Joan Roca, winner of Spain's National Gastronomy Award in the year 2000, is a pioneer and advocate of "sous-vide" cuisine. Together with Narcís Caner from the restaurant Fonda Caner, he invented the Roner, a device for sous-vide vacuum cooking at controlled low temperatures that can now be found in the kitchens of the world's greatest chefs. One result of his curiosity and research in the El Celler kitchen is the gastronomic technique of "perfume creation." It entails cooking one product with the aroma of another and is ideal for crustaceans and the oiliest parts of fish. Jordi later applied the same technique to some of his sweet concoctions.