It started in October 2018 with a meal of friends in Monastrell (Alicante), the restaurant with Michelin Star of Maria Jos\u00e9 San Rom\u00e1n. Relevant women of the sector, such as Carme Ruscalleda, did not miss an appointment where a movement for visibility, equity, the fair recognition of women in a sector managed mainly by men was created. A second meeting in Valencia<\/p> \n \n
A second meeting in\u00a0Valencia, on November 12<\/strong>, with more than 200 participants and successive meetings in\u00a0Barcelona and Girona<\/strong>\u00a0confirmed that there was a desire to change, organize and start working. In\u00a0January 2019<\/strong>, after selfless work by professionals in\u00a0gastronomy, law, communication and human resources<\/strong>, the need has become an organized project in the form of an\u00a0association<\/strong>.<\/p>
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\n With\u00a0M\u00aa Jos\u00e9 San Rom\u00e1n<\/strong>\u00a0(Monastrell, Alicante) as acting president (the extraordinary general meeting to be held in March will democratically decide the basis of the association), the directive is made up of gastronomy professionals from all over the country such as\u00a0Maria Solivellas<\/strong>\u00a0(Ca Na Toneta, Mallorca),\u00a0Mari Carmen V\u00e9lez<\/strong>\u00a0(La Sirena, Petrer),\u00a0Iolanda Bustos<\/strong>\u00a0(La Cal\u00e8ndula, Regenc\u00f3s),\u00a0Celia Jim\u00e9nez Caballero<\/strong>\u00a0(Celia Jim\u00e9nez Restaurant, C\u00f3rdoba),\u00a0Silvia Garc\u00eda Guijarro<\/strong>\u00a0(Sumiller Mugaritz, Errenteria),\u00a0Bego\u00f1a Rodrigo<\/strong>\u00a0(La Salita, Valencia);\u00a0Lucia Freitas<\/strong>\u00a0(A tofona, Santiago de Compostela),\u00a0Aizpea Ohiander<\/strong>\u00a0(Xarma, San Sebasti\u00e1n),\u00a0Annette Abstoss<\/strong>\u00a0(Abstoss World Gastronomy),\u00a0M\u00aa Jos\u00e9 Mart\u00ednez<\/strong>\u00a0(Lienzo, Valencia) or\u00a0Rosa Tovar<\/strong>\u00a0(Cook and author of publications, Madrid), among others<\/p>
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\n In the words of M\u00aaJos\u00e9 San Rom\u00e1n, \u201cMEG was born to value female talent and our work, to be able to reach the positions we deserve and create successful models in which the following generations are reflected<\/strong>.\u201d<\/p>
\n
\n It is intended to\u00a0provoke interest<\/strong>\u00a0in the media to have a\u00a0quota of visibility equal<\/strong>\u00a0to that of men and to make women\u2019s daily life important. It is not intended to copy models, but to\u00a0work with new ideas<\/strong>, with the\u00a0feminine virtues<\/strong>\u00a0and always with\u00a0equality in gastronomy<\/strong>, seeking\u00a0complicity and support from the men<\/strong>\u00a0of the sector, who already show their interest and involvement in the project.<\/p>
\n
\n The elimination of gender barriers<\/strong>\u00a0is another of the missions of this movement as well as the\u00a0prevention of situations that favor the area of \u200b\u200bequality. Family reconciliation, equal competences and the assessment of talent<\/strong>\u00a0in equal parts are motivations of MEG, which already has the support of\u00a0complicit brands<\/strong>\u00a0that come together to achieve their objectives, incorporating the\u00a0MEG philosophy into their corporate social responsibility<\/strong>.<\/p>
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\n A long way to go but a step initiated for a movement with international projection and great institutional support. MEG are\u00a0Women cooking a change<\/strong>.<\/p>
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\n \u00a0<\/p>
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\n \u00a0<\/p>
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