Carme Ruscalleda: The Silent Revolution that Calls for Cooking and Pleasure in the Classrooms

The chef with seven Michelin stars raises her voice for nutritional education that goes beyond diet, advocating for the pleasure of eating and the future of our farmers.

In the vibrant culinary landscape of 2026, one figure resonates strongly, transcending the kitchen to become an influential voice in social debate. Carme Ruscalleda, the master chef awarded with an impressive record of seven Michelin stars, has not only redefined haute cuisine, but also stands as a strong defender of women's rights and a passionate promoter of educational transformation.

Their vision is clear and forceful: cooking and nutrition must be fundamental pillars in the educational system. Ruscalleda is convinced that understanding the origin of foods and discerning which ones are essential for our well-being is the master key to cultivating robust and lasting health in new generations.

In a recent and revealing interview, the iconic chef from Sant Pol de Mar shared reflections that go far beyond ingredients and techniques. Ruscalleda highlighted a simple but powerful truth: true healthy eating is found in the pleasure we experience when eating. This philosophy, far from being a mere anecdote, is presented as an antidote to the excuses that we often use to avoid the responsibility of cooking.

“It is essential that nutrition is not perceived as learning a restrictive diet devoid of enjoyment. Authentic nutrition is based on the pleasure of tasting food,” said Ruscalleda, quoting renowned cardiologist Valentín Fuster. According to Fuster, the visual anticipation of an appetizing dish can be as beneficial as its consumption, generating an illusion that precedes the act of eating.

This is not the first time that the chef has publicly expressed her desire to see cooking and nutrition integrated as mandatory subjects in educational centers. However, his diagnosis is urgent: “We are late, very late.” For Ruscalleda, the teaching of this knowledge is as crucial as literacy or mastery of mathematics.

The chef laments the absence of a solid gastronomic culture in today's society, a lack that she considers especially harmful. He argues that gastronomy, being intrinsically a culture of pleasure, has an unmatched seductive potential. In addition, it points out the lack of practical knowledge to maximize the use of basic products such as chicken, fish or a simple lettuce.

In this same line of argument, Carme Ruscalleda warns about the disastrous consequences of inaction, especially for the primary sector. “Farmers are sinking because they cannot live from the work they love: feeding us well,” he stated with deep concern.

The chef, the daughter of a farmer, confesses that she herself would have looked for another professional path if she had found herself in that situation. The lack of appreciation for their work, he insists, is leading these professionals to abandon an activity essential for the survival and well-being of all.

Ruscalleda's proposal is not only a culinary demand, but a call to action to guarantee a healthier, more pleasant and sustainable future, where knowledge of food and respect for those who grow it are non-negotiable values.

Frequently Asked Questions

Who is Carme Ruscalleda and why is she relevant?: Carme Ruscalleda is a renowned international chef with seven Michelin stars, noted for her influence on haute cuisine and her activism in defense of women's rights and education.
What is Ruscalleda's main educational proposal?: It proposes incorporating cooking and nutrition as mandatory subjects in schools, considering them as important as writing or mathematics.
What does Ruscalleda mean by “good nutrition”?: For her, good nutrition is based on feeling pleasure when eating, and not on restriction or deprivation of enjoyment.
What relationship does Ruscalleda establish between food and farmers?: He warns that the lack of appreciation of food and gastronomic culture is leading farmers to an unsustainable situation, threatening their continuity.
What role does pleasure play in eating according to Ruscalleda?: Pleasure is an essential component of good nutrition, capable of making food beneficial even before it is consumed.
Does Ruscalleda consider that today's society has a good gastronomic culture?: No, consider that there is a lack of gastronomic culture and practical knowledge about how to use food.
What does Ruscalleda say about the lack of time to cook?: He considers it an excuse, suggesting that prioritizing food and pleasure in the kitchen can overcome this barrier.
What impact do you hope your proposal will have on new generations?: It seeks to help them acquire essential knowledge for a healthy life, promoting appreciation for food and those who produce it.
What role does public administration play in your proposal?: Ruscalleda urges the State administration to take measures to offer this knowledge to new generations.
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