Ingredients for Change with Chef José Andrés

Ingredients for Change with Chef José Andrés


[Music] Now although chef Jose Andres
needs no introduction locally or
nationally we want to thank this twice name
times 100 most influential person James
Beard outstanding chef and
humanitarian of the year best-selling author
educator humanitarian and chef/owner of
the think food group so much for being
with us today as the founder of the nonprofit
world kitchen world central kitchen he inspired my own experience in
campus kitchens and we’re so grateful
to him for making time for us today and
without further do let us begin our
program thank you so much for the
introduction Rivka I’m already a big fan of University of Shady Grove and to
hear your story and the impact that
this education is made on you as is
really continuing to impress me I want
to like you thank chef Susan Callahan of
the hospitality program she’s been a long-standing partner of manna
Food Center most recently she went to
our commercial kitchen that we share
with Silver Spring United Methodist
and she helped us feed more people by
wasting less food and turning it into
tasty meals for some of our partners
at homeless shelters throughout the
county I also want to give a shout out
to the director of administration here
at USG Jessica Nardi who is a proud and
a central member of the board of
directors of manna Food Center and I’m
also extremely honored that the
Senate the director of the Center for
student engagement Andrea Milo included me and
manna Food Center in today’s events of
course it’s a bit intimidating to be the
warm-up act for such a famous chef and a
hero I mean we have some things in common
you know I love to eat I’ve been to his restaurants I
am committed to ending hunger by
offering good food and welcoming spaces
but I am no cook in fact my idea of a
sous chef is to ask my spouse to put a
burrito in the microwave but I am consoled
by the fact that we do have a couple of
things in common we both lead
not-for-profit organizations as you heard
focused on not only feeding hungry people
but also reforming the food systems that
create the conditions of food and
security in the first place we’ve both been privileged to
travel around the world to be of
service to communities suffering from
natural and human-made disasters and to
respond to emergencies here at home we both
know how essential volunteers are to responding to crises and to
offering hope and hospitality to their
neighbors at manna Food Centre in fact you
add up if you add up all of the hours volunteers give in one year it
equals 35 staff members and so that
basically doubles the capacity of manna
Food Center and last year we were
able to reach 34210 neighbors with
food and education today I’ve been asked
and don’t worry it’s only eight
minutes I’ve been asked to help USG students
and you guess contextualize the
information and inspiration we’re about to hear
this is a university we do need to learn something and think about it in
an analytical way and so what I’d
like to suggest is that as you listen
ask yourself some questions as you
hear the stories and the statistics here
in Montgomery County for example an estimated 63,000 neighbors don’t
always know where their next meal is
coming from in fact 50,000 students in our
public school system receive meals at
school because their parents and
grandparents can’t afford to keep enough food
on the table on the other end of the
spectrum more and more seniors are aging
into poverty people like a woman
named Bella who called me recently to thank
me for the services she was receiving
at our pantry with Colesville
Presbyterian Church and she said that
everybody was so kind and welcoming to her and
she took the time to reach out and
thank me and of course I really need to
thank our staff and volunteers they are
the working poor thirty percent of
the people that turned to manna have jobs and they’re
struggling to make ends meet so I’d like you
to ask yourself in this reality do I
need to reach out for some help now before you shrink back with
the idea of receiving charity let me
share that I understand a little bit about
how hard it is to make ends meet when I
was an undergrad I was helped by Pell
grants and student loans and personal
loans from family members and a single
mom who worked two jobs and I also
worked part time I know a lot of USG
students juggle class and lab and
homework and their jobs that’s why USG is in
partnership with capillary a food bank and chef
Andres and I and others were able to
visit a mobile market that’s available
once a month on the fourth Monday and
it was a joyous experience also there’s growler no Grover’s essentials growlers essentials
would not be a good thing Grover’s essentials which is a
daily pantry that America remember
here at US G makes available on November 6
manna’s mobile kitchen called mani is
going to come and try to visit the campus
to share some skills about how to
cook simple tasty but
budget-conscious healthy food so take it from me
and I suspect the chef will agree
there is no shame in accepting help in fact receiving support boosts your
chance for a brighter future because when
you are well-fed you have the energy to
learn and succeed and then to
contribute so students and community members
if you need help there are a range of organizations across the county
that are here to serve you the Montgomery
County Food Council has an online
directory an interactive map that lists the
locations the hours of operations and more
we’re what we’re all doing more than a
