The project was created with the aim of promoting the work of farmers, ranchers, fishermen and wineries across Spain through easy and delicious recipes. Every month, the Roca brothers will select the best ingredients in season and come up with a proposal of how to cook them. Subscribers will receive a box of products in their kitchen, along with a recipe, the stories of the farmers behind the selected products and healthy advice to make the most of each ingredient. This content will be available to anyone on the ‘Sustainable gastronomy’ platform.

The COVID-19 pandemic has drastically altered our habits. Bars, restaurants, and entertainment spots have temporarily closed down and are being forced to consider how they might have to restructure in response to a new, post-pandemic world. “Seeing an empty restaurant is a bit sad: such a vital space, normally with so much energy and young people from all over the world working, but we want to be optimistic,” says chef Joan Roca, owner of El Celler de Can Roca, one of Spain’s most celebrated gastronomic venues. The hospitality industry is facing a considerable challenge, and insight from industry leaders like the Roca brothers can shed some light on what we might expect from restaurants in a post-COVID-19 reality.

One month before confining at home due to the coronavirus pandemic, chef Jordi Roca opened the doors to the latest proposal to come out of the Roca brothers’ world. Casa Cacao is one of their most personal projects to date, one that’s inspired by the pastry chef’s passion for chocolate. A boutique hotel that houses a chocolate workshop, right in the heart of Girona. Obviously, the hotel’s debut was tarnished by the events that unfolded soon afterwards. The youngest Roca brother is taking this isolation time to ponder about the problems that was the catering and hospitality industry will be facing after things go back to normal.

Andrew Wong is the winner of the third edition of the scholarship offered by BBVA in collaboration with The World’s 50 Best Restaurants. The promising youth from the U.S. was selected among culinary students from around the world. He will complete his training at three restaurants led by chefs Mauro Colagreco, Luke Dale-Roberts and Leonor Espinosa.

The bank takes its first steps working with Amazon’s e-commerce platform. This initial foray, using products from the renowned Spanish restaurant El Celler de Can Roca, will be used as a learning experience to enhance the bank’s digital sales in the short term.

BBVA and the Roca brothers have announced a three-year extension of their collaboration agreement to develop joint projects. With this extension, both organizations signify their intent to continue building on the set of shared values that has inspired their successful partnership, and to take on new projects, with innovation and sustainability as fundamental pillars.

The climate summit in Madrid kicks off with a reception for world leaders who, over the course of the next few days, will discuss the environmental challenges confronting the planet. BBVA sponsors the inaugural lunch with a sustainable menu designed by the brothers of El Celler de Can Roca. The chefs from Spain's northeastern city of Girona have created a culinary overture to invite reflection on some of the most relevant topics to be addressed at the summit.

The Roca brothers of El Celler de Can Roca fame have created the dishes that will be served to prime ministers, heads of state, government officials, and the United Nations’ Secretary-General at the opening lunch of the next Climate Summit. The summit gets underway next Monday, December 2, in Madrid. The meal, sponsored by BBVA with a menu prepared by the Roca brothers, is based on local Spanish products and a cuisine that is amenable to small-scale farmers. "Cuisine is a transformative tool that can raise awareness and advocate for sustainability," Joan Roca stated.

Aspiring chefs from all around the world are encouraged to apply and compete for a chance to work at three of the best restaurants in the world with the launch of the 50 Best BBVA Scholarship 2020, organised by The World’s 50 Best Restaurants with the support of Banco Bilbao Vizcaya Argentaria (BBVA). Entries are now open for the initiative, which is in its third year.

BBVA and El Celler de Can Roca paired up again to bring the famous restaurant’s atmosphere, food and chef to the front door of a U.S. market.

BBVA is once again teaming up with the famed Roca brothers to bring a once-in-a-lifetime experience to clients, prospects and community leaders, this time in the Austin market.

The partnership between BBVA and the Girona-based restaurant has brought chef Joan Roca back to Turkey. Following the Roca brothers’ 2015 success in the Ottoman country, documented in the film ‘The Turkish Way,’ the eldest of the Roca brothers has returned to Istanbul to share his business model with Garanti BBVA employees and customers.

The initiative started by chef Jordi Roca, which sought to raise awareness of conditions affecting the sense of taste, was a resounding success. The ambitious project was captured in the documentary “El sentido del cacao” (The Sense of Cocoa), which won six Stevie awards - one of the most prestigious awards in the advertising industry.

The World’s 50 Best unveiled this year’s list of the world’s best restaurants. Chef Mauro Colagreco’s Mirazur restaurant was named the world’s best, while winners from past editions – including El Celler de Can Roca, named the world’s best in 2013 and 2015 - were inducted into the newly created ‘Best of the Best’ category. Andersen Lee, a young up-and-comer received the award recognizing him as the winner of the 50 Best BBVA traineeship.

Andersen Lee, an aspiring, young chef from Montreal (Canada) has been named recipient of the scholarship that is jointly awarded by BBVA and The World's 50 Best Restaurants. Lee has been chosen from among the applicants from more than 70 countries. He will be able to perfect his culinary training working side by side with the prestigious chefs, Julien Royer, Clare Smyth, and Jorge Vallejo.

