El Celler de Can Roca didn’t expect to win all the awards it has, but there is no doubt they deserved them and it seems once they started winning, they just couldn’t stop! This is due to a patient and slow cooking process—also to the fact that my mother always cooks it the previous day and lets it stand before serving it the following day, which concentrates the flavors. El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. El próximo 30 de noviembre, de hecho, Michelin ha organizado otro encuentroen Madrid con los chefs de los 11 restaurantes con tres estrellas que hay en España (Joan Roca… We might be rockers, which is something entirely different.”. Chef Joan Roca of the three-Michelin-starred of El Celler de Can Roca traces his culinary inspiration to his mother's cooking. Home > Explore > Story > 3 Michelin Star, Legendary Chef Joan Roca's Advice for Restaurateurs We are in the middle of an extraordinary global crisis right now. He says that the best part of his job is simply “when a customer returns because they’re happy with your work.” We’re going to look into Roca’s life, the incredible success of his restaurant, and select three pieces of his best culinary advice for you to follow. But that hasn’t been the case for the 3-Michelin star chef at El Celler de Can Roca restaurant in Girona, Spain. yoast_breadcrumb( ' If it's summer, ripe tomatoes, and in autumn with white truffle. 0:800;var er=e.getBoundingClientRect();var t=0;var p=e.parentNode;if(typeof p.getBoundingClientRect=="undefined"){var pr=false;}else{var pr=p.getBoundingClientRect();}if(er.x==0 && er.y==0){for(var i=0;i < 10;i++){if(p){if(pr.x==0 && pr.y==0){p=p.parentNode;if(typeof p.getBoundingClientRect=="undefined"){pr=false;}else{pr=p.getBoundingClientRect();}}else{t=pr.top;break;}}};}else{t=er.top;}if(w - t+n > 0){return true;}return false;},r:function(e,pageload){var s=this;var oc,ot;try{oc=e.getAttribute("data-wpfc-original-src");ot=e.getAttribute("data-wpfc-original-srcset");if(s.c(e,pageload)){if(oc || ot){if(e.tagName=="DIV" || e.tagName=="A"){e.style.backgroundImage="url("+oc+")";e.removeAttribute("data-wpfc-original-src");e.removeAttribute("data-wpfc-original-srcset");e.removeAttribute("onload");}else{if(oc){e.setAttribute('src',oc);}if(ot){e.setAttribute('srcset',ot);}e.removeAttribute("data-wpfc-original-src");e.removeAttribute("data-wpfc-original-srcset");e.removeAttribute("onload");if(e.tagName=="IFRAME"){e.onload=function(){if(typeof window.jQuery !="undefined"){if(jQuery.fn.fitVids){jQuery(e).parent().fitVids({customSelector:"iframe[src]"});}}var s=e.getAttribute("src").match(/templates\/youtube\.html\#(.+)/);var y="https://www.youtube.com/embed/";if(s){try{var i=e.contentDocument || e.contentWindow;if(i.location.href=="about:blank"){e.setAttribute('src',y+s[1]);}}catch(err){e.setAttribute('src',y+s[1]);}}}}}}else{if(e.tagName=="NOSCRIPT"){if(jQuery(e).attr("data-type")=="wpfc"){e.removeAttribute("data-type");jQuery(e).after(jQuery(e).text());}}}}}catch(error){console.log(error);console.log("==>",e);}},ss:function(){var i=Array.prototype.slice.call(document.getElementsByTagName("img"));var f=Array.prototype.slice.call(document.getElementsByTagName("iframe"));var d=Array.prototype.slice.call(document.getElementsByTagName("div"));var a=Array.prototype.slice.call(document.getElementsByTagName("a"));var n=Array.prototype.slice.call(document.getElementsByTagName("noscript"));this.s=i.concat(f).concat(d).concat(a).concat(n);},ls:function(pageload){var s=this;[].forEach.call(s.s,function(e,index){s.r(e,pageload);});}};document.addEventListener('DOMContentLoaded',function(){wpfci();});function wpfci(){Wpfcll.i();}, by Peter Tunney | INTERVIEWS | 0 comments. Joan and Jordi Roca create two classics from one of Spain’s leading restaurants the three Michelin Star El Celler de Can Roca. My brother Jordi is about to launch Casa Cacao by the end of this summer in Girona. In the beginning the restaurant was housed in a tight, ill-suited space. Not only did he follow in their footsteps, but he also ventured along new trails within the culinary world. Another is perhaps more obscure, oyster and distilled soil, which requires the soil to be boiled and distilled so that the extract can be used to flavor the fish. Perhaps it’s this reluctance to acknowledge their own notoriety that has allowed the culinary masterminds to stay true to the flavors of their childhood. You can make someone’s day better by cooking for them. