How Chefs are made

Achieving something great doesn’t have the same meaning without putting in the years of work to get there. It’s like taking a helicopter to a mountain top rather than spending the gruelling effort required to climb it. The beauty is the same and the location identical, but it’s the effort that’s missing, and that’s where the reward means the most. That’s what makes this story so special.

Cooks and Chefs today are created differently than those of years gone by. Cooking is a trade, and cooks are therefore considered tradesman/women same as plumbers, electricians, carpenters, mechanics… Trades are learned through years of practice and a formal apprenticeship, and if you can “take the heat” and master your craft after a few decades, you just may one day get the title of Chef. Today things are different, and Chefs, thanks to the spotlight they get from television and social media, are unfortunately considered rock stars, so the jump from a few years in culinary school to Chef is sadly now the norm. But not in this case…

These four Chefs that run Cuca took the long road, starting in our Stewarding department and climbing slowly over 11 years until they reached the top of the Culinary Mountain. No shortcuts, no easy days, no excuses. These guys, our 4 Chefs de Cuisine in Cuca, are the best of the best, and the foundation of skills and knowledge they have built is unshakable. We are extremely proud of what they have achieved and grateful for the long road they took to get there! We hope their dedication shines in every bite you have with us.

The Heart Behind the Plates: A day in the life of Cuca’s Balinese team

 A Day in the Life of Chef Casper

At Cuca, we take pride in more than just the food we serve; we celebrate the people who make it possible. In our latest video series, “The Heart Behind the Plates”, we offer an intimate look into the daily lives of Cuca’s Balinese staff, showcasing their personal stories, cultural heritage, and passion for their work. Each episode follows a different team member, from kitchen to waitstaff, highlighting both their professional lives at Cuca and their personal lives at home. 

Balinese start the day with Canang sari—an offering to the gods in Balinese Hinduism. This ritual, symbolizing gratitude and respect, sets the tone for a balanced day, reinforcing the importance of spiritual well-being. It reflects the essence of Bali: a seamless fusion of devotion, hard work, and serenity. 

In Balinese culture, family is at the heart of everything, so our team begins and ends their days with loved ones—morning prayers, shared meals, and meaningful time spent together. Family bonds provide the strength and support needed to navigate the challenges of a busy day. These strong ties carry over into the restaurant, where our team operates as a family, working together with shared passion and respect. As the day progresses, you will witness our team’s dedication to their craft. Every dish they prepare and serve is more than just food—it is a labor of love. This passion stems not only from expertise but from a deep cultural pride. The precision and care taken with everything they do reflect the harmonious connection between work and culture.

But the day isn’t solely about work. A critical element of these videos is the emphasis on balance—Tri Hita Karana, a philosophy that promotes harmony between people, nature, and spirituality. This belief shines through in how our team maintains a peaceful connection with their work, family and the local community around them. Their journey exemplifies the perfect blend of professionalism and personal well-being.

At Cuca, we don’t just serve food; we share the stories of our people—those who are deeply connected to their family, culture, and community. Through their passion, spirituality, and balance, our team brings heart and soul to every dish we serve!

Cuca, an agent of change.

Every month a rotating team from Cuca joins efforts with our friends from SungaiWatch to tackle the critical situation our water ways face. Led by one our senior managers, staff and interns spend the morning cleaning Bali’s mangroves and the afternoon sharing a well-deserved lunch while reflecting on plastic pollution and on what each of us can do to make a change. These are our team’s thoughts and wishes for a brighter future, one where the rivers flow clear and free.