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| The City Council makes the facilities of the Murcia Emplea School of Hospitality available to the GastroSOS initiative | The Mayor of Murcia, José Ballesta, together with the Councilor for Employment, Economic Promotion and Tourism, Pedro García, and the Councilor for Social and Family Rights, Pilar Torres, visited this morning the Murcia Emplea Hotel School, located in El Palmar, whose Municipal facilities have been made available to the organizers and cooks of the GastroSOS project.This initiative, devised by chef Rodi Fernández, cook at the La Cava de Royán restaurant in Alcantarilla, consists of preparing and delivering home-based solidarity menus that are being cooked between today and tomorrow, the proceeds of which will go entirely to the Food Bank of the Safe."The more than fifty Murcian chefs and all the room staff who have joined this project preparing the menus represent the generosity and solidarity of Murcia," said José Ballesta, who added that "thanks to the solidarity menus of GastroSOS more will be allocated of 11,000 euros to the Food Bank to serve the families that need it most in these hard times.

"The professionals who are cooking this morning at the Murcia Emplea School of Hospitality facilities are Juan Antonio García Gil, head chef of the El Churra restaurant; Estrella Carrillo, chef and owner of the Santa Ana restaurant; María Antonia Porras, owner of the Deskaro restaurant; Juan Azorín, from the Barahonda restaurant; Mikhail Angelov, of the Forge of Vulcano; Pedro Gallardo, of the Hotel Agalia; and Nacho Abellán, from the Hispano restaurant.Three teachers from the Murcia Emplea Hotel School are also participating, which are Pedro García, cooking teacher; José Martínez, room teacher; and María José Tarín, professor of Catering Service; as well as room staff - eight collaborators, volunteers for the packaging of the menus and any other complementary activity.More than 1,000 reserved menusIn total, 1,385 menus have been reserved –with dishes based on Murcian products–, which means a collection of 11,080 euros.

This initiative brings together more than 50 Murcian chefs around the kitchens of different hospitality schools in the Region.

Specifically, three large kitchens from training centers are participating, which have had the support of companies that have contributed products, as well as the collaboration of the City Council and the Community.Roasted vegetable salad with sea bass, crumbs with flat Murcia and paparajotesGastroSOS consists of two menu options, which are being distributed in homes located in Murcia and in the districts of Zarandona, La Albatalía, La Arboleja, Cabezo de Torres, Churra, El Puntal, Espinardo, El Palmar, Puente Tocinos, Santo Ángel, La Alberca, Algezares and Aljucer.The dishes that are being distributed today are roasted vegetable salad with salted sea bass, crumbs with flatbread from Murcia and paparajotes.

For its part, tomorrow the menu will be distributed, consisting of chickpea stew with chard and cod, braised pork cheek and paparajotes.Chef Rodi Fernández devised this initiative after a telephone conversation with his father, the founder of the Segura Food Bank, Bonifacio Fernández.

Menu reservations of 8 euros were closed on Sunday at 12 midnight.Food hygiene and safety protocolThe preparation of the dishes in the municipal facilities of the Murcia Emplea School of Hospitality is being carried out in strict compliance with all sanitary measures, both in the facilities and when cooking and handling food, as well as home delivery.

.Specifically, the school facilities were made available to GastroSOS on Friday, May 8, when the supply of products for the preparation of the menus was received.

On Monday 11, yesterday, the previous elaborations were carried out in the kitchen.Cooks who have joined the projectThe chefs who are participating in this initiative are Juan Antonio García, chef de cuisine at El Churra; Pablo Gómez, professor of Hospitality at UCAM; Cayetano Gómez, chef de cuisine at the Promenade restaurant; Francisco González, owner of the Jota Ele restaurant; part of the team at La Cabaña Buenavista by chef Pablo González-Conejero; Nacho Abellán, owner and Chef of the Hispano; Sergio Martínez, owner and Head of Kitchen of Keki and Kalma; Sergio de La Orden, owner and Head Chef of El Mosqui; Juan Pablo Ortíz, owner and Head Chef of Barriga Verde; Juan Guillamón, owner and Head Chef of Alma Mater; Tomás Écija, owner and Head Chef of La Maita, and Cundi Sánchez, owner and Head Chef of El Albero.Also participating are Juanfran Paredes from El Refugio; Pedro Gallardo of Hotel Agalia; Estrella Carillo, owner and chef of Santa Ana; José Miguel Moreno, owner and chef of the Casino de Mula; José Cremades, owner and chef of La Palera and La Cangreja ;; Pablo Martínez, owner and chef of Eszencia; Mariam Porras from Deskaro by Góngora; Rafa Sánchez from BoxPerience and Rodi Fernández, chef of the La Cava de Royán Restaurant Food Bank of Segura.

Likewise, the SFP Vesta Institute has joined with its professors Franciso Teruel and Antonio J.

Costa.The students of the Murcia Emplea Hotel School reach an insertion of more than 93% after completing the coursesThe Murcia Emplea Hotel School offers courses with Level 1, 2 and 3 Certificate of Professionalism, for unemployed people, mainly in the hotel and tourism professional family, subsidized by the Regional Employment and Training Service.It also develops a one-year Mixed Employment-Training Program, which combines training in Professional Certificates with effective work, through training contracts carried out by the Murcia City Council and benefiting 45 unemployed people.

, previously selected by the SEF, who charge 100% of the interprofessional minimum wage.

This program, which celebrates its 6th edition and ended in April with the 'GastroTurismo VI' project, aims to facilitate the employment of unemployed people between 25 and 54 years of age.The School also collaborates with social and economic agents of the municipality through agreements, with the aim of improving the training and professional qualification of unemployed workers, promoting economic development in our territory and promoting employment and entrepreneurship.

In this sense, it promotes all the programs and actions that are necessary to improve the employability of people residing in the municipality, especially those who are unemployed and have special difficulties in accessing the job market.Specifically, in 2019 3 collaboration agreements were signed with the associations Fundación Jesús Abandonado, Asociación CEOM (for the Integration of people with intellectual disabilities) and Asociación Nuevo Futuro (Association of Homes for Children Deprived of Family Environment), collaborating the students in carrying out culinary preparations for their users.Students have reached job placement percentages of up to 93.75%, depending on the specialty, thanks to the quality of their training based on the 'learning by doing' methodology, the excellence of facilities and materials, and training in the most demanded skills by the business fabric of the sector.Además, han recibido formación complementaria en alfabetización informática, prevención de riesgos laborales, igualdad de género, sensibilización medioambiental, inglés, seguridad e higiene alimentaria y protección ambiental, recursos de búsqueda y mejora del empleo, conocimientos y destrezas transversales del sector y formación en emprendimiento.

Source: Ayuntamiento de Murcia