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Monthly Updates: May 2017

WE ARE CHEFS: World Central Kitchen Annual Report

May 30th, 2017

At World Central Kitchen, We Are Chefs! You’ll find the story of chefs empowering communities and strengthening economies through food in our interactive 2016 Annual Report. We are so grateful to all of our supporters, including our Chef Network, who have enabled us to travel further and impact more lives than ever before.

Click below to view the interactive report!

Thank you to Ripe for designing our physical annual report and Paul Day for designing our digital report.

Putting Fishermen First In Haiti

May 24th, 2017

One of the core values of World Central Kitchen is transforming economies and empowering communities. One of our newest projects in Jacmel is aiming to do that in an often-overlooked industry: fishing.

Fishermen in Haiti like Andre (pictured left) and Jean (pictured right) work long hours in dangerous situations to try and catch fish to sell. Despite these efforts, fishermen like themselves earn less than $500 a year for themselves and their families.

Thanks to World Central Kitchen’s investment in new fishing boats and a fish processing facility, fishermen can head deeper into the ocean, yielding a bigger catch, and have increased their income by 400%.

What does this new opportunity mean for Haiti’s fishermen? Andre, who has seven children, said: “With this new project I can feed my family better and send my children to advanced school.” Jean, who has four children, agreed: “[this project] will help to advance my children in school.”

Many children in Haiti do not have the opportunity to go to school past 9th grade because their families can’t afford it. With this additional income, Andre and Jean will have the opportunity to give their children an education they never could have dreamed of before.

Investment in Fishermen First goes beyond fishermen and their families. As program officer Jean Robert Sanon said: “I love how this project supports the entire community.  The more the fishermen improve, the more it makes me happy.”

Training Haiti’s Next Culinary Superstars with Wüsthof and Bragard

April 11th, 2017

Peek inside the training kitchen at our Port-au-Prince Culinary School in Haiti and you’ll find 16 students hard at work. The technique and training required to become a professional chef is extensive, but at World Central Kitchen’s Culinary School, our students are well equipped thanks to Wüsthof chef-grade knives. 

Each student received a Wüsthof knife kit and Bragard chef jacket on their first day of class, giving them the tools they need to learn in the classroom and beyond. These knives and coats increase our students’ professionalism and pride in their craft.

Thanks to our expert chef training and professional equipment, 100% of our students (most of which are women) are placed in internships following graduation, and 70% are offered jobs in the hospitality and restaurant industries.

Thank you to Wüsthof and Bragard for helping to empower Haiti’s next generation of chefs!

Support Flood Victims Through Our Love Peru Campaign

Join José and World Central Kitchen in providing relief and restoring hope.
March 27th, 2017

Heavy flooding in Peru has caused over 700,000 people to be displaced from their homes and 90 people to lose their lives in the last week. Chef José Andrés has always had a love for the people and country of Peru, having visited many times throughout his life. To support recent relief efforts in the country, José and World Central Kitchen have launched a new campaign, Love Peru.

Through the Love Peru campaign, all donations given to World Central Kitchen in the next two weeks will directly support our Peruvian partner organizations working to restore the communities affected. In addition, a portion of sales from China Chilcano, José’s Peruvian restaurant in Washington, DC, will be given to World Central Kitchen in order to support this vital work.

Join us and our Chef Network in showing love and support for our friends in Peru by donating to World Central Kitchen online.

Rising Hopes For Chawama Bakery in Zambia

March 15th, 2017

This week, WCK Executive Director Brian Macnair and NY pastry chef Pichet Ong visited our Chawama Bakery in Lusaka. They helped to develop new products for the bakery to sell to help increase revenue, which supports the Oz School for Zambian orphans. Bakery staff will now be creating sticky buns, sweet rolls, and cakes, which will double the profit margin for the bakery.

Chawama has provided a stable source of income and jobs for the past three years to Zambian locals like Mercy. Mercy was one of the first bakers trained by World Central Kitchen and has since been promoted to a shift leader with growing responsibilities including managing inventory and ordering.

Thanks to continued investment and training, Mercy will soon be making double her original salary.

“I am so happy to learn more each time WCK comes to Zambia,” Mercy said. “I love to bake and I am now professional.”

Learn more about Chawama Bakery here, and be sure to follow World Central Kitchen on Facebook, Twitter, and Instagram for the latest updates!

Mercy and other staff learning new techniques from WCK Chef Network member Pichet Ong.

30 Restaurants. One Night. Join Us For Dine-N-Dash 2017!

March 1st, 2017

What do 30 of DC’s best restaurants, WCK founder José Andres, Andrew Zimmern, and Ted Allen all have in common? They’re coming together on June 7th for the 5th annual Dine-N-Dash benefitting World Central Kitchen!

For one night only, guests will receive an all-access wristband for unlimited food and drink at restaurants in the District’s iconic Penn Quarter and 14th Street neighborhoods, while enjoying live music.

VIP ticket-holders will also enjoy a few special perks: a pre-reception pop-up with MGM National Harbor, four additional VIP-only restaurants, and an after-party with José, Andrew, Ted, and other celebrity guests.

Don’t miss out on this incredible evening—get your tickets now! Click here to visit the Dine-N-Dash website and save $20 off your ticket throughout the month of March, and be sure to follow Dine-N-Dash on Facebook, Twitter, and Instagram.