José AndrésEvery podcast appearance, updated as new ones drop

“Food is a human right that should be supported by everybody, no children should go to bed hungry, even less in a conflict." Caitriona Perry speaks to José Andrés world-renowned chef and humanitarian. Andrés was born in Spain and trained as a chef before moving to the United States, where he helped popularise Spanish cuisine and built a global restaurant empire. He later founded World Central Kitchen, an organisation that has transformed the way humanitarian aid responds to crisis, delivering meals in war zones, after natural disasters, and in communities where hunger is a daily reality. José Andrés reflects on food, power, and why feeding people is inseparable from dignity and justice. The Interview brings you conversations with people shaping our world, from all over the world. The best interviews from the BBC, including episodes with Hind Kabawat Syria's only woman minister, Antonio Guterres the UN Secretary General and the director Chloe Zhao.. You can listen on the BBC World Service on Mondays, Wednesdays and Fridays at 0800 GMT. Or you can listen to The Interview as a podcast, out three times a week on BBC Sounds or wherever you get your podcasts. Presenter: Caitriona Perry Producers: Chloe Ross, Farhana Haider Editor: Damon Rose Get in touch with us on email TheInterview@bbc.co.uk and use the hashtag #TheInterviewBBC on social media. (Image: José Andrés Credit: Pief Weyman/NBC via Getty Images)

Sam Bakhshandehpour is a powerhouse in the culinary and hospitality world. As a two-time CEO, board member, and one of the Top 50 Most Important People in Nightlife & Dining, Sam has played a key role in shaping some of the most influential brands globally. From leading Michelin-starred restaurants to producing Emmy-winning content, he has always believed in the transformative power of food. Now, as CEO of José Andrés Group, Sam oversees 40+ restaurants and creates content that brings people together. On this episode we sit down with Sam to discuss food, connection, and how it can change the world. Where to find Sam: LinkedIn: https://www.linkedin.com/in/sambakhshandehpour/ Where to find Jose Andres Group: JAG Website: https://www.joseandres.com/ The Bazaar Instagram: https://www.instagram.com/bazaarbyjose/?hl=en Nubeluz Instagram: https://www.instagram.com/nubeluzbyjose/?hl=en Zaytinya Instagram: https://www.instagram.com/zaytinya/ minibar Instagram: https://www.instagram.com/minibarbyjose/?hl=en Streaming: Yes Chef!: https://www.nbc.com/yes-chef Chef's Table: https://www.netflix.com/title/81712001#episodes Longer Tables: https://open.spotify.com/show/503IMoVqjrfk7m1kbNpPsc Jose and Family: https://www.max.com/shows/jose-andres-family-in-spain/6c16a375-7ca5-4265-b36e-2ab5379df92a We Feed People: https://www.hulu.com/movie/we-feed-people-e2be592c-f04f-4462-ae1d-a738bf89d238 Dinner Party Diaries: https://www.amazon.com/gp/video/detail/amzn1.dv.gti.3ca18802-cd0e-48e0-b3df-e8305d087947?autoplay=0&ref_=atv_cf_strg_wb The Chef's List: https://thechefslist.substack.com/

This is a Vintage Selection from 2008 The Banter The Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh? The Conversation The Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine. The Inside Track The Guys were thrilled to know that José loves the show! Here is his response to being a guest. “Thank you, I'm honored. You rock, guys! It's a great show. I download the podcast. It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008 Bio José Ramón Andrés Puerta was born in Mieres , Asturias , Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli . In December 1990, he decided to move to the United States. In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America . In 2010 Chef José Andrés developed World Central Kitchen (WCK), a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Info José’s website https://joseandres.com/ Made in Spain with Jose Andres https://www.pbs.org/show/made-in-spain/ World Central Kitchen https://wck.org/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

