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IT has ‘never been more important’ to teach children to cook.
This is the view of the ‘Godfather of Spanish cuisine’, Pedro Subijana.
The celebrated three Michelin star chef, from San Sebastian, told the Olive Press, Spain risks losing its cherished Mediterranean diet if youngsters aren’t taught to ‘eat healthier’.
Subijana said that it was not only up to parents and teachers to promote healthy eating habits. The government should make this a mandatory class in primary schools.
We need to start teaching them young. They must be educated about the major health issues that exist. In Spain, obesity is a growing problem.
This message was sent after it became known that Spain had one of the highest obesity rates in Europe. 40% of Spanish children are overweight or obese. That number has doubled over the past two decades.
He was speaking during a charity event called Chefs for Children in Benahavis. At this event, 150 kids with diabetes learned how to prepare meals from 44 of Spain’s best chefs.
The 76-year old behind Akelarre insists that we must protect the Mediterranean culture, and the importance of fresh vegetables, fish, olive oil, and pulses.
Subijana said, “We get a lot of kids coming to our restaurant to learn. Events like this one are a fantastic way to spread the message and encourage young people.”
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Jesus Sanchez, a celebrated chef from Cantabria’s Cenador de Amos Restaurant, echoed the same sentiments.
“We have forgotten the origins of Spanish cuisine, and it is very concerning,” said the talented chef with three Michelin stars.
There is too much Asian and fusion food and we should return to the Mediterranean diet.
“It’s scandalous that we don’t consume more fish.” Salmon, seabass and sardines have so many health benefits. These benefits are huge.
I would like to see the government support young chefs returning to their roots. “I hope that those in Madrid will hear us”.
Pilar Candil is the organizer of this event which has now been running for seven years. She said: “It’s great to have worked with children who have Type 1 diabetes as they need more than anybody to learn how to eat healthily.
I believe we now understand that eating healthy is fun.
PEDRO SUBIJANA : four decades with at least two stars
Pedro Subijana, a chef at Akelarre in San Sebastian since 1950, has been cooking in his kitchen.
He told The Olive Press that he has had three Michelin starred for 18 years and two for 25 years.
He added, “I enjoy coming to work to cook. We have many young chefs who are constantly coming up with new formulas and ideas. I get to be the one to test them out and to develop them.”
JESUS SANDEZ: I love the growth of Andalucia
Pedro Sanchez, a three-Michelin chef at Cenador de Amos, says, “It is great that there are so many new restaurants opening in Sevilla and Jaen.”
There are many independent, small private initiatives that open up every day. The talent is truly coming south.”
It’s no surprise that he knows, since he started his career at Taberna del Alabardero Puerto Banus.
“I am amazed by the incredible evolution in Malaga. I was in Ronda last night and had dinner with Jose Carlos Garcia, Benito, at Bardal.
“I think Benito and Marcos will both win the third star at Skina in November. They could both win.
