#KiloCookingBeats—Raices rolls into its seventh edition on Thursday, 31st August with Jordi Noguera as he presents a delectable line up of Spanish dishes. Born in Prats de Lluçanès, Barcelona, Spain, Jordi grew up in a family of chefs, which gave him a head start in the culinary world and knowledge beyond his years. Since then, he worked in multiple prestigious restaurants in Spain before relocating to Singapore in 2012, where he headed FoodBar DaDa. Jordi now practices his culinary skills as an executive chef and co-owner at the FOC group of restaurants (FOC Restaurant, FOC Sentosa and FOC PIM PAM) with a continuous effort to bring the Barcelona experience to Singapore. We caught up with him ahead of his session:
You grew up surrounded by a family of chefs—tell us more about the experiences that you’ve had in and around the kitchen growing up.
I have had quite a lot of experiences, in and around… since my father was a chef, I spent my teenage years helping out at his restaurant. To be frank, I cannot say that I was too happy about it; being a youngster, with all my friends going out and having fun and me: doing coffee, cleaning pots, and cooking. That was the time that you had to do anything that was needed. Eventually, I figured out some ways with my friends to escape my duties and have some fun with them, inventing all kinds of very hilarious excuses. Though I must say that my early experiences in the restaurant planted a seed that later grew into my current profession!