More than ten years ago, when you only saw a handful of chefs on TV, I realized that there are thousands in the country and that some of them are very good but have no promotion. I looked them up and wrote about them. With many I remained friends, with some even at the buckle. Now, through this initiative supported by The Bogdan domain and National Federation of Certified Tasters, I somehow go back to the beginning and try to promote a new generation of chefs with potential or who are already performing. They are chefs today, but many of them will be the great chefs of tomorrow. Today, I present to you Laurentiu Hairadin whom I discovered last year at Rual first AproBistro restaurant that received an award for recently opened location at the GastroArt and Vinul.ro 2022 awards.
Qthe beginnings:
AI started as a cook's helper in 2006 in Ploiesti. From 2007, I did my apprenticeship under the tutelage of my older brother who had just returned from America (also a chef). He was my mentor and instilled in me a correct attitude regarding the job and the respect with which you should treat things. I also have a saying from him: you learn badly, you stay badly. After 4 years in which I was under his wing, I decided to go on cruise ships where I had the opportunity to work with chefs of different nationalities, as a result I traveled several geographical areas from a gastronomic point of view. Throughout the United Kingdom I worked in pubs, gastro-bars and tapas bars. From every quality chef I have met, I have acquired the vision and mentality that suit me in order to transpose them in the future in the projects I build.
What level are you at now? What did you major in?
I consider that I am at the level where I can manage my restaurant in terms of product quality, execution and the finished product, I can design dishes without a recipe guided by compatibility, I can maintain a united team without internal conflicts, they can design events from the entire HoReCa range. I specialized in global cuisine, being the sum of the experiences of the places where I worked and the specialization trainings.
Many profile schools are not updated with the new rules
How to advance in the kitchen, about how long it takes you to go from one level to another?
In general, progress comes over the years, but opportunities also matter. Everything has a basis that you have to master well and only then can you make your mark in the world with your personal creations.
How much school/how much practice. What you will never learn in school/courses. What does school help you with?
The school is good because it introduces you to elementary things that you should review before entering a professional work environment. The best practice is in the thick of the fire. Most professional schools are not updated with the new rules, while others do not seem to me to teach subjects that students can apply in the restaurants where they work.
Where you work or what you do now + future plans.
I am currently working at Rual first AproBistro, and in the future, if the turnover is positive, I would love the Rual tapas bar.
How do you see the state of HoReCa in Romania in 2023. What should we change?
Horeca has barely recovered from the pandemic, but it is facing a wave of price increases that prompts it to reevaluate its business plan. I don't know if we can change anything, but I think we have to adapt to the times.
What did colleagues from abroad know about Romania?
The world knew about Romania that we have beautiful women, that we had Hagi and that the sarmales are good. From a gastronomic point of view, Romania is in a cone of shadow.
The gastronomic identity should have the face of the new generation
Have you cooked Romanian food outside the country? In what context and what feedback did you have (including for the staff table)?.
When I was in charge of the staff meal, I cooked them a soup every day with what the refrigerator told me. Everyone appreciates it especially in winter days. I was invited to cook in Warsaw in a bistro a Romanian menu in which I served them: belly soup, beef tongue with olive sauce, smoked pork neck with nettles and fried egg, papanasi.
What do you think the Romanian gastronomic identity should look like?
The Romanian gastronomic identity should look like the old original but with new techniques. It should have the face of the new generation that will lead us into the future. In new times new people
What would you say about the older chefs you worked with?
I would reprimand them to take it easy with the drink because they become angry and you might hit them in the head.
Have you surpassed your teachers?
I cannot answer here because each generation lived through different social times
What do you prefer: old Romanian kitchen/grandmother's or modernized.?
I prefer cuisine with the old Romanian taste but modernized on the plate.
What would your restaurant look like? What about the menu?
The restaurant where I work satisfies me visually and looks the way I wanted. The menu is a global cuisine with Asian accents, we use many exotic fruits such as pineapple, lychee or mango and the spiciness is a distinctive note of the house
What current world trends do you follow/like?
The world trend I follow is food with taste that satisfies your brain and not just hunger.
What accounts do you follow (all social media); what books do you recommend; what hashtags do you use
Books: Momofuku, Larousse Gastronomique
Accounts: lucky cat, core, koch.des.jahres, hide restaurant
Age:35 years
Social media accounts
facebook: laurentiu hairadin
I'm drawing laurentius hairadin
Tik tok: LosCarambates
Hashtag: #cheflaurentiuhairadin
www. hairadin. wix. com/cheflaurentiu
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