The World’s 50 Best organization, which every year publishes the list of the world’s best dining destinations, has announced that, as of next year, all restaurants taking the top spot in past editions - including El Celler de Can Roca, named world’s best in 2013 and 2015 - will be ascended to a new category, named ‘Best of the Best’, and will no longer be eligible for the annual list.

After working at the Mugaritz restaurant, Jessie Liu of Taiwan went abroad to continue her training at the Atelier Crenn restaurant in San Francisco. There she spent six weeks working for chef Dominique Crenn. This gave her the opportunity to discover new professional flavors and improve as a chef in two of the best restaurants in the world.

Pastry chef Jordi Roca introduced his new book 'Casa Cacao' ('Cocoa House'), a cookbook full of creations where chocolate plays the leading role. Co-authored with food journalist Ignacio Medina, this cookbook is also an encyclopedic dedication to cocoa and follows both men on their journey through various parts of Latin America in search of the best chocolate in the world. The launch of the book in Madrid included participation from Oscar Moya, BBVA’s Director of Global Sponsorships and Corporate Content, and Lydia Diaz, Director of Planeta Gastro, a Spanish publishing house specializing in gastronomy. This book is a prelude to a gastronomic venue that Jordi Roca will open next year in Girona, in northeastern Spain. BBVA will produce a documentary to accompany the kick-off of the new venue.

Aspiring chefs from all around the world can land a place on a prestigious scholarship scheme, with the launch of the 50 Best BBVA Scholarship from The World’s 50 Best Restaurants and Banco Bilbao Vizcaya Argentaria (BBVA). Entries are now open for the initiative, which is its second year.

Joan Roca, a world-renowned chef and co-owner of El Celler de Can Roca, the world’s no. 2 restaurant in 2018, traveled to Manhattan this week with BBVA Compass to treat bank clients to dinners for two nights in the heart of the city.

BBVA Compass, as part of its mission to bring the age of opportunity to everyone, is bringing world-class chef Joan Roca to Manhattan to host and serve two dinners at Cipriani Wall Street on September 18 and 19 for select attendees.

Mugaritz celebrates its 20th anniversary, welcoming a special guest. For five weeks, Chef Andoni Luis Aduriz hosted the winner of the 50 Best BBVA Scholarship in his kitchen. The Taiwanese native, Jessie Liu, used her time in this gastronomic spot to soak up all she could from the team at Muguritz. Now, she will complete her training at Atelier Crenn in San Francisco for the second part of the scholarship.

The 2018 updates to the prestigious list of the world's best restaurants were announced in Bilbao. Chef Massimo Bottura's Osteria Francescana took the top spot of “The World's 50 Best” ranking. El Celler de Can Roca took second place, thus celebrating 10 years in the top five of the world's best restaurants. Mauro Colagreco’s Mirazur rounded out the podium in third place this year. The winner of the first ever 50 Best BBVA Scholarship was also introduced during the ceremony. Taiwanese Jessie Liu will join the team at Andoni Luis Aduriz's Mugaritz in the upcoming weeks.

Rocambolesc, Jordi Roca’s ice-cream parlor chain, with locations in Madrid, Barcelona, Girona and Alicante, is gearing up for the summer season with the Icephone, a new popsicle that aims to round off an already fantastic menu. The youngest of the Roca brothers presented this smartphone-shaped creation as a tribute to the BBVA app, which was recognized as the world’s best in 2017, and recently renewed the same distinction at European level.

Jessie Liu, a 24-year-old chef from Taipei, Taiwan, has been announced as the first ever recipient of the 50 Best BBVA Scholarship. The scholarship, developed in conjunction with global financial group BBVA, has been created to nurture the legacy of culinary excellence which the annual awards promotes, with entries open to aspiring chefs from across the globe. Over 1,000 ambitious cooks from 82 different countries applied for the single scholarship.

Los Angeles-based food blogger, author and home cook Veronica Hendrix was announced last week as the winner of the BBVA Compass Student Chef Experience Sweepstakes, getting a rare opportunity for a hands-on training with a top culinary mind at the All-Star Chef Classic last weekend at L.A. LIVE.

Some of the brightest stars from the worlds of entertainment, sports and more came together last night to raise funds for the Elton John Aids Foundation (EJAF) at the nonprofit’s annual Oscars watch party and dinner in West Hollywood.

Now in its 26th year, the Academy Awards Viewing Party was hosted by Sir Elton John and David Furnish. As one of the co-sponsors, BBVA Compass was honored to bring its brand ambassadors, the Roca Brothers of the Michelin three-star restaurant El Celler de Can Roca in Girona, Spain, to design and prepare dinner for the event’s more than 900 guests, all in support of EJAF’s important fundraising initiatives addressing the HIV and AIDS epidemic in the United States, Canada and Latin America.

Fair-trade coffee, quality guarantee, ecological tomatoes… consumers read the labels on the things they eat. But is there any way of checking that what they say is correct? In order to do so, you would need a register of the processes to which the product has been submitted, something blockchain can do.

The life of a salmon is a round-trip journey. Immediately after birth, it travels down river to the sea, where it lives until the time comes to procreate. The salmon them swims upriver, overcoming all obstacles, and reaches the same spot where its journey began – a point of departure to which it arrives enriched from everything it learned on the way, and determined to leave a mark on its birthplace.