The students got to meet personally how a three Michelin stars restaurant work while Carme Ruscalleda explained them her projects history. She is a self-taught and avant-garde chef, but always close to the Catalan culinary tradition with a base of natural products. Carme also explained how they lived the transformation of gastronomy in their spaces, both at a technical and equipment level.
The master’s students visited the restaurant facilities, starting by its famous garden that can be seen from all corners of the restaurant, followed by the kitchen and the dining area. The tour ended at the Sant Pau entrance, where guests are welcomed. There Carme defined her current tasting menu as a “Natural and gastronomic color palette” and delighted the students with the dish “Blue” (Clitoria foam with sea water sorbet).
The visit ended with the reflection about the restaurant management profession, in which passion, illusion, creativity and team management are the key elements to develop the business, without forgetting that in the kitchen the main ingredients are always passion and professionalism.