hundred different organizations is try
to help reduce barriers to access food
nutrition education and more another
question as you listen is what part of the
chef’s story would you like to
replicate is it volunteering your time when when
the regular systems don’t seem to be
working is it responding to a disaster or is
it being a steady voice as we just heard
in the kitchen for the values of America starting a
social enterprise we know that he’s
done that Montgomery County is an
excellent place to offer your time and your
talent and work to innovate our volunteer
Center is a great clearinghouse for all
different kinds of ways that you can pay
it forward or give it back and it’s
not just with food you can give
comfort to cancer patients you can confront
climate change you can organize against
gun violence basically if you have a
passion there literally are hundreds of
local organizations and nonprofits
that welcome your time in your talent
and if you are into food organizations
like manna and our partners have opportunities to stock shelves
at our warehouse and right off of Shady
Grove Road share food at one of our 18 distribution sites assist with
our cooking classes answer our
phones especially if you’re bi or
trilingual hold food drives for culturally appropriate nutritious food or
use our mobile app to rescue food and
help us as a food runner you can also be
like chef Susan and come and prepare meals
in our commercial kitchen so finally I
want to ask that you consider how can
you bring your values into your current or
your future work place because most
of you are students so maybe you don’t
want to be a chef or maybe you don’t
want to be a non-profit executive but
whatever you do your career can still make an
impact whether you’re studying business cybersecurity Public Health or
biotech you’ll be working in
organizations and maybe those organizations need
people who bring not only their talents
and skills to work every day but
also their values and their commitments
seek out and find institutions already
committed to corporate social
responsibility some a group like Marriott
International is a great shining example or if you
somehow land in a place that doesn’t
have a corporate volunteer program or
is behind the curve on sustainability step
up and show them how it’s done today
you’ll get lots of ideas of making things
happen in whatever spear you operate in
and in whatever stage of life you’re in
so I offer you these questions
because I know we’re all excited to learn from
number 19 of the Caps I believe that
was the jersey he wore last night and so
without further ado let’s welcome chef
Jose Andres all right hi everybody thank you
very much for for inviting me Thank You Susan sorry I couldn’t
come before but I know you’ve been
trying to ring me for a long time but
believe me I’ve been I’ve been doing things
and actually I always put things on
the scale right though knowing that
you were here we knew that we had one of
the best people and best leaders to try
to move a program like the one you’ve been
moving forward here so thank you very
much for everything you’ve done and
inspiring so many young people in the last
few years and in so many things we can be
talking about actually I’m expert in none I’m
only trying used to be one more
soldier in every one of the issues that I
believe are important to us to America
to our communities specifically what I
know a little bit which is food food is
an amazing tool because very much
if you think about it eating is the
only thing we do from the moment we born to
the moment we go to a better life we
eat from the first milk and food we
receive in the first moment we began
crying all the way to our last minutes
willing to go to this by the wall whatever
it is we eat on brillat-savarin the
French philosopher said tell me tell me
what you eat and I will tell you who
you are so if you really take this race
too hard it’s like yes food says a lot
about who we are food says who we are in terms of
where we come from our ethnicity food
says in what family traditions we grew
up we all have family traditions
Thanksgiving has been a new family tradition
for me even if the country come from we
never celebrate Thanksgiving at least that day on the meaning
of that day but we celebrate something
other things that at the end almost
equal the same love for family love for
each other love for traditions love for
history and at the end of the day that’s
what every plate of food that’s when we eat
we can be telling so many stories about
a plate of food yes we can be telling
the story about the farmers that work hard
and sometimes super underpaid and
that the chef gets the credit for the
great plate but the farmers are even never
mentioned and they are the ones working
hard to make sure we have those amazing
products every season with a plate of
food we can be telling the story of many
immigrants that they are undocumented and
that we are underpaid and sometimes
mistreating them yes we pay them but is
almost like a new form of slavery like
we pay them to say shut up and don’t
bother so we can keep putting food in our
tables today in Congress we were
serving food to our senators and congressmen
that is been picked by those
undocumented that are voiceless and that we rather
prefer Republicans and Democrats keep
them in the shadows versus bringing them
into the real American dream plate the food can tell you that
story a plate of food can tell you a
story of restaurants that maybe we work
on maybe we are under paying our people
