Culinary School Graduate Highlight: Kervens Pierre

Earlier this month, WCK was fortunate to have one of our recent École des Chefs (EDC) graduates, Kervens Pierre, in Washington, DC to attend Dine-N-Dash. Kervens graduated from EDC, WCK's culinary school in Port-au-Prince, Haiti in May. Immediately after his graduation, Kervens began an internship as a line cook at EG Nicks restaurant in Plymouth, Michigan.Kervens told us that becoming a chef was always in him.

Read More
WCK celebrates our 7th annual Dine-N-Dash!

Last night, Chef José Andrés and World Central Kitchen hosted the 7th annual Dine-N-Dash in our hometown of Washington, DC! More than 3,200 WCK supporters joined us for an evening full of food, drinks, and fun. And in our most successful event to date, Dine-N-Dash raised funds to directly support both WCK’s emergency relief efforts around the world and our long-term programs in the Caribbean and Central America.

Read More
Field Dispatch: José and the #ChefsForMozambique team serve 250,000 meals

Last month, the WCK Chef Relief Team landed in Beira, Mozambique just days after Cyclone Idai slammed into southern Africa. What we found when we arrived was devastating. Nearly 2 million people were in need. Hundreds of thousands of people were displaced. More than 1 million acres of crops were destroyed. Communities were completely cut off due to flooding.

Read More
WCK activates #ChefsForMozambique after Cyclone Idai

Cyclone Idai is being called one of the worst weather-related disasters to ever hit southern Africa. 1.85 million people are in need. Right now, more than 400,000 people in Mozambique are displaced, and many of them have lost everything. There are 1 million people without electricity and 1.2 million acres of crops flooded. There is such a great need for support, which is why WCK has activated #ChefsForMozambique.

Read More
Culinary students serve 13,285 meals through #ChefsForHaiti

WCK maintains a strong, ongoing presence in Haiti through Ecole des Chefs (EDC), our Culinary School in Port-au-Prince. Every six months, EDC takes in a new cohort of students for the technique-based curriculum that is focused on food safety, sanitation, knife skills, advanced culinary arts, life skills, and professionalism in the workplace. So, in the wake of the civil unrest and protests the past few weeks in Haiti, our Chef Relief Team activated the current class of culinary students to help provide meals to people in need.

Read More