Before Chef José Andrés became renowned for his work with World Central Kitchen (WCK), he had already reached the pinnacle of his profession. His latest cookbook pays homage to the humanitarian impact of the organization.
Chef-volunteer Karla Hoyos vividly recalls her first encounter with Chef José Andrés. It was September 2017, shortly after Hurricane Maria had devastated Puerto Rico. Andrés had just returned from a meeting with FEMA, visibly furious. Hoyos was initially apprehensive, fearing she would have to deal with a hot-tempered chef. However, her concerns quickly dissipated as she witnessed Andrés’s dedication and compassion.
Andrés had founded World Central Kitchen (WCK) in 2010, initially focusing on long-term programs like nutritional training for young mothers. However, after Hurricane Maria, the organization shifted its mission to deploy culinary first responders to feed people during and after disasters worldwide.
In Puerto Rico, Andrés rallied chefs and volunteers to provide meals in the wake of the hurricane’s devastation. He displayed an unwavering commitment to helping those in need, even preparing extra meals for people he might encounter on the way to delivering supplies. This dedication left a profound impression on Hoyos and others.
Andrés believes that chefs and cooks carry a significant responsibility, touching various aspects of society, including agriculture, labor, immigration, the environment, diplomacy, and national security. He emphasizes the importance of using their influence to make the world a better place.
His perspective was influenced by Robert Egger, the founder of DC Central Kitchen, an organization that rescues imperfect produce and offers culinary training to marginalized populations. Egger taught Andrés that charity should focus on the liberation of the receiver rather than the redemption of the giver.
Before Andrés gained recognition for his humanitarian efforts, he had already established himself as a prominent figure in the culinary world. His impressive career includes the operation of numerous restaurants, bestselling authorship, television hosting, podcast production, education, and even a Nobel Peace Prize nomination. His latest venture is a cookbook released in September, celebrating recipes associated with WCK’s global relief efforts.
Born in Spain, Andrés was influenced by his country’s simple approach to cooking, emphasizing fresh ingredients, extra-virgin olive oil, and salt. His culinary journey began in Barcelona kitchens and eventually led him to work with acclaimed chef Ferran Adrià at elBulli, where innovation and experimentation were the norm.
After relocating to the United States, Andrés achieved culinary success in Washington DC, where he became a renowned chef, restaurateur, and humanitarian. His impact extends beyond his culinary skills, with friends and colleagues highlighting his ability to connect with people on a deep emotional level.
Andrés’s approach to charity involves understanding local food cultures and collaborating with community members and chefs when providing aid in disaster-stricken areas. He prioritizes the people he aims to help, tailoring relief efforts to their needs.
WCK’s effectiveness is attributed to its swift response to crises, a quality Andrés possesses in abundance. When the COVID-19 pandemic began, he wasted no time mobilizing WCK to serve vulnerable communities. Beyond nourishing bodies, WCK also seeks to uplift spirits, offering hope during the most trying times.
A photograph in the cookbook encapsulates WCK’s mission perfectly. Andrés and local chef José Enrique are seen serving a stew in front of a vibrant pink building in Puerto Rico, their expressions conveying joy and warmth. For Andrés, filling people with hope is as crucial as filling their stomachs, a testament to his boundless empathy.
Jose-Andres, a culinary hero, has harnessed the power of food to bring solace and sustenance to those facing adversity, embodying the idea that cooking is not solely for the privileged but for the broader world in need.