In a special edition of the This Week in Global Development podcast recorded on the sidelines of the 79th United Nations General Assembly, chef and entrepreneur José Andrés spoke with Devex’s Kate Warren to discuss his humanitarian work with World Central Kitchen and the challenges of addressing global hunger. For Andrés, having a set system for food aid doesn’t work. This explains WCK's unique approach. Rather than shipping in prepackaged food aid to various humanitarian situations, WCK partners with local communities and restaurants to provide culturally relevant, cost-effective meals. This model, while seemingly obvious, is not the norm in the humanitarian sector. Andrés believes that the tendency to overcomplicate solutions often prevents effective action. "Sometimes big problems, they have very simple solutions, but [it] seems humans, we’re very good at overcomplicating the problems," he said. "We don't respond [in] every place in the same way," he explained, citing examples of serving fresh fish in Gaza to avoid it going to waste, and bringing in food from European countries to support Ukraine's collapsed distribution systems despite the quantity of grain available. Andrés emphasized the importance of adapting to local conditions and empowering communities to be part of the solution. “The most important, is having boots on the ground,” he said. For Andrés, there is “nobody better than the local community to help you respond.” The risks faced by humanitarian workers are a sobering reality for Andrés, who has lost employees in Gaza and Ukraine. He expressed a deep sense of responsibility, noting that “if we were not there, this wouldn't be happening.” However, he believes that the potential to save lives outweighs the dangers, stating, “If not, those people on their own will be alone, forgotten and anyway, dying.” Andrés sees both the promise and peril of emerging technologies like artificial intelligence. While AI has the potential to revolutionize food production, distribution, and waste reduction, he also cautions against its misuse, calling for robust regulations and safeguards to prevent AI from being weaponized against civilians or humanitarian workers. Looking ahead, Andrés shares his skepticism about the world's ability to achieve the U.N. Sustainable Development Goals within the limited time frame to 2030, citing a lack of accountability and the disillusionment of young people with leadership. He emphasized the need for more support for youth to become agents of change and for real, tangible progress to be made, not just empty promises. “Doing good and promising good is not good enough. We must do a smart good,” he said.

In a special edition of the This Week in Global Development podcast recorded on the sidelines of the 79th United Nations General Assembly, chef and entrepreneur José Andrés spoke with Devex’s Kate Warren to discuss his humanitarian work with World Central Kitchen and the challenges of addressing global hunger. For Andrés, having a set system for food aid doesn’t work. This explains WCK's unique approach. Rather than shipping in prepackaged food aid to various humanitarian situations, WCK partners with local communities and restaurants to provide culturally relevant, cost-effective meals. This model, while seemingly obvious, is not the norm in the humanitarian sector. Andrés believes that the tendency to overcomplicate solutions often prevents effective action. "Sometimes big problems, they have very simple solutions, but [it] seems humans, we’re very good at overcomplicating the problems," he said. "We don't respond [in] every place in the same way," he explained, citing examples of serving fresh fish in Gaza to avoid it going to waste, and bringing in food from European countries to support Ukraine's collapsed distribution systems despite the quantity of grain available. Andrés emphasized the importance of adapting to local conditions and empowering communities to be part of the solution. “The most important, is having boots on the ground,” he said. For Andrés, there is “nobody better than the local community to help you respond.” The risks faced by humanitarian workers are a sobering reality for Andrés, who has lost employees in Gaza and Ukraine. He expressed a deep sense of responsibility, noting that “if we were not there, this wouldn't be happening.” However, he believes that the potential to save lives outweighs the dangers, stating, “If not, those people on their own will be alone, forgotten and anyway, dying.” Andrés sees both the promise and peril of emerging technologies like artificial intelligence. While AI has the potential to revolutionize food production, distribution, and waste reduction, he also cautions against its misuse, calling for robust regulations and safeguards to prevent AI from being weaponized against civilians or humanitarian workers. Looking ahead, Andrés shares his skepticism about the world's ability to achieve the U.N. Sustainable Development Goals within the limited time frame to 2030, citing a lack of accountability and the disillusionment of young people with leadership. He emphasized the need for more support for youth to become agents of change and for real, tangible progress to be made, not just empty promises. “Doing good and promising good is not good enough. We must do a smart good,” he said.

