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A meeting between the directors of various schools in Santiago hosting a large number of immigrants and the director of the National Board of Scholarship and Aid (Junaeb), Jaime Toh, left the latter concerned: several migrant children were rejected. the food distributed to them in educational centers
According to data provided by the same institution, 80,254 migrant students are supported by Junaeb. For this reason, it was decided to conduct a field survey, where they realized that it was necessary to think "that our program has a specific development for migrant children arriving in Chile and are integrated in the education system, "Toh explains. 19659002] As it came from the Gastronomic Laboratory, created two years ago and headed by the national chef Juan Pablo Mellado, they set out to develop a recipe likely to attract migrants. Haitians were the ones who had the most problems with food. The project was therefore mainly aimed at creating a recipe for this country. Mellado and his team concluded that the best dish was chicken atomatado, with concentrated tomato sauce, accompanied by black beans and rice. After defining the recipe and preparing the preparation, they formed a discussion group with children of different nationalities, obtaining excellent acceptance. Because of this, the project has grown in scale and the Junaeb have asked them to integrate two other nationalities. Mellado called Per and Venezuela chefs Ciro Watanabe and Sumito Este, respectively, to make the two remaining dishes. Watanabe opted for a Peruvian clbadic, aj de gallina, although for this occasion it was replaced by paprika of the same color, which makes it ideal for all audiences. On the other hand, Estvez chose the Creole pavilion, a dish made of black beans, white rice and shredded meat.
The History of a Pilot School
The Irene Frei School of Cid has about 550 students. penultimate and eighth base, where 40% are migrants from Bolivia, Peru, Colombia, Ecuador, Venezuela, the Dominican Republic and Haiti. Although this is the official figure, according to the director of the school, Boris Meza, this number will reach 60% if we consider foreign nationalized students and those who, even when they are born in Chile, all their family and cultural environment comes from foreign countries.
The director of the school, Boris Meza, acknowledges that there have been situations in which migrant students have rejected the food delivered by the school. "Children sometimes come to see and if they do not want to eat something that they do not like anymore, there are also children who do not like frentn, who are used to other foods and in some cases the pap send lunch, "he says.
So when Santiago Municipality, strategic ally of the Junaeb for the implementation of the program, proposed to them to become one of the "pilot schools" for the chicken recipe, they agreed immediately. "In many cases, the question of integration is understood as a way for a foreigner to adapt to the national culture, while many reciprocal aspects have to be taken," says Meza.
From the adage to the fact
The first Once they prepared the recipe in the school dining room, they boiled the rice with the bean juice blacks, as is regularly the case. The result was a purple color, very appetizing for the guests. "The children looked at him and asked him," What is this question? "Said Meza imitating the whispers between the children", others looked at him and said "no, I do not want to eat!" and I told them to test it first, then they can say if they do not like something, and after that, they were "oh, how rich they are," he adds. "It was very tasty, but it does not look very attractive," said Meza laughing.
After this first version, they decided to keep the recipe, but to cook rice and beans separately. In addition, some changes were made to the tomato sauce, which sweet and sour taste did not please everyone. The Junaeb took note of the changes and adapted their preparations. "Throughout this change process, children have also been taken into account," says the school's director.
In the case of Haitian students they immediately recognized him and "they ate it tastefully and started giving the other meals a chance." Feeling welcomed and understood, they also began to have less rejection for food than they did not know, "says Mellado.
" We have especially met with Venezuelans and Haitians, who are uncomfortable with food. enthusiastically or tell a story about it: "I eat it on a Sunday when my grandmother", for example, she transfers them a little in her country, "concludes the chef.
For all
The project envisages to mbad up revenues in all schools starting next year.
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