But first, let’s take a brief look at what inclusion means in general and how it is currently structured before we focus on gastronomy and the successful inclusion project Alamesa.
Equality is undoubtedly one of the most important issues of our time. Most people think first and foremost of equality in terms of gender, sexuality, ethnicity, skin color, religion or age. Equal rights for people with disabilities are usually less in the public eye. This is despite the fact that the United Nations Convention on the Rights of Persons with Disabilities (UN-BKR) states, among other things, that “persons with disabilities enjoy legal capacity on an equal basis with others in all aspects of life.” The central guiding principle here is inclusion, in other words, the inclusion of people with disabilities in the structures and everyday life of people without disabilities. To ensure unrestricted participation in society, education and the job market, the signatory states to the UNCRPD have undertaken to shape these accordingly.
Image: Rational
The illusion of inclusion (in gastronomy)?
But in reality, things look different. Despite some progress, actual equality for people with disabilities is still just wishful thinking. From schooling and vocational training to the actual working world, there is still segregation rather than inclusionin many places. According to the European Commission, 100 million people in the European Union live with disabilities. Only half of them have a job. 18 percent of people between 20 to 26 are unemployed, almost twice as many as people their age without disabilities.
A study by the UK government shows that people with disabilities work largely in health or social care, wholesale, retail and vehicle repair, as well as education. 5.5 percent of all people with disabilities employed in the UK work in the hospitality industry. And these are younger workers: Three quarters of them are under 35. There are also major differences depending on what type of disability the employees have. For example, hearing-impaired people have more than twice as likely to find a job than people with autism (75 percent compared to just 30 percent).
Official figures from Spain, for example, show that the employment rate of people with disabilities is 40 percent lower than that of non-disabled people. The Spanish association for the disabled, CERMI, also explains that the majority of these people then perform low-skilled jobs, such as cleaning work in hotels and offices or unskilled labor. It is clear that there is room for improvement in terms of inclusion in general and especially in gastronomy in all European Union countries, to put it mildly.
Image: Rational
Alamesa: a unique project
You certainly don’t have to look to South America to recognize that things can be done differently. KTCHNrebel has nevertheless done so, because the Argentinian capital Buenos Aires is home to a unique project that is a prime example for true inclusion in gastronomy: the restaurant Alamesa. (“A la mesa” means “at the table”). Only young, neurodiverse people work here. In other words, people who have neurodevelopmental disorders, such as autism, ADHD, dyslexia or dyscalculic.
40 young women and men are employed in Alamesa and oversee everything there: The kitchen, service, HR and even management. The project was launched by someone who has truly played a decisive role in shaping the world as we know it today: Dr Fernando Polack. During the coronavirus pandemic, the infectiologist led an Argentinian study that was used to develop the world’s first vaccine against Covid-19. Polack’s dream was to found an inclusive company where neurodiverse people could work in a self-determined, barrier-free and equal manner. This should include a real salary that goes beyond the usual “pocket money” and enables employees to support themselves financially and lead their own lives.
Polack’s daughter Julia was born with an autism spectrum disorder and now also works in the restaurant. The experience of all the hurdles that were placed in her way at school, the lack of inclusion and his worries about the future of the now 25-year-old, led the doctor to spend three years developing the concept of an inclusive restaurant. It should be possible to run operations smoothly with the least possible risk and through structured processes. This means, among other things, that there are no open fires or knives in the kitchen. Each dish is served on plates of a specific color that is identical to that of the bowls, glasses and containers of each ingredient needed. “Twelve colors for twelve dishes,” says Fernando Polack.
Image: Rational
Rational: More than just partners
The menu in Alamesa was created by nutritionist and (TV) chef Takehiro Ohno. Cooking equipment is a key element in this inclusion work. To ensure safe processes, it must be easy to use, the cooking systems efficient and the result perfect. It’s not surprising that the Alamesa team opted for Rational cooking systems. The professional cooking system of choice in this very unique restaurant: the iCombi Pro, which can carry out all the cooking processes required for the twelve dishes on offer. However, for Rational, this project is about much more than simply providing the equipment. The company fully supports the goal of integrating people with disabilities into the job market and society as a whole. Alamesa therefore has big plans for the future, because the success of this unique restaurant with genuine inclusion proves Fernando Polack’s idea right. The venue is fully booked for twelve months in advance, plans to expand to other cities are already in the works – and there are reportedly already celebrities interested in investing in it. As Alamesa’s partner from the very first hour, Rational is on board (see video).
According to the project founder, employment quotas for people with disabilities in public companies or the private sector are important. “But they don’t change the lives of those who are still sitting in the office at the end of the day waiting for the shuttle service to take them home while their colleagues go out for a beer together,” says Fernando Polack. In particular, inclusion of young people must be considered and implemented from their point of view.
The same happens at Alamesa – and is implemented even more successfully with Rational cooking systems. For everyone who works here – or comes as a guest.