In the last week, celebrity chef José Andrés has been at the forefront of efforts to feed people in Gaza on the brink of famine. Today on “Post Reports,” he talks to Martine Powers about how food can meet immediate needs – and be a bridge for healing. Read more: A ship organized by José Andrés’s nonprofit World Central Kitchen delivered hundreds of tons of food and water to the blockaded Gaza Strip, becoming the first to test a new maritime corridor for ramping up aid to a region on the brink of famine. Andrés is no stranger to conflict – or controversy. There was the high-profile legal battle with former president Donald Trump after Andrés pulled out of his planned restaurant in the Trump International Hotel, and more recently World Central Kitchen has come under criticism for what some workers say are dangerous practices . But Andrés is adamant about the power of food to heal regions in conflict. Today on “Post Reports,” Andrés talks about the power of food and his new cookbook, “Zaytinya ,” based on his Mediterranean restaurant in D.C.

As we enjoy the final swing of summer, we’re sharing one of our most memorable episodes on building connection. Why is food a foundation for human connection? Chef José Andrés has spent a lifetime of cooking for friends & family at home, in his many restaurants, and for people stricken by disaster around the world. For José, sharing and providing food spreads the empathy he believes people naturally possess for one another. This conversation between the nation's doctor and the global chef will make you want to break bread with those near and far, and it will leave you laughing over the unforgettable story of José's most stunning kitchen catastrophe. (04:16) How José feels at home anywhere he is (05:10) Where did José’s sense of self come from? (12:01) What is at the heart of our relationship to food (21:05) What inspired José to use food as empathy during disaster (27:16) How do we have conversations about love & empathy? (31:48) Where does José turn to when he loses hope? (37:36) Favorite comfort foods (38:29) His worst (and most hilarious) tale of kitchen disaster José Andrés , Chef & Humanitarian Instagram: @chefjoseandres Twitter: @chefjoseandres Facebook: chefjoseandres About José Andrés Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià’s groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United States in 1991, first to New York City and later to Washington, D.C., where he and his partners established a group of restaurants that has earned countless fans and won numerous awards over the years. José holds close both his identity as a Spanish immigrant and an American citizen, placing upon himself the responsibility of both culinary ambassador and immigrant representing the two nations. He is a visionary and a humanitarian, establishing World Central Kitchen in 2010 as a means for feeding the many – using culinary training programs to empower communities and strengthen economies as well as food disaster relief in the wake of emergencies around the globe. He has been widely recognized for both his culinary and his humanitarian work, including by the James Beard Foundation, which named him Best Chef: Mid-Atlantic in 2003, as well as Humanitarian of the Year in 2018; TIME Magazine, which included him on the list of 100 Most Influential People in 2012 and 2018; and President Obama, who awarded José the National Humanities Medal in 2015. José holds two Michelin stars for his avant-garde tasting counter minibar by José Andrés in Washington, D.C., as well as four Bib Gourmands. For more conversations, visit www.surgeongeneral.gov/housecalls . We’d love to hear from you! Send us a note at housecalls@hhs.gov with your feedback & ideas.

Since José Andrés founded World Central Kitchen in response to the 2010 earthquake in Haiti, the Michelin-starred and James Beard Award-winning chef has been challenging the traditional model of shipping in food aid from overseas in emergency situations. World Central Kitchen focuses on mobilizing grassroots networks of cooks and food producers, with the aim of creating a more sustainable local food system after and beyond a disaster. Reporter Teresa Welsh sits down with Andrés, who also runs restaurants in Washington, D.C. and around the country, to discuss World Central Kitchen’s model, how it challenges traditional humanitarian food aid, and what food means to people in their moments of greatest need. Source: https://www.spreaker.com/user/15404881/jose-andres-on-food-as-national-security Since José Andrés founded World Central Kitchen in response to the 2010 earthquake in Haiti, the Michelin-starred and James Beard Award-winning chef has been challenging the traditional model of shipping in food aid from overseas in emergency situations. World Central Kitchen focuses on mobilizing grassroots networks of cooks and food producers, with the aim of creating a more sustainable local food system after and beyond a disaster. Reporter Teresa Welsh sits down with Andrés, who also runs restaurants in Washington, D.C. and around the country, to discuss World Central Kitchen’s model, how it challenges traditional humanitarian food aid, and what food means to people in their moments of greatest need. Subscribe to Devex Dish, our free weekly newsletter on the transformation of the global food system: https://www.devex.com/newsletters/devex-dish

