The chef Carme Ruscalleda sponsors first students graduated in Human Nutrition and Dietetics and Food Science and Technology
First students graduated in Human Nutrition and Dietetics and Food Science and Technology and those who get the masterʼs degree in Food Security are sponsored by the chef Carme Ruscalleda. The graduation ceremony took place on 20 October in Santa Coloma de Gramenet (Barcelona). The event was attended by the Santa Coloma de Gramenet councillor, Lídia Guinart; the director of the Food and Nutrition Torribera Campus, Dr Màrius Rubiralta; the dean of the Faculty of Pharmacy, Dr Joan Esteva, and the head of studies of the degrees in Human Nutrition and Dietetics and Food Science and Technology, Dr Susana Buxaderas and Dr Carmen Vidal, respectively.
First students graduated in Human Nutrition and Dietetics and Food Science and Technology and those who get the masterʼs degree in Food Security are sponsored by the chef Carme Ruscalleda. The graduation ceremony took place on 20 October in Santa Coloma de Gramenet (Barcelona). The event was attended by the Santa Coloma de Gramenet councillor, Lídia Guinart; the director of the Food and Nutrition Torribera Campus, Dr Màrius Rubiralta; the dean of the Faculty of Pharmacy, Dr Joan Esteva, and the head of studies of the degrees in Human Nutrition and Dietetics and Food Science and Technology, Dr Susana Buxaderas and Dr Carmen Vidal, respectively.
Carme Ruscalleda, who was not able to attend the event, recorded a video in which she encourages students to enjoy their job: “It is essential to love your job. Passion will lead you to spend more time and put more effort on your job without noticing it, so it will turn more interesting. And the most important: you will be happy”.
The chef expressed her enthusiasm for the recent recognition of culinary and gastronomic sciences as university training: “Our job is full of intuition and research carried out alone. We usually are in the wrong way, but we keep on it until we realize that we have entered a cul-de-sac. The university will shed new light into research, it will provide us with knowledge and science and we will be able to knock at its door when we get trapped”.
Moreover, Ruscalleda affirmed she was glad about the collaboration between the Food and Nutrition Torribera Campus and Sant Pau, the three Michelin-star restaurant she owns in Sant Pol de Mar (Barcelona).”I am lucky to be so close to the campus that studies every field that nourishes our cuisine. I am sure that university will contribute to analyse accurately certain scientific and genetic food manipulations which aim not only at achieving more productivity and beauty, but also at improving flavour”.
Concerning the main objective of her restaurant, she stated that they go for developing a cuisine committed to nature, emotion and health. She affirmed that she has always work on the long tradition of Catalan cuisine. “In fact, if we have a look to the map of Catalonia, each region has its own gastronomy. Therefore, it is absolutely important to promote local cuisine because it makes you different, interesting”. Finally, Ruscalleda highlighted that it is essential that gastronomy helps to protect local economy: “fishers of the area, farmers who raises livestock or those who produce vegetables”, she concluded.