Doctors get free food

Heroes have to eat too

Unusual times require unusual measures. That is what Ilona Scholl and Maximilian Strohe, who run the Kreuzberg restaurant "Tulus Lotrek", thought. The restaurateurs launched the »Cooking for Heroes« campaign to help those in the corona crisis who are fighting the virus at the forefront: doctors, nursing staff, employees in pharmacies and supermarkets.

"That was quite a sleeve-up-quick action," says Ilona Scholl, explaining how it all began about a week ago. In order to protect guests and staff, the restaurant had anticipated the state restrictions: "We decided very early on: We'll close," Scholl said of "nd". But with inactivity came worries and fears. "So we said: the cold store is still full, let's do something." And first of all we made: soup. For those who keep society going. She called hospitals and police stations, says Scholl, and asked: "How does it look, can you use anything?"

The stone really got rolling with a Facebook entry. "Almost 500 people shared it within a very short time," says the restaurateur. And not only that: Many people registered and offered help, other restaurants jumped on the bandwagon, wholesalers donated food. "That's how it grew," says Scholl. The small Kreuzberg restaurant currently delivers around 400 servings a day, and another 300 are picked up. They are prepared by two cooks who prepare stews, soups and curries with sufficient safety distance from each other and in compliance with all hygiene rules. "There are always ladle dishes," explains Scholl, because these can be easily transported and divided. And medical staff in particular often doesn't have much time to eat: "Everything has to be done quickly."

Often, individual nurses order food for the entire ward, says Scholl. But now she and her colleagues are also working with hospitals that they regularly supply. All of this is free of charge for the recipients. The food used is donated and the entire team works on a voluntary basis. In addition to the cooks and two drivers, this also includes Scholl and Strohe, who primarily take care of public relations and the donation of goods. There are also two coordinators who bring restaurants and recipients together in the home office.

The network is growing rapidly, reports Scholl. “I think that can now be called the grassroots movement.” Because more and more restaurateurs wanted to take part in the campaign. A crowdfunding campaign is now running for the restaurant to cover the costs - for gasoline, logistics, gas and electricity, for example - that are incurred despite the voluntary commitment of all those involved. In a short time, more than 15,000 euros were raised there. Great popularity, therefore, which shows that society is sticking together in the corona crisis.

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