Magazzini Oz, a laboratory of ideas and a forge to realize the dreams of children with disabilities
We are excited to hear about it Luca Marin, the chef and president of Magazzini Oz. We get excited because it succeeds in making you perfectly in tune with your world and with the world that revolves around it every day, in the company of so many boys less fortunate than others. Boys with a life of difficulty and discomfort behind them, sometimes even psychic, but who, if re-entered in a healthy and serene working environment, can have great opportunities for their own future and that of their families. Because we are not always talking about families, which are the mainstay of these young people in search of the future, who have been their lifelong support.
Warehouse Project Oz
To describe this beautiful project, Magazzini Oz, in collaboration with Cuki (a company that has always been very attentive to social issues), has created Small and big cooking stories: micro shorts filmed in the kitchen of Magazzini Oz.
These are stories of young people who aspire to become cooks, to achieve their work dream, their independence and the possibility of expressing their abilities at best or, at the very least, to develop them in the best way and start a career and independent life, for dream of a future of their own.
Because of the way it was shot, the shorts are intended for sharing on social channels. Micro films that tell the newspaper inside the kitchen of Magazzini Oz and the opportunity to provide greater security to children with disabilities, the trust that has been lacking for so long. In short, a way to think about designing their future work and life, a big step that many will be able to make thanks to the vision in this sense of Cuki that since the opening of Magazzini Oz (in 2014) has always supported (also economically) every project.
What Luca Marin asks companies that want to support them is continuity, because support is useful only if it is prolonged over time. This is the only way to follow the path and evolution of children until they are fully integrated into society.
The opportunity for these youngsters does not come only with the experience in the kitchen, but in the room: they are in fact prepared for serving at the tables, in the cafeteria, to manage sales in the shop, to the daily relationship with customers.
Luca Marin explains that the companies selected for the store must respect certain criteria, such as sustainability and a beautiful vision of the social, as if to maintain a common thread, a bond, very often unconscious, but that gives pleasant emotions even to those who buy the products and take them home, or have to make a gift for a special occasion, knowing that you have done good twice.
The courts
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