The sommelier and owner of the El Celler restaurant in Can Roca, Josep Roca, has starred in the Iberian Press Forum that hosted the Alfredo Kraus Auditorium on Wednesday morning at the hands of BBVA and the LA PROVINCIA newspapers and The Tenerife Opinion. Under the heading Disruptive thinking and creativity Roca unveiled some ingredients of the success recipe that has boosted El Celler de Can Roca to the podium of the best restaurants in the world, distinguished with three Michelin Stars, among other multiple awards.
At the beginning of the event, Francisco Jerez, territorial director of BBVA in the Canary Islands, announced that BBVA will provide three training grants in gastronomy to reward the effort of the Hecansa students (Hotels Schools of the Canary Islands), who will be able to study at Can Roca. For his part, Roca stressed that "The Canary Islands have a lot to show in gastronomy and you should be proud". "I have seen unique landscapes, authentic products and brave people, capable of generating empathy and excellence," said the sommelier.
Then, the second of the three Roca brothers – together with Joan and Jordi – reviewed before the audience a trajectory of excellence that started from childhood between "a game of three heads, which come together in a fraternal but also transversal way, with a sense of growth. " "Our work is intense: we started at 9.00 and left around 2.00 in the morning," Roca revealed, adding that this rhythm corresponds to the three brothers, not the rest of the team. As for the staff and the characteristics of the restaurant, founded in 1986 in Gerona, the Celler de Can Roca employs 85 people to serve 55 diners, with 60 chefs spread over two turns of 30. The space covers 300 square meters of kitchen, 300 square meters of dining room and 265 square meters of winery, which houses 3,360 wine references -of which several canaries- and 65,000 bottles in stock.
"When people ask us about our success or our idea of overcoming and demanding to get something we answer that this restaurant was our obsession"explained Roca." We opened in 1986 in a neighborhood on the outskirts of Barcelona, where people arrived from the south of Spain in the 50s and 60s, marked by social exclusion. We have grown up in that environment, in that way of drinking and living, which still allows us to be located in the same neighborhood. "
Throughout the years, the Roca brothers have developed all the possible tools linked to innovation, some created by themselves. The fame that surrounds El Celler de Can Roca is the result of work undertaken from "an idea of improvement, growth, specialization and loyalty of a clientele that, at first, was very local, because people came to our restaurant scary , but probably there were elements linked to sacrifice, effort, perseverance and the requirement learned from our parents, but bathed in idealism, illusion and a lot of innocence, "Roca reveals. "We have made passion the fire of knowledge in order to make our passion our profession, which is probably the best recipe we can recommend."