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. It has been received warmly by critics, and holds three Michelin stars. if ( function_exists('yoast_breadcrumb') ) { Cook of the year by the Spanish Academy of Gastronomy. El Celler de Can Roca moved to its current custom-made location in 2007 and boasts a famous 60,000-bottle wine cellar, while the original location is used for staff meals.In 2014, Roca opened La Masia (I+R), a research and innovation space immediately opposite the restaurant. After three generations of his family had devoted their lives to hospitality, Roca had a lot to live up to. )I love to wake up early in the morning and bike to the old side of Girona where I indulge in a good Iberian ham sub at Porcus. But that hasn’t been the case for the 3-Michelin star chef at El Celler de Can Roca restaurant in Girona, Spain. Feeling the February blues? What do you order for breakfast and where? Working at the peak of your profession in a fast-paced and competitive environment can bring about increases in temperature and tension. It's my favorite place to grab an excellent cup of black coffee to go before biking back to work in the morning.Where do you go when you travel to your favorite city?There's a place in a little village in Costa Brava next to the sea called Toc al Mar. You can make them feel better, and that’s marvelous. It is a comfortable, traditional, home-style restaurant and also the place where me and my brothers grew up among the scents of her cuisine and my parents' daily customers.The meat has a great tenderness and there's a richness to the sauce. The brothers are big fans of wellness. It's a very typical Mediterranean produce very popular in all homes. He went on to train at Escola d'Hosteleria de Girona, where later he became a teacher. Joan Roca i Fontané | 3-Michelin Star Chef. [1] La cocina es de 210 m² y la cava de 250 m², con más de 40.000 botellas de unas 1.600 referencias. In 2013 and 2015, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011, 2012 and 2014, a status achieved again in 2018. Joan Roca es el chef y copropietario del restaurante El Celler de Can Roca (Gerona, España), fundado en 1986 y especializado en cocina tradicional catalana, que está considerado el quinto mejor del mundo y tiene tres estrellas Michelín. Only those who do this job can achieve that.”. What is your 2:00 a.m. food order or favorite spot?By that time I'm still at the restaurant or at home, as I live on the top of my kitchen. See her chat about her life, influences like Gordon Ramsay, and her best advice for chefs. Recipes for all tastes. We explore what celebrated chefs eat outside their kitchens. Video Rating: 4 / 5. Continue Reading. Roca is always keen to praise his mother, Montserrat, and grandmother, Angeleta for infusing him with his initial knowledge and passion for cooking. ',' Hear from Alain Ducasse, Clare Smyth, Joan Roca, and more! El Celler de Can Roca also leads a botanical research team called Terra Animada, cataloguing more than 3,000 wild species for its recovery and reintroduction in gastronomy. In 1986, when Joan was 22 and Josep was 20, the two decided to open their own restaurant right next door to Can Roca, aptly named El Celler de Can Roca. Watch this interview with Michel Rochat, CEO of EHL, the world’s top hospitality school. He has acquired a wealth of experience over his years running El Celler de Can Roca and maintaining it’s visionary status has meant hiring hospitality professionals that share his attitude, desire, and drive. Passion is obviously as essential to the El Celler de Can Roca philosophy as anything. • 2000. What is the "laziest" meal you put together for yourself this past week?Scrambled eggs—I love them. Our local varieties both for anchovies and olives are excellent ones and a delightful combination of land and sea.What is your guilty pleasure?I love all kinds of chocolate, which makes it dangerous for me. var Wpfcll={s:[],osl:0,i:function(){Wpfcll.ss();window.addEventListener('load',function(){window.addEventListener("DOMSubtreeModified",function(e){Wpfcll.osl=Wpfcll.s.length;Wpfcll.ss();if(Wpfcll.s.length > Wpfcll.osl){Wpfcll.ls(false);}},false);Wpfcll.ls(true);});window.addEventListener('scroll',function(){Wpfcll.ls(false);});window.addEventListener('resize',function(){Wpfcll.ls(false);});window.addEventListener('click',function(){Wpfcll.ls(false);});},c:function(e,pageload){var w=document.documentElement.clientHeight || body.clientHeight;var n=pageload ? I love to order their local red scorpion fish in the summer season. There’s a bowl of pasta for that. Joan recalls his first interaction with the culinary world as being: “My mother made me sew a kitchen jacket when I was ten years old, and it was at that time that I entered this world.”. See how he started the company, how it’s grown, and his best advice. Roca is not only a great master of “perfumed gastronomy” (a technique pioneered by the Roca brothers), he’s also an advocate for his local community of producers. He appreciates every award that he has received but when the three brothers were recognized as number one, he realized that the impact had stretched beyond the walls of the restaurant, saying that “…it’s a success that becomes part of the city, the region, the country.”