The well -known chef Adrian Hădean draws attention to the increase in food prices, while we are announced that they are cheap. He also talks about the poor quality food delivered in miserable conditions.
Adi Hădean complains about raising food prices. Photo: personal archive
“500 grams of telemea, 500 grams of fresh cheese, 500 milliliters of kefir, 500 grams goat yogurt, 3 tomatoes (approx. 1 kilogram), 3 threads of green onions, 2 peppers, 1 kilogram of cherries. 30 euros yesterday at the corner shop. Yes, at least I no longer have to hear the government flames singing weekly about the cheapness of food, while they are expensive, as we have heard in the last three years ”writes on Facebook the famous chef Adi Hădean.
Next, the well -known chef spoke about huge taxes and wages from the state.
“If I were to pay to make sure that the city does not sink to the first more consistent rain, I would quickly say that this rain has not seen for 100 years. I still make a cross, let’s go and that, the baban salaries remain in their place, our taxes go to the ladies and we do not know what else“Hădean detailed.
“If I knew that in 8-10 years and people would be delighted to pay a lot for generally bad, miserably delivered food.”
The head also charged the companies that deliver “generally bad” food, criticizing the dirty bags that are used for transport.
“Every time I see the gambling bags of the deliveries, I laugh” why I could be stupid 12 years ago, when we put a pizza delivery service together with a comrade from that time. As we struggled to make sure that pizza is warm, yes, we do not sweat, that we have to take the bags. To pay a lot for generally stupid food, miserable, I did not obey all the zoles were thrown in the time (because it is too expensive, that the pizza is not quite crisp, why it does not have 68 degrees, etc.).“He detailed.
“It’s not food, it’s a livable fodder”
For many years, the well -known chef Adi Hădean criticizes the way in which the Romanians came to eat “at the button”: “You press a button and you get the promise that in an hour you will eat hot food. Yes, I wouldn’t call her food anymore. I would call it a livable fodder ”.
Hădean drew, in 2020, attention, on Facebook, on the food “at the button”, which reaches us quickly and cheaply:
“The mouth beats guru. Seriously. In the sense that it is difficult to learn someone as hungry, and 100 times harder to learn someone who is tired. This is what I have noticed on my skin, which is why I try to always keep myself, neither the tired, nor too hungry, just to have enough attention to the instinct. Fears drawn in thicker and more strident coughs.“
What’s wrong with eating at home? “Nothing, of course, especially if you eat what you have cooked. It is not bad to eat ordered/delivered food or Take -way, if you can do this consciously. Which is less and less, judging by the crazy race that competes to deliver faster, cheaper. Livabile fodder, with all respect for the fodder. ”
The chef also explains why he thinks that “the food at the button” is “deliverable fodder”:
“And I will tell you why. Whatever it has to be hot, in 5 minutes it will not be as hot. Everything must be cold, in 5 minutes it will not be as cold. Any cheap thing is at your expense, but you still do not realize. Decreased quality of food is inevitable and guaranteed, more guaranteed (allow) for a redness. Cheap means worse ingredients, unqualified personnel (with a reduced vague ability to correctly, with low ability to respect strict hygiene rules), means a limited menu to excess carbohydrates, excess fats, cooking techniques used abusively (frying+frying and a bit of frying) minutes after packing. “
Over 1.3 million portions
Adi Hădean is also known for his charity work. His initiative, Social Food, turned 10 years old. “Ten years since I gave a form that accompanied us a lot: that the good can be done through food. Carefully, with respect. Ten years since we organized around a clear purpose-to put a hot meal where we need it and to offer it with dignity. Ten years since each cooked meal is a form,” you are important. “he wrote on the blog.
In 2015, he laid the foundations for what we call the Black Sea Foodignity Association today, which many know as a social food. “A decade in which I was where we needed us: in hospitals, in homes, in villages hit by floods, in social centers, in places where no one came with a warm pot.”says the head.
By the end of 2024, Social Food offered over 1,300,000 hot meals. That means over 500 tons of foods, cooked and given. “It would not have been possible without the more than 500 volunteers, without communities who put their hands, cooked, distributed and smiled with us.”he concluded.
