Yesterday, a Round Table event took place at the Escola Universitària d’Hoteleria i Turisme de Sant Pol de Mar (EUHTStPOL), following the 2016 European Young Chef Award.
Renowned chefs Joan Roca and Carme Ruscalleda joined ten young finalists to share their experience and reflect on the role of mentorship in the culinary world.
Guiding the Next Generation of Chefs
Opening the discussion, Dr. Diane Dodd, President of IGCAT, reminded everyone that the European Young Chef Award aims to champion new local food ambassadors for the future.
She warned that global industrial trends and monoculture production threaten local food diversity—impacting biodiversity, health, and innovation.
At the same time, the chef’s profession has become more glamorous, yet remains as demanding as ever. This conversation, therefore, aimed to offer young chefs advice and encouragement to balance creativity, sustainability, and responsibility.
Insights from Joan Roca and Carme Ruscalleda
Both celebrity chefs emphasized the importance of using and supporting local, high-quality ingredients, while continuing to explore innovation and creativity in cuisine.
They shared how passion and love for their craft remain the driving forces behind success.
The young chefs, in turn, gained a deeper understanding of how they can become leaders in food and cultural diversity, advocating for their regions’ culinary identities.
Moderated by Cristina Jolonch
The session was expertly moderated by Cristina Jolonch, renowned food journalist from La Vanguardia.
A former President of The World’s 50 Best Restaurants for Spain and Portugal (2015), Jolonch has led several gastronomy projects, including the documentary Snacks – Bocados de una Revolución and the book Where Celebrity Chefs Eat.
About the Guest Chefs
Joan Roca, owner of the three-Michelin-starred El Celler de Can Roca, is internationally acclaimed for fusing traditional Catalan cuisine with avant-garde techniques like Sous-vide and Perfume Cooking.
Alongside his brothers Josep and Jordi, Roca has earned multiple global recognitions, including Cook of the Year (2000) and Chefs’ Choice Award (2016).
Carme Ruscalleda, a self-taught chef, manages several Michelin-starred restaurants, including Sant Pau (Sant Pol de Mar), Moments (Barcelona), and Sant Pau Tokyo.
Her cuisine celebrates Catalan tradition while embracing global influences, always emphasizing quality and seasonality. Ruscalleda has received numerous awards, including the Gold Medal for Merit in Fine Arts (2007).
About the Event
The European Young Chef Award is promoted by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT). The 2016 edition was hosted by the Escola Universitària d’Hoteleria i Turisme de Sant Pol de Mar (EUHTStPOL).
Held within the framework of Catalonia, European Region of Gastronomy 2016, the event also marked the 50th anniversary of EUHTStPOL — celebrating culinary excellence, creativity, and regional diversity.