because sometimes it’s not like the
restaurant wants to under pay anybody but
these are most like the restaurant doesn’t
make it if you don’t keep everybody on
the minimum wage and sometimes use
we finger point at people that do that
like there are bad people but actually the
same the owners of the little restaurant
in our community they’re having a hard
time making it every week to pay the
bills but the other plate of food can
be telling you the story that we
all want our communities do better but
most of us sometimes we don’t buy from our
local community shops because
sometimes they are too expensive because the
economics of a little shop in the middle
of the town center is too expensive for
what we can afford so we decide to buy
online because it’s cheaper but in the process of buying
something online because its cheaper and
we say we’re making our communities
Poorer nobody is doing it on purpose we
all want to do well for ourselves
but sometimes in the process of
trying to survive we make our own
communities Poorer we’ll buy shoes in a you
know online shop and the shoes come
from far away as a shoe store down the
road from where we live he’s shutting down
because nobody nobody is buying from him
anymore so we are all part of the
problem but at the same time I do believe we
are all part of the solution and food
has many of these opportunities Robert
Iger who is very much the mentor of many
I know is my mentor I know is my hero
you know Susan Callahan worked closely
with him and made Robert Iger dream
become true was this amazing food fighter a bartender that saw that ways was
wrong and there was too much food
going on around that never got to anybody
and ended in the garbage cans every
single kitchen in America he created
this place 35 years ago DC central kitchen
right after George Bush inauguration
day and he thought that food wise was
wrong especially wrong when you have
people that have nothing and he thought
that also many people here had the
same opportunity that maybe I got as
an immigrant to find a place to
belong a place to call home a place to
work and be part of the community so he
began giving this idea that food waste
was wrong but at the same time we
were wasting people’s lives homeless in the street that some
people may even dare to say that there are
homeless because they want to when every
one of those homeless people they had
names and last names and they have a
stories and sometimes the stories that they
got the wrong lotering ticket and
heaving I’m bringing those people out of the
streets and giving them an opportunity
all of the sudden he was not wasting
food no more he was no wasting lives and he began giving them a place
to all come together began feeding the homeless in many shelters around
the city and in the same time
training those ex homeless and ex convicts that
they were learning how to become cooks and
then graduating and then becoming
part of the American Dream by finding jobs
in the community that’s what I began
learning the value of a plate of food to
change the lives of many Robert Iger
said something like I hope you are
going to brighten your forehead he said the charity seems is
always about the redemption of the
giver when charity should be about the
liberation of the receiver way too often when we do
something we feel good about what we do it
without sometimes asking ourselves if
what we’re doing has any real effect any
real return on investment on the
people we are trying to help we need to
start asking ourselves if we are used redeeming ourselves or you
really sincerely we’re trying to help
others it’s nothing wrong to be nice
and give things away but we need to and
we must do better in the 21st century
every time we do it we need to be thinking
are we liberating those people we
are actually trying to help and
that’s what I believe what you guys are
doing here is part of that solution and
what we need to do better we cannot wait
for the government used to solve every
issue we cannot use wait for the business community used to solve every
issue and also we cannot use wait for
every single NGO or University with good
program salvation but actually we need
all of them working as one to solve
those problems because we shouldn’t be
having anybody working in two jobs
having to go to a pantry or a soup kitchen
to know what they are going to be
feeding their families this is wrong we cannot
have the richest country in the
history of America have a system that even
people work in still they cannot make
it at the end of the month and we need to
start asking ourselves who are gonna
be those leaders that they’re going to be
showing us a way they confuses with these talks
about capitalism and socialism and
communism isn’t nothing is perfect meaning
I love to live in a capitalist
community but in aggregate that is community that
doesn’t get me things at the expense
of others getting nothing has to be a
more equalitarian pragmatic
capitalism where we all do well how at least we
all have the opportunity to do well and
that’s what food is at the beginning of
many of the problems we face food is the solution to many of those
problems so I’m not gonna keep going because
I don’t know how much they didn’t even
give me time and I don’t know but I’m
gonna show you one part of the work I’ve
done of the learnings of many my my
first job was a Jaleo in Washington seven
‘funny 1993 and for me was almost a
blessing that they had that was my second
time I came to America first time I
was in the Spanish Navy first time I
