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where does jose andres live

The World Central Kitchen team just got back from Haiti, where they offered meals to people suffering after a devastating earthquake there. MiamiandBeaches.com uses cookies to improve your web experience. They enable you to enjoy certain features and personalizations of the site you would otherwise. 4.7 Where does Andrés live? 4.8 Is José dead or alive? 4.9 Where is José Andrés now? 4.10 José Andrés Social Media Contacts.

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Where does jose andres live

Who is José Andrés? Jeff Bezos gives chef $100M award to feed America!

José Andrés was recently announced by Jeff Bezos as the winner of his $100M Courage and Civility Award, allowing chef José and his team to help feed America.

Discover all you need to know about the Spanish chef as we explore his non-profit charity work, social media platforms and more!

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VAN HORN, TEXAS - JULY 20: Jeff Bezos (C) stands with Chef Jose Andres (L) and Van Jones, founder of Dream Corps, after announcing a $100 million award for their projects that help humanity on July 20, 2021 in Van Horn, Texas. Mr. Bezos presented the awards after being part of the crew in the Blue Origin’s New Shepard rocket flight into space. (Photo by Joe Raedle/Getty Images)

Who is José Andrés?

José Ramón Andrés Puerta is a Spanish chef and restaurateur.

At 52-years-old he is the founder of World Central Kitchen, a non-profit organisation devoted to providing meals in the wake of natural disasters. 

WASHINGTON, DC - SEPTEMBER 11: Chef José Andrés of World Central Kitchen speaks at a press conference to observe National <a href=Amazon credit card payment online ge where does jose andres live Service and Remembrance on the 19th anniversary of the September 11 attacks at the Fire Station 16 on September 11, 2020 in Washington, DC. Andrés has teamed up with DC Mayor Muriel Bowser to deliver more than 35,000 meals from independently-owned local restaurants to support first responders and frontline healthcare workers in more than 30 cities nationwideAt least 5,000 of these meals will be delivered on 9/11 in Washington, DC. (Photo by Paul Morigi/Getty Images)" width="1024" height="699">

World Central Kitchen uses the power of food to nourish communities and strengthen economies through times of crisis and beyond.

Read more about WCK’s mission on their website.

On every.org World Central Kitchen is described as:

“A hot plate of food when it’s needed most. For people fighting or fleeing disasters, we are here.”

Explore @wckitchen on Instagram.

@WCKitchen contains content surrounding the organisation and their helpful meals on Twitter.

Jeff Bezos gives chef where does jose andres live award

Following his successful launch into space in Blue Origin’s New Shepard, Jeff Bezos returned to Earth with a huge announcement.

After receiving backlash for the money he spent on the flight, the billionaire gifted $200 million awards in recognition of ‘Courage and Civility’ directly to charities of the recipient’s choice.

Bezos awarded chef José Andrés and his team at World Central Kitchen $100 million in order to feed American people in need.

VAN HORN, TEXAS - JULY 20: Jeff Bezos hugs Chef Jose Andres after announcing a $100 million award for projects that help humanity on July 20, 2021 in Van Horn, Texas. Mr. Bezos presented the awards after being part of the crew in the Blue Origin’s New Shepard rocket flight into space. (Photo by Joe Raedle/Getty Images)

Despite some disagreement regarding other recipients, many are certain that José Andrés and his organisation are completely deserving of the courageous award.

Andrés is yet to make a statement in response to receiving the award, however, he has liked a congratulating comment made by Mitchell Davis on Twitter.

Explore the chef’s social media, below!

Meet the cook on Instagram and TikTok

@chefjoseandres has over 660,000 followers on Instagram to accompany his current total of 1,110 posts.

The chef frequently shares food-related content, including images of numerous delicious meals.

While cooking for pleasure, José Andrés also features his non-profit work on the ‘gram, showing him helping at catering events and more.

Over on TikTok, @chefjoseandres has a large audience of over 200,000 followers along with 1.3 million likes.

Sharing food tutorials and fun facts, the chef receives tons of positive feedback.

What’s more? Check out @chefjoseandres over on Twitter where he has over 900,000 followers.

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Источник: https://www.hitc.com/en-gb/2021/07/20/who-is-jose-andres-jeff-bezos-gives-chef-100m-award-to-feed-america/

MADRID (AP) – The chef Jose Andres and his World Central Kitchen were awarded a prestigious Spanish prize Wednesday for their international relief work promoting healthy food.

The jury that decides the Princess of Asturias Awards awarded the 51-year-old Andres and the non-profit group he founded the Award of Concord for “offering extraordinarily fast and efficient on-the-ground response to social and nutritional online banking members first credit union in northern Spain in 1969, Andres moved to the U.S. in 1991 and was later naturalized as an Roslyn savings bank east meadow citizen. He helped popularize Spanish cuisine, especially the tapa, in the U.S. before he also became heavily involved in humanitarian work.

Andres founded the World Central Kitchen in 2010 following a trip to Gpa requirements for south carolina state university to do aid work. Since then, it has been active in deploying field kitchens to respond to food crises both in the United States and abroad. The organization served over 3.6 million meals in Puerto Rico in the aftermath of Hurricane Maria in 2017. Last year, Andres dedicated some of his own restaurants in the U.S. to help feed people in need during the coronavirus pandemic.

A recipient of many honors, Andres was awarded a National Humanities Medal by President Obama in 2015.

The 50,000-euro ($56,700) Princess of Asturias Awards of Concord is one of eight prizes, including for the arts, social sciences and sports, handed out annually by a foundation named for Spanish Crown Princess Leonor.

Источник: https://www.dailyfreeman.com/2021/06/30/spain-honors-chef-jose-andres-for-humanitarian-kitchens/

Jeff Bezos Returns from Space and Donates $100 Million to José Andrés Charity

After an 11-minute space flight that took him 66.5 miles above the earth, Jeff Bezos tried to improve life on the planet below. At the end of a press conference following his flight on the Blue Origin New Shepard rocket, Bezos announced a $100 million award to José Andrés, renowned chef and co-founder of World Central Kitchen, a nonprofit that helps feed and support people in disaster-stricken areas around the world.

"I'm really grateful for this award, and the incredible support from Jeff and the entire Bezos family," said Andrés in a statement. cox login pay bill Central Kitchen was born from the simple idea that food has the power to create a better world. A plate of food is a plate of hope. It's the fastest way to rebuild lives and communities."

