Spanish chefs Roca brothers.
22 Jul 2014
Kitchens away from home.
As the departure flights for the Roca brothers and El Celler de Can Roca tour throughout the Americas are almost ready for boarding, The New York Times explains its readers what this project is all about.
Author: Rosa María González Lamas/©ICEX
August will mark the departure time for Joan, Josep and Jordi Roca and their staff at El Celler de Can Roca to get on the plane for their first American tour, with a view to visiting restaurants, cooking at culinary schools, and collaborating with other chefs, reproducing their laureate restaurant’s dining experience without the need to permanently open a restaurant outside of Spain.
Although foods from Spain as wines, olive oils or ham will be some of the ingredients the chefs will not leave behind in Spain, America’s top daily The New York Times pays attention to this upcoming experience, in which the group will cook with the ingredients found in the Americas, just as if they were starting a restaurant in any of the region’s countries.
To accomplish the task, team members traveled in advance to the region, to scout sites and check out local ingredients and recipes to explore in their tour menu development.
The culinary tournée is sponsored by BBVA, a Spanish bank with presence in several of these countries, where it will treat its customers with the best Roca flavors.