Joan Roca, chef at Celler de Can Roca and an honorary academician elected of the Royal European Academy of Doctors-Barcelona 1914 (RAED), defends the ethical role that the kitchen should have in the report “Joan Roca: ‘Cambiar las reglas pasa por hacer más humano el mundo de la gastronomía'” (Joan Roca: “Changing the rules goes through to make the world of gastronomy more human”), published by the newspaper “ABC” in its edition of January 28. “We must know where we come from to know where we are going”, says the eldest of the three Roca brothers, emphasizing the words he spoke a year ago in the emotional speech in tribute to his mother, Montserrat Fontané.
For the renowned chef, “to the gastronomy of the future must be arrived with creativity, but above all with a firm ethical commitment to the environment and health”. Always aiming to treat food as well as possible so that it’s healthy and thus ensure a kitchen that puts its main focus on the welfare of the customer.
Joan Roca
“What we think, what we try to change to improve the world of gastronomy, we reflect it in our dishes, but also in the attitude with which we treat those who visit us. When trying to convince a guest of the commitment to the raw material, working with producers of proximity, or with the environment, work in the room is essential”, he explains.
Joan Roca also exposes the RocaRecicla project in his conversation with the press. “The Celler de Can Roca discarded several boxes of polystyrene every day, on the way to reduce the waste of the restaurant to the maximum we came up with the idea of creating stools with boxes in which we receive food”. The initiative has also managed to give a second use to the glass of the bottles transforming it into tableware that is used in the restaurant itself. “It’s our way of generating awareness, we want those who come home to take the idea and put it into practice”, concludes the chef.
