Welcome to Indonesia

As a chef the further away you step from actually pulling a carrot from the ground, the more difficult it becomes to use that product with understanding. Being able to somehow connect to those ingredients just seems to make sense if it is your job to cook them.  Most chefs today, however, have no connection with the actual origin of the ingredients for the food they cook: meat, poultry and fish come pre-portioned in plastic bags with no bones and no unsightly remnants of its living, breathing past; fruits and vegetables are picked inedible and ripened along the way losing out on those last weeks of sunshine, rain and fresh air that allow its natural flavor to develop; spices have lost their shape, now ground and packed in beautiful shiny tins and colorful labels with aromatic descriptions, and dairy surely misses its cow.

Traveling throughout Indonesia, a country that is rich in both culture and natural resources, has given us the most intimate connection to every ingredient we use in Cuca and reminded us of so many amazing ones we have foolishly ignored. Products that are so packed with flavor and character that our job is less of being a surgeon trying to bring dying broccoli back to life and more like a tailor simply putting good quality together well.

Drinking coffee in the mountains where people are handpicking ripe cherries and the smell of roasted beans perfumes the air, spotting cashew nuts cling from their maturing fruit that hangs high up in old trees, watching locals stripping bark from young shoots that when dried becomes cinnamon, video-recording golden rice stalks being smashed against wooden ramps to shed them of their grains of rice and attending a traditional ceremony where within an hour a massive buffalo walks in and soon becomes sticks of BBQ satay. This isn’t a summary of the last five years we spent in Indonesia, this happened last week. Welcome to Indonesia, where those products (except for the buffalo for now) have become part of Cuca’s recipes. 

Learning from Legends (part 4): SERGI AROLA

From the moment I woke up to the moment I arrived at Michelin 2 star La Broche restaurant in Madrid, I felt sick. Putting on my uniform I often threw up and entering the kitchen I would be shaking with fear. A small team of 5 cooked for a full restaurant every day, lunch and dinner, and there wasn’t time to eat, drink water or pee.

The day started at 8am and finished at 1am with 1 day off a week. It was hell. Just when you figured the menu, Sergi Arola would change it and just when you thought you were ahead, someone quit and his work became yours pushing you farther behind. You washed your own dishes, did your own ordering, prepared your own food, cooked it and plated it. You became a machine, a jack of all trades, a soldier fighting in a war that was surely not to be won. Despite the madness, the food was brilliant with technical dishes that required clinical precision and amazing products that reflected each season and formed staples of Sergi’s style of cooking.

Working at the now closed La Broche sure as hell toughened me up and the few who stuck it out and survived left with a masters degree in efficiency and determination and the feeling of really accomplishing something. The worse it got, the more us, the surviving zombies, wanted to stick around to see what happened next.

The intensity of service and the focus required to deliver great food regardless of what may be going wrong is a lesson I will never ever forget and try to teach to my key guys in Cuca. Just minus the fear of death, of course.

Kevin and Sergi Arola

If you enjoyed this entry, do not miss the previous one here!

Learning from Legends (part 3): JUAN MARI ARZAK

The grandfather of Spanish cooking, Chef Juan Mari, absolutely adores food. When he eats his eyes light up and at 74 years old he still has the curiosity and amazement of a child when it comes to cooking. Every lunch time he becomes excited with the event of enjoying tasty, well cooked food.

Arzak restaurant believes food must be first of all delicious. Sure they are inventive and playful with presentations, menu wording and ideas but my god do things taste good! You don’t leave Arzak hungry and you don’t leave without the feeling of warmth from an old school family-run restaurant. This one just happens to have 3 Michelin stars, but all the glamour that Michelin brings along has not diluted any of the friendliness and attention they pay to every single diner and every single staff member. If you are working in Arzak, you are part of their family and are treated and loved as if you were a blood relative.  

Juan Mari’s principle of loving the people he works with and taking care of them is something we believe in and have implemented since day one in Cuca. The result is not only an amazingly warm environment to spend the long hours this industry requires, but also our guests feel genuinely welcome and cared for, not visitors at a party they don’t belong.

If you enjoyed this entry, do not miss the previous one here! 

Learning from Legends (part 2): DANIEL BOULUD

When people ask me “Who is the greatest chef on planet earth?” I do not hesitate to answer Daniel Boulud.

During my years working for him, he was like a French Batman. If you made a mistake, Daniel would surely find it, he was incredible at being everywhere and seeing everything, no one was safe, any day could be your last. It was the Olympics of cooking and no one gets a medal for participation.

