Lauri Kaivoluoto, a chef from Vantaa, cooked in front of thousands of people in Ilosaarirock.
Restaurant Backas entrepreneur and chef Lauri Kaivoluoto Knows that dreams have to be said out loud.
In November last year, Kaivoluoto released a video on his Tiktok account, expressing his willingness to cook in front of thousands of people on the main stage of a Finnish festival. Previously, he carried out a rapture at Karri Koi’s gig in the yard of the restaurant Backas, but now he wanted something even bigger.
In the spring, Ilosaarirock from Joensuu contacted Kaivoluo and invited him to cook for festivals if a suitable artist could be found. The challenge was accepted.
– I have spoken quite a lot about that if you want to get something or do something, things have to be said out loud and you have to work out, Kaivoluoto describes to Iltalehti.
Lauri Kaivoluoto is known for its various raptures. This time he cooked on a festival stage. Karoliina Vuorenmäki
Through a few bends, Kaivoluoto was connected to rap artist sexman, who was also enthusiastic about the idea. Sexmanen performed on the main stage of Ilosaarirock on Friday, July 18 at 9:30 pm.
Thousands of people were present to testify to the idea of Kaivoluoto’s idea.
Although Kaivoluoto has been awful and happy about Friday night cooking, he considers the event the same as any other catering event.
– In a way, it doesn’t matter where you do it. I have cooked in such different environments: on land, sea, in the air, in the woods and in the desert all my life, so it was a similar mechanical performance, Kaivoluoto laughs.
– No matter whether it is a wedding, a funeral or a festival’s main stage, you have to do in the same way good preparation, think about where you can do everything, cold chains, logistics and everyone else, he continues.
Thousands of people followed Kaivoluoto’s cooking during the Sexmanen gig. Lauri Kaivoluoto album
Kaivoluoto made preparations, including the day before making misisance. He helped to get the equipment and facilities from his colleagues in the industry. Kaivoluoto also says he has also done an image of how everything would happen as smoothly as possible on stage.
Tasty menu
On Friday, Joensuu was a hot heat day. For this reason, Kaivoluoto wanted to offer its clients, ie the public and sexman, fresh and cool food. Kaivoluoto also wanted to honor local ingredients and the Sexmanen home region of Savo. Sexmane is from Siilinjärvi.
– I had to analyze what I could do easily and what is logistically possible. I couldn’t whisk the eggs or pee fish, but I had to do something that can be done to the audience as quickly and spectacularly done.
The Festival night menu consisted of The Vispar, rhubarb porridge, strawberry milk made from Savannah strawberries, a mini-poppy, and a strawberry dust made of buckwheat.
– It was very successful. At some point I confused the bills, but I would say that I cooked a little over 200 servings during five songs, says Kaivoluoto.
– And the gang liked it, Kaivoluoto continues.
This is what Lauri Kaivoluoto’s “kitchen” looked at Sexmanen’s gig. Lauri Kaivoluoto album
Encounter with a backpacker
After the show, Kaivoluoto and Sexmanen Working Group also enjoy the dishes themselves. A surprising moment was experienced on the backstage when the British artist Yungblud and his bands arrived to marvel at.
– Yungblud wondered if this is normal for Finnish festivals to have a private bunch of food for bands for bands!
– I also went to give them food and they also really liked them. The whiskey porridge was one for which I did not come up with the English word, so I said it was a traditional Finnish porridge.
– They were a bit jealous that during their gig there were no chef on stage. They said that next time they came to Finland for a gig, they also have a chef on stage, Kaivoluoto says Yungblud had grinned.
It remains to be seen whether it is Lauri Kaivoluoto.
British artist Yungblud was amazed at the Kaivoluoto rapture. Aop