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Jordi Roca from El Celler de Can Roca in Spain elected World’s best Pastry Chef

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April 29, 2014

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  • Noma Restaurant in Copenhagen, Denmark has been elected world’s best restaurant at The World’s 50 Best Restaurants awards Ceremony on April 28th 2014 in London
  • El Celler de Can Roca in Girona, Spain, has reached the 2nd position in The World’s 50 Best Restaurants List
  • Jordi Roca, the Pastry Chef of El Celler de Can Roca, has won The first World’s Best Pastry Chef award, sponsored by Cacao Barry®

London, United Kingdom, April 29th 2014 – Cacao Barry, the Premium chocolate partner for passionate artisans since 1842, was chosen for the fourth consecutive year to be the official chocolate sponsor of The World’s 50 Best Restaurants, which happened in London, UK, the 28th of April, 2014.

Organized by Restaurant magazine, The World's 50 Best Restaurants list, created from The Diners Club® World’s 50 Best Restaurants Academy, is an annual snapshot of the opinions and experiences of over 900 international restaurant industry experts. During this international meeting, the World’s 50 Best Restaurants Academy had to elect the Best Restaurant in the world for 2014. After nine years on the list and three consecutive wins in 2010, 2011 and 2012, Noma with his Chef René Redzepi celebrates once again as it returns to the coveted n°1 position.

Cacao Barry® has reinforced its legitimate position in Top End Restaurants business by joining The World’s 50 Best Restaurants through a great outstanding attendance at the ceremony in London. New in 2014, Cacao Barry® was the official sponsor of the first World’s Best Pastry Chef award which celebrated Jordi Roca from El Celler de Can Roca in Girona (Spain). Jordi is known for his creativity and irreverence when it comes to desserts; his vision matched by incredible skill and precision. El Celler de Can Roca also reached the impressive n°2 position in the 2014 World’s 50 Best restaurants list.

Before this international event, Cacao Barry®, in partnership with Zacapa Rum, organized its Tocantin Chocolate Experience at the Ritz London to celebrate its new Tocantin chocolate, made available exclusively for The World's 50 Best restaurants 2014. This very unique chocolate from Brazil and the Amazon was produced in extremely limited quantities. Paired perfectly with the exclusive chocolate from Cacao Barry® is Zacapa 23, a super-premium rum made from a blend of rums aged between six and twenty-three years old.

After Singapore and London, Cacao Barry® will also be the exclusive chocolate sponsor of the Latin America’s 50 Best Restaurants which will happen at the Country Club in Lima, Peru on September 3rd 2014.

Cacao Barry, Inspiring your creations

For more updates on the World’s 50 Best Ceremony and the Cacao Barry® sponsorship, stay tuned on

Twitter: @CacaoBarry_ENG

Facebook/CacaoBarryOfficial           

Instagram/CacaoBarryOfficial

For the whole list, please visit: www.theworlds50best.com/media-centre/press-releases

Pictures Credits: The World's 50 Best Restaurants 2014, sponsored by S.Pellegrino & Acqua Panna

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About Cacao Barry®:

In 1842, Charles Barry travelled to Africa to select cocoa beans for his very first connoisseur’s chocolate. Cacao Barry’s strength lies in sourcing of origin countries’ cocoa beans, working intimately with cocoa producers & selecting the best & appropriate beans for chocolate recipes.
From cocoa, couvertures to exclusive plantations and customized chocolate recipes by Or Noir™, it’s our mission to support chefs in their daily challenge to delight customers with unique chocolate flavours and creative pairings in signature dishes. Fueled by 172 years of heritage, pre- & post harvesting techniques, global network of experts & portfolio of products, Cacao Barry enables chefs’ creativity by unlocking the sensorial richness of cacao & chocolate.

Barry Callebaut:

With annual sales of about CHF 4.9 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2012/13, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The company runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 8,500 people.

Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

Barry Callebaut is committed to a sustainable cocoa production through its “Cocoa Horizons” initiative, and to help ensure future supplies of cocoa as well as improve farmer livelihoods.

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Contact for the media:

Julie CHERAR

Public Relations and Communication Manager

BARRY CALLEBAUT – Gourmet Europe

Phone: +33 1 302 284 17

E-mail: Julie_cherar@barry-callebaut.com