On October 14th, the Catalan chef Joan Roca, one of the people responsible for the success of El Celler de Can Roca, which was voted the best in the world by The World's 50 Best Restaurants, delivered a lecture on the Vila Olimpia Campus of Universidade Anhembi Morumbi. Among the topics he addressed the pillars of his success, as well as stories and experiences of life as well as indispensable ingredients like creativity and humor.
Another factor contributing to the growth of El Celler is the passion that the three founding brothers share within the profession. "I'm the oldest and was the first to decide to be a chef. Joseph became interested in wine and is a great professional. Jordi wanted to be a fireman and did not care to work until one day he met a great French chef and got into it," says the chef. "We are a trio that is complete and our partnership is what makes us grow."
The chef said that receiving the news about the recognition of El Celler as the best restaurant in the world was exciting. "My brothers and I were together in London. It was awesome!,” he said. On the relationship with parents, owners of a single restaurant in the same neighborhood as El Celler, he reveals that before they open, the family Roca matriarch serves the 60 employees from El Celler . "We want to eat there every day to not forget our roots," he emphasized.
At the end of the lecture, Joan Roca prepared a dessert inspired by the woods, a chocolate mousse with citrus touches, strata land and jasmine tea foam.
The lecture opened Spainfusion - an event that aims to promote the Spanish gastronomy and ingredients in Brazil. The chef donated all proceeds to the Gastromotiva association, which aims to provide low-income youth with training in social skills.
This article has been translated into English to be shared on the Laureate International Universities website.