When disaster strikes, chef José Andrés and his World Central Kitchen (WCK) are ready to help feed people. Andrés started the organization back in 2010, when a massive earthquake rocked the island nation of Haiti. He went there to set up kitchens to help feed people displaced by the quake.
Since then, his organization has grown, feeding people around the world. Its chefs fly into disaster zones, help support local food producers, teach kids about food, and more. During the Covid-19 crisis, WCK and its collaborators prepared food for millions of people.
As the virus began spreading worldwide, the scale of their relief effort—called #ChefsForAmerica—grew too. In March, WCK made 3,500 salads for the passengers and crew members of the Diamond Princess, which was quarantined off the coast of Japan after coronavirus was discovered on the cruise ship. In New York City in April, it provided more than 25,000 meals per day to health-care workers and people in need. By late May, WCK had served more than 10 million meals across the country.
In 2010, disaster struck Haiti. A massive earthquake rocked the island country. Many people had to leave their homes. Chef José Andrés wanted to help. He started an organization called World Central Kitchen (WCK) that set up kitchens in Haiti. Andrés traveled there to help feed people displaced by the quake.
Since then, his organization has grown. WCK now feeds people around the world. Its chefs fly into disaster zones to support local food producers. They also teach local kids about food. That hasn’t stopped during the Covid-19 crisis. WCK and groups it works with have made food for millions of people this year.
The project is called #ChefsForAmerica. As the virus began spreading worldwide, their efforts grew. In March, WCK made 3,500 salads for the passengers and crew members of the cruise ship Diamond Princess. It was quarantined off the coast of Japan after coronavirus was discovered onboard. In New York City in April, WCK made more than 25,000 meals per day. The food was provided to health-care workers and people in need. By late May, WCK had served more than 10 million meals across the country.