On August 14, 2021, southern Haiti was struck by a 7.2-magnitude earthquake, claiming the lives of over 2,200 people and destroying more than 50,000 homes. Many more were injured and hospitals quickly became overwhelmed.
WCK’s deep roots in Haiti—since José first started working there after the devastating 2010 earthquake—allowed our team to quickly set up and begin cooking. WCK’s École Des Chefs, our culinary school in Port-au-Prince run by Chef Mi-Sol Chevallier, mobilized to make sandwiches, salads, and croissants within the first 24 hours.
Soon after, we set up a second Relief Kitchen in Port-au-Prince and were flying meals into rural, impacted communities across the country. Soon after, our team set up local kitchens in the affected southern cities of Jérémie and Les Cayes to get hot meals to families and communities whose lives were overturned by the earthquake.
Meet Chef Mi-sol
Chef Mi-sol Chevallier
Chef Mi-sol has been with WCK as the Director of our École des Chefs Haitian Culinary Training School since its inception. She has taught many skilled chefs over the years.
Meet Chef Gus Gus
Chef Gus Gus
Chef Gus Gus joined the WCK team in Haiti to help ensure the meals we made were comforting, honoring local flavors like celery, ti bonm, basil, sorrel, and mint.
Meet Anna
Anna Bornstein
At the Port-au-Prince airfield, WCK’s Anna is helping to coordinating the movement of supplies, including food and water, and medical evacuations.
Our impact by the numbers
Meals Served
to more than 100 delivery locations
Kitchens Cooking
hot, nutritious meals each day
