Chef Relief Team
We will be there.
When disaster strikes, WCK’s Chef Relief Team steps out of the kitchen and on to the front lines to provide meals to those in need. We have responded to emergencies in Haiti, Peru, Houston, Puerto Rico, California, Hawaii, Indonesia, Guatemala, Mexico the Carolinas, Florida, Nebraska, Mozambique, Colombia, Venezuela and more.
WCK teams have been cooking every single day since September 2017. Deploying our model of quick action, leveraging local resources, and adapting in real time, we are able to respond to multiple disasters at once — often on opposite ends of the world.
By partnering with organizations on the ground and activating a network of food trucks and emergency kitchens, WCK provides freshly made, nutritious meals to survivors of disasters quickly and effectively.
As chefs, we know that good food provides not only nourishment, but also comfort, especially in times of crisis.
Because of this, we prepare meals that are fresh, never pre-packaged, made with locally sourced proteins and vegetables, and when we can find them, served with recyclable plates and cutlery.
WCK has served more than 8 million meals through 23 deployments with over 44,000 volunteer shifts worked, to survivors in the aftermath of natural and man-made disasters.
Some of Our Recent Deployments
Puerto Rico: 3.7 million meals after Hurricane Maria
Guatemala: 500,000 meals after the Fuego Volcano eruption
North Carolina: 300,000 meals after Hurricane Florence
Indonesia: 550,000 meals after the earthquake and tsunamis
California: 400,000 meals after multiple wildfires
Tijuana: 250,000 meals to refugees from Central America
Washington, DC: 100,000 meals for Federal employees during the government shutdown
Colombia: 570,000 and counting meals for Venezuelan refugees
Haiti: Over 13,000 meals to those affected by recent unrest
Nebraska and South Dakota: 22,000 meals after severe flooding
Mozambique: More than 350,000 meals after Cyclone Idai