

We had designed all the items so the next step was choosing fabrics. We made that decision taking into account the climate of Bali (the fabric for the waiters´ uniform had to be light and breathable), the wear and tear (the material had to be durable as the items would be washed daily) and the function of the cloth (kitchen uniforms had to be thicker to be protective, napkins had to be absorbable, etc.).

Although we had as reference our corporate colors, every material is available only on a limited range of hues and some of the fabrics offered a very small choice. To find our dark green was not too difficult but when we got into the enigmatic world of beiges… There were beiges a bit yellow or very pinky, more brownish or rather grey; light beiges or dark beiges or middle beiges; intense beiges or subdued ones…

Our interior designers wanted to help but they are based in Jakarta and although Internet seems to be the solution to all obstacles, a sample in our laptop screen had nothing to do with the same sample opened in their computer. So we went back to the good old forgotten mailing system and had colors crossing the sea one way and another. An exercise of composure and patience that took us slowly, slowly closer to our dream rainbow.  We are almost there now but every night we go to bed wondering if that lighter shade of beige would have been better…. The curse of choice.

You are hired!

As you may know, we have spent our last few days interviewing applicants for Cuca. Although we are still a couple of months away from being ready to open, we wanted to give enough time for our chosen candidates to get organized and, on the other hand, we had repeatedly been told about how difficult it would be this year to get good people so we decided to start hunting talents sooner than later.

We began our campaign by frantically spreading the news about our vacancies to every single soul we know in Bali. Our efforts seemed to pay off… we received more than 200 applications!!!! Once we selected the best ones, we organized the interviews to be held in two batches: a day for the candidates who spoke English and another one for those who only spoke Bahasa (the local language).

These two very long days were a complete immersion program into the Balinese and overall Indonesian culture. We learned about peoples’ lives, hometowns, families, priorities, dreams and aspirations, weaknesses and strengths. We shared our future plans and exchanged vows. It was an unforgettable experience where we met absolutely wonderful people and outstanding professionals. We understand now why Bali is all about hospitality.

Over the course of so many conversations, there were some really funny moments. Although the language barrier made them even funnier, for your reading pleasure we try our best to transcribe the highlights:

Us: BLUE
CANDIDATE: orange
CONTEXT: (in brackets)


What is your long-term goal?
(Decisively) I want to run the world

Why should we hire you?
Because I love the way the restaurant name sounds: Cuuuu Caaaa

Why should we hire you?
Because I can make a football team for Cuca

You have left every job after only a few months. Why would we believe that you will stay longer with us?
Because if I leave another job, my wife will kill me. 

(The candidate had dramatic puffed hair)
If we hire you, will you cut your hair?
(Without hesitation) No, sir, sorry.

(First question interviewing a cook)
As you know, this job is about passion. Do you like cooking?
No, not really…

You are 37, right?
Something like that (actually he had no idea how old he was…)

(Interviewing a candidate for a cooking position)
In your CV you mention you are a Muslim. The problem is that we will serve pork…
Nice! I love pork! In Bali it is delicious!

(Our concept is Tapas, Cocktails and Desserts)
Why do you want to work for us?
I like Italian restaurants
I see… but this is not an Italian restaurant…
Oh, ok, I also really like French restaurants!
(Silence…)

(First question interviewing a cook after a streak of many unsuitable candidates…)
Do you love cooking? 
Yes, I love. 
You are hired! 
(The candidate, confused, looks at Natalia, our assistant, to understand what is going on… Natalia is as shocked as him but reassures him that apparently he’s just been hired)

(The last question at the end of a great long interview with an older distinguished manager)
What are your ultimate goals for this job?
I want to become the General Manager and look at all aspects of operations.
But then a big hotel will be a more suitable place than a restaurant.
(Shocked) This is a restaurant??????

(Interviewing a lady with very little experience for a cook position)
We will need to extensively train so you will have to commit at least one year. Are you planning on having kids soon?
Yes, sir! We are trying! 
Ah, ok, I see….

(Someone in a similar situation as above)
You left your last job after only a few months. Why? 
I got pregnant. 
Are you planning to have another kid soon? 
No, I had twins.

(Interviewing a girl dressing improperly sexy for the occasion)
Why should we hire you? 
I am a fun girl!

Putting aside the laughs, the interviews went amazing. Cuca is very lucky to having found such great talents and more importantly, exceptional people.

A day of silence

What you are about to read is rather shocking, at least for a Western mind that has only recently moved to Bali. Believe it or not, we are right now being held prisoners for the day.

Today we are “celebrating” Nyepi, the Balinese New Year, 1935 in the lunar ‘saka’ (Hindu) calendar. The island started to get ready for this event three days ago, when ‘Melasti’ kept Balinese busy. This cleansing ritual consists of taking all the God statues from the village temples to the rivers or the sea to be bathed and purified by the Neptune of the Balinese Lord, the God Baruna.

Last night was the climax of the preparation for the New Year as an island-wide exorcism ceremony was held at each village main cross road, which is the known meeting place of demons. At sunset we witnessed in shock how villagers paraded their fearsome Ogoh-Ogoh, monsters that symbolize the evil spirits surrounding us. Some of these giants are taken from classical Balinese folklore but all have fangs, bulging eyes and dramatic haircuts. The procession is illuminated by torches and accompanied by Balinese gamelan music.  At the end of the evening everyone starts making as much noise as possible and set fire to the Ogoh-Ogoh in order to get the evil spirits out of their lives or at least drive them insane…

Today, Nyepi day, the airport is completely closed, no travel is allowed, whether by motorized means or by foot, all household electricity is banned and any kind of noise is forbidden. It is a day for introspection and reflection for Balinese families and the most traditional ones even abstain from talking to each other for the whole day. There are no shops or businesses open at all, the only exception being emergency medical services. The only sign of life on the street is the menacing sight of the Pecalang (village police) who patrol the villages in search of wayward locals trying to sneak out but will also firmly escort curious tourists back to their hotel. As you see, a very accomplished production whose only purpose is to ingeniously fool the evil spirits, aroused by the noise last night, into believing that Bali is completely empty so they leave the island.

A true day of silence in which the entire island, populated by over 3 million, quite literally resembles an eerie, post-apocalyptic world with not a soul to be seen, or a voice to be heard. This could only happen in Bali…