Star chefs unite to feed the evacuees of Grazalema in Ronda

The solidarity of the city of Ronda once again sets an example in the face of natural disasters. This was the case during the evacuation of residents affected by the large Sierra Bermeja fire, and it is happening again with those displaced by the effects of the storm.

This solidarity has faces and names, whether it's volunteers, managers of tourist accommodations, pastry chefs, or cooks who have not hesitated to commit to the essential and fundamental task of feeding the approximately 400 people currently being cared for at the El Fuerte sports center.

Among them is much of the team from the two-starred Ronda restaurant Bardal, led by their head chef, Benito Gómez. The renowned chef, facing the weather conditions and complications in the city, announced on social networks that his restaurant would close for the entire week and is dedicating himself to feeding those affected.

"I don't want to be the protagonist of anything," says Gómez when asked by the press about his presence at the pavilion. "We are doing what we need to do, helping these people with what we know how to do," he explains.

"I understand you want to feature me because I have the two stars, but we are all equally important, everyone is collaborating, I am just one of them," Gómez points out.

“There is a huge group of restaurateurs collaborating, my guys are preparing a wonderful stew at Bardal and tonight we have asked three pizzerias to make pizzas and we will also serve hot dogs,” he explained about some of the planned meals.

They are not alone in this mission, as, in addition to his team, other Ronda chefs have not hesitated for a second to get to work doing what they do best.

Miguel Herrera is another one, who did not hesitate to start one of his food trucks and bring it to the pavilion to have another service point with different food, thus offering a more varied range.

Alongside them are the head chef of the Ascari circuit, Antonio Alfaro, the head chef of the Parador, Eduard Dusa, the manager of the tavern, 5Tramo, José Luis Pascual, or the head of kitchen at a nursery school, Ángel Luna, among others. Also, chefs from Grazalema itself, like the chef of the inn Los Alamillos, Víctor Heredia, who arrived among the evacuees, joined the Ronda team to assist their fellow citizens. The owner of the Grazalema restaurant, La Merina, José María Baena, also joined.

All of them have formed a well-oiled team that lights the stoves every day to create a menu and serve it to dozens of people.

Indeed, they have also had to perform significant organizational work to coordinate all the teams and prepare the menus, as the service seems to need to be provided for several days until the evacuation is complete.