Kaiamo: The concept of growing roots in a rootless world | #FoodRocks

What if our passion for stone and yours for design would merge and become one? What if your ideas would combine with our materials for a collection targeting kitchen enthusiasts? These types of ideas converge into FoodRocks – a contest for designing kitchen items, plus a challenge for us and all creatives, eager to bring added value and a way for us to stimulate their ideas. By being faithful to our brand promise, #generatinginspiration, we wished to prove that our showroom can host many creative events, no matter if this takes place in our kitchen or the Pavilion. Thus, we continue the #FoodRocks project, which turned into a creative tag aimed at the most creative chefs in Romania, with a series of online shows focusing on their dishes and cooking methods, for taking the story further. The first chef who accepted our challenge was Liviu Chiorpec and the story of him and "La Chiorpec" is available here. The second chef who accepted our challenge is Radu Ionescu, Founder & Head Chef at Kaiamo.

"Kaiamo includes bits from my memories, just like the memories of every child born and raised in Romania, added carefully and sincerely into every dish. These are the recipes I grew up with, plus others learned during my studies and finally others I managed to develop during significant times of my life." – Radu Ionescu

photo source: trendshrb.ro

Some people reveal their purpose in life early, while others discover it along the way. Most of the time, by chance, at the slightest impulse. By the time young Romanians began to discover England and its universities, somewhere around 2010, Radu Ionescu studied business management and marketing, without the least connection to cooking. Later, attending the University of Westminster’s master of marketing, he revealed his cooking passion. So, what started as a hobby turned into a challenge. He signed up for Le Cordon Bleu Institute and was accepted. After graduating and driven by the desire to learn even more, he applied again at Cordon Bleu, this time for a master’s course in molecular kitchen and restaurant management. After gaining experience in several restaurants, he came back to Romania for a 2-week holiday that was extended.

"I've been gone for so many years and I don't regret anything, but no matter where this might lead me, I feel pleased to know that I'm starting a project here, at home. Now is the right time, because I can use all the passion I have, at this age." – Radu Ionescu

photo source: trendshrb.ro

Kaiamo is a personal place where Radu Ionescu invested all his memories, emotions, and knowledge. Genuine and upright. This is based on two very important elements – time and space. Local products and seasonal products. A place where the Romanian gastronomic culture is reborn in other forms, bearing the personal touch of its creator. The restaurant is built on areas: a living area, a lounge area, and a chef's table – the pinnacle of all things. Radu Ionescu invested his soul into this project – 9 seats, a 9 cm thick countertop, and a tasting menu based on 15 dishes from several categories. The place where you can relive Radu’s first experience since he began cooking, or the strongest emotion conveyed by his dishes. He only uses seasonal ingredients always making sure of their local origin; therefore, he updates his menu every 3 months. Kaiamo menu is exclusively defined by personal experiences and feelings and includes 4 categories: Land, Sea, Garden, and Puddings, each category including 5 dishes. And since they promote the “seasonal” concept, every season is #generatinginspiration in terms of culinary and sensory experiences. Many of the menu dishes started from something specific and significant for Radu, allowing him to pass it on with the emotion of flavors and tastes. Every dish is backed up by a story and by the customer’s request, people are available for explaining everything. If not, there will be a dish of food that wishes to alter perceptions a little bit. With this project, Radu Ionescu and his team plan to turn the restaurant into an authentic Romanian symbol, as a tribute to the country he missed so much, placing Romania on the gastronomic map of the world.

photo source: trendshrb.ro

Inspired by autumn, Radu Ionescu and his sous-chef, Octavian Manole, have prepared a few signatures dish for FoodRocks. Surely, you've heard of the famous "1989 – “Parizer” over newspaper" by Kaiamo, almost recreating the childhood experience. “Parizer” has always been used by our mothers for sandwiches and such a taste will convey you into that time. As a side dish for Parizer, with specific symbolism for Radu, at Kaiamo you will receive mashed potatoes and cucumber salad. For Radu, Parizer translates into his Sunday reward, carefully prepared by his grandmother. Parizer in breadcrumbs was paper wrapped, with a Scanteia newspaper from the time. Something trivial by essence is turning into a genuine experience, from both sociological and culinary points of view.

A venison wild boar, inspired by the forest, with edible steak and a plating recreated from the contemporary setting and for dessert, edible stones. The Desert was dubbed "Kogaionon" – the Holy Mountain of the Geto-Dacians – the mountain for worshipping their God, Zamolxis, shaped as a stone.

photo source: trendshrb.ro

"For me, one of the most beautiful kitchen moments is removing the bread from the oven."

Mostly handled by Radu Ionescu, the interior design is defined by minimalistic elements, plus ancient wood with golden glitters here and there. Furniture and accessories have been refurbished with ancient wood elements from every region of Romania, and the wood was refurbished with craftsmen in wood. The tables and lounge sofa were made from oak wood, crafted by Sibiu craft masters and the bar was rebuilt with wood that served as an actual inn flooring. The entrance mask also serves as the restaurant’s logo. Typical of the Maramures region and a symbol of change, plus transition from one stage to another, and serving as a protection element against negative vibes.

Just like this symbol, Kaiamo aims at changing the ambience – from cultural and gastronomic point of view – with feelings, emotions and authentic experiences. And it is not only the place but also the people here have a story, working every day for customers in search of more than just a dish. With every dish, Radu Ionescu and his team are attempting to bring back some elements from the Romanian culture, by adding stories and dishes that were perceived by people as symbols of the past. Besides these emotions, whenever possible, they tried to use the local, seasonal ingredients, delivered by local farmers. #FoodRock brings you a small part of what's going on there, yet for sampling the taste of Parizer, you need to make a reservation and experience a world of taste.

photo source: trendshrb.ro

We all need inspirational people in our lives for making us realize that, when you put your heart and soul into your work you will feel no limits. Plus, no matter how much you fight back, you will find your meaning in life, by genuinely #generatinginspiration for everybody around you. For us, natural stone is the soul. And soul represents the origin of every PIATRAONLINE idea.