The coronavirus pandemic has closed restaurants and the best of the best restaurants in the world have been no exception. Most of us in the culinary world and beyond look up to legendary Chef Joan Roca, winner (twice) of the acclaimed Best Restaurant of the World by The World’s 50 Best Restaurant: El Celler de Can Roca, not only because he has been holding 3 Michelin stars since 2009, but also owing to the fact that the communal prodigy of Joan and his brothers, is well documented. The divine trinity of head chef Joan’s thoughtful, novel cooking, pastry chef Jordi’s imagination challenging desserts and sommelier Josep’s gorgeously measured wine pairings are legend. Many chefs are inspired by chef Joan Roca, and their skills, outside cooking, have equipped them well for this crisis.
The pandemic began in China, and there are optimistic signs from the region that is now on the road to recovery. The hospitality industry is no exemption, “The future is an uncertain situation right now," says Chef Joan Roca. "We can’t have a real vision of how it will affect the industry while there is an exponential changing reality, day by day. We know it will require a lot of plasticity and adaptation to a new scenario at its first recovery phase. We are expectant, insightful, grounded with our creative muscle toned and ready to jump into action."
The dominant feeling in the restaurant and bar domain right now is one of joint support and community. “It is important to stay in touch with professional colleagues. We have to share vision, strategies and gain understanding of this reality from other points of view, as the situation is different for each restaurant and geographical area”, he advises.
With many of the realm’s workforces held up at home, there’s never been an enhanced time to dust off those gastronomy books and learn to make that dish you have always wanted to master. Fortunately, the world’s best chefs are on hand to help, with many posting recipes and videos on their social media channels. “Being in touch with the chefs’ community allows boosting of ideas, thinking about new dishes and finding ways to be more efficient in the next recovery stage of our businesses”, he adds.
As much as we are all afraid and uncertain, we need to remain positive, he says. “It is quite sure that our venues will need to work under lower performance and capacity in the very first stages in comparison with the previous Covid-19 scenario. A lot of management and business creativity will be needed”, he says.
El Celler De Can Roca features in Best of the Best, a novel constant classification by The World’s 50 Best Restaurants. Chef Joan Roca is also Honorary Academician of the Royal European Academy of Doctors (RAED).