laocook

Ever wanted to be a part of the Laocook Team?

We are currently looking for two individuals for Commis positions within our team.

You should apply if you have a keen interest and entry-level knowledge in food preparation, be able to deal with pressure, undertaking various tasks at once and enjoy working as part of a team.

If you have the desire to enter the Catering and Hospitality Industry, this position will introduce you to the workings of our modern Lao and Asiatic Kitchens in the environment of a 5 Star Luxury Hotel based in Southern Spain.

The main language spoken in our Kitchens are Lao, English and Spanish, and knowledge of these languages, though not essential, are helpful.

Applicants should have previous work experience in a similar environment and be willing to learn.

If you are interested or have any questions, please send your Queries, CV or Resume to

laocook@gmail.com

When in Rome, do as the Romans do.

Okay, its not all about Pizza…

I have just returned from a short trip to the Italian capital. I must say that Rome is a wonderful city, steeped in history and romance.

During the day I did what all tourists do, and I am very glad that I did.

The outstanding thing about Rome is the preservation of monuments. There are too many to list here, you´ll just have to go and see for yourself. :)

During the evenings it was a culinary adventure. When most people think about Italian food, its Pizza and Pasta that is most recognisable. But there is so much more to be enjoyed.

Forget about all those Pizza Deliveries and over-cooked Pasta that are sold and served abroad, the real thing is here.

I made sure that I researched my restaurants beforehand and was not disappointed at all. I went to places that served the most enjoyable pastas. Cooked just right, not covered in sauce like so many places serve, almost semi-naked and chewy with that perfect “bite”. You could actually taste what the pasta maker intended you to taste.

In this day and age where ethnic foods are easily available, I guess that most of us will never taste the “real and original” flavours and textures from these cuisines.

We have been brainwashed for so long by the fast food companies that we consider what they sell to be authentic. It is shameful.

However, if you ever get a chance to visit somewhere, eat where the locals eat, you´ll be glad you did.

I also had the great chance to sample some modern Italian dishes, served up in some of the exclusive award winning restaurants scattered around the city. These chefs really have a vision. They, like us, believe that new cuisine is based on tradition and good quality ingredients.

I would love to list the names of the restaurants here, but then it wouldn’t be my secret anymore…

;)

The first time I saw Salted Eggs, or “Kai Khem” was when I was younger and my mother served some up with a Rice Soup. At first I thought that the eggs were simply regular ones. I never imagined that they would be salty, and very salty indeed. Only after the first big mouthful (and twisted face), did it dawn on me that they were not your average hard boiled variety

Since then I have enjoyed Salted Eggs, especially with Sticky Rice. The best are made with Duck Eggs, which have a richer and larger Yolk than the Hen´s.

It wouldn’t be justifiable to say that the taste is just “salty”. The taste is quite intricate. Yes, saltiness is the prominent aroma, but there is also a “creamy like” savour, without the “creamy texture”. When eaten correctly, one egg goes along way.

The Yolk, lightly “chalky yet smooth” in texture is a delicacy that clings on to the palate. Most times I just eat the sunny centre and discard the White. ;)

Our eggs are soaked in a solution of salted water then taste tested after 14 days. Normally they reach their best after 18 to 20 days, anymore than that, the saltiness becomes overpowering.

After being boiled, they are served “broken up” with the Yolk exposed.

***

Wasabi is an essential part of Sushi and Sashimi. Normally we like to serve it shaped as a leaf, or even ball shaped. Lately we have been playing around with different presentations. The most favoured is our Wasabi Dice, which always brings a smile when it arrives at the table.

Here it is served with fresh Squid and pickled Mackerel.

It has been an extremely busy time in the kitchens. August has always been our busiest month, and this one is no exception. The restaurant is full (and at times, overbooked) on a daily basis. So I guess that we must be doing something right. :)

This week saw us “toying around” with Guacamole. We decided to serve it in small glasses, with a soft bed of Avocado and Garlic Cream. Slow Dried Cherry Tomatoes add a nice tangy yet sweet note.

We soak them in a mixture of Olive and Grapeseed Oil for a few days, and use the Oil to fry our vegetables or dress our salads.

***

The great thing about Spain is that bars and restaurants close late, well after midnight. That means that we always have a place to go after our “Service”. :)

Because we finish late, it is not uncommon for us to return home during the early hours. There have been many times that we have seen the sunrise.

A few days ago we were invited to chill out with some very special friends.

King with Ferran Adria.

A Chef who really doesn’t need any introductions. An inspiration to the majority of young (and old) cooks, a trend setter, an icon and (the best part) a really down-to-earth person.

As the night wore on, and more drinks were served the conversations turned to other subjects. I guess that all Chefs get bored talking about food 24/7.

Time to lighten up and enjoy ourselves.

Laurene and Juan Mari Arzak.

Always polite and a gentleman, Señor Arzak has helped shape the Culinary Horizon.

King and Jose Andres share a moment with Chef Jose´s photo with the “My Last Supper” book.

When we all sat down we agreed that it would be difficult to sum up what your last meal would be, there are so many things to choose from.

When we talk about food, we always mention Asiatic Cuisine and its influence on the world stage. Everyone agrees that Cuisine is an International Language, it is able to bring people together, sit them down and let them enjoy something in common.

It will come as no surprise that many (and I mean many) cooks are using S.E. Asian ingredients in their dishes.

All in all it was a great night which went on till the early hours.

In fact, we are still hungover…