Carme Ruscalleda i Serra

Carme Ruscalleda i Serra

Curriculum Vitae of Carme Ruscalleda i Serra

May 1952::
Born in Sant Pol de Mar, into an agricultural and trading family

June 1968:
Completed studies in Commercial Business

July 1968:
Joined the family business. Sales in a food and groceries shop

January 1970:
Apprenticeship in charcuterie techniques

October 1975:
Married to Toni Balam, they have 2 children: Raul and Mercé

June 1976:
Opened a department for take-away dishes in the family business

June 1988:
Together with ToThe first Michelin starni Balam, opened her own restaurant: SANT PAU

March 1991:
The first Michelin star

September 1992:
Selected to represent Catalan cooking in the Catalonia pavilion at Expo’92, Seville.

December 1992:
Received tourism diploma from the Generalitat of Catalonia

December 1995:
Received the “Best Cook” prize awarded by the guide “The Best of Gastronomy”

Spring 1996:
The second Michelin star

Spring 1997:
Named “Restaurant of the Year ” by the Gourmetour guide

October 1997:
National gastronomy prize 1998
Awarded by the Spanish Academy of Gastronomy, The Good Table Brotherhood and the Secretariat of State and Tourism

Summer 1998
Published the book “Ten Years of Cooking at Sant Pau”, with an introduction by the President of the Generalitat of Catalonia, Mr. Jordi Pujol

Spring 1999
The Campsa and Repsol guide awarded her the maximum rating: 3 suns

Spring 2000
Named by Intxaurrondoko Gastronomi Elkartea: golden cook 2000

December 2000
Publication of book by Jaume Coll: “Carme Ruscalleda – From a Plate to a Life” Inauguration of the new kitchens, 150 m2 facing onto the garden
Joins the Relais & Châteaux – Relais Gourmand association.

Spring 2001
Businesswoman Prize 2001 from FIDEM

December 2001
Publication of a book of cooking-recipes-teaching written by herself, called “Cooking to be Happy”

December 2001
The Cobla, La Flama de Farners, issued a CD with 6 sardanas and a little book with instructions on dancing sardanas.
Sardana no. 1: “Carme Ruscalleda”, composed by Pere Vilá