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Spain’s 'culinary ambassador’s' offerings will hit shelves this summer
Chef José Andrés, widely regarded as Spain’s top culinary ambassador (and our 2012 American chef of the year), announced today via a release that he’s launching a line of packaged foods "that capture the flavor, life and passion of Spain." They’ll be available for purchase online this summer, and will be on the shelves at select food stores by the end of June.
"I believe in tradition and innovation, authenticity and passion," Andrés said in the release. "Spain is a fascinating mix of people, languages, culture, and food, but if there is one thing all Spaniards share, it's a love of food and drink. My friends there are some of the finest artisans who share in this love, and I can't wait for you to try their creations."
The line will include olive oils and vinegars, "naturally preserved" seafood tapas (most likely canned), tapas party "basics" including chips and toasted breads, olives and capers, kits for making paella at home, and vegetable preparations that are also "naturally preserved."
José Andrés' Non-Profit Is Feeding Those Quarantined On Cruise Ships Amid The Coronavirus Outbreak
The news around the COVID-19 outbreak is constantly changing, but information about food safety and how to keep yourself healthy is crucial right now. Here is a comprehensive list on the foods you should be stocking up on during this period of social distancing, as well as information about your local grocery stores&rsquo changing hours, an explanation of &ldquono-contact delivery,&rdquo and a guide on how to help your community and its businesses throughout closures.
In the midst of the worldwide coronavirus outbreak, Chef José Andrés' non-profit World Central Kitchen has stepped in to help feed those who are quarantined on cruise ships including the Grand Princess and Diamond Princess.
José tweeted an update Monday morning, confirming that World Central Kitchen was on-site in Oakland, CA, where the cruise ship Grand Princess was set to dock. The non-profit sent food and supplies to the ship before it was planned to dock and prepared to send more meals once it docked via an off-site kitchen.
At the time of this writing, 21 people aboard the ship have tested positive for coronavirus, according to The BBC. A previous passenger died of coronavirus after being aboard this ship last month.
The @WCKitchen team is on ground in Oakland. Ready to support State of California, @PrincessCruises & all Americans during these difficult times. Today we are helping send food supplies to #GrandPrincess on vessel Miss Tammy! #ChefsForCalifornia pic.twitter.com/cImkRYLqo2&mdash Please get vaccinated! Do it for the World please. (@chefjoseandres) March 8, 2020
Passengers and crew from the ship will be moved over the next few days those requiring urgent medical attention will be taken to get care and U.S. residents will be taken to military bases where they will be quarantined. Passengers from other nations will be taken to their home countries.
World Central Kitchen posted a photo of 3,500 salads that would be delivered to those on the ship.
3,500 fresh salads 🥗 have been prepared & packaged from our San Francisco kitchen for passengers and crew onboard the #GrandPrincess. The ship is set to dock this afternoon in Oakland. #ChefsForCalifornia pic.twitter.com/hjtrvAoYiB&mdash World Central Kitchen (@WCKitchen) March 9, 2020
The food seems to be sorely needed, as passenger Margaret Bartlett told the BBC that conditions on the ship were "terrible."
"The food is rotten and terrible and we have to fight for it. It is not good enough," she told them.
This isn't the first time World Central Kitchen has come to the aid of cruise ship passengers and crew during this recent outbreak. José tweeted in February that the non-profit was delivering food to those who were quarantined on the Diamond Princess cruise ship in Japan.
Sunset in Yokohama, Japan tonight sent to me by the @WCKitchen team. Proud of the work we are doing alongside Japan government & @PrincessCruises to make sure Diamond Princess guests+crew receive the support & dignity they deserve during this difficult time #ChefsForTheWorld pic.twitter.com/0jj2JiVXXc&mdash Please get vaccinated! Do it for the World please. (@chefjoseandres) February 19, 2020
In a statement about its work with the Diamond Princess, World Central Kitchen said it was doing so to make sure passengers and crew members received fresh food, while also taking some of the pressure off of the ship's crew, who has been working to keep everyone fed:
World Central Kitchen has been on-hand at a huge number of natural disasters and moments of humanitarian need, including feeding those affected by the California Wildfires and those impacted by Hurricane Dorian.
Veggie Grill debuts a plant-based burger concept
Fast-casual chain Veggie Grill is rebranding three of its existing stores as a new, plant-based burger concept, Stand-Up Burgers, with plans to grow that chain in the future.
