and front desk are both a statement to nature and to design that signal your arrival.
The kitchen is busy and full of energy, it's positive and upbeat and despite working under the glare of the world's media, the atmosphere is one of warmth, where you realise a very team-focused brigade of chefs, where each has their role in this highly organised operation.
The main preparation kitchen areas are a hive of chefs and Stagier's from around the world, who perform a range of tasks and roles such as cooking squid in liquid nitrogen before blending it to a white powder for a later dish component that will be used and assembled with skill and a trained hand. Then at twelve the kitchen is quiet, as the whole team takes the short walk to the original El Celler de Can Roca for lunch cooked by the Roca seniors as they do every day Monday to Saturday. Family is often an over-used cliché, but this really does have that feel as 30-40 chefs sit eat, drink and discuss before lunch service begins.
Joan Roca's office is open plan; his Mac note book and blackberry on the desk, where from his seat every dish, plate or tray passes his watch full eye before it's served. Black suited waiters and waitress begin to arrive through the electronic doors, they leaving carrying an array of stunning food to an awaiting dining audience. Not a raised voice not a shout or a yell, just a controlled check order calling as each section dresses plates firstly watched by the Chef de Parties and then the Head Chefs.
It's efficient; it's calm; it's busy; it's professional and does beg the question - why can’t all kitchens operate like this?