The prize is part of a newly created Courage and Civility Award that recognizes people who are working on solutions to global issues. Bezos also awarded $100 million to Van Jones, a CNN contributor and founder of Dream Corps.

Andrés, now a U.S. citizen, cooks at a high level of sophistication in the more than 30 restaurants he owns and runs with his ThinkFoodGroup. He founded WCK to respond to the earthquake that shattered Haiti in 2010. The organization earned global attention for its work in Puerto Rico, where it served more than 4 million meals after Hurricane Maria devastated the island in 2017. It has launched feeding missions in 13 countries, serving some 15 million meals and corralling more than 45,000 volunteers. Most recently, WCK team members have been helping flood victims in Germany.

"I'm just a cook," Andrés told Wine Spectator earlier this year. "But cooks know how to feed people. Our goal is to address the blind spots in the system. We are serving health care providers, hospitals and nursing homes, police, firefighters and National Guard troops, along with unemployed people, hungry families and the homeless."

Accepting the award from Bezos today, Andrés said the money will help WCK expand its mission, from responding to disasters to tackling systemic hunger. He said he wanted to see food aid around the world double and to change the way 3 billion people cook their food, noting that the pandemic and climate changes have left many people in hunger.

"We will be there with our boots on the ground when disaster strikes," Andrés said. "But we will shoot for the stars, fighting hunger and the causes of hunger."


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Источник: https://www.winespectator.com/articles/jeff-bezos-returns-from-space-and-donates-to-jose-andres-charity-world-central-kitchen

Who is chef José Andrés and what restaurants does he own?

BEFORE winning a huge cash prize from Jeff Bezos, chef José Andrés was credited for bringing Spanish influence to the American food scene.

Andrés has many titles before cash prize winner: chef, restaurateur, and non-profit founder.

Andrés, 52, grew up in Spain and enrolled in culinary school in Barcelona at just 15-years-old

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Who is José Andrés?

Andrés, 52, grew up in Spain and enrolled in culinary school in Barcelona at just 15-years-old.

When completing military service at 18, hsn credit card login synchrony bank was assigned as a cook for an admiral.

After working at a restaurant in Spanish for three years, he was fired and moved to the United States.

In the US, Andrés worked at many restaraunts in New York City and Washington DC.

He started his own cooking show in 2006 entitled Vamos a Cocinar and published his first book in the same year.

Andrés has taught college courses in cooking and Spanish culture at Harvard University, George Washington University, and the International Culinary Center.

As a response to the 2010 Haiti earthquake, Andrés founded World Central Kitchen, which provides food to those touched by disasters.

He is historically credited for introducing the small dish style of cuisine to America.

What restaurants does José Andrés own?

Andrés owns a total of 18 restaurants across American with one in the Bahamas.

  • minibar by José Andrés – Washington, DC
  • é by José Andrés – Las Vegas
  • Somni – Los Angeles
  • America Eats Tavern – Washington, DC
  • The Bazaar – Los Angeles and Miami Beach
  • Beefsteak – Washington, DC, Bethesda, Maryland, and in the Cleveland Clinic in Cleveland, Ohio
  • China Chilcano – Washington, DC
  • China Poblano – Las Vegas
  • Fish – Paradise Island, Bahamas
  • Jaleo – Washington, DC, Bethesda, Maryland, Arlington, Virginia, Orlando, Las Vegas
  • Mercado Little Spain – New York City 
  • Ovations by America Eats – Vienna, Virginia 
  • Oyamel – Washington, DC
  • Pepe – Washington, DC, and Orlando
  • Tres by José Andrés – Los Angeles
  • Zaytinya – Washington, DC

Did Jeff Bezos give José Andrés $100million?

On January 20, 2021, just days before his space launch with Blue Origin, Jeff Bezos awarded Andrés $100million.

Also awarded to CNN commentator Van Jones, Bezos labeled the money the "courage and civility award."

The two winners will be able to give the cash prize to a charity of their choice.

"It's easy to be courageous, but also mean. Try being courageous and civil. Try being courageous and a unifier. That's harder and way better [and] it makes the world better," Bezos said at the press conference.

Jose Andres says his organization, Restaurants for the People, has fed millions during the pandemic in 2020

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Источник: https://www.the-sun.com/news/3318133/who-is-chef-jose-andres-restaurants/

Chef José Andrés has been announced as the winner of the Basque Culinary World Prize 2020 for his World Central Kitchen (WCK) project. Andrés was chosen for providing a global and collaborative response from gastronomy to the most pressing challenge of our time: the COVID-19 pandemic.

 

The BCWP jury said José Andrés symbolized the efforts made by chefs around the world to the challenges posed by the crisis and embodied the collaborative action needed during such testing times.   The strength, https manage my t mobile com and efficiency demonstrated by Andrés in the face of the COVID-19 crisis has also inspired many other professionals to launch various programmes aimed at reviving the catering sector. José Andrés has been cited as an inspiration by many of those who decided to take action in their local communities and has become a global symbol of the efforts made by chefs during the crisis.

 

In that sense, Andrés’s work symbolizes the efforts made by chefs around the world and embodies the actions needed during these trying times such as: facilitating access to food in regions facing shortages; managing solidarity kitchens in challenging contexts; re-establishing supply chains for small producers; providing direct support to restaurant staff as the industry’s workforce continues to struggle with the consequences of closed bars and restaurants; and simply for setting an example of cooperation and responsibility.

 

The strength, speed and efficiency demonstrated by José Andrés in the face of COVID-19 has become a global symbol of the efforts made by chefs during the crisis. For this reason, in addition to José Andrés, the BCWP jury also recognizes the work of 10 chefs, granting special recognition to:

 

Mariana Aleixo, for her work in the favelas of Rio de Janeiro with Maré de Sabores;
Elijah Amoo Addo, for projects such as Food for All Africa and Chefs on Wheels in Ghana;
Greg Baxtrom, for leading welfare drives in response to the pandemic in New York;
Simon Boyle, for providing relief to disadvantaged groups in London with Brigade;
Tracy Chang, for Off Their Where does jose andres live and Project Restore Us in Cambridge, Massachusetts;
David Hertz of Gastromotiva for leading food banks and facilitating other initiatives in Brazil and Mexico; Ed Lee, for inspiring community work on behalf of restaurant employees across the United States; Juan Llorca, of Spain, for assisting parents during lockdown by providing healthy, simple recipes for children via YouTube;
Nicole Pisani, of Chefs in Schools in the UK, for providing food to disadvantaged young people while school canteens were closed.
 