Veggie Grill also launched a virtual concept, Mas Veggies Taqueria, last month that is now operating out of all of its 29 open Veggie Grill locations.
“These were hit very hard by COVID,” Veggie Grill co-founder T.K. Pillan said of the rebranding. “We thought this was a concept that deserved its own brand name and gave us more freedom to deliver a brand promise around enjoyment and indulgence and not worry about the health side of it.”
The first Stand-Up Burger opened Wednesday in Berkeley, Calif., with two more slated to debut later this spring in Chicago. The menu focuses on burgers made with Impossible plant-based patties, as well as fries and shakes. The concept also has an activist-focused mission and said it intends to donate a portion of its proceeds to causes benefiting animals and the planet.
Veggie Grill plans to open at least three more Stand-Up Burgers locations, in new units, next year, Pillan said.
“We wanted to leverage the existing infrastructure to get Stand-Up launched quickly,” he said. “That’s the biggest thing. We didn’t have to change much for Stand-Up.”
Veggie Grill considered adding its new burger brand as a virtual concept at its locations. But it worried there would be too much overlap with Veggie Grill’s existing menu of burgers and sandwiches, he said.
That’s why the chain decided to spin off a Mexican concept as a virtual brand instead.
Mas Veggies serves an assortment of plant-based tacos, burritos, nachos and bowls. In time, it will likely be added to the kitchens of Stand-Up Burgers, Pillan said.
The company has a licensing deal with Sodexo to bring Veggie Grills to college campuses, and is now offering the Mexican fast casual as well.
“We think it has a lot of legs,” he said. “Mexican is a huge category. There’s no other scaleable, plant-based Mexican out there.”
Currently, Mas Veggies is generating between 5% to 10% of the sales at Veggie Grills, he said.
“While COVID certainly isn’t something we enjoyed by any means, it did force us to innovate on top of our platform quickly,” he said.
MorningStar Launches New “Incogmeato” Vegan Meat Line
In early 2020, MorningStar Farms&mdasha subsidiary of the Kellogg Company&mdashwill debut its &ldquoIncogmeato&rdquo vegan meat line at grocery stores and through foodservice partners. The new line will feature the company&rsquos first ready-to-cook, &ldquonext-gen&rdquo plant-based burger patties to be sold in the refrigerated meat case, and the company&rsquos new non-GMO soy-based Chik’n tenders and nuggets will be sold in the freezer aisle. &ldquoAs more consumers are choosing a ‘flexitarian’ lifestyle and actively reducing meat, we’re thrilled to be extending the MorningStar Farms portfolio with a delicious and satisfying meat-like experience,” said General Manager of the MorningStar Plant-Based Proteins Department Sara Young. &ldquoWe know that about three-fourths of Americans are open to plant-based eating, yet only one in four actually purchase a plant-based alternative. So, the intent is fully there, but it hasn’t necessarily been followed with action. We know the number one barrier to trying plant-based protein is taste. These consumers are still seeking the amazing taste, texture, and sizzling qualities of meat but want a better alternative for themselves and the planet.&rdquo Earlier this year, MorningStar announced it would transition its entire product portfolio to be vegan by 2021, a move that spares 300 million egg whites annually. To compete with plant-based meat industry frontrunners Beyond Meat and Impossible Foods, new entrants have released their own lines of next-generation vegan meat in recent months, including Lightlife Foods, Gardein, Nestlé-owned Sweet Earth, and Smithfield Foods&mdashthe world&rsquos largest pork producer.
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Share All sharing options for: José Andrés's Beefsteak Explodes Onto the Fast-Casual Scene
Chef José Andrés seems stunned. "It's 3:30," he marvels as he walks into his latest restaurant. "And we still have a line." Last week, Andrés finally opened the doors to his much-anticipated fast-casual concept Beefsteak, serving more than 680 people at its location at Washington, DC's George Washington University. In the following days, lines continued to stretch at the James Beard Award-winning chef's first-ever fast-casual restaurant — "not stopping for one second for eight hours in a row" — with up to 800 people served during a service last week. "I can't believe we're going to go up to 900," Andrés says of Beefsteak's fast start out of the gate. "Every day, I'm like, 'Okay, tomorrow no one is coming. Tomorrow no one is coming'. "
"It's good that we are doing this ourselves it's about time. Already, we are 20 years too late."
