What connects you to Roostr?
The passion for outdoor cooking. Passion connects and entrepreneurs also seek each other out, in these uncertain times you have to spread your chances and think outside the box. That's how I came into contact with Liam: the owner of Roostr . We know each other through the BBQ network and the click quickly arose.
“Outdoor cooking connects”
Why is cooking outdoors so much fun?
I enjoy cooking outdoors through my company 'Lopez Specials'. It takes me everywhere. Food brings people together and I love seeing that. Have you ever wondered why you are so fascinated by glowing coals or circulating flames? It's in your genes and it's part of our basic needs! Cooking together, literally merging with each other, gives you confidence. I've often seen the tough guys from a group making dishes with vegetables and fruit halfway through the workshop. While they actually wanted to get started with the big piece of meat. You give them more confidence in their passion for food. As a chef, that's really cool to see.
“It's great when you have a couple of tough guys standing in front of you who say they don't like cooking.”
Do you draw inspiration from your South American roots?
Partly, yes. But I get most of my inspiration from everywhere. This can be a conversation, an image or a smell. I only need a few directions and the ideas come. This is not a natural gift. It is a conscious gift. I have studied this for years. Am I in the supermarket and the sun is shining? Then I get a craving for a sparkling fresh dish and I spontaneously come up with a combination that works. You automatically become good at something you like! I have about a hundred cookbooks. But I have never opened them. I like to be creative myself. I like to experiment with new flavors and trends. I can count on flavors and I love herbs and spices. They should support your dish.
You are originally a butcher. But very creative with vegetables and fruit.
A good balance of taste is very important for every dish. It should not only be tasty. It should meet good structures, flavours and appearance. I like to make works of art from barbecued ingredients. Barbecuing is a combination of tough and elegant. The barbecuing itself is tough. Arranging the dishes is a different world. It is elegant. Those two support each other perfectly. That is why I always try to cook diversely with all the ingredients that help each other in the final taste. It is a bit like the 80/20 rule. That rule comes from gastronomy. (80% vegetables 20% meat). Barbecuing is a bit more of a challenge, because you normally eat a lot more meat. But I still try to play into this and incorporate it into my workshops.
What does one of your works of art look like?
Nature is my source of inspiration. My dish should look like it has grown that way. A dish should radiate what it has in it and ultimately look tempting. For example, I really like to make crispy chicken thighs. I bake them very crispy on the barbecue. There is no satay or marinade involved. Just really with just some pepper and salt. Then I make thin pancakes of flour in Peking duck style in the meantime. I fill them with the crispy chicken thigh, Hoisin sauce, mango, mint, cucumber and spring onion. When you eat them, every ingredient shines through perfectly. You see the chicken, the vegetables, the sauce. The meat disappears completely, but you are still eating grilled chicken. You really don't know what you are tasting!
“I can count with flavors”
What do you really need in a good outdoor kitchen?
The nice thing is that you will not cook much better with a handy outdoor kitchen . But it will help you to work efficiently, professionally and cleanly. A lot has changed in BBQ land these days. People are at home a lot and work from home a lot. For me, the most important thing is that an outdoor kitchen can withstand all weather conditions, is heat-resistant and easy to clean. I also like a lot of storage space. And it is nice that you can expand a Roostr kitchen into your own creation. With upgrades you slowly work towards your personal dream outdoor kitchen ! You start small and can slowly grow.
Do you have the ultimate barbecue tip for us?
Always take care of the bit of awareness and use fresh ingredients. Laugh and know what you eat, how much you eat and who you eat with. And taste! That is super important when cooking. Start with pepper and salt and add an ingredient each time. Taste. See what you like. Taste again. Try to make a spice mix yourself. Or choose one of my favorite mixes from Verstegen: they are always good!
See more of Juan Lopez via his Instagram page
Roostr Outdoor Kitchens at the Excellent Home Fair