Oppose war, work for peace and support Ukraine through food. Alissa Timoskina is a Russian chef, born in Omsk in Siberia, “in the Soviet era”, she underlines when talking to AdnKronos. Ukrainian great-grandmother survivor of the Holocaust, of the war Alissa says that “it is absolutely devastating for me to see Russia, the country where I was born, waging war against Ukraine, its closest neighbor and a country so dear to my heart. “. So, a few days after the outbreak of the war, with the Ukrainian chef Olia Hercules, you launched Cook for Ukraine, a project in support of Ukraine that also contains an appeal to the entire restaurant world to join in calling for an end to the conflict. Alissa and Olia have been friends for more than 15 years, united by a passion for cooking and, now, by the need to oppose the war and send a message of peace. They have recently been named “Champions of Change” by the guide “The World Best 50 Restaurants” which annually assigns this recognition to the protagonists of gastronomy who lead the positive change of society. And it is thanks to their commitment that the Cook for Ukraine campaign has become a global phenomenon that sees people all over the world cooking and talking about Ukrainian food and, in this way, supporting the country through a fundraiser that has already raised to date. One million pounds. Cook for Ukraine, launched on February 24, 2022, is a project “born of pain, but also of the desire to oppose the war and support Ukraine – says Alissa Timoskina – I have been friends with Olia Hercules for over 15 years, long before we began our career as a chef. Having worked and cooked together on numerous occasions over the years, we felt we needed to come together again and, through the language of food, start a fundraising and awareness campaign to help Ukraine “. To inspire the Cook For Ukraine initiative to the two chefs was the fundraising campaign Cook for Syria launched by the influencer Clerkenwell Boy, Serena Guen of Suitcase Ma gazine and Layla Yarjani of NextGeneration. After contacting Clerkenwell Boy, the two Russian and Ukrainian chefs together created the fundraising page for Unicef. It works like this. “We invite people to cook a Ukrainian dish, photograph it, post it on social media with the hashtag #CookForUkraine and share the link to our page dedicated to donations – explains Alissa – we also invite people to organize their own fundraising events”. In the UK alone, over 300 restaurants have joined, giving customers the option of adding an optional £ 1 donation to their account. Alissa is linked to Ukraine for family reasons: “my great-grandmother, a Ukrainian Jew born in 1912, lived through the Soviet revolution and the Sovietization of Ukraine – she says – Miraculously survived the Holocaust, she experienced all the privations of the second world war. So, thanks to his stories, it is as if I myself had experienced those events “. She says “upset that, as a society, we have learned nothing from 20th century history and I can’t even imagine how my great grandmother would have felt if she were alive today. So I really want to get involved in this campaign for peace in Ukraine and for Russia to finally come to terms with its past and the murderous acts of its current government, in the same way that Germany had to face and accept the history of the Hitler regime. “This, he continues,” is also the which is why I believe that food, in times like these, is so important. It is the universal language we all speak, cooking is an action we all know. It does not take much time or effort to read a recipe and the personal story that is behind that recipe “. Since 1999 Alissa Timoskina has moved to London where she carries on the Russian and Siberian culinary tradition, with a touch of the contemporary. She obtained her PhD from the University of London in Holocaust and Film History, she started working in the cultural sector, then 7 years ago she decided to make her passion for cooking a profession. She has founded a supper club and an events and catering company, KinoVino, where she creates engaging gastronomic experiences with movie-inspired menus. He also wrote a recipe book “Salt and Time” dedicated to the food of his childhood in Siberia and his Ukrainian-Jewish great-grandmother, Rosalia. But he also adds that “in times like these, books like Olia Hercules’ Summer Kitchens become a milestone: it contains the answer for a better understanding of cultures and conflicts “. In his kitchen he tries “to bring to the fore the personal stories behind each dish. The historian in me is still at work, because I see recipes not as a set of instructions on how to prepare a meal, but as a way to connect to a culture and a way to learn something new about that particular part of the world and its people. “Olia Hercules and Alissa Timoskina will be guests of honor at the gala dinner of the eighth edition of the Food & Book Festival, scheduled for 13 May in Montecatini Terme at Castello la Querceta, seat of the Montecatini Terme hotel institute. In their honor the dishes will be prepared by two other female chefs, Silvia Baracchi of the starred restaurant “Il Falconiere” in Cortona and Federica Continanza of the Home Restaurant “Casa Grace “of San Gimignano. (By Stefania Marignetti)
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