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When Mario Sandoval’s son was just two years old, the child was taken to hospital in a state of coma. He was soon diagnosed with diabetes.
The chef with two Michelin stars said, “I didn’t really understand what the disease was all about.”
“As the doctors began to fill us in, I thought ‘my goodness, what awaits my son and us for the rest of our lives.'”
Sandoval is one of 44 top Spanish chefs who met in Benahavis, Spain on Monday in order to raise money for DiabetesCERO’s search for a cure for Type 1 diabetes.
ChefsForChildren did not have the stars that it did, nor was the national blackout which shut down the nation. Instead, the event’s main stars were the 100 local kids who had gathered to learn how to cook healthy food.
The chefs at Anantana Padierna Hotel worked with the local children to teach them the best food pairings and cutting techniques. They also built simple canapes for their parents.
They were unaware of the celebrities they worked with and didn’t care about the power failure that was affecting the Iberian Peninsula. The children were oblivious to the stars they worked with and did not worry about the power outage that was taking over the Iberian Peninsula.
The icing bag was accidentally lost, and many people had cream dollopped on their noses.
The love of food is passed on through the generations
The chefs are often parents themselves, and the love of good nutrition and food is passed down through generations.
Juan Mari Arzak and his daughter Elena, who was present during Monday’s event, share the three-Michelin-starred Arzak kitchen in San Sebastian.
Elena stated that being a chef presents many opportunities. “Like the opportunity to raise awareness and participate in an event such as this one for diabetes, which can happen to anyone.”
“…Being able to teach children what we know how to do – gastronomy.”
The Arzak restaurant had humble beginnings – as a simple wine shop and tavern built and owned by Elena’s great-grandparents. Her father Juan acquired his culinary skills by learning from his mother. He then passed these recipes down to his daughter.
This is a beautiful example of the theme of Monday’s event: Healthy eating begins at home.
The role of women in professional kitchen
Fina Puigdevall (mother) and Martina Puigvert Puigdevall (daughter) share the kitchen with Les Cols, a restaurant that has received two Michelin stars.
Martina, who had travelled from Olot, worked with an enthusiastic group of students. She demonstrated the sweetness of a sprig mint to decorate the fruit dessert that the children were making.
Martina’s students follow in her footsteps, just like she did.
Martina and Fina told each other The Olive Press They are both very proud to be women in the kitchen and especially so in front of the young students they have for the day.
Martina said, “My mother is a strong woman who works very hard. She has been a chef for a long time and was a much better chef back then.
I think it is important that all women support each other.
Fina is a woman with three daughters. Fina said that her mother supported her in growing as a cook, by taking care of her granddaughters. This gave Fina the time she needed to concentrate on her career.
Martina says that the connection between their Les Cols Restaurant and the garden, where they grow their ingredients, is a significant part of the restaurant.
She said, “It is important for people to know where their food comes.”
“It’s a full circle moment. We always provide what the season has to offer. It is important to have a healthy relationship with nature.
They wanted to instill this message into the kids to hopefully inspire a generation of healthy and happy children. Maybe even a few Michelin-starred chefs.
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