Catalonia
Speaker
Jordi Roca
Pastry chef at El Celler de Can Roca
(Girona, Spain)
Jordi Roca describes himself as a 'postrero' because he specialises in making desserts rather than cakes. This is his personal interpretation of his profession.
His training in the world of desserts began in an amateurish, non-academic manner. Working with the talented Welsh pastry chef Damián Allsop, who was head pastry chef at El Celler de Can Roca in the late 1990s, he came to understand the importance of dessert cuisine and its specificity and uniqueness.
He has received numerous awards and accolades for his work at El Celler de Can Roca, yet he continues to expand his world of desserts at Rocambolesc, an ice cream parlour he opened with his wife, Alejandra Rivas, and at Casa Cacao, a chocolate factory where he collaborates with master chocolatier Lorenzo Turina on the ‘bean to bar’ process.
