El Celler de Can Roca - 3 Michelin Stars

Jordi Roca

What's included?

  • 1h 20min video
  • 8 Recipes
  • Course certificate
  • Audio: Spanish
  • CC: English, Spanish

Watch Intro Video

Course to make ice-creams with the teacher Jordi Roca

In this online course about ice-creams, Jordi Roca will show  you his vision, his inspiration, his technique and those secrets that make his ice-creams different, with multiples tastes and textures and, mainly, a delicious taste. 

You will discover how Jordi Roca has shaked up the world of senses and textures by playing with ice-creams and their new partners, toppings.

What you'll learn

Jordi Roca's ice-cream philosophy

In this online course to make ice-creams, you will start by going deeper into the technique of ice-creams and sorbets basis through 3 premium recipes by Jordi Roca. 3 different basis that go beyond the classics and gather his philosophy. This chef will cook them step by step with the right ingredients for a creamy, perfect ice-cream or sorbet.

You will discover more than 20 different toppings, used by himself in his ice-cream shop 'Rocambolesc'. They are not mere condiments but an essential part  of the final ice-cream. It will produce a really interesting combination of textures.

You will see the cooking and the recipes of some of these toppings and, finally, you will be told the keys for a good ice-cream.

Who is it for?

The course to make ice-creams is thought for foodies, professionals or just ice-cream lovers who want to learn the technique for a good ice-cream, as well as the power of mixtures to create a different, natural type of ice-cream. 

What you'll need

  • Ice chest (see types of ice chests and formats)
  • Thermometer
  • Core seed remover (optional)
  • Cooking vacuum bags and vacuum packaging machine (optional)
  • Blast chiller (optional)


El Celler de Can Roca - 3 Michelin Stars

Jordi Roca

Jordi Roca started his first gastronomic steps at his parents' restaurant, in Can Roca (Girona). Later, while he was at the Cooking School of Girona (Escuela de Hostelería de Girona), he worked with his siblings in the Celler de Can Roca helping them with no matter what. He definitely joined the restaurant in 1997 and he worked on any task. Yet it was not until the moment when he worked with Damian Allsop that he discovered the great world of sweet food and his future area of creativity within the Celler: desserts. From that moment onwards, many things would arrive: desserts, fragances (lemon cloud/ núvol de llimona), publications, awards and even his last project: the ice-cream shop ROCAMBOLESC, which takes us to the sophistication of the Celler de Can Roca. He has won several awards, among which there is the Best Pastry Chef of the Year (Mejor Pastelero del Año) in 2003 , Chef Millesimé by Cruzcampo Gran Reserva in 2013 and, together with his siblings, the award for the Best Restaurant of the World (Mejor Restaurante del Mundo) by the London magazine 'Restaurant'. All this goes without forgeting the 3 Michelin Stars of his restaurant. He has recently been chosen as the Best Pastry Chef of the World.

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Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

  • When do the courses start and when do they finish?

    The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

  • Are course completion certificates available?

    We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.

  • What's is the refund policy?

    If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.