José Andrés – a Spanish-American chef and owner of a chain of restaurants in the United States – established WCK 10 years ago, assembling chefs from around the world and mobilising them to provide a global and cooperative response to a variety of emergency situations.

 

He has already used his influence to support political and humanitarian causes such as helping to create food resiliency in the face of disasters in Haiti and Puerto Rico, and has spent years promoting immigration reforms and job improvements in the catering sector.  Throughout, he has been aware that the kitchen can be an engine for social change.

 

During the challenges created by the pandemic, WCK has played an important role. When the spread of coronavirus began to escalate in March, José Andrés took action, both in cities across the US and in Spain.  With the health crisis at its worst in Spain, WCK was running around 150 kitchens in 10 cities with the support of local chefs, food banks and the Red Cross. The organisation showed that during the pandemic it had evolved into a global collaborative initiative between chefs across the world.

 

As an owner of a large chain of restaurants in the United States, this Asturian chef points out that "only those who work in the restaurant sector can help revive the economy while at the same time rebuild communities." Founded ten years ago, WCK has intervened in many countries and mobilized thousands of volunteers and cooks from around the world. In addition, the chef has spent years promoting immigration reforms and workplace improvements for the restaurant sector, aware that the kitchen can be an engine of social change.

 

BCWP intends, in its 5th edition, to rise to the challenges that have been marked by the pandemic generated by COVID-19. Professionals from all corners of the planet have turned to finding creative solutions from gastronomy. For this reason, this year the BCWP has focused on chefs who have offered inspiring, courageous and impactful responses. Professionals in the sector who have helped to cope with a global and collective crisis. Therefore, a winner has been selected that symbolizes the response of the sector and 10 special mentions that provide valuable insight and testimony about the reaction of the sector.

 

The Basque Culinary World Prize is a unique €100,000 award for chefs around the world whose work has transformed society through gastronomy, and is awarded by the Basque Culinary Centre, a world leading gastronomic institution, and the Basque Government. 

 

The winner is chosen by a jury made up of the world's most influential chefs. Chaired by Joan Roca (El Cellar de Can Roca), the jury also included renowned names within gastronomy such as Ferrán Adrià (El Bulli Foundation), Mauro Colagreco (Mirazur), Gastón Acurio (Acurio Restaurants), Manu Buffara (Manu), Dan Barber (Blue Hill Farm), Eneko Atxa (Azurmendi), Dominique Crenn (Atelier Crenn), Andoni Luis Aduriz (Mugaritz), Enrique Olvera (Pujol),  Trine Hahnemann (Hahnemanns Køkken) and Yoshihiro Narisawa (Les Créations de Narisawa).

 

Joan Roca, Chair of the Prize Jury, said:

"In view of this year’s exceptional circumstances, our responsibility had to rise to the current challenges. After an intense process of reflection, we wanted to focus the award on the challenge facing the entire planet due to COVID-19­– where does jose andres live challenge that chef Jose Andrés has faced with courage, bravery and a titanic effort. His admirable dedication to work, his ability to deal with humanitarian crises and his present and evident leadership have served as a source of inspiration for many people who have joined its World Central Kitchen initiative around the world. It’s a project that has also made visible the work of volunteers who have turned gastronomy into a strong social tool "

 

Joxe Mari Aizega, Director General of the Basque Culinary Centre, said:

“A year like 2020 has put us to the test and so the Basque Culinary World Prize highlights how the sector had an important part to play in the midst of an unprecedented crisis. Chefs understood that they could harness their amazon com mytv enter code for tv registration, leadership, entrepreneurship and creativity to help society in different ways.

“The pandemic has highlighted the exchange gift cards for cash app of our sector in its entirety, so it was not enough to announce just one winner, but to recognize, with the 10 special recognitions, the performance of exemplary professionals who have used their knowledge, creativity and will to influence in society, making the best use of the transformative capacity of gastronomy.”
 

Bittor Oroz, Deputy Minister of the Department of Economic Development and Infrastructure of the Basque Government, said:

“In this complex context generated by COVID-19 where the world is in the midst of an unprecedented crisis, we have opted to maintain the Basque Culinary World Prize, which is already in its 5th edition. This award reaffirms its role of identifying and promoting transformative activities that build a more sustainable world. More than ever, this year is a period where gastronomy has demonstrated its relevancy as­– despite its complexities– the industry has a pragmatic attitude for where does jose andres live. It’s a time to highlight professionalism, innovative and avant-garde character, and the supportive attitude of men and women in gastronomy. The prize­– a unique and global award– is part of the comprehensive Euskadi Basque Country strategy and aims at bringing the values​​shared by Basque society to the global stage including our work ethic, commitment, tenacity, innovative and competitive character, and equal opportunities for men and women.”

 

SPECIAL RECOGNITIONS BIOGRAPHIES:

ELIJAH AMOO ADDO Food For All Afrika, Ghana

Elijah is a chef, social entrepreneur and creator of Food for All Africa in 2014, an organization dedicated mainly to feeding vulnerable children in sub-Saharan Africa and recovering surplus food provided by supermarkets and restaurants. Through projects like Chefs on Wheels, Elijah has been a vital community leader during the pandemic by distributing solidarity meals, which have been more necessary than ever since many social eateries on which where does jose andres live of people depend are temporarily closed. The hospitality sector in Ghana, like in many other countries, was seriously affected by the pandemic. Since 40% of the workforce depends on the sector, the closure of hotels, bars and restaurants in the country meant that many struggled during the pandemic. Therefore, Elijah’s volunteering network has been critical in caring for children and young people in catering during these challenging times.

 

MARIANA ALEIXO Maré de Sabores, Brazil

Aleixo is a professional chef who, since 2010, has managed the Maré de Sabores programme and integrated it into the community movement known as Redes da Maré. This is an organisation that aims to provide support for the rights of those living in the 16 favelas that make up the community of Maré in Rio de Janeiro, which has a total of 140,000 inhabitants. The programme provides cooking workshops and gastronomic events for the community. The programme also runs a buffet which employs women from the parent project and offers healthy food to the community at an affordable price. During the pandemic, Maré de Sabores has had an important commercial property management jobs in the favelas, serving as a food bank and providing solidarity meals. Alexio led and coordinated all work on food security, food management, preparation and distribution of meals. Throughout the crisis, the programme has also been at the forefront of a campaign for awareness, education and social work.