But for Andrés, Beefsteak's hearty numbers are just the beginning in what the chef has called his "fast good" concept, designed to bring quality food to the masses. Of course, he's not the only celebrated chef entering the fast-casual market: In the past year, fine-dining chefs like San Francisco's Joshua Skenes (Fat Noodle) and the team of Daniel Patterson and Roy Choi (Loco'l) have announced concepts with the goals of making good food more accessible. "If anybody is going to try to achieve the success of Chipotle or other companies, or change [how you want to feed America]. It's good that we are doing this ourselves it's about time," Andrés says of the chefs-going-fast-casual trend. He notes that chefs, not corporations (including a certain one with "a clown" as its spokesperson) should be at the forefront of the conversation. "Already we are 20 years too late."
Beefsteak, in the model of fast-casual juggernaut Chipotle, allows guests to customize their own bowls. But as the "Vegetables, Unleashed" tagline suggests, proteins are not the main focus neither are leafy salads as in the Sweetgreen model. (That DC-based salad chain, which has nearly 30 locations nationally, scored a $18.5 million investment from the likes of restaurateur Danny Meyer and chef Daniel Boulud in November 2014.) Instead, Beefsteak's vegetable-centric menu presents diners with a grain option (bulgur, quinoa, rice), their choice of sauce, and a laundry list of both fresh and cooked vegetables, from brussels sprouts to asparagus to potatoes. Beefsteak's "meaty" add-on section offers just two actual meats: roasted chicken and salmon. Andrés admits his preferred build-your-own bowl doesn't even bother with grains, instead combining spiced tomatoes, cauliflower, green beans, scallions, and a seaweed topping.
"Of all the concepts I could open, I probably went with the most difficult one," Andrés says, "which is making people eat vegetables ." (Other fast-casual concepts that Andrés c onsidered: hot dogs, another sandwich restaurant in the vein of his Pepe food truck , a non-fried chicken restaurant that's "been on my mind for a long time," and a bibimbap restaurant.) "What America needs, what America wants, what they believe we need to be doing more of [is] uniting farmers and people," he says of going the veggie route. "America is moving to vegetables more and more. I see it in my own restaurants — every day, the vegetables are the biggest percentages of sales. I sell a lot of burgers to America. But I sell a lot of asparagus, too."
"I sell a lot of burgers to America. But I sell a lot of asparagus, too."
A little more than a week into Beefsteak's run, Andrés says he's receiving three vegetable shipments per day to keep up with demand. As the concept scales up — a second location has already been announced for DC's Dupont Circle neighborhood — Andrés's ThinkFoodGroup, which operates 21 other concepts, has to consider how best to work with the chef's preferred farmers, who might not be able to provide 900 covers' worth of Chinese cabbage. "What we really want to achieve is that we will be buying vegetables from all over America," Andrés says. "When available, we will do so with local farmers." The upcoming Dupont Circle location was chosen in part due to its proximity to the neighborhood farmer's market Andrés hints that a third location will open in the DC metro area sometime later this year.
As previously reported, Andrés has ambitious plans for the concept, which he hopes will "feed the many": a recent promotional video captures Andrés's goal of serving "millions in a day." In 2014, ThinkFoodGroup promoted former Ruby Tuesday executive Kimberly Grant to the company's CEO, and Andrés will use DC as a test market to nail down details like food costs and growth. "I have high hopes for the concept, but again, I continue to be very humble about it because it's a hard business," Andrés says. "It's my first time in the fast casual flow. first I need to do the one, and then I need to do two, and start up one at a time. When I have one [location] one day, 10, or 100. This is a conversation not for now but for the future."
For now, Andrés is excitedly signing off on another mid-day shipment of vegetables and taking photographs of the line (one of which contains an accidental selfie). "I have a $10 sandwich place and I have a $400 high-end restaurant," he says . "But I had to cover in between — Beefsteak has been my first passion. I've been preparing myself for the last three years to do this."
How Chef Jose Andres Lost 40 Pounds, Keeps It Off, and Keeps Eating
It's not easy to lose weight when you're surrounded by amazing food all day. Chef Jose Andres tells us the secret to his success.
A lifetime of buttery lobster and well-marbled steaks takes a toll. Which is why, two years ago, star chef Jose Andres decided to lose weight. The 43-year-old originally drank shakes to keep a 1,000-calorie-a-day diet--but that's hardly sustainable, especially for a chef.
