Joan is known by us all for his cooking ability, working as the head chef in the restaurant, Jordi handles the sweet side with his imaginative desserts and Josep, the head sommelier, is famous for building what has to be one of the most extensive and well stocked wine cellars in the world. The brothers and their way of working in perfect harmony to match food, dessert and wine is what has made them famous and with around 28-years together in the kitchen they display an almost psychic ability when creating their dishes.
But, how well do they actually know each other? Does that much time together in the kitchen mean they know everything about each other or do they spend all their time discussing food? FDL sat down with the Rocas to find out just how well they know each other.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.