“Courage does not always roar, sometimes it is just a silent but powerful inner voice that says: I’ll try again tomorrow.”

Catering is one of the sectors that has suffered the most from the COVID-19 pandemic in Spain and around the world. Restaurants and their Chefs have played a vital role in the lives of many people by:

- reinventing what is offered to serve quality food at home
- collaborating in soup kitchens
- volunteering their kitchens and employees to prepare daily menus for the most vulnerable
- cooking menus to donate for medical staff to eat a hot meal once a day, at least.

Once the confinement is over, and subject to the rules of social distancing, returning to normality is going to take longer. That is why it is necessary to look for new business models, lifesavers for small companies that no longer obtain the same income as before the state of alarm.

Who is Jordi Esteve?
After finishing his studies at the prestigious Hofmann Hospitality School in Barcelona, he worked in highly-reputed kitchens in Spain and abroad until he was able to open his own restaurant, Nectari in Barcelona, which has held a Michelin star since 2012.

Nectari offers Mediterranean haute cuisine. Jordi's style is based on quality and creativity, without losing sight of tradition. Jordi considers himself a lover of seasonal produce, which cooks to perfection with an experience that also makes him translate it into very attractive dishes. The excellent value for money of this restaurant means that you are not afraid of haute cuisine.

During the pandemic Jordi has innovated a home delivery service to adapt to the new times, which has had a spectacular acceptance. Just a year ago he would not have even considered it. This delivery service is accompanied by "some instructions" to serve it correctly. You can also choose from several types of menu, including a recently created vegan menu to reach a wider audience.

Rosa Román
Bailli Délégué

** NB. All photos used to illustrate this article are the copyright of Nectari/Jordi Esteve **

INTERVIEW

Where did your vocation for cooking come from?
Since I was little, thanks to my grandmother. I always helped her in the kitchen.

If you had to make a dish with four ingredients, which ones would you choose?
Well, the truth is that I am a lover of the product and my tastes are focused on seasonal products. Right now I would choose some good free-range eggs, the first mushrooms of the season, our farm potato and extra virgin olive oil. With these four ingredients I would be more than happy.

What virtues do you think are the most important to be a good chef?
I think the most important virtue is that you enjoy what you do, that you love the product and that you want to make people happy with a recipe. At least those should be your goals.

Who are your gastronomic references?
The truth is that I would tell you such a long list! I think that many chefs have some dish or technique that makes them special aa well as great gastronomic references.

What style of food do you like to order when you go out to eat?
I always try to let myself be advised and ask them to give me what they would eat if they were in my place.

Who cooks at home?
The truth is that we do so little cooking at home, since when we have free time we like to go out to eat.

What is your favourite dish?
My grandmother's “Casola” noodles with Iberian pork rib.