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The philosophy ‘eating healthy is fun‘ fuels this project in which the Michelin Star chefs present at the Anantara Villa Padierna resort in Marbella transmitted to all the children who participated the importance of healthy eating and gastronomy.
In this solidarity initiative, the chefs participated in various cooking workshops with 150 children from Autism Spain and the Daidín and Atalaya schools in the town of Malaga, in which they prepared simple recipes with healthy foods such as chicken tacos and pistachio guacamole, empanadas of different flavors, tartlets or fruit skewers.
The 55 renowned chefs who participated in the different activities and workshops in this edition were Toño Pérez, Paolo Casagrande, Benito Gómez, Mario Sandoval, Martina Puigvert, Paco Roncero, Ramón Freixa, Rafa Soler, Begoña Rodrigo or Pepe Vieira, among many others who also connected with this powerful cause that fuses gastronomy with solidarity.
Amparo Rey, head of Communication and Institutional Relations of Autism Spain expressed the following: ‘From Autism Spain we are very grateful that ChefsForChildren has chosen children with autism as a solidarity cause for its 6th edition. The children who have participated in the workshops organized in Madrid, Cadiz and Malaga have enjoyed a wonderful experience thanks to the involvement and affection shown by the chefs who have cooked with them. Undoubtedly, this initiative helps us to make autism and the reality experienced by the more than 470,000 autistic people in our country more visible. Because we must not forget that autism is the most prevalent disability in Spain, and that it is present in 1 out of every 100 births. A lot of social awareness is needed so that autistic people can enjoy equal opportunities and that autism is diagnosed early, so that they can access the specialized support they need as soon as possible’.
The last edition of ChefsForChildren would end in style with a charity gala in benefit of Autism Spain, in which the chefs shared a table with the guests, and in which a gastronomic experience in their restaurant was raffled.
The evening’s tasting menu was orchestrated around eight courses prepared by starred chefs such as Mario Cachinero, from Skina, Benito Gómez, from Bardal, Mauricio Giovanini, from Messina or Diego Gallegos, from Sollo.