Our network engages socially conscious chefs skilled in a wide range of culinary arts and matches them with communities in need around the world. Here are their stories...
Chef Network Intro | Chef Bios
Congratulations to the youth who just got jobs roasting and packaging World Central Kitchen coffee.
All of the youth are enrolled in Fabretto schools which emphasize a “learning by earning” model. They are currently receiving training from Vega Coffee’s employees who are experts on origin roasting. Vega is training these students on coffee roasting, hand selection of beans, packaging, and cupping.
The students are able to receive training and employment due to World Central Kitchen’s investment in high-end coffee roasting machines, and quality-control and packaging equipment.
You won’t have to wait much longer to receive fresh, origin-roasted coffee through World Central Kitchen.
In 2016, World Central Kitchen affected more lives than ever before. Thanks to our supporters, World Central Kitchen:
- Trained communities in Cambodia, Dominican Republic, Haiti, Nicaragua, Zambia, and the US.
- Distributed over 15,000 meals to Hurricane Matthew victims
- Built 10 school kitchens in Haiti serving 5,000 students/day
- Converted 50 more schools to clean cookstoves
- Graduated 34 students at our Culinary School
- Represented our Chef Network in Brazil, Cuba, and South Africa
- Invested in a coffee roasting facility to increase farmers income by 400%
- Invested in fish processing plant and new boats to increase fishermen income by 400%
World Central Kitchen and the Culinary Association of Haiti, led by Chef David Destinoble, have provided over 10,000 meals to Hurricane Matthew victims in Cayes, Haiti, in the last 4 weeks.
This was only possible because of the generosity of our supporters. You have helped
- Feed this community
- Speed up recovery as the town rebuilds their homes
- Provide expert culinary training to the community volunteers
For many people in the community, this is their only meal of the day. We plan on serving another 5,000 meals by the end of November. You can help feed these victims of Hurricane Matthew and help rebuild their homes by donating to World Central Kitchen.
Hurricane Matthew destroyed the town of Jérémie and surrounding areas last week as it swept through Haiti and left over 1,000 people dead.
In response, WCK and its Chef Network have partnered with the Mayor of Les Cayes and the Culinary Association of Haiti to setup a makeshift kitchen and provide hundreds of meals per day to the communities affected by Hurricane Matthew.
José Andrés and WCK are in Haiti this week to help lead efforts to cook meals for Les Cayes, Jérémie and surrounding communities in need, and to train community volunteers to continue the efforts moving forward.
Donate today to directly provide meals with José!
Last week, Casey Patten, Founder of Taylor Gourmet, visited Dog Tag Bakery to teach the Dog Tag Fellows about his experience as an entrepreneur and chef.
At the guest demo, Casey talked about starting Taylor Gourmet and the lessons he learned from growing the business from 1 location to 11. While talking about his experiences as a business owner, he taught the Dog Tag Fellows how to make arancini (fried risotto balls).
This demo was part of World Central Kitchen’s ongoing partnership with Dog Tag Bakery. Dog Tag Bakery’s fellowship program empowers veterans and their families through hands-on business experience and offers business classes from Georgetown University.
Casey is a member of World Central Kitchen’s Chef Network and has been a dedicated supporter of WCK through World Food Day and creating a Hoagie for Haiti that benefited WCK’s projects in Haiti.
This week, Chef Dan Traster, of WCK’s Chef Network, flew to Port-Au-Prince to lead the training of our two new Culinary Instructors.
While the new culinary instructors, Jacques Marvens and Ashley Jenn Chavannes, both come with culinary experience, this training taught them to teach. WCKs unique methodology “trains the trainer” and combines the Gagne Briggs teaching method with our technique-based curriculum.
World Central Kitchen’s Culinary School has already graduated three classes of talented culinary students. The “training the trainer” model will only strengthen our culinary school as we aim to further support Haiti’s hospitality industry and strengthen its economy.