Trained by great masters such as Joan Roca and Ferran Adrià, and after 15 years as head of cuisine at Les Cols, Pere Planagumà is undertaking a new gastronomy project: the restaurant ROM. His move from sea to land is summarised as a combination of consistency, regularity and madness
Do you want to know more? You will find it in the kitchens of the CIB.
”To go back is to move forward” are the first words in our first episode of our new series, #CookingTomorrow. CIB professor Jordi Morera not only insists on this vision: he also applies it throughout the bread production process. For him, they are jewels that cannot be replicated; for us, they are indescribable nibbles.