Janice Wong Academy of Pastry Arts Malaysia Pastry Chef of the Year 2015
| Designation |
Owner and Founder
|
| Company |
2am Dessert Bar
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| Restaurant Type |
Dessert
|
| Category |
Pastry Chef of the Year
|
| Country |
Girona, Spain
|
| Location |
El Cellar de Can Roca
|
|
|
|
Travel Takeaway
The passion and zealousness of the chefs and interns in the kitchen have given me great courage and inspiration in our line of work. The key to their success was the continuous work put in to creating new dishes, thinking of new approaches and facing new challenges, together as a team, for the betterment of the restaurant.
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Restaurant Profile
El Celler is a free-style restaurant, committed to the avant-garde, but still faithful to the memory of different generations of the family's ancestors dedicated to feeding people. El Celler de Can Roca's commitment to cuisine and to the avant-garde, and its link to academia, has led it to defend the dialogue between the countryside and science, a total dialogue. They received their third Michelin star in 2009.
Hosting Chef’s Profile
El Celler de Can Roca is the amalgamation of a perfect triad of minds; Joan Roca the savoury, Jordi the sweet and Josep the liquid.
Joan Roca i Fontané creates traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes. Some of the techniques he uses are sous-vide, "perfume-cooking" and distillation. Jordi Roca i Fontané won the inaugural "World's Best Pastry Chef" award from Restaurant Magazine in 2014. Josep Roca i Fontané is the sommelier of the restaurant.