 

GREG BAXTROM Olmsted, USA

From his Brooklyn location, Greg led the New York Hospitality Coalition, a trade union coalition to exchange information and work together to put pressure on the authorities in New York to respond to the pandemic. In partnership with Maker's Mark and the Ed Lee Initiative, he transformed his Olmsted restaurant into a food bank and community support centre. Also, in the wake of the Black Lives Matter protests, Baxtrom opened his Maison Yaki restaurant space to black chefs, bartenders and entrepreneurs for the foreseeable future. Baxtrom wanted to where do i find uscis online account number the space to bring awareness to the Black Lives Matter movement and those using the Maison Yaki space can serve food from the restaurant’s front window.

 

SIMON BOYLE Beyond Food, UK

Simon Boyle is a chef and entrepreneur who has shown that gastronomy has much to contribute in the context of social causes. Boyle founded Beyond Food where does jose andres live 2011 which focuses on helping people escape poverty through culinary training and rebuilding their lives through food. The chef at social enterprise restaurant, Brigade (London) has focused his efforts on securing resources and food for vulnerable groups such as those living in shelters and homeless people in particular. The programmes focus is on breaking the cycle of homelessness, unemployment and poverty by equipping people with the basics of cooking. By providing essential culinary skills and introducing people to the benefits of fresh, healthy food, Beyond Food is helping the most vulnerable become more independent and give them a sense of belonging. Also, in collaboration with health experts as well as his restaurant team and students at the training centre, Simon has started a 24/7 emergency hotline where people can call in need of psychological help.

 

TRACY CHANG Off Their Plate, USA

Tracy is a chef and owner of the restaurant PAGU, located in Cambridge, USA where the majority of her employees are from immigrant backgrounds. During the coronavirus pandemic, she co-founded Off Their Plate, an initiative that aims to feed health and essential workers whilst trying to restore jobs and livelihoods of restaurant workers affected by the pandemic. Alongside Ken Oringer (chef at Little Donkey, Toro Uni and Coppa) and Natalie Guo (Harvard Medical school student), she mobilised resources around a social cause that has served to provide resources for restaurants whilst producing food mainly for hospitals. The initiative is designed to help vulnerable communities such as immigrant families that are struggling to get access to food. By partnering with restaurants, the initiative ensures that families receive nutritious food safely, served efficiently. Now Project Restore Us is working on refining and scaling the model whilst searching for multiple sources of funding. The project is sponsored by CommonWealth Kitchen.

 

GHETTO GASTRO, USA

Jon Gray, Lester Walker, Malcolm Livingston II, and Pierre Serrao are four chefs who set out on a mission to diversify the gastronomy scene and challenge stereotypes with their cooking collective Ghetto Gastro in New York. Combining art, music and social awareness, Ghetto Gastro has already offered a unique space and voice for a diverse community of young people for seven years, going beyond the catering industry by serving as a creative space that promotes inclusivity. With the ongoing pandemic and Black Lives Matter movement, the message and work of Ghetto Gastro resonates more than ever with recent events in the USA.

 

DAVID HERTZ Gastromotiva / Social Gastronomy Movement, Brazil

David created Gastromotiva in 2006 to help foster social inclusion in Brazil through gastronomy. The initiative offers culinary training to young people and unites many different sectors of society around the transformative power of food. Fourteen years later, and in partnership with more than 32 local organisations, Gastromotiva is now a global success with operations in Brazil, Mexico, South Africa and El Salvador. The initiative covers a number of projects such as “Gastromotiva Refettorio”, a social dining room opened in collaboration with Food For Soul in Rio de Janeiro Janeiro – which provided food for homeless people from leftovers from the Rio Olympic Village – to the launch of the Social Gastronomy Movement in 2017, a global network that brings together chefs to promote causes such as sustainable development, healthy eating and social inclusion through the power of food.

 

ED LEE Lee Initiative, USA

Ed is passionate about creating a fairer, more tolerant and diverse labour force and promotes issues surrounding immigration, social justice and inclusion from the kitchen. Even before the coronavirus crisis and the Black Lives Matter protests in the United States, the LEE initiative has been at the forefront of social causes. Ed’s NGO was created to promote training, mentoring and investment programmes in young talent. Initiatives such as the Restaurant Regrow Where does jose andres live offers immediate relief for culinary communities across Kentucky such as financial support and assistance to restaurants and food service workers that have been affected by then Covid-19 crisis. Whilst the Restaurant Workers Relief Programme has distributed 140,000 meals to unemployed workers in the catering industry with the help of local leaders in 19 cities in the United States. The creation of community kitchens helped to alleviate some of the impacts of the crisis in communities and the launch of the Reboot Relief Reboot Program helped to reactivate the base of the production chain by engaging with small producers and reconnecting broken production chains.

 

JUAN LLORCA Por una Escuela bien Nutrida, Spain

Juan shifted his focus from haute cuisine to an unusual challenge for a chef: transforming the food of a school canteen. Showcasing passion, tenacity and hard work, Juan managed to transform schools into a place where students enjoy and form connections to healthy food as well as study. His initiative “Por una Escuela bien Nutrida” has started a discussion about the food offered in Spanish schools, where one third of the students receive their main meal of the day. With the closure of schools during the pandemic, a lot of parents also needed support to come up with creative meal plans for their children during confinement. Juan provided food content such as healthy and easy recipe ideas via YouTube to help those phone number santander customer service needed solutions throughout the pandemic.

 

NICOLE PISANI Chefs in Schools, UK

School children are one of the many groups affected by the crisis and many, especially disadvantaged children, depend largely on the food they receive in school canteens. In the face of the pandemic, children have been at risk of food insecurity or a lack of access to balanced and healthy eating. Nicole was head chef at NOPI restaurant in London, before moving on to school meals and co-founding "Chefs in Schools". Until the pandemic hit, she had focused on changing the perception of school canteens through "intervention" programs in canteens and educational methods supported by cooks across the country. However, the pandemic caused her to focus her efforts on using the resources she had to ensure children could still access and enjoy nutritious food. Her charity is working hand-in-hand with food-sharing and surplus-food charities and initiatives including Olio, The Felix Project and Magic Breakfast, as part of a huge network across London.

