The Best Chef Awards New Candidates for the Top 100 2021: Jordi Cruz
Chef Jordi Cruz, ABaC Barcelona, The Best Chef Awards New Candidates for the Top 100 2021
New candidates and methods of announcement
This year the announcement of the new 100 candidates (from 35 different countries) who will compete for the title of THE BEST CHEF together with the chefs of the TOP100 2020 will be full of suspense:
Starting from February 25, for 100 days, THE BEST CHEF will announce one candidate per day (in random order) through its social channels.
Stay tuned!
The Best Chef Awards New Candidates for the Top 100 2021: Jordi Cruz
Jordi Cruz (Manresa, Catalonia, 1978) is one of the chefs of the well-known Spanish avant-garde cuisine. But he is not just another chef. One of the things that are probably most surprising about him is his professional precociousness. As he has said on several occasions, Jordi realised that he wanted to be a chef when he was seven years old. And not only did he realise it, but he did all he could as a child to make it happen. He was a little boy who knew what he wanted. We don’t know what his family thought about this, because no one around him worked in anything remotely connected to catering. So, when he was 14, he began working in the kitchen of the Estany Clar restaurant, in a town in the province of Barcelona. When he was 18 he was appointed head chef and at 24 he was awarded his first Michelin star, which made him the youngest Spanish chef (and second in Europe) to receive this sought-after accolade in the profession. One of Cruz’s maxims is to “cook simple dishes with logic and care, also applying the principle of proportionality so that diners enjoy each and every one of the courses on the menu and they are equally enthusiastic throughout”. The Catalan chef likes to define his cooking as “evolving and inquiring, based on the product, where there is room for creativity and tradition”. One of the cooking techniques that he is passionate about is vacuum cooking. He has written about it extensively in his first book, Cocina con Lógica (Cooking with Logic), which he applies based on what he learnt from one of his best teachers, George Praulus, in France. Jordi Cruz paid him an emotional tribute at the BCN Vanguardia conference, which was part of the Alimentaria Barcelona 2012 exhibition.
ABaC, Spain
Av. del Tibidabo, 1, 08022 Barcelona, Spagna
Il Menù
Amsterdam sarà per 3 giorni la capitale mondiale della gastronomia ospitando i The Best Chef Awards 2021
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