Restaurant Daniel in New York City was tough. With incredibly long hours, physically exhausting days, huge quantities of customers to serve and the constant demand for perfection, this was the most difficult place I have ever worked. One thing is cooking a few pieces of fish for a cute 20 seat restaurant; another is cooking over 100 portions of fish at different times using different methods that all demanded precision. And let’s remember fish doesn’t come in nice square little pieces… it has to be gutted, cleaned, scaled, filleted and portioned, plus it needs sauce and garnishes to become a dish and we are only talking about the fish station here, you still got canapés, cold kitchen, soup, rotisserie, vegetables, meats, pastry and bakery.

Daniel’s drive for perfection has led him to make everything from scratch to be able to control the quality each step of the way. In Cuca we have adopted the same thinking: if we serve it, we make it and we make everything from scratch every single day.

If you enjoyed this entry, do not miss the previous one here!

Learning from legends (part 1): FERRAN ADRIA

Ferran Adrià was like the Wizard of Oz crafting fascinating new ideas with food from behind the curtain of El Bulli.

Formerly known as the world’s best restaurant before serving its last meal on July 30th 2011, El Bulli remains a mystery to many. Working there was really like being Charlie in The Chocolate Factory. The thought and effort that goes into creating a meal is absurd and what made the restaurant magic was the philosophy behind everything they did.

Let me share with you how every season at the famous restaurant began: the new team arrived in the morning, had a brief overview of the restaurant (the kitchen, the dining room and the gardens) and are introduced to the senior staff. We were then told to come at 8am the following day in jeans and t-shirts. We all arrived and the Chef explained that the job for the next 7 days would be gardening. If the gardening concept to the well-trained internationally selected chefs and service professionals wasn’t strange enough, we were asked to remove, wash, polish and place back one by one the thousands of beautiful river stones used to cover the garden. After this was explained we all looked at each other waiting for the hidden camera to appear but, sure enough, this was no joke. Why not just clean them quickly and throw them back? Questions like “What the hell are we doing?” were in everyone’s mind as none of us expected gardening and professional stone polishing the path to become a world-class cook or waiter, right? Wrong, the Jedi mind-training was in the message.

If on your first day you didn’t care about the garden or the stones or the thousands of little details that made El Bulli the best restaurant in the world, you certainly did by the time you left.

As a matter of fact all the big name chefs I have worked for have one thing in common: the smallest details done incorrectly result in the biggest possible punishments. The lesson is clear: notice the most basic of minute details because your customers do. Every day we apply this to Cuca and have become obsessed with the many small things that remind our guests where they are and why it’s different.

Eat like a pro

Our tips for better restaurant dining:

1. Ordering 
Allergies aside, when placing your order never ask for something not on the menu. It will not be given the same care and attention and remember, the guy putting it together has probably never done it before. The result is food thrown on a plate failing to deliver any sign of deliciousness. It’s not on the menu for a reason…

2. Appetizers
Try sharing a few appetizers instead of a main course if you want to experience the best of a restaurant. This depends on the place but traditionally a main course must contain protein, vegetables, starch and sauce, while an appetizer encourages a more freestyle way of cooking and thus allows to really show the personality of the chef. Appetizers focus on pure flavor without a confined structure. For a delicious example of this freestyle cooking you may want to try a great tapas restaurant in Jimbaran, Bali we keep hearing about! 😉

3. Specials
Specials aren’t so special! The reality of a special is very simple: it is either an old product re-packaged for quick sale or a first attempt at an idea that probably will never be good enough to make the menu. Not a safe bet for an amazing meal. We don’t make specials in Cuca. Dishes are tested and made over and over again until we think they are menu-worthy, but never served to guests. Our recommendation is order the dishes they have successfully cooked a few thousand times on the menu rather than becoming the guinea pig trying the experimental dish of the day.

4. Reservations
When you make a reservation, ask for a good table. Even if you have never been to the restaurant before, there are always bad ones (noisier, with bad views, in a high traffic area, beside the toilet, etc.) and the staff knows what tables are really good and thus preferred by regular guests. Ask and you shall receive.

5. Being a real VIP
If you want special treatment, don’t demand it. Instead, thank the staff graciously when you leave. This will ensure next time everyone will remember you much better.They will be fighting to take care of the good guy rather than the angry one.

