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Savor
07. June 2011
Argentinian-born chef Eduardo Andrés Lopez, aka Chakall is both hunter and gatherer. He set out to see the world at an early age and collected culinary inspiration along the way. Over 90 cultures have influenced Lopez's cooking and he's already a TV star in China and Portugal. Die Kulturen von über We met Chakall at his new Friedrichshain apartment for a barbeque on the balcony, where he served Weißwurst, pumpkins and grated cheese. Surrounded by his busboys and -girls (his kids), we chatted about Wanderlust and new beginnings.
Why did you start travelling?
I lived in Argentina for 24 years but I can't stay in one place for long. I just get the urge to go somewhere else. I lived in Dortmund for eight months when I was 20, then Paris and Turkey. But I kept thinking that there was more to discover. So I travelled for four years – I spent two of those years in Africa and six months riding a motorcycle through South America. I've been living in Portugal since 2000. Realistically though, I'm only there for a couple of days per year.
So you've never actually lived in Portugal?
No, but I have an apartment there.
You say you fell in love with Berlin at first sight. Why?
I came to Berlin for the first time in 1991. It was two years after the wall had come down and everything was changing. I don't know – Berlin is similar to Buenos Aires in the sense that you have the feeling that it's a free city. It's not like other German cities but much more mixed. It's one thing to go to Kreuzberg – and a completely different experience to walk around Friedrichshain. It's just a feeling you have. Either you love a city or you don't.
How do you like your new life in Berlin?
It's great. I just bought a Vespa and I've been driving around the city with it. I've been riding motorcycles for all of my life.
And why did you decide to settle in Friedrichshain?
My wife had been living in Prenzlauer Berg, but I wasn't so fond of the area and besides, it was too expensive anyway. I used to live near Frankfurter Allee, but then we had our third child and ran out of space. I like Friedrichshain, it's a bit dirty but it's cool. When I still had my old apartment, the area was still pretty chaotic. There were bottles and dog shit all over the place. But it's all good now.
Your description of Friedrichshain sounds a lot like Moabit today. You actually opened up a snack bar there recently.
Sounds crazy right? But six years ago people were asking me why I wanted to go to Friedrichshain. And now it's super hip. A real Berliner Kiez. It's still different from Moabit but it's also an idea of what Moabit could turn into. And Moabit has the Markthalle, a beautiful big old hall. The owner's concept is interesting and I thought it would be good to start off with a small store and get to know the German clientele a little bit.
That's why you opened a sandwich joint instead of a restaurant?
Let's call it a bistro. I have plans for a restaurant but for some later time and at a different place.
So the bistro is sort of like a pilot project?
Yes. I taught a cooking class there yesterday. It was really nice and a lot of people showed up. There's a beautiful open kitchen at the Markthalle. I created many new recipes there. Besides the standard pizzas and finger food, I'll be serving fresh spring fare at “Gusto by Chakall”.
How do you combine so many different influences in just one recipe?
That's hard to explain. I just have these ideas in my head but I can't really tell you how they get there. I just mix in a little of everything. Once I have an idea, I don't really need a written recipe or anything. I just have it in my head and try it out and fine tune it afterwards.
Some critics have said about your book “Chakall kocht” that your mixtures don't always harmonize.
All of my recipes are tested by a chef before they're published. Only those recipes that work out perfectly make it into the book. You have to factor in that some people don't follow the recipes precisely enough. It's important to get all of the ingredients right. There's a difference between using skimmed or whole milk. Some recipes are from my portuguese cookbook and those have been cooked by readers before. I always read through comments in the internet about how everything worked out and although everything's not 100% perfect all the time, I'd still say 90%.
For whom did you write the book?
For everyone that likes cooking!
(Interview: nm)
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