The desserts from the best restaurant in the world
Jordi took his first steps into gastronomy in the restaurant owned by his parents, in Can Roca (Girona). Later whilst he was studying in the School of Hospitality in Girona, he worked with his brothers in Celler de Can Roca helping them with whatever was needed.
In 1997 he joined the restaurant definitively, he works in all the areas, but until he worked with Damian Allsop, he hadn’t discovered the great world of desserts, which was to become his own area of creativity within the Celler.
From then on many desserts, fragrances (lemon cloud), and publications have been created, including his latest big project: the Rocambolesc ice cream parlour that brings the sophistication of the Celler de Can Roca to the street.
He has received various awards, amongst them, in 2003 the Best Dessert Chef of the Year, the Chef Millesimé by Cruzcampo Gran Reserva 2013, and together with his brothers the prize for the Best Restaurant in the World in 2013 from the London based magazine Restaurant. Without forgetting the 3 Michelin stars for his restaurant.
What is it that you are never without in your fridge or kitchen?
I am never without sugar, seasonal fruit, and a good assortment of spices.
Your favourite ingredient?
Bergamot, it has a very fresh floral aroma, and it is the most special citrus fruit.
How do you continue learning everyday?
Keeping my curiosity and passion
Who is, for you, a master from whom to learn?
My brother Joan, who is more that a master of cooking, he is a wise man.
With whom would you most like to enjoy an ice cream?
With my wife, something which I already do!
How would you define your ice creams?
Fun, tasty…. through them we want to pass on the flavour and spirit of the desserts from El Celler.