Eat Italy

After a seriously busy season in Cuca we decided to take a much needed break to charge our batteries. November is a quiet month for Bali and a great chance to travel, learn more about food and find new ways to make Cuca better. And as you can guess, the single most important criterion that determines our chosen location is that it must deliver ultra-delicious food. The world is a big place and some places are just tastier than others so the key is to find one of the very few that stand alone as pure magic; a place where menus read like foodie fairy tales and every bite leaves you feeling happy and accomplished, like you just saved a kitten from a tree. My friends… welcome to Tuscany!

The decision was made and off we went to travel through the enchanting labyrinth of towns, villages and streets filled with unspeakable perfect classic cooking made by people who hate innovation and despise trends. We knew very little of traditional Italian cooking as my foundation is mainly French food and all its glory. The Italian cooking I encountered up to now was simple food made to eat as opposed to French food which is meticulous, labor intensive, meant to be celebrated and praised and full of the expensive ingredients. Cheap French food never existed in my world where $1 pizza slices and stodgy overcooked factory fabricated pasta was plentiful and a big part of my student life growing up. Until now Italian food never jumped out as a culinary wonder to be explored but more like Europe’s version of fast food. However, I have come to realize once again as in numerous times during my 8 years of marriage, that I was wrong.

What I thought I knew about Italian food I now find embarrassing after shockingly discovering the huge enchanting regional world of slow cooked traditional dishes made with love. The most important lesson we have both learned is that none of the produce we found in Italy was new or imported; the Italians just choose ingredients that grow well in their backyard, respect how to farm them, when to pick them and how to prepare them. We are talking about only a handful of ingredients to make a dish and the result is full of flavor not from adding more things but from using the best available locally.  The tomatoes explode with rich sweetness from ripening in the sun, the olive oil is like green aromatic tree nectar sucked from mineral filled soil and even the use of garlic brings a new spice and excitement to a simple sauce. The secret is that there is no secret! People have gardens and use them, people buy and support farmers growing things following the old school rules of agriculture and people don’t take shortcuts when cooking. Homemade is the only way and the hard way is the right way. If you don’t have the time, don’t make it. I only need to evoke recent memories of the porcini lasagna with layers of velvety pasta and creamy woody mushrooms; the soft fresh lightly sweetened pillowy whipped mascarpone with shaved aromatic black truffle; the squid risotto that was oceanic and soulful; the wild boar ragu that filled your mouth with meaty goodness; the cheeses that left you arguing over the last piece and the cured meats that were sliced laser-thin and melted on the tongue with a salty, fatty, rich deliciousness that made you consider a permanent apartment next door. And please god let’s just not even begin with the wine as it all just becomes too much, too good, too short.

I am so sorry to Italy for my total lack of understanding and thank you Tuscany for rewarding my stupidity with your deliciousness. We learned a lot and as always what we learned we will use every day in what we do. Get ready friends as new ideas are currently being braised, cured, tossed and catalogued for when we hit Bali.

Time out with Kevin

1. What is Virginia’s favourite meal that you cook for her?
Virginia loves simple Spanish food, so anything well executed and traditional always makes her happy. One of her absolute favourites is braised oxtail.

2. Who is the boss, you or Virginia? 
Easy question. Virginia is the director of Cuca. I am the chef. I play a role as all the staff do in the big movie of Cuca, but Virginia's job is to direct and make sure everything gets done and done well. You cannot compare the two jobs. Virginia is very good at conducting the orchestra and I happen to play an instrument well.

3. Favourite curse word in the kitchen?
"Hostia". The first word I learned in Spain when the chef of Arzak dropped his helmet on his foot. It hurt and he said "Hostia". We use it in Cuca's kitchen because no one understands it and we love our team and would never say anything to offend them.

4. Secret ingredient you love to work with?
Chilli. In large amounts it creates heat but in small quantities it gently warms the mouth and makes food exciting. Playing with spices like chilli is our weapon of choice.

5. Who influenced your cooking style the most?
Daniel Boulud. His food is delicious. Delicious food is the most important aspect of cooking. Everything else is wallpaper but taste matters the most.

6. A Chef whose cooking style you really admire and why
Christian Puglisi. He uses only a few ingredients to create a dish. I respect that, it shows maturity, confidence and respect for ingredients. It’s not easy to make very little, very good.

7. Worst kitchen nightmare?
Oh, where to begin. Today, this week, last month, or when? It must be when I forgot and overcooked a sole fish in Arzak. It was my birthday and Chef Pello put me in charge of cooking for a journalist table. I just tried to do too much and totally forgot about the fish in the oven. He spent the entire day yelling at me, literally a whole day. Just when it was time to go home he said “I bet you will never forget this birthday” he was right. Thanks Pello!

