WCK is partnering with Hospital Albert Schweitzer (HAS) to create Community Kitchens on the HAS campus, in camps for displaced families, and in surrounding communities. We are working with local residents while sourcing from local farmers, butchers, and distributors to stimulate the local economy.
Today, our woman-led local team has served over 10 million meals nationally.
Supporting Women-Led Teams
In Haiti, our teams are led by local women who are working around the clock to serve their communities. Every day, they serve thousands of families impacted by violence and displacement. Without our team members like Clerna (slide 1), Eltha (slide 2), and Katty (slide 3), our work wouldn’t be possible.
Meet Roseline
Roseline is a WCK cook in Haiti, where violence has forced families out of their homes. Roseline’s aunt taught her how to cook, which she says is how she learned about the importance of simplicity in meals. Now, she cooks for her community at WCK’s Borel Community Kitchen. Cooking helps her community through a difficult time, but for her, it’s also a source of joy.
The Miami Herald: WCK Serving Meals in Haiti as Hunger Persists
Locally Grown, Locally Loved
In Verrettes, Haiti, our team is using locally grown ingredients to prepare beloved Haitian meals for families displaced by violence. To date, we’ve served millions of meals to impacted families alongside Hôpital Albert Schweitzer. Here are six of the most popular ingredients we use to make classic dishes like legume stew, lalo, and épis.
Haiti is where World Central Kitchen was born. Sixteen years ago, in the aftermath of the earthquake, we learned that a hot meal can bring hope in the darkest moments. Today, as hunger deepens again, we cannot turn our backs—because Haiti is not just where we started, it’s part of who we are.
Chef José Andrés, WCK Founder
Help us serve displaced families in Haiti.