In times of crisis, food becomes vital for survival, not just as sustenance, but as a source of comfort and hope. A thoughtful, freshly prepared meal can provide a reminder that they are not alone,  providing strength to rebuild in the darkest times.

In 2010, world-renowned chef José Andrés sprung into action after witnessing the devastation caused by an earthquake in Haiti. Aiming to use his culinary expertise

to help those in need, he cooked alongside displaced families in a refugee camp. It was there that he learned the Haitian way of preparing black beans — mashed and sieved into a creamy sauce. This experience was about more than just feeding people, however; it was about understanding, listening and cooking alongside those affected by the disaster. This idea of community-centered food relief became the foundation for World Central Kitchen (WCK), which Andrés and his wife Patricia later established.

The organization believes that food is a universal human right. Whether responding to natural disasters, humanitarian crises or food insecurity, WCK remains guided by a core philosophy: in times of need, food must be provided with dignity, urgency and care.
“When you need medical service, you bring doctors and nurses. When you need the rebuilding of infrastructure, you bring in engineers and architects. And if you have to feed people, you need professional chefs,” Andrés said.

Though sustainable food solutions were at the heart of WCK’s early mission, the urgent need for immediate food relief continued to call the organization to action. In 2017, when Hurricane Harvey struck Houston, Texas, Andrés and his team jumped in, preparing meals for those affected. Just a month later, Hurricane María devastated Puerto Rico. With millions in desperate need of food, WCK set up kitchens across the island and cooked sancocho in the Santurce neighborhood. What started as a small relief effort quickly grew into

“#ChefsForPuertoRico,” serving around four million fresh meals.

Since those early days, WCK has provided food relief to communities affected by hurricanes, wildfires, tsunamis and volcanic eruptions. Their mission has evolved beyond natural disasters to include feeding refugees at the U.S. border, assisting Venezuelan families facing extreme poverty, supporting hospital workers during the COVID-19 pandemic and serving Ukrainian families suffering during wartime.

When wildfires ravaged Southern California in recent months, WCK once again mobilized to provide immediate relief. The Palisades, Hurst and Eaton fires forced approximately 30,000 residents to evacuate, destroyed thousands of structures and caused widespread power outages. Strong Santa Ana winds also made firefighting efforts even more challenging, with gusts reaching up to 100 mph.

WCK’s collaboration with local restaurants and food trucks distributed over 200,000 meals to first responders and affected families. Establishing meal distribution sites across Southern California, they ensured that those displaced or battling the fires had access to nourishing, comforting food. 

Their Chef Corps program, a global network of prominent culinary leaders who champion World Central Kitchen’s work providing fresh meals following the crisis was also instrumental, with local chefs like Daniel Shemtob — who lost his home to the fires — and Redwood parent Tyler Florence leading efforts on the frontlines.

“Having been affected by the fires and seeing firsthand what World Central Kitchen does, I saw how it just brightens a lot of people’s days. There were people coming and getting food who had no other source of food, and that experience of offering hospitality and receiving hospitality is what makes our jobs unique,” Shemtob said.

Despite losing his own home, Shemtob immediately stepped in to help with wildfire relief. 

“For me, it’s like everything compounds because I lost everything and I’m going through it as well,” Shemtob said. 

His resilience and dedication to his community showcase the spirit of WCK’s mission — neighbors helping neighbors in times of need. Florence also joined WCK’s wildfire response, and in a touching moment, partnered with Shemtob to work in his food truck. 

“It was pretty special,” Shemtob said. “I’ve known [Florence] for 12 years, and when he showed up to volunteer, the first shift he had was with me. I didn’t have a knife roll, and he gave me his own personal knives. For a chef, that’s a big deal. To get a set like that at a time when I had just lost everything was a pretty cool thing. It’s kind of what World Central Kitchen does too — they bring people together through trauma, and everyone just wants to help.”

Despite the devastation, Shemtob sees hope in the unity of his community. 

“The community really has come together for this, and that’s kind of one of the coolest things I’ve seen. We had a dinner hosted for volunteers, and it was such a great experience — amazing food, great conversation. You find silver linings in all of this,” Shemtob said.

When asked if he would continue working with WCK in the future, Shemtob didn’t hesitate.

“As long as they need me, I definitely would volunteer. Hopefully, we don’t have any more disasters in Southern California, but if we [do], I’d be happy to help again. I might even volunteer for another one somewhere else,” Shemtob said. 

World Central Kitchen is there to help everyone. 

“Everyone is a part of World Central Kitchen, they may just not know it yet,” Andrés said. 

Whether cooking, donating or simply spreading WCK’s message, we all have a role to play in feeding hope to those in need.