So how did Andres drop more than 40 pounds from his 278-pound frame? Quality over quantity. Now he keeps the 1,000-calorie daily guideline in his sights with foods he loves. "I don't say no," Andres says. "I have butter, but I don't have the entire bar of butter. And I make sure it's good butter and good bread, so it's worth it." He eats small, tapas-style portions throughout the day, filling up on vegetables along with small bites of more indulgent foods.
It hasn't always been easy, especially given the D.C.-based chef's unique challenges: With each spot he adds to his 15-restaurant empire (like the Miami location of The Bazaar, opened last year), he tastes everything on the menu. The man samples jamon for a living.
But when he does stick to his calorie cap, the pounds come off. It helps that, as a chef, he also has the skills to make fruits, vegetables, and other low-calorie foods delicious. "What I really crave is flavor," he says. For his recipes and point-by-point weight-loss strategies, turn the page.
How to Diet Like a Pro
To stick to a daily calorie limit, you have to know how many calories are in the eggs you had for breakfast or in last night's oysters. Brush up at webmd.com .
Get on the (Wireless) Scale
Withings ($159 withings.com ), a Wi-Fi scale, enables Andres to weigh in every day. It sends his weight to his iPhone and computer, calculates his BMI, and charts his progress. Watching that line go down on his iPhone has been encouraging--and seeing it sneak back up gets him on track. "I may go on a trip and gain weight," he says, "but when I'm back, I run more and control my eating habits so that line goes down."
Crowdsource Your Peer Pressure
Share your results with family. Andres's daughter gives him a hard time when his weight climbs on Withings and is the first to give him a thumbs-up when it drops. After regaining 18 pounds last summer in Spain, Andres challenged friends to a weight-loss competition for extra motivation.
Andres is constantly around enticing--and fattening--foods, so he makes tasty, healthy options easily accessible. His fridge is always filled with fresh vegetables and lentil salad, and he keeps Sea's Gift seaweed chips on hand for a satisfying low-calorie snack.
Buy the Best
"When you're hungry, eat a big plate of vegetables," Andres says. To make sure they're tasty, prioritize quality. He makes weekly trips to the D.C. farmers' market and seeks out seasonal gems, like citrus from Ojai, California. "It's brilliant! I don't understand why we call these ɽiet' foods."
Exercise (and Love It)
Get dedicated. Andres walks instead of driving when possible (including on the golf course) and plays weekly basketball games. At the gym, he watches TED Talks while on the elliptical to stay entertained.
Jose Andres's Keys to Vegging Out
Eating loads of produce is essential to Andres's weight-loss plan. His go-to? A bowl of simply cooked vegetables tossed with a spoonful of one of these bright, vibrant sauces.
1. Mojo Rojo
Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
2. Mojo Verde
Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.
3. Olive-Orange Vinaigrette
Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.
Incredible Edibles: America's Best Marijuana Munchies
Did you know that there are 17 US states where marijuana is now totally legal? Did you realise that another 26 states have some form of legal marijuana, be it medicinal or simply decriminalised? That means it’s illegal to have any kind of marijuana in only seven states, and that’s probably changing fast.
With all that said, the marijuana industry and all its related byproducts have simply exploded across the country in the past decade. Sleep problem? There’s a cannabis product for that. Anxiety? That too. Just want to mellow out? Yep. How about performance enhancement in bed? You know it.
With the proliferation of products, the world of edibles has also gained extraordinary status. Edibles have grown from knock-off Gummy Bears and Peanut Butter Cups, to curated chocolates, luscious cakes, and a bevy of goods to help you bake on your own. As products are refined and become more mainstream, there are big-name chefs getting into the game to take things to an even higher level (pun intended).
Here are some of the most interesting edibles on the market right now:
It was only a matter of time until a brilliant Italian chef entered the edible world. Chef Simone D’Antonio is a Salerno-born, classically trained cook who moved to California and began experimenting with edibles in his home kitchen. The end result is the Capri Collection, a 1960s, vintage Mediterranean inspired line of cakes that transports you to the Amalfi Coast. The current selection includes a vegan Capri Cacao, which is a dark chocolate almond cake and a Capri Lemon, which is a white chocolate lemon cake. The chef plans on releasing more products themed on classic Italian cities.
