Jordi roca flowers of girona

“I am a postrero”

 

In Spanish, the word postrero means something that comes in last place, but Jordi has taken the poetic license to give it a new meaning.

For him, being last has a vital significance, since he was the last of his brothers to be born—hence, the postrero—, and he is also the one who comes last to the banqueter. “It is not in vain that I make desserts (postres, in Spanish); not cakes,” he clarifies, while also defining with this word the way he interprets his profession.

 

His training in the sweets world began in an amateurish way, not academic at all.

The Jordi Roca episode of Netflix's Chef's Table: Pastry tells the story of how a rudderless young guy found his true calling in his older brothers' kitchen.

Jordi Roca makes one of his desserts at 3 Michelin star El Celler de Can Roca in Spain.

Music from Chef's Table Pastry - Episode 3: Jordi Roca streaming on Netflix.

Baptism took place in Girona, Spain, and was attended by Mr. Roca himself; our sales manager Mr. Mario Kurt Gigerl; our partner and grower.

Here, Joan and Jordi Roca tell us about the dishes that have meant the most to them over the years – their own inspirational dishes.

It was hand in hand with Damián Allsop, a talented Welsh pastry chef who touched down at the Roca house after a long journey through great European restaurants. Allsop was in charge of the desserts section at El Celler de Can Roca in the late 1990s.

Working with him, Jordi learned the importance of sweet cuisine, its specificity and u