20 seniors lead cooking classes in Barcelona to combat loneliness

Sonia Castel, 63, guided a group of American exchange students through the preparation of a Spanish tortilla at a workshop in Barcelona. The session took place at a rented kitchen in a civic center, where Castel and other older residents taught techniques that are fading from the local restaurant scene.

The program is called Grandmas Cooking Barcelona. It was founded in 2017 by Veronica Baena. Baena started the initiative after noticing grandparents at her son's school who seemed to lack other activities in their daily lives. She invited two of them to cook at her home, and the idea grew from there.

Currently, the organization operates with a team of 20 older women and one man. They teach at various locations, including civic centers and social service organizations. The curriculum focuses on traditional Spanish and Catalan dishes that are difficult to find in modern eateries.

Baena describes the project as a way to empower older adults. She stated that the goal is to recover their personalities and integrate them into the international city. The workshops serve as a platform for these individuals to feel valued and useful, according to the founder.

Nuria Isanda, 75, is one of the original recruits. Baena brought her in after noticing the strong aromas coming from her kitchen window. Isanda noted that her recipes are rarely seen in restaurants that now cater primarily to tourists. She added that family members sometimes visit on weekends without even thanking the grandparents for the meals they prepare.

During the recent workshop for study abroad students from Plymouth State University in New Hampshire, participants prepared several dishes. Isanda demonstrated how to make zucchini ribbons and skewer them with a vinaigrette. Students also prepared crackers with goat cheese and blueberry jam, and decorated a potato salad known as ensaladilla rusa, which includes hard-boiled egg, pickles, and tuna.

The instructors shared specific kitchen tips with the students. They advised cracking eggs on a counter rather than on the edge of a bowl to prevent shell fragments from entering. They also emphasized sustainability by encouraging students to save vegetable scraps like carrot peels and onion skins in a freezer bag. Once the bag is full, the scraps can be boiled to create vegetable stock.

Castel joined the group last year after retiring from a career in hospital admissions. She said that interacting with foreign visitors has made her feel more connected and alive. She described the sharing of food as a social act that leaves participants happy. Castel stated that the program gives her a sense of purpose that she cannot put a price on.

Mason Kaufmann, a junior at Plymouth State University, participated in the tortilla making. He held a plate steady while Castel instructed him to flip the pan. After a countdown, he successfully flipped the omelet, and the group cheered. Kaufmann said he was nervous during the process but enjoyed the experience.

The workshops continue to operate in various parts of the city. The next steps involve maintaining the current roster of 21 instructors and continuing to book sessions for tourists, schools, and other visitor groups.