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Источник: https://www.bculinary.com/en/noticias/el-chef-jose-andres-ganador-del-basque-culinary-world-prize-2020
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where does jose andres live

Where does jose andres live -

By Melissa Locker3 minute Read

Chef and humanitarian José Andrés oversees not only the expanding empire of restaurants in his ThinkGoodGroup portfolio, but also World Central Kitchen, a nonprofit that tackles issues of hunger and poverty around the world and at home. When Hurricane Maria decimated Puerto Rico last year, the D.C.-based Andrés amassed a fleet of volunteers to cook millions of meals for the island’s inhabitants, an experience that he documented in his new book, We Fed an Island.

Here, Andrés reveals his tips and tools for getting the most out of every day.

What’s your Off Switch?

My off switch is to play Tanks or Fortnite for 30 minutes–just long enough to clear my head. Also in the summertime one of my favorite things to do at the end of a long day is to watch the lightning bugs with a glass of good Spanish wine in my hand.

What’s your On Switch?

Even before I have my coffee, even before my girls and I have fresh citrus juice, I like to start my day with time on the elliptical, watching a documentary or new TV series. It gets my brain and body moving!

What’s a product that you are currently in love with?

I absolutely could not live without my iPhone X. It is not just one tool but a million. I record voice memos for new ideas for dishes, FaceTime into meetings, take notes and photos, set a timer for when I am making paella, connect with my teams on the ground in disaster zones through WhatsApp, play video games, watch TV. I would be lost without it.

What’s a high-price-tag product that you recently splurged on?

I have a Farmshelf installed in my house. It is an amazing indoor garden that lets me grow herbs and ingredients that I can’t find anywhere else, instead of buying them and shipping them from far away.

What service or tool can you not live without?

I have to say Twitter. It is an incredible universe of conversations between chefs, farmers, humanitarians, politicians, activists, scientists, teachers, students–everyone, really! When we are working in disaster zones like we have for the last year it has become our window to the world. While working in Puerto Rico, Guatemala, Hawaii, Indonesia, and beyond it has kept us connected to the rest of the world. We are all connected, all one army thanks to Twitter.

What do you do with the free time you have?

With just five minutes, I’ll open up a cookbook and read a few recipes, learn new techniques and history.

If I have a free hour at home, my girls and I will go out and work in the garden or our beehives.

If I have a whole free day, I will drive to Virginia to visit wineries, to eat at new restaurants, to discover an inn that my wife and I haven’t seen yet. A full day with a friends and family. It is amazing to refresh your brain and open yourself up to a new world.

What travel tips do you swear by when you’re on the road?

I like to bring my own chopsticks in my carry-on. You never know when you’ll need them! I have a lightweight bamboo set from Patagonia that I love. I also have a solar-powered phone charger, like the one made by BioLite. It is key when you’re going into disaster zones and you don’t know what the electricity situation is going to be. My wife will tell you that I always pack my utility fishing vest–the one I am always wearing in disaster zones–when we travel, even when we are going on vacation. Disaster can strike at any time, and it’s important to be prepared. I love going into vintage book stores where I go–I’m always on the hunt for old cookbooks to add to my collection. Always, no matter where you are, get out and go to the local bar and spend some time talking to people. You never know who you are going to meet.

Источник: https://www.fastcompany.com/90257754/jose-andres-suggests-fortnite-after-a-long-day-saving-the-world

Who is José Andrés? Jeff Bezos gives chef $100M award to feed America!

José Andrés was recently announced by Jeff Bezos as the winner of his $100M Courage and Civility Award, allowing chef José and his team to help feed America.

Discover all you need to know about the Spanish chef as we explore his non-profit charity work, social media platforms and more!

  • FIND OUT: Why Bezos’ rocket is shaped like that Austin Powers d*ck scene!
VAN HORN, TEXAS - JULY 20: Jeff Bezos (C) stands with Chef Jose Andres (L) and Van Jones, founder of Dream Corps, after announcing a $100 million award for their projects that help humanity on July 20, 2021 in Van Horn, Texas. Mr. Bezos presented the awards after being part of the crew in the Blue Origin’s New Shepard rocket flight into space. (Photo by Joe Raedle/Getty Images)

Who is José Andrés?

José Ramón Andrés Puerta is a Spanish chef and restaurateur.

At 52-years-old he is the founder of World Central Kitchen, a non-profit organisation devoted to providing meals in the wake of natural disasters. 

WASHINGTON, DC - SEPTEMBER 11: Chef José Andrés of World Central Kitchen speaks at a press conference to observe National Day of Service and Remembrance on the 19th anniversary of the September 11 attacks at the Fire Station 16 on September 11, 2020 in Washington, DC. Andrés has teamed up with DC Mayor Muriel Bowser to deliver more than 35,000 meals from independently-owned local restaurants to support first responders and frontline healthcare workers in more than 30 cities nationwideAt least 5,000 of these meals will be delivered on 9/11 in Washington, DC.  (Photo by Paul Morigi/Getty Images)

World Central Kitchen uses the power of food to nourish communities and strengthen economies through times of crisis and beyond.

Read more about WCK’s mission on their website.

On every.org World Central Kitchen is described as:

“A hot plate of food when it’s needed most. For people fighting or fleeing disasters, we are here.”

Explore @wckitchen on Instagram.

@WCKitchen contains content surrounding the organisation and their helpful meals on Twitter.

Jeff Bezos gives chef $100M award

Following his successful launch into space in Blue Origin’s New Shepard, Jeff Bezos returned to Earth with a huge announcement.

After receiving backlash for the money he spent on the flight, the billionaire gifted $200 million awards in recognition of ‘Courage and Civility’ directly to charities of the recipient’s choice.

Bezos awarded chef José Andrés and his team at World Central Kitchen $100 million in order to feed American people in need.

VAN HORN, TEXAS - JULY 20: Jeff Bezos hugs Chef Jose Andres after announcing a $100 million award for projects that help humanity on July 20, 2021 in Van Horn, Texas. Mr. Bezos presented the awards after being part of the crew in the Blue Origin’s New Shepard rocket flight into space. (Photo by Joe Raedle/Getty Images)

Despite some disagreement regarding other recipients, many are certain that José Andrés and his organisation are completely deserving of the courageous award.