8. Favourite midnight snack?
Cereal. I love cereal. How not to enjoy the texture and excitement of it.

9. One culinary trend you wish would die already
Decoration without purpose.

10. Modern kitchen gadget you couldn’t live without
Blender. We love to puree things in a blender. Couldn’t live without it. If you took it away I wouldn’t even leave my house.

11. What do you do to relax?
Sleep. It’s a luxury now and has always been. Plus it’s free.

12. Future plans for Cuca (expansion into other locations/cookbook etc)
We will have another project next year in Asia. The location and details are coming soon….

13. Why Bali? 
Because it has magic and we as everyone else were just totally drawn to it. Plus Indonesia has a huge bounty of amazing ingredients to play with.

14. What do you love most about the island?
The people. They have such a balance in life and are genuinely happy. Very rare to see. Lots you can learn from Indonesian people about how to see problems and solutions.

15. A secret skill no one would believe you had
I used to rap. Like open mike freestyle rapping with my buddy. He actually ended up doing pretty well with it. For me now it’s just shower acoustics.

Whisky or wine?   Wine

Sugar or Spice?  Spice

Peanut Butter or Jelly?  Peanut butter, love bitter flavors.

Surf or Swim?  Swim, surfing requires time and skill, both of which are clearly lacking.

Apple or Android?  $15 Nokia, takes a beating and never dies

What is it like to work in paradise?

We get asked this all the time. Guests come to Cuca on their honeymoon, celebrating their friend’s wedding or for their annual holidays and they look at us without even trying to hide their envy. Or we are leaving a hotel somewhere in Europe and during checkout the concierge asks “Where is home for you?” and our answer leaves him day dreaming.

Believe me or not, to live in Bali is a little bit of torture: we get the feeling every day that we are the only ones working on the entire island. Imagine your everyday life being the only one who has to work while everyone else is off...

Guests come in a great mood, drink cocktail after cocktail, tell you about the amazing massage they just had, are in no hurry for anything… It is only natural that they believe this is a paradise! And it is in many ways. It is true that the beaches are stunning, every single sunset is breathtaking, the weather is always warm and the people never run out of the most beautiful smiles ever seen.

But… this is a tropical island where by nature and tradition, you are not supposed to be in a hurry. This island is not compatible with deadlines and punctuality. “Tomorrow” means merely “not today”, if it is raining you may not get that delivery of tomatoes and a full moon takes priority over anything pending. Kevin and I spend our long days running and looking for immediate solutions to the non-stop crisis that arise while the rest of the island looks in awe (and actually in pity) at us, not understanding why we have chosen to be stressed in paradise.

And they are right! It seems somehow contra natura to go against the magical flow of the island and we must admit that we struggle between the temptation to succumb to Bali’s natural rhythm and our commitment to deliver a top quality experience to our guests because, although most of you are on holidays, you still expect us to deliver that truly great meal you came for.

Others working in Bali for longer than us do it much better as this island eventually teaches you, no matter how stubborn you are, to slow down, smile more and believe in the natural course of things. Live like there is no tomorrow and work like there will always be.

Creating Cuca dishes

Step 1: IDEA
Creating a dish for Cuca always starts with something we have eaten. An amazing product, fascinating texture or even grandmas' delicious comfort food, but it always starts from an unforgettable food experience.

For example, once in Boston we ate classic Cuban corn. A simple dish of BBQ corn with butter, lime, young fresh cheese and chili powder. We were so surprised at how naturally comforting and tasty it was that we felt we had to explore its possibilities.  

Step 2: BREAKDOWN
That food memory becomes a conversation to discover why it is so good, what makes it magic. This reason is then the starting point for a new dish.

So for the Cuban corn dish it was the salty soft cheese barely sticking to fresh grilled smoky juicy sweet corn, splashed with the sour kick of lime and the spicy mouth warming feeling of chili. Very messy, but very yummy.

Step 3: SIGNATURE
How can we make it ours by applying our philosophy and of course using local ingredients to create that magic and convey a product's most pure form of flavor?

Using local 50 day old baby corn the whole thing could be eaten, not just the outside kernels, because what bothered us with the classic was how difficult and messy it was to eat.

Step 4: CONSTRUCTION
The dish is slowly put together and carefully adjusted until it is both unique, powerful and balanced.

By gathering unique local versions of the traditional condiments and making a secret garlicky parsley sauce to stick well the cheese, we had our corn!

Cuca's Cuban Corn