Resuming podcast
Entrevista a Ivan Camps, sommelier de El Celler de Can Roca
Tordera en directe
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Visita a El Celler de Can Roca de la mà d'un torderenc
El programa Tordera en directe de Ràdio Tordera s'ha desplaçat fins al prestigiós restaurant El Celler de Can Roca per entrevistar l'Ivan Camps Galera, un professional de Tordera que fa més de dues dècades que forma part de l'equip de la família Roca. Durant la conversa, es descobreix la cara més logística i tècnica d'un dels millors restaurants del món.
La figura del sommelier i la gestió del vi
L'Ivan Camps explica la seva evolució dins l'empresa, on va començar com a cambrer l'any 2005 i s'ha acabat especialitzant en el món del vi. Actualment, la seva tasca és fonamental per al funcionament del restaurant:
- Gestió logística: S'encarrega de l'inventari, el control d'estocs i la recepció de mercaderies.
- Celler principal: Un espai dividit per zones geogràfiques que representen les preferències de Josep Roca (Priorat, Jerez, Borgonya, Alemanya i Xampany).
- Volum d'ampolles: Entre els diferents espais de l'emissora, incloent-hi la nova seu a Esperit Roca, gestionen prop de 80.000 ampolles.
Curiositats i tresors de la bodega
Durant el recorregut, destaca una peça històrica excepcional:
"Tenim un vi que ve de Jerez que és del 1805, de la batalla de Trafalgar. Se'n serveix només una goteta a la mà per tastar-ne la intensitat."
A més, l'Ivan mostra com el disseny del celler utilitza elements naturals com el terrer de llicorella del Priorat o ceps de Riesling i sedes per explicar sensorialment les característiques de cada regió vitivinícola.
L'engranatge de la cuina i el menjador
L'entrevista també permet donar una ullada a l'activitat frenètica de l'establiment:
- L'equip: Prop de 30 persones treballen en cada servei (migdia i nit) entre cuiners i personal en pràctiques.
- El simbolisme: El menjador té una estructura triangular i cada taula compta amb tres roques, símbol dels tres germans Roca (Joan, Josep i Jordi).
L'Ivan clou l'entrevista recordant, amb ironia, que tot i que durant els seus estudis a Girona va prometre que mai treballaria sota la pressió d'un restaurant amb estrelles Michelin, la seva trajectòria de 20 anys amb la família Roca ha estat un camí ple d'èxits compartits.
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