Why is food a foundation for human connection? Chef José Andrés has spent a lifetime cooking for friends & family at home, in his many restaurants, and for people stricken by disaster around the world. For José, sharing and providing food spreads the empathy he believes people naturally possess for one another. This conversation between the nation's doctor and the global chef will make you want to break bread with those near and far, and it will leave you laughing over the unforgettable story of José's most stunning kitchen catastrophe. José Andrés , Chef & Humanitarian Instagram: @chefjoseandres Twitter: @chefjoseandres Facebook: chefjoseandres About José Andrés Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià’s groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United States in 1991, first to New York City and later to Washington, D.C., where he and his partners established a group of restaurants that has earned countless fans and won numerous awards over the years. José holds close both his identity as a Spanish immigrant and an American citizen, placing upon himself the responsibility of both culinary ambassador and immigrant representing the two nations. He is a visionary and a humanitarian, establishing World Central Kitchen in 2010 as a means for feeding the many – using culinary training programs to empower communities and strengthen economies as well as food disaster relief in the wake of emergencies around the globe. He has been widely recognized for both his culinary and his humanitarian work, including by the James Beard Foundation – which named him Best Chef: Mid-Atlantic in 2003, as well as Humanitarian of the Year in 2018; TIME Magazine, which included him on the list of 100 Most Influential People in 2012 and 2018; and President Obama, who awarded José the National Humanities Medal in 2015. José holds two Michelin stars for his avant-garde tasting counter minibar by José Andrés in Washington, D.C., as well as four Bib Gourmands.

As the Ukraine war continues, people worldwide have come to their aid. Countries have provided military aid, as requested by President Zelensky. Another group came to provide aid, but they brought a spatula instead of a gun. supporting links 1. #ChefsForUkraine: Stories from the Ground [World Central Kitchen] 2. Jose Andres and Humanitarian Efforts [Jose Andres website] 3. Jose Andres [Wikipedia] 4. El Bulli history [Wikipedia] 5. To Change the World Through the Power of Food [Think Food Group website] 6. The tech that keeps World Central Kitchen cooking [Fast Company] 7. Chef José Andrés: Serving meals in a war zone [CBS Sunday Morning News] 8. CNN's Anderson Cooper Chef Jose Andres [CNN] Jose Andres books you can find at Amazon 1. We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time 2. Vegetables Unleashed: A Cookbook Follow Jose Andres on social media 1 . Facebook: https://www.facebook.com/chefjoseandres 2. Instagram: https://www.instagram.com/Chefjoseandres/ 3. Twitter: @chefjoseandres Contact That's Life, I Swear Visit my website: https://www.thatslifeiswear.com Twitter at @RedPhantom Bluesky at @rickbarron.bsky.social Email us at https://www.thatslifeiswear.com/contact/ Episode Review Submit on Apple Podcast Submit on That's Life, I Swear website Other topics? Do you have topics of interest you'd like to hear for future podcasts? Please email us Interviews Contact me here https://www.thatslifeiswear.com/contact/ , if you wish to be a guest for a interview on a topic of interest Listen to podcast audios Apple https://apple.co/3MAFxhb Spotify https://spoti.fi/3xCzww4 My Website: https://bit.ly/39CE9MB Other Music and/or Sound Effects are cour...