Andrés is yet to make a statement in response to receiving the award, however, he has liked a congratulating comment made by Mitchell Davis on Twitter.

Explore the chef’s social media, below!

Meet the cook on Instagram and TikTok

@chefjoseandres has over 660,000 followers on Instagram to accompany his current total of 1,110 posts.

The chef frequently shares food-related content, including images of numerous delicious meals.

While cooking for pleasure, José Andrés also features his non-profit work on the ‘gram, showing him helping at catering events and more.

Over on TikTok, @chefjoseandres has a large audience of over 200,000 followers along with 1.3 million likes.

Sharing food tutorials and fun facts, the chef receives tons of positive feedback.

What’s more? Check out @chefjoseandres over on Twitter where he has over 900,000 followers.

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Who is chef José Andrés and what restaurants does he own?

BEFORE winning a huge cash prize from Jeff Bezos, chef José Andrés was credited for bringing Spanish influence to the American food scene.

Andrés has many titles before cash prize winner: chef, restaurateur, and non-profit founder.

Andrés, 52, grew up in Spain and enrolled in culinary school in Barcelona at just 15-years-old

1

Who is José Andrés?

Andrés, 52, grew up in Spain and enrolled in culinary school in Barcelona at just 15-years-old.

When completing military service at 18, he was assigned as a cook for an admiral.

After working at a restaurant in Spanish for three years, he was fired and moved to the United States.

In the US, Andrés worked at many restaraunts in New York City and Washington DC.

He started his own cooking show in 2006 entitled Vamos a Cocinar and published his first book in the same year.

Andrés has taught college courses in cooking and Spanish culture at Harvard University, George Washington University, and the International Culinary Center.

As a response to the 2010 Haiti earthquake, Andrés founded World Central Kitchen, which provides food to those touched by disasters.

He is historically credited for introducing the small dish style of cuisine to America.

What restaurants does José Andrés own?

Andrés owns a total of 18 restaurants across American with one in the Bahamas.

  • minibar by José Andrés – Washington, DC
  • é by José Andrés – Las Vegas
  • Somni – Los Angeles
  • America Eats Tavern – Washington, DC
  • The Bazaar – Los Angeles and Miami Beach
  • Beefsteak – Washington, DC, Bethesda, Maryland, and in the Cleveland Clinic in Cleveland, Ohio
  • China Chilcano – Washington, DC
  • China Poblano – Las Vegas
  • Fish – Paradise Island, Bahamas
  • Jaleo – Washington, DC, Bethesda, Maryland, Arlington, Virginia, Orlando, Las Vegas
  • Mercado Little Spain – New York City 
  • Ovations by America Eats – Vienna, Virginia 
  • Oyamel – Washington, DC
  • Pepe – Washington, DC, and Orlando
  • Tres by José Andrés – Los Angeles
  • Zaytinya – Washington, DC

Did Jeff Bezos give José Andrés $100million?

On January 20, 2021, just days before his space launch with Blue Origin, Jeff Bezos awarded Andrés $100million.

Also awarded to CNN commentator Van Jones, Bezos labeled the money the "courage and civility award."

The two winners will be able to give the cash prize to a charity of their choice.

"It's easy to be courageous, but also mean. Try being courageous and civil. Try being courageous and a unifier. That's harder and way better [and] it makes the world better," Bezos said at the press conference.

Jose Andres says his organization, Restaurants for the People, has fed millions during the pandemic in 2020

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Asturias

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Sometimes we have trouble leaving the comfort of the known. And we know life only starts at the edge of the unknown. That’s where life starts.

I’ve been an immigrant all my life. From Asturias to Catalonia. From Catalonia to Madrid. Then I landed in America. I’ve been in the States more than 26 years—more than half of my life. I think everybody should always find the place they come from. I left Asturias when I was five. A lot of people would not have many memories from before they were five, but I do.

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“It’s beautiful. I expect to be accosted by some Keebler elves at any minute: ‘We welcome you to munchkinland, munchkinland …’”

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Chef José Andrés has been announced as the winner of the Basque Culinary World Prize 2020 for his World Central Kitchen (WCK) project. Andrés was chosen for providing a global and collaborative response from gastronomy to the most pressing challenge of our time: the COVID-19 pandemic.

 

The BCWP jury said José Andrés symbolized the efforts made by chefs around the world to the challenges posed by the crisis and embodied the collaborative action needed during such testing times.   The strength, speed and efficiency demonstrated by Andrés in the face of the COVID-19 crisis has also inspired many other professionals to launch various programmes aimed at reviving the catering sector. José Andrés has been cited as an inspiration by many of those who decided to take action in their local communities and has become a global symbol of the efforts made by chefs during the crisis.

 

In that sense, Andrés’s work symbolizes the efforts made by chefs around the world and embodies the actions needed during these trying times such as: facilitating access to food in regions facing shortages; managing solidarity kitchens in challenging contexts; re-establishing supply chains for small producers; providing direct support to restaurant staff as the industry’s workforce continues to struggle with the consequences of closed bars and restaurants; and simply for setting an example of cooperation and responsibility.

 

The strength, speed and efficiency demonstrated by José Andrés in the face of COVID-19 has become a global symbol of the efforts made by chefs during the crisis. For this reason, in addition to José Andrés, the BCWP jury also recognizes the work of 10 chefs, granting special recognition to:

 

Mariana Aleixo, for her work in the favelas of Rio de Janeiro with Maré de Sabores;
Elijah Amoo Addo, for projects such as Food for All Africa and Chefs on Wheels in Ghana;
Greg Baxtrom, for leading welfare drives in response to the pandemic in New York;
Simon Boyle, for providing relief to disadvantaged groups in London with Brigade;
Tracy Chang, for Off Their Plate and Project Restore Us in Cambridge, Massachusetts;
David Hertz of Gastromotiva for leading food banks and facilitating other initiatives in Brazil and Mexico; Ed Lee, for inspiring community work on behalf of restaurant employees across the United States; Juan Llorca, of Spain, for assisting parents during lockdown by providing healthy, simple recipes for children via YouTube;
Nicole Pisani, of Chefs in Schools in the UK, for providing food to disadvantaged young people while school canteens were closed.
 

