Each issue of Apart has a guest director who contributes his vision of current gastronomy and the future of cuisine based on the people, landscapes and movements that are already taking place. From his point of view, each report delves into various themes, from the chefs who will lead the cuisine of the future that we discover and visit in the first issue, directed by Ferran Adrià, to the countries and social movements that are becoming micro-revolutions that transform our gastronomy and that we discover in the second number, directed by the Roca brothers.
Roca brothers
Joan, Josep and Jordi Roca (Girona, 1964, 1966 and 1978), the souls of El Celler de Can Roca, discovered their passion for cooking and restoration at Can Roca, the family restaurant run by their parents. Joan makes a free kitchen that sublimates and respects the genuine flavor with the application of the precise technique, while Josep forges an intimate relationship with the room and the wine and is a true master in the art of pairing. The youngest of the family, Jordi, is in charge of the dessert party, he declares himself addicted to sweet entertainment and is very clear that the moment of the end of the menu is the ideal one to cross the line between what is established and fascination.
Roca brothers
Joan, Josep and Jordi Roca (Girona, 1964, 1966 and 1978), the souls of El Celler de Can Roca, discovered their passion for cooking and restoration at Can Roca, the family restaurant run by their parents. Joan makes a free kitchen that sublimates and respects the genuine flavor with the application of the precise technique, while Josep forges an intimate relationship with the room and the wine and is a true master in the art of pairing. The youngest of the family, Jordi, is in charge of the dessert party, he declares himself addicted to sweet entertainment and is very clear that the moment of the end of the menu is the ideal one to cross the line between what is established and fascination.
Ferran Adrià
Ferran Adrià (Hospitalet de Llobregat, 1962) is the most important contemporary chef in the world. His long period in charge of the kitchen at the elBulli restaurant in Roses (Alt Empordà) served to display a creative culinary genius that changed the technical and conceptual parameters of world haute cuisine. Among other projects, he currently directs elBulli Foundation, aimed at researching and preserving the gastronomic legacy and knowledge of elBulli.
