Carme Ruscalleda (Sant Pau, Sant Pau de
Tòquio)
Location: Science Center D
This public lecture series discusses concepts
from the physical sciences that underpin both everyday cooking and haute
cuisine. Each lecture features a world-class chef who visited and presented
their remarkable culinary designs: Ferran Adria presented spherification; Jose
Andres discussed both the basic components of food and gelation; Joan Roca
demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie
Dufresne presented inventions with transglutaminase. The lectures then use
these culinary creations as inspiration to delve into understanding how and why
cooking techniques and recipes work, focusing on the physical transformations
of foods and material properties.
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Who is Carme Ruscalleda?
Carme Ruscalleda i
Serra (Catalan
pronunciation: [ˈkaɾmə ruskəˈʎɛðə]) is a renowned Catalan chef of the
restaurant Sant Pau in Sant Pol de Mar, near Barcelona. She
also owns and manages the restaurant Sant
Pau de Tòquio in Japan.
Ruscalleda was raised
in a family of farmers and began cooking as a girl. She studied Charcuterie
technics, as well as Commerce, and after marrying a grocery owner, Toni Balam
in 1975, the couple opened restaurant Sant Pau in 1988. In 1991 it
obtained its first Michelin Guide star and in 2006 obtained its third Michelin
star. Today her restaurants have five Michelin stars in total: three in her
restaurant in Catalonia and two for the Sant Pau in Tokyo, making her the
world's only five-Michelin-starred female chef. The
restaurant in Sant Pol de Mar also obtained the maximum three suns of the Campsa
Guide in 1999.
Her cuisine is
strongly based on Catalan tradition though open to world influences, and
focuses on quality and seasonal products. She often relates the dishes served
to a leitmotif explained in the menu, creating a sort of literary concept.
Since 2000, she has
published numerous books on the Mediterranean diet, with an emphasis on modern,
easy, quick and tasty meals; including recipes adapted to non-professional
kitchens. The most celebrated is Cuinar
per ser feliç (2001), Cooking to be
happy. In English she has published Carme
Ruscalleda's Mediterranean cuisine (2007), Salsa Books Editions.
She currently is head
chef at the Moments restaurant at the Mandarin Oriental in Barcelona whilst
still overseeing her other restaurants.
In popular culture
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