A good way of making a company known is by opening its doors and letting people walk around at their leisure. Pordamsa does this on a regular basis with chefs, clients and friends, who are given a tour during which they discover the creation process of the pieces and the techniques used to handle porcelain. Visits from chefs, catering school students and restaurant teams take place regularly, like the visit organised this June by Hernán Luchetti (head chef of El Celler de Can Roca and right hand of Joan Roca) jointly with Pordamsa for the food preparation staff of the El Celler de Can Roca kitchen. [caption id="" align="aligncenter" width="640"] El Celler de Can Roca visits Pordamsa[/caption] For Pordamsa it's an honour for professionals working in the best restaurant in the world to visit its premises. And even more so since each of them handles pieces from its collections on a daily basis, whether it be the Roca plate or the Trencadís plate, which is used to serve one of the restaurant's most famous desserts: the dairy desserts. Therefore, the visit becomes an excellent opportunity to chat with the workers and find out what they think about the products they use daily, that they either fill in the kitchen or serve in the restaurant. It's also a chance to show them new creations and suggest different presentation options for products, with ideas that may be useful to them if they want to give a new twist to the dishes served in El Celler de Can Roca, or that they can keep in mind in case they start their own projects in the future. Knowing the origin and the manufacturing process of the pieces gives added value to their professional profile; furthermore, these experiences outside of the working environment strengthen the relationships between the workers. The idea of forming part of a team is reinforced and this serves to enrich the work and improve the end result in the restaurant.