Chef Joan Roca gets wet about 'MasterChef' and about Dabiz Muñoz's controversial price increase

Joan Roca, the prestigious chef who, together with his brothers Josep and Jordi, runs the restaurant El Celler de Can Roca, has granted a juicy interview to the newspaper 'El Mundo' in which he has been unambiguously wet about 'MasterChef' and about the controversy generated as a result of the price increase of Dabiz Muñoz in Diverxo.

In relation to the television program presented by Jordi Cruz, Pepe Rodríguez and Samantha Vallejo-Nágera, Joan Roca understands that this type of space is beneficial for the world of cuisine because "they generate concern and put the spotlight on it".

Hence, he was in favor of more formats such as 'MasterChef'. "They make people want to cook more because, even though it's an entertainment show, it has a wealth of useful information about the world of cooking. And when chefs and restaurants show up, it offers a glimpse into the professional world of cooking." that perhaps is unknown and is also important for people to have," he said.

Joan Roca also valued that these television formats push people to the kitchen. "If they get someone to start cooking thanks to the program, it is already a great merit and a great advance," he commented.

At the same time, he noted that these programs help make people aware of what it costs to run a gastronomic restaurant. "Showing them the complexity, the work, the professionalism and the facilities helps them understand it." In this sense, he referred to the controversial price increase of Dabiz Muñoz in Diverxo. "They cost money, but they're not expensive," he said.

"They are not very profitable businesses. Between ingredients, staff, facilities... we don't lose money, but the profit margin is small and we have to create small complementary businesses," he added.

In fact, Joan Roca relied on his experience with his own business, which he has complemented with an ice cream parlour, a chocolate factory, a boutique hotel in Girona, a space for events and catering..."In the end you end up organizing a network of business complements to make the operating account reasonable and make sense of all that energy we have to put in. The restaurant is a flagship, the brand image, around which the whole tree grows," he concluded.