José Andrés – a Spanish-American chef and owner of a chain of restaurants in the United States – established WCK 10 years ago, assembling chefs from around the world and mobilising them to provide a global and cooperative response to a variety of emergency situations.

 

He has already used his influence to support political and humanitarian causes such as helping to create food resiliency in the face of disasters in Haiti and Puerto Rico, and has spent years promoting immigration reforms and job improvements in the catering sector.  Throughout, he has been aware that the kitchen can be an engine for social change.

 

During the challenges created by the pandemic, WCK has played an important role. When the spread of coronavirus began to escalate in March, José Andrés took action, both in cities across the US and in Spain.  With the health crisis at its worst in Spain, WCK was running around 150 kitchens in 10 cities with the support of local chefs, food banks and the Red Cross. The organisation showed that during the pandemic it had evolved into a global collaborative initiative between chefs across the world.

 

As an owner of a large chain of restaurants in the United States, this Asturian chef points out that "only those who work in the restaurant sector can help revive the economy while at the same time rebuild communities." Founded ten years ago, WCK has intervened in many countries and mobilized thousands of volunteers and cooks from around the world. In addition, the chef has spent years promoting immigration reforms and workplace improvements for the restaurant sector, aware that the kitchen can be an engine of social change.

 

BCWP intends, in its 5th edition, to rise to the challenges that have been marked by the pandemic generated by COVID-19. Professionals from all corners of the planet have turned to finding creative solutions from gastronomy. For this reason, this year the BCWP has focused on chefs who have offered inspiring, courageous and impactful responses. Professionals in the sector who have helped to cope with a global and collective crisis. Therefore, a winner has been selected that symbolizes the response of the sector and 10 special mentions that provide valuable insight and testimony about the reaction of the sector.

 

The Basque Culinary World Prize is a unique €100,000 award for chefs around the world whose work has transformed society through gastronomy, and is awarded by the Basque Culinary Centre, a world leading gastronomic institution, and the Basque Government. 

 

The winner is chosen by a jury made up of the world's most influential chefs. Chaired by Joan Roca (El Cellar de Can Roca), the jury also included renowned names within gastronomy such as Ferrán Adrià (El Bulli Foundation), Mauro Colagreco (Mirazur), Gastón Acurio (Acurio Restaurants), Manu Buffara (Manu), Dan Barber (Blue Hill Farm), Eneko Atxa (Azurmendi), Dominique Crenn (Atelier Crenn), Andoni Luis Aduriz (Mugaritz), Enrique Olvera (Pujol),  Trine Hahnemann (Hahnemanns Køkken) and Yoshihiro Narisawa (Les Créations de Narisawa).

 

Joan Roca, Chair of the Prize Jury, said:

"In view of this year’s exceptional circumstances, our responsibility had to rise to the current challenges. After an intense process of reflection, we wanted to focus the award on the challenge facing the entire planet due to COVID-19­– a challenge that chef Jose Andrés has faced with courage, bravery and a titanic effort. His admirable dedication to work, his ability to deal with humanitarian crises and his present and evident leadership have served as a source of inspiration for many people who have joined its World Central Kitchen initiative around the world. It’s a project that has also made visible the work of volunteers who have turned gastronomy into a strong social tool "

 

Joxe Mari Aizega, Director General of the Basque Culinary Centre, said:

“A year like 2020 has put us to the test and so the Basque Culinary World Prize highlights how the sector had an important part to play in the midst of an unprecedented crisis. Chefs understood that they could harness their knowledge, leadership, entrepreneurship and creativity to help society in different ways.

“The pandemic has highlighted the contributions of our sector in its entirety, so it was not enough to announce just one winner, but to recognize, with the 10 special recognitions, the performance of exemplary professionals who have used their knowledge, creativity and will to influence in society, making the best use of the transformative capacity of gastronomy.”
 

Bittor Oroz, Deputy Minister of the Department of Economic Development and Infrastructure of the Basque Government, said:

“In this complex context generated by COVID-19 where the world is in the midst of an unprecedented crisis, we have opted to maintain the Basque Culinary World Prize, which is already in its 5th edition. This award reaffirms its role of identifying and promoting transformative activities that build a more sustainable world. More than ever, this year is a period where gastronomy has demonstrated its relevancy as­– despite its complexities– the industry has a pragmatic attitude for improvement. It’s a time to highlight professionalism, innovative and avant-garde character, and the supportive attitude of men and women in gastronomy. The prize­– a unique and global award– is part of the comprehensive Euskadi Basque Country strategy and aims at bringing the values​​shared by Basque society to the global stage including our work ethic, commitment, tenacity, innovative and competitive character, and equal opportunities for men and women.”

 

SPECIAL RECOGNITIONS BIOGRAPHIES:

ELIJAH AMOO ADDO Food For All Afrika, Ghana

Elijah is a chef, social entrepreneur and creator of Food for All Africa in 2014, an organization dedicated mainly to feeding vulnerable children in sub-Saharan Africa and recovering surplus food provided by supermarkets and restaurants. Through projects like Chefs on Wheels, Elijah has been a vital community leader during the pandemic by distributing solidarity meals, which have been more necessary than ever since many social eateries on which hundreds of people depend are temporarily closed. The hospitality sector in Ghana, like in many other countries, was seriously affected by the pandemic. Since 40% of the workforce depends on the sector, the closure of hotels, bars and restaurants in the country meant that many struggled during the pandemic. Therefore, Elijah’s volunteering network has been critical in caring for children and young people in catering during these challenging times.

 

MARIANA ALEIXO Maré de Sabores, Brazil

Aleixo is a professional chef who, since 2010, has managed the Maré de Sabores programme and integrated it into the community movement known as Redes da Maré. This is an organisation that aims to provide support for the rights of those living in the 16 favelas that make up the community of Maré in Rio de Janeiro, which has a total of 140,000 inhabitants. The programme provides cooking workshops and gastronomic events for the community. The programme also runs a buffet which employs women from the parent project and offers healthy food to the community at an affordable price. During the pandemic, Maré de Sabores has had an important role in the favelas, serving as a food bank and providing solidarity meals. Alexio led and coordinated all work on food security, food management, preparation and distribution of meals. Throughout the crisis, the programme has also been at the forefront of a campaign for awareness, education and social work.