Typically considered the gold-standard among cannabis confections connoisseurs, Kiva has a wide range of luxury goodies for any discerning palate. The company has lines of chocolates, mints, espresso bites, and candy chews, but their most popular product is probably the Camino, a line of tailored gummies. The gummies come in a wide array of flavours like Sparkling Pear, Watermelon Lemonade, Midnight Blueberry, and many more. The company claims that the gummies will take you into a golden state of mind that evokes adventure on the road in California. You be the judge.
If you’re looking to up your cooking game with some CBD-infused products, Pot d’Huile can help you in more ways than one. Their flagship product is their hemp-infused CBD olive oil that’s perfect for cooking with and even better for drizzling. Pot d’Huile is also teaming up with top chefs like Calvin Eng (Win Son, Bonnie’s) and Mike Bagale (former executive chef of Alinea) for lines of crisp chilli oil and hot sauce with many more delectations to come.
Dubbed as the world’s first edibles infused with single-strain flower rosin, Rose Delights are handmade candy edibles that combine incredible chefs with regenerative agriculture. Regardless of what that all means, the most important thing to note is who the chefs are that they’re collaborating with. First, there’s three-Michelin-starred Dominque Crenn of Atelier Crenn in San Francisco. Then there’s a collaboration with Enrique Olvera of three-Michelin-starred Pujol in Mexico City. On top of that, there’s three-time James Beard nominee Natasha Pickowicz working with the team. Michelin-level edibles – what a world.
Focusing on wellness, Kikoko has a line of products that deal with sleep, anxiety, stress, pain, focus, mood, libido, and fun. Their helpful website guides you based on whatever ails you and brings you along to their wide range of choices. Try the Sensuali-Tea to liven up your love life. Pop some mints for pains in your knees or back. Take a shot of Manuka honey to help you sleep. And so much more.
For the chocolate enthusiasts looking to enhance their sugar highs, Black Dahlia has some of the most enticing cocoa concoctions. Two standouts include the Black Dahlia Grand Cru CBD Bonbons with ethically sourced Madagascar chocolate, and the Black Dahlia Chocolate Peppermint Crunch Bonbons with 20mg of CBD hemp oil. All the chocolates are gluten free, vegan, non-GMO, and alcohol free.
When shopping for edibles, keep in mind that all products are not available in all states. There are also laws governing how products can be shipped based on where they’re produced. In the US, it’s still illegal to ship marijuana, but hemp (including CBD) is permissible – as long as the THC levels are below .3%.
There are also companies like WeedMaps, that can help you find local retailers for delivery or pickup, so you don’t have to navigate the complex network of rules and can discover these incredible edibles in stores near you.
I came upon this hot sauce at chef Jose Andres’ Spanish food emporium Mercado in New York City. It can sit on the table pretty permanently, ready to dress seafood, potatoes, Spanish tortillas, chips — pretty much anything. It’s made from vinegar, red pepper and spices, and it’s addicting.
Your favorite restaurant or chef might make and sell some of the condiments they use. For instance, Girl and the Goat in Chicago makes a line of versatile sauces and spice blends, including a bright and earthy Yucatan sauce and a Southeast Asian sauce with fish sauce and lemon. David Chang and Momofuku have their Korean Ssam chili sauce Rick Bayless has his Frontera salsas.
The career of Albert Adrià ties in closely with that of his brother Ferran. In fact, it was Ferran who passed on his passion for cooking to Albert and invited him to join the elBulli team, long before this restaurant was to become the most famous in the world.
Albert Adrià was born in 1969 in L'Hospitalet (Catalonia). At the age of just 16, he started his apprenticeship at elBulli, where his older brother was already working. For two years, he applied his burgeoning skills in every section of the restaurant, but gradually showed an inclination towards patisserie and desserts. During the winters, when elBulli closed Albert went off to work in prestigious pastry kitchens -Turull (Catalonia), Escribà in Barcelona, and Totel in Elda (Valencian Community) with Paco Torreblanca. He also spent short periods working alongside Martín Berasategui and Jean-Luc Figueras.
In 1997, he decided to give up restaurant work for a time to write what was to be the first of a number of books, Los postres de elBulli. After its publication, he returned to the team to set up a new research concept -elBullitaller, the elBulli workshop. At the start, resources were limited – four books, a table and two chairs- one for him and another for his colleague Oriol Castro. But this novel idea soon became one of the cornerstones of the elBulli structure, catching on, and being imitated, in Spain and in many other countries. It is the workshop that draws up the menu to be served the following season in the restaurant at Cala Montjoi. It also devises commercial products, such as the textures used at the restaurant.
