The Roca Brothers, Famous For Fusing Food And Tech, Hit The Road - main dishes in spain restaurants

The beef cheeks in the frying pan hissed.
Oysters float in the melon mud.
Culinary students from all over the world gather quietly by a stove in central London.
The god of food is among them.
Brother Rocca-
Joan, Joseph and Jodyare the chef-
El Celler de Can Roca is a restaurant located in the northeast of Spain. it is one of the top restaurants.
World rankings.
For international gourmets, Rocas is the rock star of premium cuisine.
"It's just a completely different level.
"It's not just cooking for the people," said Thomas Muza, a Polish chef who lined up at Westminster Kingsway College in central London to take selfies with rock bands, they taught a master class there.
"It's about creating things. Unbelievable!
"The Rocca brothers are known for their fusion of technology and food.
They serve edible moss or pork disguised as fish. and vice versa.
They often cook with torches.
Offer a signature dish under a smoky glass dome.
Located in the Spanish district of Catalunya, El Celler de Can Roca, close to the French border, has three Michelin stars.
Having a typical meal there will cost you hundreds of dollars.
If you can get a table.
Bookings for the whole year sold out in just eight minutes.
But this month, the restaurant was closed when Rockas toured.
They are making popular food.
Five weeks, meals are served in London, Hong Kong, Phoenix, San Francisco and San Diego.
"Every new city means a new kitchen, new staff, new students.
We don't even know where the spoon is!
"Jokes tentena Rubio has partnered with the Bank of Spain BBVA to sponsor the trip of the Rocca brothers.
Price tag: not disclosed.
There are 35 accompanying personnel. chefs —
All staff at the Rocca brothers restaurant-
Hundreds of suitcases.
Each chef has his own lucky spatula or chopsticks.
The team has a research center and a private farm in Spain.
During the tour, they were crowded in the stuffy hotel kitchen.
Tena says this is the biggest logistical challenge ever in the field of advanced cooking.
"Usually, in high school
"After the restaurant is over, they change a menu each year or two or three dishes each year," said Tena . ".
"We will have five different 20-s this summer-
Menu for five weeks. It's madness!
"The Rocca brothers conducted a reconnaissance tour last spring, visiting local farms in each of the five locations.
They choose local ingredients in every place.
They are goodwill ambassadors of the United Nations and support sustainable agriculture around the world.
The middle brother Joseph has just returned from Nigeria, where he launched a project to reduce food waste.
These private dinners are free during the tour, but most of the guests invited are BBVA clients.
The bank has benefited from working with top chefs who are famous in Spain and other culinary worlds.
The Rocca brothers spread their recipes in the kitchen far away from home.
Two lucky culinary students from each place will return to Spain with their brothers to work in their restaurant.
"It's a logistical challenge and a creative one," said Joan Rocca, the eldest brother and chef.
"Even if you are one of the best restaurants in the world, you still need to get out of the House --
Learn and change.
"The Rocca brothers arrived in Phoenix on August 14 and San Francisco on the 20 th.