How Feeding Hungry People Is An Act Of Love | This episode is brought to you by Tushy , Thrive Market , and the Pegan Shake Heroes run toward danger rather than away from it, and Chef José Andrés is no stranger to disaster zones. Over the past few years, he has responded to several major crises. After an earthquake devastated Haiti, Hurricane Maria ravaged Puerto Rico, wildfires scorched Southern California, and a refugee crisis intensified on the Venezuelan border, José quickly mobilized volunteer chefs to prepare meals for thousands of people in need through his non-profit, World Central Kitchen. On this episode of The Doctor’s Farmacy , I was so happy to sit down and talk with José Andrés, an internationally-recognized culinary innovator, New York Times best-selling author, educator, humanitarian, chef, and owner of ThinkFoodGroup, the award-winning collective of nearly 30 restaurants throughout the country and beyond. A naturalized U.S. citizen originally from Spain, Andrés has been a tireless advocate for immigration reform and on July 4, 2014 was named by President Barack Obama as that year’s “Outstanding American by Choice.” José was twice named to Time’s “100 Most Influential People” list and recipient of the 2015 National Humanities Medal. This episode is brought to you by Tushy, Thrive Market, and the Pegan Shake. Right now, Thrive is offering all Doctor's Farmacy listeners an amazing deal. Select a free gift from Thrive Market when you sign up for a 1 year membership. And, any time you spend more than $49 you’ll get free carbon-neutral shipping. Just head over to thrivemarket.com/Hyman . The Tushy bidet is a sleek attachment that clips onto your existing toilet and connects to the water supply behind your toilet to spray you with clean, fresh water. And it’s really affordable, starting at only $79. Right now Tushy is offering Doctor’s Farmacy listeners 10% off, too, so it’s a better time than ever to make the switch to a bidet. Just go to hellotushy.com/HYMAN . The Pegan Shake features a combination of collagen, pumpkin, and pea protein with healthy fats from my two favorites: MCT oil which is great for fat burning and brain power as well as avocado oil. I’ve also included acacia fiber to help with gut motility and digestion. Check it out at getfarmacy.com/peganshake . Here are more of the details from our interview: The people who inspired José in his childhood (7:08) World Central Kitchen and José’s approach to serving food in an emergency (12:01) The paradox of hunger in America (16:53) Replicating the World Central Kitchen model (27:53) Ending food deserts (29:55) Why every school should have full functioning kitchen as part of an emergency preparedness plan (38:53) Developing school curriculums to teach history, science, and other subjects through food (42:40) The FEED Act and other legislative solutions that José has backed to feed the vulnerable in emergency situations (44:57) World Central Kitchen’s work feeding hospital workers, the elderly, homeless people, and others during the coronavirus pandemic (47:10) The value of breaking bread with people who exist outside of your comfort zone (57:10) Learn more about José Andres at http://www.joseandres.com . Follow him on Twitter <a href="https://twitter.com/

