The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
The gemstones of Chef Joan Roca
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Joan Roca - El Celler de Can Roca
.
Chef Joan Roca, executive Chef and owner of El Celler Can Roca, belongs to the generation of entreprennurial and visionary high end cuisine Chefs, that have gradually been turning the Iberian Peninsula, and specifically his birthplace, The Girona Capital, one hour north of Barcelona, into a global epicurean shrine. London Restaurant Magazine had awarded first place, to El Celler Can Roca, a 3 Michelin Star Restaurant for the World´s Best Restaurant in April 2013.
Chef Joan directs and manages the 3 Michelin Star along with his two younger brothers, Sommelier Josep and Pastry Chef Jordi Roca, and together they have aimed to create an extraordinary epicurean experience for each and every diner. The Chef has long sought out unique culinary techniques and has a particular passion for exploring the links between aromas, flavors, perfumes, almost as if he were a sorcerer brewing ingredients for a spell.
One example of this how Chef Joan, has revitalized ancient ingredients such as edible metallic foil papers of gold, silver and copper which are said to lower cholesterol. These were commonly used in the 6th century Persian Empire Banquets and today fill and adorn some of his specialties. Along with wonderful wines, selected by Sommelier Josep, and the sweet tooth pleasures created by Pastry Chef Jordi, Joan´s dishes enable diners to appreciate a signature sensory quality of the products he selects.
A visit to EL CELLER CAN ROCA, which is set in a stone manor townhouse nestled among lush micro climate herbal and historical gardens, requires a willingness to suspend the antiquated notion that eating is a fundamental of life, something we do in order to survive. There is little about a lunch or dinner at El Cellar Can Roca that can be compared to any notion that we eat to live.
.
Ear to ear & face to face, interview with Chef Joan Roca
.
Margaux
What and who have inspired you to become a Chef ?
Joan Roca
Firstly, genealogical heritage has bestowed my brothers Sommelier Josep and Pastry Whiz, Jordi, and I with epicurean bloodlines. My earliest memories are of my Mom, Montserrat in the family kitchen. However, my parents did not just cook for the family. They prepared dishes for their loyal customers at their Traditional Catalan Restaurant. It is of no surprise that all three of us, have ended up in the restaurant business. After attending culinary institute in The Girona Capital and France, my two brothers and I opened El Celler Can Roca right next to the family classic Catalan establishment. El Restaurante de Can Roca, had its beginnings in 1986, and was cradled into a very constricted space where I could barely turn around in the kitchen. The décor was modest with no frills.
Margaux
While lots of restaurants can turn out a good meal or two, few can match the Roca Brothers and their colossal portfolio of sublime finesse and wines. What has led you to your success today ?
Joan Roca
Firstly, our move in 2010 has marked our turning point, and the way we have merged the gastronomic tradition of Catalan and Mediterranean cuisines coupled with advanced technology.
Margaux
Please tell our readers, about your Mentors.
Joan Roca
Firstly, I worked with the late Chef Santi Santamaria in 1988. Then in 1989, I worked with Chef Ferràn Adrià at El Bulli. In 1992, for one year, I was doing another learning and practicing apprenticeship under the coaching of French Chef Georges Blanc, in Vonnas. These internships were the keys to my inaugurating a new beginning as a Chef.
Margaux
Could you tell us about a preferred method of preparation that you employ ?
Joan Roca
The Sous Vide, a process in French which denotes, Under Vacuum. It involves vacuum packing a food product element in a plastic like a baggie and cooking the food at a lower temperature than normal for an extended period of time and then quickly cooling the food. The advantages of Sous Vide are that the Chef receives less shrinkage of the raw materials and the product is moister, full of flavor and in the restaurant business, higher volumes of food can be prepared much faster. This method was originally used during the Persian Empire in the 6th century. We have been employing Sous Vide since 1996.
Margaux
Very interesting Chef Joan. Now can you reveal some of your dressage and art of plating secrets to us ?
Joan Roca
Firstly, the Kai Seiki gastronomic route in Kyoto, Japan has strongly influenced our dressage. KAI means breast and SEIKI translates to stones or pebbles. Historical Kyoto has maintained its ancient gastronomic traditions which were started by Medieval Buddhist Monks who would either carry servings of food in their pockets for long journies or be served platters of assorted types of sashimi, rice, marine pickles and sea cucumbers, sushi and various types of Udon noodles.
This has become Japan´s renovated evolutionary Tapas movement in the 21st Century. To clarify, ROCA in Spanish means STONE. Thus, when possible, the implementing of 3 stones, for the 3 Roca Brothers is utilized in dressing dishes. Furthermore, I utilize a savory ingredient, a sweet, a semi sweet, a bitter, a sour and an aromatic in many of my main courses and starters. In France, and at El Bulli, we had learnt to sprinkle, to drizzle, to create foams of all textures, and to handle the garnishing and the dressing as if the porcelain were a canvas painting.
Having been fascinated by and studying architecture all my life, and being an avid enthusiast of design of interiors and architecture, I too employ the basic structural rules of building a foundation prior to constructing the building and in this case, the plates.
Another great inspiration are the Catalan French Provençal and Asian Schools of Painting, for example: Artist Joan Miró, Salvador Dali, Picasso and The French Impressionists.
Their architectural, surrealist mergers, vanguard forms, Asian subtlities and hues of Costa Brava, Girona Capital, Mediterranean France and The Orient all have their place on a plate, constructed one by one.
I am also a believer, in the less is more. Overloading a plate, creates a heaviness and is not particulary attractive. I am veered toward, finess and the sublime.
Margaux
Amazing, Chef Joan. Extraordinarily interesting. Now, what do you consider one of your specialities ?
Joan Roca
The world of meat, and especially milk fed kid.
Margaux
One more question, off the top of my head at moment is; what is your gastronomic dream trip for next summer ?
Joan Roca
Since, we have travelled to Japan several times, and China; we are preparing for a trip to Mexico, Peru and Colombia in August 2014 to explore indigenous ingredients, for example the potatoes of Peru, the chili peppers of Mexico and the wide variety of coffee beans and Amazon flora of Colombia.
Margaux
Sounds wonderful. Let me wish you and Josep and Jordi, and your families, a healthy, successful and fulfilling 2014. Thank you very much for your participation with Visions Gourmandes.
.
Joan Roca had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
