WHEN GASTRONOMY IS AN ARTISTIC EXPERIENCE
Recognized chef Joan Roca, best chef of the world in 2013, was responsible for designing the dinner menu culminating the Culture for Peace & Human Rights event organized by the Onuart Foundation in Geneva last December 2014.
Joan Roca i Fontané (Gerona, Spain, 1964) was born on February 11, 1964. He is the chef of El Celler de Can Roca restaurant, and is considered one of the best chefs in the world.
He studied in the School of Hospitality of Gerona, where later it would give class. He worked in the family business of catering for his grandparents and his parents, a “fonda” (popular inn) and a restaurant with traditional catalan food, respectively. Roca runs his own restaurant, along with his two brothers Josep and Jordi. The restaurant has specialized in Catalan food but with avant-garde techniques. To this end, the research combines modern techniques and innovative applications, with traditional dishes. This style of cooking is called “techno-emotional”. Some of the culinary techniques used are vacuum cooking, perfuming, distillation or the use of smoke as an ingredient of the dish and part of its preparation, among others. In 2013 he created with his brothers and the artist Franc Aleu the “gastronomic opera” El sueño, a multi-sensory creation that combines diverse artistic genres with gastronomy.