. discover your profession through internships. What is your local coffee shop and what do you order?Espresso Mafia in the old side of Girona. Joan Roca strikes a unique balance between being a hometown hero and a globally renowned chef. The Roca brothers are now famous across the hospitality world, however, Joan maintains that: “We aren’t rock stars. The sandwich is just bread with a good ripe tomato rubbed on it, extra-virgin olive oil, and, of course, one of the finest products of our region, the Iberian ham—a delicious gastronomic jewel that is thinly sliced and much loved. Watch our interview with Clare Smyth, 2-Michelin star chef at Core, London. Watch Serge Trigano, founder of Mama Shelter, talk about being born into hospitality, his hotel chain Mama Shelter, and his love of the industry, Would you like to suggest a new topic?Do you have any feedback that could help us improve this section?Drop us an email atcontact@hosco.com, Don’t miss our new articles and videosand join Hosco today. . She also produces culinary events and neighborhood dining guides with chefs across the U.S., and consults for a variety of brands on trends and social media. Joan Roca es un cocinero español con 3 estrellas Michelin y considerado como uno de los mejores chef del mundo. It is prepared on oak wood embers and I love to accompany it with tomato-rubbed bread. Last week I cooked them with fresh black truffle. Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca.In 2013 & 2015, it was named the best restaurant in the world by the Restaurant Magazine.It was ranked second by the same magazine in 2011, 2012 & 2014. In 1986, he opened his restaurant in a small building next to Can Roca. Find out how Ducasse became a chef, how he created his brand, DUCASSE PARIS and more! Controversial question: Do you believe in brunch?I usually wake up early, so I rather prefer to have a good breakfast to energize my morning and then have lunch later. [1] Chef Joan Roca of the three-Michelin-starred of El Celler de Can Roca traces his culinary inspiration to his mother's cooking. His care for the ingredients he uses coupled with his creative imagination produces sublime dishes. She comes to New York by way of Panama, Hawaii, and Japan. Can Roca not only wants to be renowned for out-of-this-world dining experiences, but it also wants to be known as the place to work for hospitality staff. Want to watch interviews with hospitality’s biggest names? In spring, I love to prepare them with the wild green asparagus we forage. Joan Roca de El Celler de Can Roca, con tres estrellas Michelin, centra la inspiración culinaria en la cocina de su madre. Joan Roca, Josep Roca y Jordi Roca – 3 estrellas Michelin Solo un cambio en la metodología del listado de Los 50 Mejores Restaurantes del Mundo han impedido que El Celler de Can Roca siga sumando distinciones como el mejor restaurante del mundo (los restaurantes premiados en primer lugar ya no podrán ser elegidos). ' ); [They were]… invaluable experiences.”. When Roca was nine years old, he put on an apron to help his mother around the house and at their family restaurant, Can Roca, located on the outskirts of Girona, Catalonia, Spain. Copyright © 2020 MICHELIN Guide. They served hake with rosemary and garlic vinaigrette as their first-ever dish, but the restaurant quickly became known for combining cutting edge techniques like perfume-based dishes inspired by Bulgari and Lancôme, molecular gastronomy, unique presentations (such as caramelized olives served on a bonsai tree) and cooking rooted in Spanish and Catalan traditions. Watch our interview with 3-Michelin star chef, Alain Ducasse. Joan Roca, and his brothers Josep and Jordi, all grew up in and around their parents’ restaurant, Can Roca. All rights reserved. } by Peter Tunney | Oct 30, 2019 | INTERVIEWS | 0 comments. Maybe it is not the most healthy option before going to sleep, but I usually eat artisan bread, olive oil, and cheese. El Celler de Can Roca ("La bodega de Can Roca") es un restaurante de Gerona (), fundado en 1986 y especializado en cocina tradicional catalana, que en 2013 y en 2015 fue considerado el mejor del mundo por la revista Restaurant Magazine y tiene tres estrellas Michelín. Joan’s philosophy really emphasizes the importance of authenticity, tradition, and modesty as a part of his secret recipe for success. Restaurants across the country serve up feasts for a splurge, for comfort and for something else entirely. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. Perhaps Joan Roca’s path in life was determined years before he was even born, but ultimately his decision to follow his family into the kitchen was one he made willingly. When a couple of friends decided to make their local food traditions shine with a unique restaurant and a yearly festival. Joan Roca is a calm, collected, culinary genius but what truly makes him stand out as a first-class hospitality professional is his love for what he does. The traditional and authentic flavors of the Mediterranean local cuisine eaten in front of the sea make a rounded experience for me and my family. Over the years, the restaurant became a household name and with this came plans to expand so in 2007 the restaurant moved to its current location. They need to be willing to learn, they have to enjoy cooking, they have to be happy in a kitchen, and have a positive attitude.”