Carme Ruscalleda: “University will shed new light into cuisine; it will provide us with knowledge and science”
Carme Ruscalleda, who has owned and been the chef of the restaurant Sant Pau (Sant Pol de Mar, Barcelona) since 1988, sponsored the first group of graduates in Human Nutrition and Dietetics and Food Science and Technology and the students who got the masterʼs degree in Food Security at the Food and Nutrition Torribera Campus of the University of Barcelona.
Ruscalleda is the only chef awarded with six Michelin stars in the world. Three of them are for the restaurant Sant Pau, two for the restaurant Moments (Barcelona) —she manages it together with her son Raül Balam— and one for the restaurant Sant Pau opened in Tokyo some years ago. Therefore, it is not surprising that, in 2012, she was named Sant Pol de Marʼs honorary citizen and, in 2013, she received the Medal of Honour conferred by the Parliament of Catalonia. She goes for a cuisine linked to territory and committed to local products, but without forgetting innovation and personal touch.
Carme Ruscalleda, who has owned and been the chef of the restaurant Sant Pau (Sant Pol de Mar, Barcelona) since 1988, sponsored the first group of graduates in Human Nutrition and Dietetics and Food Science and Technology and the students who got the masterʼs degree in Food Security at the Food and Nutrition Torribera Campus of the University of Barcelona.
Ruscalleda is the only chef awarded with six Michelin stars in the world. Three of them are for the restaurant Sant Pau, two for the restaurant Moments (Barcelona) —she manages it together with her son Raül Balam— and one for the restaurant Sant Pau opened in Tokyo some years ago. Therefore, it is not surprising that, in 2012, she was named Sant Pol de Marʼs honorary citizen and, in 2013, she received the Medal of Honour conferred by the Parliament of Catalonia. She goes for a cuisine linked to territory and committed to local products, but without forgetting innovation and personal touch.
What do you think about the recent recognition of culinary and gastronomic sciences as university training?
It is great. Our job is full of intuition and research carried out alone. We are usually in the wrong way, but we keep on it until we realize that we have entered a cul-de-sac. University will shed new light into cuisine; it will provide us with knowledge and science. We will be able to knock at its door when we get trapped, because university develops an excellent research work which can be very useful for those who devote ourselves to this professional field.
Your cuisine is particularly linked with territory. What role could the Food and Nutrition Torribera Campus play in promoting gastronomy in the regions of Barcelonès Nord and Maresme?
We are lucky to be so close to the campus that studies every field that nourishes our cuisine. I am sure that university will contribute to analyse accurately certain scientific and genetic food manipulations which aim not only at achieving more productivity and beauty, but also at improving flavour. What a pity if an apple does not taste as an apple or a tomato does not makes you feel anything. In this sense, the Food and Nutrition Torribera Campus plays a major role.
Can you describe the philosophy of the restaurant Sant Pau?
The restaurant Sant Pau goes for developing a cuisine committed to nature, emotion and health. It has always worked on the long tradition of Catalan cuisine. In fact, if we have a look to the map of Catalonia, each region has its own gastronomy. Therefore, it is absolutely important to promote local cuisine because it makes you different, interesting. It is essential that gastronomy helps to protect local economy: fishers of the area, farmers who raises livestock or those who produce vegetables.
What is your best piece of advice for recent graduates in Human Nutrition and Dietetics and Food Science and Technology?
I would say them that it is essential to love their job. Passion leads you to spend more time doing your work, you put more effort on your job without noticing it, so it turns more interesting. And the most important: you are happy. Our objective is to be happy and work can bring us so much happiness.