Jordi Cruz

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.