. When asked what was his most valuable experience as a young chef, he said: “The experiences I gained from the different places where I did my internships. Do you have any feedback that could help us improve this section? If it is winter, the seasonal sea urchins are my favorite. From 2009 to 2013, the restaurant was in the top 5 best restaurants in the world and in 2016 Joan was voted as the best chef by Chefs’ Choice Award by Restaurant Magazine. When Roca was nine years old, he put on an apron to help his mother around the house and at their family restaurant, Can Roca, located on the outskirts of Girona, Catalonia, Spain.Along with his two brothers, Josep, the maître and sommelier, and Jordi, the pastry chef, a 22-year-old Joan opened El Celler de Can Roca in 1986, next to their parents' restaurant in a working-class neighborhood in Girona. I'll have fruit, cereal and two poached eggs with toast. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. Spanish Chef Joan Roca at El Celler de Can Roca makes a dish. He highlights the power of positivity, his career, and much more! Joan is cooking a dish of Prawns from … Continue Reading. It’s so genuine and authentic, he speaks as if every day in work is one to be savored and that’s something we admire: “Hospitality is a wonderful world, where you can be happy by making others happy. Joan Roca i Fontané (Gerona, 11 de febrero de 1964) es un cocinero y chef español del restaurante El Celler de Can Roca.Roca es considerado uno de los mejores chefs del mundo. Vila Podvin : A MICHELIN Star in the Alpine Slovenian town of Radovljica, Where To Comfort Yourself With Pasta in New York City, Eating Off Duty with Natalie Saben of Pacific Standard Time. His two brothers also a huge part of the restaurant’s success and are award-winners in their own fields, Josep as the sommelier, and Jordi as the pastry chef. His revolutionary work was recognized when El Celler de Can Roca was named as the world’s best restaurant in 2013 and 2015. To combat physical fatigue, they run a double shift system, which means they have one brigade working at lunch and an entirely different one for dinner service. Although his first experience in the kitchen was with a needle rather than a knife, the precision and concentration he learned seem to have been transmitted into his cuisine. From that moment, he started helping out after school and gradually fell in love with the profession. Marisel Salazar is a New York City-based food and travel writer. What is your favorite snack food?Anchovy-filled green olives. Joan, fresh out … It's your day off. After going to culinary school in Girona, Joan, along with his two brothers, opened up thier own restaurant, El Celler de Can Roca, right next door his parents’ El Restaurant de Can Roca. They can either settle matters here or with the restaurant’s in-house psychologist. After being named the ‘best restaurant in the world’, not once but twice, you’d think success and stardom would go to Joan Roca’s head. It will be a street-level chocolate factory and shop with wide windows that will allow people in the street to see how the process is made. Joan Roca es el mejor chef del mundo.Y no lo decimos nosotros, lo atestigua una trayectoria que incluye el haber ganado en 2017 y 2018, el título al Mejor Chef del Mundo según The Best Chef Awards en Milán. Joan is also known as a sous vide master.The restaurant was awarded its first Michelin star in 1995, its second in 2002 and reached three-star status in 2009. Photos courtesy of El Celler de Can Roca. (This interview has been lightly edited.). (Outside of your own restaurants. With this in mind, he says that when hiring new staff, he looks for: “An attitude, much more than skills. We explore where and what celebrated chefs eat outside their kitchens. One way Roca cools things down is by closing the restaurant on Tuesday afternoons to talk with the team. Another pearl of wisdom that Roca can share with those aspiring to make it in the hospitality industry is to discover your profession through internships. Joan could barely turn around in the kitchen, and the décor was modest and simple. One of his signatures, which now appears on menus across Catalonia, is pig trotter carpaccio, a modern reinterpretation of a traditional Catalan dish. What was the last thing you ate?I just ate an oxtail stew at mother's restaurant, Can Roca, that was exquisite. Joan Roca makes one of his dishes. After being named the ‘best restaurant in the world’, not once but twice, you’d think success and stardom would go to Joan Roca’s head. Watch our interview with Rafat Ali, Founder & CEO of Skift, the global media outlet for the travel industry. Cuando Roca tenía nueve años, se puso un delantal para ayudar a esta en la casa y en su restaurante familiar, Can Roca, ubicado en las afueras de Girona.