Spanish food blog 7 Canibales has an interview with Jordi Roca, pastry chef of the three-Michelin-starred El Celler de Can Roca. In the lengthy interview, the renowned chef talks about his influences, what constitutes dessert, and his greatest achievements. On expansion: he'd never open a bakery, because it requires a different set of skills, but he hopes to open more outposts of his ice cream shop RRRocambolesc "because it's the easiest thing to reproduce." [7 Canibales]
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Jordi Roca on Desserts
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