Every time there is a disaster of some kind, natural or human-caused, it seems that World Central Kitchen is there to feed people good, hot food, cooked locally by local chefs. So how did this unique model of disaster relief that helps devastated communities recover, come to be? 

I am indebted to Eater magazine, and Fast Company, for their deep dives into WCK and its founder and inspirer, Jose Andrés, which helped me put together this post.

Born in Spain, he left school at 15, went to a culinary and hospitality school, worked in the  legendary restaurant elBulli, and then visited the US while with the Spanish navy. He came back to the US with $50 in his pocket, landing a job in Manhattan, and then creating a series of restaurants. In 2011, he won the James Beard Award for best chef in the US.

“Not only did he create a small restaurant empire, Andrés’s manic energy, curiosity, intelligence and love of his native Spain has made him one of the great ambassadors of Spanish food and a chef who also works to improve impoverished parts of the world,” said his citation for the National Humanities Medal in 2015.

His journey to international humanitarian work began back in 2010, with a phone call from Manolo Vílchez, head of alSol, who was going to Haiti to distribute solar cook stoves to survivors of the devastating earthquake. He wondered if Andrés wanted to come with him.