 

GREG BAXTROM Olmsted, USA

From his Brooklyn location, Greg led the New York Hospitality Coalition, a trade union coalition to exchange information and work together to put pressure on the authorities in New York to respond to the pandemic. In partnership with Maker's Mark and the Ed Lee Initiative, he transformed his Olmsted restaurant into a food bank and community support centre. Also, in the wake of the Black Lives Matter protests, Baxtrom opened his Maison Yaki restaurant space to black chefs, bartenders and entrepreneurs for the foreseeable future. Baxtrom wanted to offer the space to bring awareness to the Black Lives Matter movement and those using the Maison Yaki space can serve food from the restaurant’s front window.

 

SIMON BOYLE Beyond Food, UK

Simon Boyle is a chef and entrepreneur who has shown that gastronomy has much to contribute in the context of social causes. Boyle founded Beyond Food in 2011 which focuses on helping people escape poverty through culinary training and rebuilding their lives through food. The chef at social enterprise restaurant, Brigade (London) has focused his efforts on securing resources and food for vulnerable groups such as those living in shelters and homeless people in particular. The programmes focus is on breaking the cycle of homelessness, unemployment and poverty by equipping people with the basics of cooking. By providing essential culinary skills and introducing people to the benefits of fresh, healthy food, Beyond Food is helping the most vulnerable become more independent and give them a sense of belonging. Also, in collaboration with health experts as well as his restaurant team and students at the training centre, Simon has started a 24/7 emergency hotline where people can call in need of psychological help.

 

TRACY CHANG Off Their Plate, USA

Tracy is a chef and owner of the restaurant PAGU, located in Cambridge, USA where the majority of her employees are from immigrant backgrounds. During the coronavirus pandemic, she co-founded Off Their Plate, an initiative that aims to feed health and essential workers whilst trying to restore jobs and livelihoods of restaurant workers affected by the pandemic. Alongside Ken Oringer (chef at Little Donkey, Toro Uni and Coppa) and Natalie Guo (Harvard Medical school student), she mobilised resources around a social cause that has served to provide resources for restaurants whilst producing food mainly for hospitals. The initiative is designed to help vulnerable communities such as immigrant families that are struggling to get access to food. By partnering with restaurants, the initiative ensures that families receive nutritious food safely, served efficiently. Now Project Restore Us is working on refining and scaling the model whilst searching for multiple sources of funding. The project is sponsored by CommonWealth Kitchen.

 

GHETTO GASTRO, USA

Jon Gray, Lester Walker, Malcolm Livingston II, and Pierre Serrao are four chefs who set out on a mission to diversify the gastronomy scene and challenge stereotypes with their cooking collective Ghetto Gastro in New York. Combining art, music and social awareness, Ghetto Gastro has already offered a unique space and voice for a diverse community of young people for seven years, going beyond the catering industry by serving as a creative space that promotes inclusivity. With the ongoing pandemic and Black Lives Matter movement, the message and work of Ghetto Gastro resonates more than ever with recent events in the USA.

 

DAVID HERTZ Gastromotiva / Social Gastronomy Movement, Brazil

David created Gastromotiva in 2006 to help foster social inclusion in Brazil through gastronomy. The initiative offers culinary training to young people and unites many different sectors of society around the transformative power of food. Fourteen years later, and in partnership with more than 32 local organisations, Gastromotiva is now a global success with operations in Brazil, Mexico, South Africa and El Salvador. The initiative covers a number of projects such as “Gastromotiva Refettorio”, a social dining room opened in collaboration with Food For Soul in Rio de Janeiro Janeiro – which provided food for homeless people from leftovers from the Rio Olympic Village – to the launch of the Social Gastronomy Movement in 2017, a global network that brings together chefs to promote causes such as sustainable development, healthy eating and social inclusion through the power of food.

 

ED LEE Lee Initiative, USA

Ed is passionate about creating a fairer, more tolerant and diverse labour force and promotes issues surrounding immigration, social justice and inclusion from the kitchen. Even before the coronavirus crisis and the Black Lives Matter protests in the United States, the LEE initiative has been at the forefront of social causes. Ed’s NGO was created to promote training, mentoring and investment programmes in young talent. Initiatives such as the Restaurant Regrow Program offers immediate relief for culinary communities across Kentucky such as financial support and assistance to restaurants and food service workers that have been affected by then Covid-19 crisis. Whilst the Restaurant Workers Relief Programme has distributed 140,000 meals to unemployed workers in the catering industry with the help of local leaders in 19 cities in the United States. The creation of community kitchens helped to alleviate some of the impacts of the crisis in communities and the launch of the Reboot Relief Reboot Program helped to reactivate the base of the production chain by engaging with small producers and reconnecting broken production chains.

 

JUAN LLORCA Por una Escuela bien Nutrida, Spain

Juan shifted his focus from haute cuisine to an unusual challenge for a chef: transforming the food of a school canteen. Showcasing passion, tenacity and hard work, Juan managed to transform schools into a place where students enjoy and form connections to healthy food as well as study. His initiative “Por una Escuela bien Nutrida” has started a discussion about the food offered in Spanish schools, where one third of the students receive their main meal of the day. With the closure of schools during the pandemic, a lot of parents also needed support to come up with creative meal plans for their children during confinement. Juan provided food content such as healthy and easy recipe ideas via YouTube to help those who needed solutions throughout the pandemic.

 

NICOLE PISANI Chefs in Schools, UK

School children are one of the many groups affected by the crisis and many, especially disadvantaged children, depend largely on the food they receive in school canteens. In the face of the pandemic, children have been at risk of food insecurity or a lack of access to balanced and healthy eating. Nicole was head chef at NOPI restaurant in London, before moving on to school meals and co-founding "Chefs in Schools". Until the pandemic hit, she had focused on changing the perception of school canteens through "intervention" programs in canteens and educational methods supported by cooks across the country. However, the pandemic caused her to focus her efforts on using the resources she had to ensure children could still access and enjoy nutritious food. Her charity is working hand-in-hand with food-sharing and surplus-food charities and initiatives including Olio, The Felix Project and Magic Breakfast, as part of a huge network across London.

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Источник: https://www.bculinary.com/en/noticias/el-chef-jose-andres-ganador-del-basque-culinary-world-prize-2020

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