I am interviewing the chef Jordi Jacas on the day he has prepared a catering service at a private house, where the Catalan Academy of Gastronomy and Nutrition has welcomed academic Sandro Rossell. He has prepared a meal with food in which honey and oil have shone. For dessert, the pastry chef Oriol Balaguer has provided the bisbalencs, the small bites of puff pastry filled with angel hair. Jordi is an ambassador for the cuisine and the products of l'Escala, where he was born, grew up, and where he works, at the restaurant El Molí. And l'Escala has always been linked to fishing since ancient times: studies indicate that between the 17th and 18th centuries, fishermen from Empúries and Roses settled there and it became a town.