Eating is not just feeding Recipes

In this blog post, we present to you a project that we have been working on over the past few months. This project has been developed together with Ciberer (Centre for Biomedical Research into Rare Diseases) and Doctor Eugenia Resmini, a doctor specialised in Endocrinology and Nutrition at the Hospital de Sant Pau in Barcelona.

We met Eugenia as she was a student on one of our patisserie courses and she contacted us to see if we could participate in a Symposium about rare diseases and big data. We have always been very aware of the strong link between food and the health of people, which is not only physical, but also emotional.

Thanks to this, we have discovered a group of people who suffer from a series of illnesses which prevent them from eating normally and enjoying food as the majority of people do.

The idea of our participation in the symposium was to bring two worlds together; the scientific world and that of the patient, with their daily basic food needs. We thought that we could start this connection through patisserie by investigating and creating a dessert which could be adapted to meet the needs of a patient suffering from a rare illness, thus uniting these two worlds together.

This is how we met Ainhoa and Esther, two cases which are completely opposite, but the main thing they both have in common is that their diet is very restrictive due to their respective illnesses. The first thing we did to get to know them a bit better was ask them the following questions:

  • What is their illness? What dietary restrictions do they have?
  • What are their personal tastes? Do they like the taste of sweet things, fruit, chocolate, etc.?
  • What is their daily routine at home? What impact does their illness have on their daily life? What do they do when they have a family meal or a celebration?

Once we collected all the answers to these questions, we started to work and experiment in our kitchen. This was the result of the process (Subtitles available):

We are really pleased with the results as we fulfilled the three requirements which we consider fundamental in these products:

  • Ability to complement their dietary requirements.
  • Fulfilment of their personal tastes.
  • Easy to make and adaptable to their everyday life.

During the presentation of the desserts in our kitchen, we explained each of the ingredients of the recipes, why we had chosen them, what they did and how they interacted with the rest of the ingredients.

Having this knowledge is fundamental and that is why we like to teach and share what we know about food and nutrition. This is something that is part of the philosophy of our pastry school.

We hope that this video can raise awareness amongst more professionals and give visibility to those people who need healthy, tasty and realistic alternatives.

We would like to thank Eugenia for her coordination and enthusiasm towards this project. Furthermore, we would like to thank the following people for their collaboration, Doctor Silvia Meavilla, paediatric doctor in the gastroenterology, hepatology and nutrition department of the Hospital Sant Joan de Déu, the Fundación Ramón Areces and of course Esther, Ainhoa and their family for highlighting that there are people who want to eat for pleasure, not just for fuel.

Finally, thanks to Silvia and Ángel for their professionalism in making the video and for their flexibility and collaboration in all parts of the project.

The recipes created especially for Ainhoa and Esther can be downloaded here:

Strawberry and curd cheese shot glass – Cushings syndrome (.pdf)

Cherry and crumble shot glass – Tyrosinemia Type 1 (.pdf)

Leave a Reply

Your email address will not be published. Required fields are marked *