By Luis Javier Álvarez Alfeirán*
The shadow of war seems to threaten humanity in this second half of the year. The Israel-Palestine conflict takes another dye, much more dangerous, adding Iran and its potential nuclear weapons; The United States, also making warnings that, together with the recent protests in the United States, would be enough to add – the main president of the main popularity under the flag of American nationalism. In Europe, Russia and Ukraine do not seem to give in; Africa, with less magnitude conflicts, does not end up being a stable continent as Latin America with the growing mastery of narcopolitics in the region. It seems that the era of progress always ends up facing societies, historical cycles that are continually repeated.
Speaking of geopolitics, the panorama seems quite bleak, at more levels of individuals, it does not seem very different; Societies internally confronted by migratory, racial, ideological, political or religious issues. The digital age and of the super communications, in an obvious contradiction, isolates people; “We live in a society in which we do not treat each other,” says the most recently awarded the Princess of Asturias Award 2025 in Communication and Humanities Byung-Chul Han in his book The spirit of hope.
The world economy also does not live a situation that seems more encouraging being full of uncertainty and tax radicalisms.
Before the seemingly difficult international panorama, returning the look at the human person can give us that light of hope of which our time seems to lack. Throughout history, humanity has always managed to cope with the darkest omens, the most difficult times and the greatest adversities. Through the kitchen we can understand the harmony that inhabits ontologically within the human person.
Modern cuisine does not lack sophistication and technology, it is spoken and shared regardless of ideology, religion or race, the ingredients are harmonized without contemplations or complexes. The flavors amalgaman cultures giving rise to transformations that exceed the most vile conditions of humanity. The moral value and the importance of gastronomy can mean a life model in an unstructured world. The kitchen, despite its opening, must respect rules and processes to even achieve the most exquisite results.
Every good cook knows that talent and good intentions are not enough inside the kitchen; Unity, discipline, patience, tolerance, the search for the last purpose is always indispensable. The ingredients harmonize when the processes are clear and defined.
Likewise, humanity must understand that it cannot live without basic rules of coexistence, that anarchy is not a path, that not respecting the rights of others is like believing that if one leaves things on the fire they will not burn. That omitting the pepper on a dish because its origin is not from our region will lead to the dish to lose many of its potentialities. That, in the case of Mexican cuisine -, do not mix ingredients as diverse as Chile and Chocolate (added to many others), just because they were diverse, we would not have our famous and delicious moles.
The kitchen as a transformation was born from chaos and accidents, fire was essential to move from fear of sedentary lifestyle. Of the animal species, only the human being was able to tame it and use it for their own benefit. “Cook made man,” Faustino Cordón would say; It is not a phrase only, it is a slogan, we are more human, the more we cook, when we understand that our humanity is present in the use and wealth of diversity and not in antagonisms.
Let’s not lose hope of a better life, let’s take the example of the kitchen and make it encounter our fellow men. That peace gathers us one by one and we begin a new era of social transformation based on respect for others, in hard work, in the harmony of social coexistence under clear and enforceable rules. The world of culinary can teach us a lot to be better people, so as not to stop believing in ourselves and in our potential human wealth.
About the author:
*Luis Javier Álvarez Alfeirán, Ma, is director of Le Cordon Bleu-Anahuac.
Correo: (email protected)
Twitter: @DirectorLCBMx
The opinions expressed are only the responsibility of their authors and are completely independent of the position and the editorial line of Forbes Mexico.
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