Andy catches up with Chef José Andrés in a rare moment of rest. Chef Andrés has been jumping from one crisis to the next since February, feeding people around the world affected by the pandemic. His organization, World Central Kitchen, is now providing 250,000 fresh meals a day in dozens of cities across America. In total, they’ve served nearly 18 million meals worldwide. They talk about how the pandemic has exacerbated the global hunger crisis and what Chef Andrés is doing to try and solve it. Plus: how to re-open restaurants safely. Keep up with Andy on Twitter @ASlavitt and Instagram @andyslavitt. Follow Chef José Andrés @chefjoseandres on Twitter and Instagram. In the Bubble is supported in part by listeners like you. Become a member, get exclusive bonus content, ask Andy questions, and get discounted merch at https://www.lemonadamedia.com/inthebubble/ Support the show by visiting our sponsors! Teladoc provides access to certified doctors from the comfort and safety of home. Register now at www.teladoc.com/ Talkspace online therapy works with thousands of licensed therapists. Use the promo code BUBBLE to get $100 off your first month and help support the show at talkspace.com Check out these resources from today’s episode: Zach Fact Update: How much will the COVID-19 drug Remdesivir cost? https://sanfrancisco.cbslocal.com/2020/06/29/remdesivir-gilead-coronavirus-covid-19-drug-price-criticism/ Dr. Peter Bach of Sloan Kettering Cancer Center weighs in on the price: https://twitter.com/peterbachmd/status/1277600751204917248 Check out Chef Andrés’s opinion piece in the New York Times: https://www.nytimes.com/2020/03/22/opinion/restaurants-coronavirus-food-aid.html And in the Washington Post: https://www.washingtonpost.com/opinions/2020/04/20/our-people-are-hungry-we-need-leader-who-will-feed-them/ Read more about World Central Kitchen’s Covid-19 food relief efforts: https://wck.org/chefsforamerica Meet Masky, World Central Kitchen’s safety mascot: https://wck.org/masky Learn about how the Independent Restaurant Coalition is working to save local restaurants affected by COVID-19: https://www.saverestaurants.com Here’s more information about the RESTAURANTS Act, a bipartisan bill which would establish a revitalization fund for independent restaurants affected by COVID-19: https://restaurant.org/news/pressroom/press-releases/restaurants-act-of-2020 More on the FEED Act: https://www.washingtonpost.com/news/voraciously/wp/2020/05/07/a-bipartisan-group-of-lawmakers-and-jose-andres-want-to-empower-fema-to-meet-americas-growing-hunger-crisis/ To follow along with a transcript and/or take notes for friends and family, go to www.lemonadamedia.com/show/in-th

After Hurricane Maria devastated Puerto Rico in 2017, Spanish-born chef José Andrés followed, by Humvee, by helicopter, by boat–whatever it took to reach people who needed to eat. He tells us how his nonprofit, World Central Kitchen , contributed to relief efforts on the island over the course of a year. And he reflects on how his friend Anthony Bourdain encouraged him to write a book about the experience. The result: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time . José Andrés was nominated for a Nobel Peace Prize this year. Plus, the Foundation for Puerto Rico 's projects director, Alma Frontera, describes her group’s work on the island. Thanks to Connor Button, who created our theme music. Cómo José Andrés dio de comer a una isla Cuando el huracán Maria devastó Puerto Rico en 2017, el célebre chef español José Andrés se montó en cuatro por cuatro, en helicóptero y en barco para llegar, por tierra, mar y aire, a la gente que necesitaba comer. Nos explica la contribución de su ONG, World Central Kitchen , a los esfuerzos de ayuda y reconstrucción. También reflexiona sobre la impronta de su amigo Anthony Bourdain, que fue quien le animó a escribir el libro sobre su experiencia. El resultado: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time . José Andrés ha sido nominado para el Nobel de la Paz éste año. También hablamos con Alma Frontera, directora de proyectos de la Foundation for Puerto Rico , sobre las actividades de su ONG en la isla. Gracias a Connor Button, creador de la sintonía del programa. Hosted on Acast. See acast.com/privacy for more information.

#ads Stream any unabridged audiobook of your choice with premium access by starting your trial on: https://booksreader.space/al-1967/ Title: We Fed an Island Author: José Andrés Narrator: José Andrés, Luis A. Miranda Jr. Format: mp3 Length: 10 hrs and 35 mins Release date: 09-11-18 Ratings: 4.5 out of 5 stars, 195 ratings Genres: Disaster Relief Publisher's Summary: Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed, and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time.

Listen to this audiobook in full for free on https://epod.space Title: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time Author: José Andrés Narrator: José Andrés, Luis A. Miranda Format: Unabridged Length: 10:36:00 Language: English Release date: 09-11-2018 Publisher: HarperAudio Genres: Biography & Memoir, Non-Fiction, Social Science, Education Summary: FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by Hearst Ranch . “I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.” “Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.” “I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.” “I always follow the flow of life – and life takes me to fascinating places.” –Chef Jose Andres on Chef’s Story See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .