Joan Roca prepares dinner for UN Human Rights Day in Geneva

Joan Roca, head chef of El Celler de Can Roca, has offered a commemorative dinner at the headquarters of the United Nations Organization to commemorate the 21st Human Rights Day with the support of BBVA. It was attended by more than 350 ambassadors and representatives from five continents.

Organized by the ONUART Foundation on the occasion of the 70th anniversary of the creation of the United Nations Organization, the dinner rounded off a day called "Culture for Peace and Human Rights," which included a concert with multinational performers. When it ended, the chef of the best restaurant in the world in 2013 offered a gala dinner sponsored by BBVA. Those attended included members of the High Commission and United Nations ambassadors.

The evening highlighted the role of the arts, music and gastronomy as motors of human rights development. The five-course dinner consisted of dishes adapted for the occasion. Although inspired by the techniques of El Celler de Can Roca, it used international ingredients as homage to cooperation between cultures and the peaceful coexistence of peoples.

At the end of the event, Roca thanked those present for attending, and the United Nations for having thought of him to close what was such a representative day. "I travel around the world cooking and learning, but being here on a day like this exceeds any chef's expectations," said Roca. "I trust that through our cuisine we have sent a message of unity that reaches the whole world, because gastronomy can serve as a bridge between cultures, and as a vehicle for social inclusion."

According to Ignacio Moliner, BBVA's Head of Communication & Brand, "the UN got it right by choosing Joan Roca to represent the values of the Day of Peace. His love of integrating cultures and international disposition fits perfectly the vision of BBVA as a global bank, and for us it is an honor to form part of such a symbolic day."

A historic world tour

During his speech, Roca also shared with those attending the results of the culinary-social project "The Cooking Tour Experience." The first tour took place last summer, and represents a milestone in the history of gastronomy.

Over five weeks, the BBVA-El Celler de Can Roca tour visited six cities in four countries to prepare some 49,000 servings of 56 different dishes adapted to Texan, Mexican, Colombian and Peruvian cuisine. In addition, the three Roca brothers trained more than 7,000 cooking students and chose 13 of them to receive a special training scholarship in Girona, which will begin in January.

Source - BBVA