Gemma López Gramunt (Barcelona, ​​1995) is the head waiter, pastry chef, and co-owner of the Suru restaurant in Barcelona. Located opposite the Ninot Market, it appears enigmatic if you're visiting for the first time. There's no sign on the door, so it goes unnoticed because the door doesn't open directly onto the street. The interior might suggest a private club rather than a restaurant open to the public. However, in the two and a half years since its opening, Suru has become a benchmark in gastronomy for its well-prepared product offerings and a thoughtful wine list that conveys a passion for the world of wine. The restaurant is scheduled for a minor makeover in January of next year, when it will be closed for renovations to redistribute space. Gemma is an attentive head waiter, speaks five languages, and knows how to handle the rudeness sometimes encountered by customers who dine at Suru. She says the key is empathy, but there's a red line she won't tolerate: disrespect. The head waiter speaks out strongly against signs of rudeness in a restaurant because she's an intelligent, friendly professional, and deeply committed to her job, which she does to dignify front-of-house service. So much so that her ultimate goal would be to attract more young people to the profession of head waiter, which Gemma believes chose her, and that she's always enjoyed doing it because she enjoys talking to people.

There are nerves and confusion. The ESHOB teaching staff and management, made up of forty people, will be out of work at the end of July because the publicly owned Barcelona Institute of Gastronomy and Restoration will open in the same space on September 1st. Just as the school celebrates forty years since its founding, the two guilds that created the private school, the Restaurant and Hotel Associations, have sold their facilities to the Generalitat de Catalunya (Catalan Government). "We know that the amount paid by the Generalitat is very high, and we find it even more outrageous that they didn't take us into account," explains the spokesperson for the teaching staff, who wishes to remain anonymous.