Chefs, bartenders and collaborators from Mallorca and Menorca, cook more than 1,200 meals on the high seas for those affected by the DANA

Chefs, bartenders, content creators, journalists and TaPalma collaborators from Mallorca and Menorca cooked more than 1,200 meals on board Trasmed's Ciudad de Sóller yesterday Thursday, November 21, for those affected and volunteers who are working tirelessly after the DANA that hit the Valencian Community.

The more than 20 volunteers who participated in this action cooked, during the journey at sea from Palma to Valencia, some 500 portions of fabada, 500 of lentils and some 200 of ensaimada, which, as soon as they arrived at the port of Valencia, were distributed to different points of the community and affected areas.

This initiative has replaced the social event originally scheduled by TaPalma to present the competition and route of tapas and cocktails in the capital of the community. However, after the serious events caused by the DANA, TaPalma and Trasmed immediately decided to cancel the presentation and, instead, carry out this solidarity action to directly support those who need it most.

Collaboration with Rotary Club Valencia Centro and heroes from Zaragoza
This action has been possible thanks to the collaboration of the Rotary Club Valencia Centro who, through Juan Carlos García, one of its members, facilitated the connection with two chefs from Zaragoza, Antonio Cortés and Saúl Bordonaba Fuertes, whose commitment has been key to helping in the affected areas of the Valencian community. These two young chefs from Zaragoza have been responsible for distributing, together with a group of volunteers, all the rations that were cooked on Thursday on the ship Ciudad de Sóller.

It should be noted that both chefs left everything when the effects of the DANA were known and traveled to Valencia to collaborate. They began by helping with cleaning tasks, but soon established their base in Algemesí, where they served 250 rations, and later in Catarroja, expanding their reach to 400 rations daily. After joining forces with the Birolla Restaurant in Zaragoza, they managed to centralize the logistics and coordinate the distribution in several affected areas.

Today, Antonio and Saúl continue to work tirelessly, distributing between 5,000 and 12,000 daily rations with the help of volunteers, ensuring that the food reaches those who need it most. Their story is an inspiring example of how gastronomy, effort and perseverance can make a difference.

Participation of chefs, bartenders and volunteers

The action has had the invaluable collaboration of the shipping company Trasmed, which not only provided the ship for the action, but also had the participation of key members of its team, such as Hamid Belfquih, head chef of the ship, and executives such as Miguel Pardo, director of Institutional Relations, Manuel Martín, director of Onboard Services, and Jana Peiró, director of Marketing and Passengers.

Among the participating chefs, led by Alfonso Robledo, president of FERIB, were renowned figures such as Igor Rodríguez, from El Bandarra, president of the TaPalma jury of chefs and champion of the National Pinchos and Tapas Competition of the City of Valladolid 2017; José María Borrás, winner of the Best Young Chef of Spain and Portugal 2024, who travelled specifically from Menorca for the occasion; and Kike Martí, Master Rice Cooker of the Spanish Cooking Team, as well as chefs Merlin Felix, Adela Caba Puma, Irene Capobianco Törok and Josep Bosch, president of Restauración Menorca, who contributed their talent to prepare the solidarity meals.

Representatives of the Association of Bartenders of the Balearic Islands, Sonia Pou and Solanyi Del Pilar Betancur, content creators Aurora Vega, Travel with Gus and Sentir Mallorca, as well as journalists Laura Marqués and Beatriz Díez, were also cooking.