Its growing importance soon made a move necessary and, in 1999, elBullitaller transferred to new premises in central Barcelona where Albert, Ferran and Oriol work together. The idea, which from 1994 was already being put into practice in the "development section" of the restaurant, was to separate culinary creation from the everyday requirements of daily restaurant service. In 2003, with the arrival of Pere Castells and Ingrid Farré, the workshop set up its Scientific Department, where research is carried out into new products that can be used in cuisine.
In 2006, Albert decided to combine his work at elBullitaller with another business, the Inopia Classic Bar. This was a tapas bar, offering in a sophisticated atmosphere a variety of classic Spanish tapas -potato salad, fried fish, spicy-hot potatoes, ham croquettes, tripe- all made with only the best raw materials and using the latest culinary techniques.
In February 2009, Albert announced an important decision. He was leaving the creative management of elBulli and haute cuisine in general. The decision closes a chapter in his career but there will be more projects, always on the general theme of gastronomy.
There is always room in Ferran and Albert Adrià's heads for more than one project. At the same time as they presented their future foundation, they decided to open a venue in Barcelona called Tickets, ranging from the most traditional to the most ingenious or cutting-edge. This idea was the brainchild of Albert Adrià, who wanted his brother Ferran to work alongside him and have a role in the project. Other tapas bars and restaurants created by Albert Adrià in the last years are Pakta (nikkei cuisine), Hoja Santa and Niño Viejo (both Mexican cooking) and Bodega 1900 (vermouth bar). In 2017 Albert Adriá and the team of elBarri presented a new restaurant, Enigma, one of the biggest gastronomic surprises in the last years in Barcelona.
Dreaming of NYC with José Andrés
In 2017 Spanish-born US-based chef José Andrés announced that he had has sealed the deal on a massive, 35,000 square foot space at 10 Hudson Yards, located just under the High Line (at 30th Street and 10th Avenue), to be opened late 2018. The food hall will be modeled after Eataly, but it will offer more and will feature Spanish food, running the gamut from formal options to tapas to wine bars. It will be loosely based on La Boqueria, Barcelona’s most famous market. The chef is collaborating with Ferran and Albert Adrià to create a groundbreaking venue that will be a Spanish food-lover’s dream. This is the Adria brothers’ first project in the US, and Andrés’s 27th.
An eventual return to normal
As grave as the crisis has been, Andrés is remarkably confident that life will eventually go “back to normal.” The imaginative world of beauty and fun, of exploding popcorn and spherified olives, will return as before.
"Humanity, we — unfortunately, we forget quickly, the good and the bad,” he notes. “What I hope we will not forget is what we learned from the failures in the system. And that will give us the opportunity to fix it."
In one episode of Bourdain's show No Reservations about the closing of El Bulli — the revolutionary restaurant where Andrés began his career — he and Bourdain shared a dish of creamed morels served in a soft sheep's-milk cheese torta.
Anthony Bourdain and José Andrés in Asturia, Spain.
"I could snort this right up my nose and into my brain.” Bourdain sighed.
"It's legal,” Andrés observed mildly. “You can sniff cheese and morels."
Watching this exchange, I was reminded again of how this humanitarian's professional life began in a rarefied atmosphere, preparing elegant, innovative cuisine. It's a very strong contrast to the larger problems that occupy him now, I suggest to him.
"At the end of the day, it's holistic, you know,” he replies. “What good does it do me if I have the best restaurant in the world and three blocks down the road, I've got hundreds of people who don't have anything to eat? It feels awkward. And it's OK to feel awkward if I'm trying to — hopefully, in the long run — do something to make sure we don't have this situation.”
Whether running a culinary empire or delivering bowls of beef stew to the hurricane-ravaged citizens of Puerto Rico, Andrés embodies the idea of caring for people by feeding them thoughtfully and well. It's a matter of sharing with others that rarest and most delicious thing: life itself. And there are a lot of ways to share it.
"When I retire, or when I die, I want World Central Kitchen to be an agent of change,” he says. “And what I've been always trying to do is just execute as well as I can, to prove that what people thought was not possible is possible. And that, therefore, we can act."