Chefs from all over the country are in solidarity and ready to face the crisis in the face of the COVID-19 contingency
Long working hours, inflexible schedules and physical work have always been a sample of how difficult life can be in the kitchen. This contingency generated by COVID-19 puts the resistance of chefs and industry people to the test, but they are showing their strength and now social networks have been filled with signs of support using the hashtag #nocuelgeselmandil.
With the video that chef Patrick Cros shared in his stories saying: “Today less than ever… This is not the time to hang up your apron, cooking is our thing. It is time to reflect, get creative and ‘screw it’, think strategies, think about our producers and when we can return to buy from our markets, learn and unlearn, reinvent ourselves, get the best version of yourself, of your projects, think of a better country. As long as you # stay home with yours. Soon we will be even more prepared to continue demonstrating with our trade that #Campeche is one of the best gastronomic destinations in Mexico. Campeche #esmidestino, luck to all, God bless us.
Later chefs from all over the country began to share photos using the hashtag with phrases of support, to think of a better future, resist and stay focused on the good things that crises bring, opportunities for change.
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From Food & Wine in Spanish we stand in solidarity with the thousands of chefs who have stopped their kitchens, those who continue to bring food to those who need it, those who stay afloat with takeaway dishes, those who are giving us from their homes cooking lessons and those who have found the opportunity to make community in the face of the contingency. Thank you for not hanging up your apron, for showing that the gastronomic industry in Mexico is strong and ready to fight to overcome this moment, learn and evolve.
By Fernanda Castro Food & Wine
