MEET OUR SOUS CHEF, I WAYAN AGUS PARDIASA
BE: How did you get into cooking?
AP: I have enjoyed eating good food since Junior High School and have since always wanted to cook my favourite dishes. Perfecting my skills makes me pretty delighted.
BE: What ingredients do you like to play with?
AP: Garlic - it can give a pinch of savoury taste.
BE: Give us a cooking tip or technique?
AP: Never use a spoon to add salt, always use your hands.
BE: What do you love about the farm?
AP: It makes it easier and efficient for the kitchen to be able to get ingredients grown nearby at our farm. It’s a real treat to be able to serve food like this.
BE: Top 3 recommended items from the Copper menu and the last restaurants you ate at?
AP: Thai Bouillabaisse, Cured Fresh Water Salmon with Zucchini spaghetti, and the Bisma Eight rice bowls.
Dulang and Take, both are in Kuta.
BE: Any other chef in the family generation? If yes, who is better?
AP: There are 5 chefs in the family, and I still think that my cousin is the best, as he was my mentor.
BE: The best meal you've ever had in his entire life/favourite food memory?
AP: It’s the local Balinese food, Lawar, mixed vegetables either with pork, chicken or duck.
BE: Is there a food you dislike?
AP: I could enjoy any type of food under the sun.
BE: What do you think is the most underrated ethnic food right now?
AP: Sulawesinian fried fish with dabu-dabu hot sauce is the most underrated ethnic food currently.
BE: How do you keep getting inspired?
AP: Shopping materials and ingredients at the market is what keeps me inspired to create and experiment. Research and development is key.
BE: Favourite kitchen equipment/gadget?
AP: The frying pan is his most trusted piece of equipment as you can cook most types of food with a good one.
BE: What’s your go-to comfort food?
AP: Fried tofu with sweet soy sauce/hot sauce paste.
BE: What is your guilty pleasures?
AP: Pork belly, it’s so bad, it’s so good.