saw hunger proudly Abidjan Ivory Coast and
the favelas in Rio de Janeiro Brazil
where I came from you know my father my
mother at the end of the month usually
was very empty our refrigerator but my mother
always knew what to do with the
leftover chicken and the leftover 2 X
left I shall make croquettas and I will
bury happy that they had a lot of
money because those Pro killers were
damn also like when she gave me fish at
the beginning of the month of an I
don’t want fish I won’t croquettas
creativity helps sometimes in these moments
and that’s not creativity but
knowledge about how to feed their family I
was with nothing my mom was that type of woman
she was a nurse my father was a nurse I
always went to hospitals because I saw
them my father will work in the night
shift my mother in the morning shift so
the hospital was the place of
changing kids they will drop us at night in
the morning and so I saw hospitals
as a beautiful place where nurses and doctors will go the extra
mile always beyond their duties for
me was a surprise when I moved to DC that
great when when the restaurant was
across this building probably none of you
has visited and is a building red
brick building and says the missing
soldiers office right on 7th and E the
mill missing soldiers office was this
place that is amazing woman that is
very much an example that in my
professional woman fit the world we always talk
about Male chef like me that were so cool
well let me tell you the truth this
planet is fed by woman then 7 billion people
we are in this planet it wasn’t for woman
wouldn’t be eating but then if we go to
other parts is so many woman that
they’ve done so much this journalist has been following me all day and now it
is this canal I’m about to tell him
please leave me alone is all the journalist
from Spain of the Sports Diaries we
have like seven sports I they wanna talk
to me about what I did yesterday at
the baseball stadium why is this
sport journalist calling me I’m sorry
there are deep in your bad day they
are closing for two nights and oh my
god sorry a little go back so that
be seized all his office is worth Clara
Barton hard her main office and Clara
Barton as you know she was taking care of
entire network to take care of the
wounded during the Civil War one did the
both sides and to me was amazing that
this woman almost with nothing only
with an idea was able to create such a
powerful Network me I thought it might
like my mom and my dad took care of
people look at that woman what she was able
to create thanks to her the Red
Cross was created my father loved to cook
he’s the one that really got me so I thought man if a woman like
this was able to create this amazing organization to take care of the
of the wounded why cooks like me which
cannot be really also in moments in
emergencies trying to take care of the
hungry and that’s why what central kitchen
was created and all right so what
central kitchen was creating after the earthquake in Haiti when that
happens I I landed I went there a few
weeks after but the city was very much like
this and I began cooking in some of the
of the shelters are you gonna do it do
I do it you do it doesn’t seem I don’t
know how it works the instructions are in
English and I began going and that’s
what we began doing how food can be an
agent of change and we begun doing
programs in Haiti why Haiti because they
thought if we can make something happen in
Haiti we’re gonna make something
happen anywhere so we began doing some programs
this is a school in a place called Palma
stampy in the middle of nowhere so was
a Spanish in year that I was
working where with them after the earthquake
and I like very much for the works we
began doing our own projects with them
they will do they will build the
school to do education we will build the
kitchen and the dining room to provide meals
thanks to that we were able to increase
300% the kids enrolment in that
school in the middle of nowhere was no houses
in that community but we will have
hundred twenty children I never know
where it came from and now I know where
they come from but these amazing these
communities how when you give them a place
to succeed for them is use what
they want people don’t want our pity
people are always want our respect and this
is a way to give them respect we were not running the
operation they were running it with our help we began bringing clean cooking
today’s three billion people I’m not
gonna get into it right now but that they
still cook with fossil fuels we have
three billion people today that cook
like humankind was cooking a quarter
million years ago for them none of we
complained that sometimes we don’t have
enough we go to our hotel and we don’t
have hot water and we are like you call
them like why I don’t have hot water and
you have people that sometimes don’t even
have the fuel to cook the food for
their family forget about not having
food imagine that on top of having
difficulty bringing food to the table you
still have to work hard to bring wood
or charcoal to the kitchen that’s
not poverty that’s beyond that so
clean cooking is one of these ways
right this is still with charcoal of fuel
but because these kitchens are
modern what we call improve they use less
today we have children that don’t go to
school usually young girls because the
girls are sent to the forest to pick
up wood when the family is too poor to
buy charcoal that’s a matter if you
have a school in the community we’ll
don’t do any good because the girls
usually will spend hours every day taking
care of the wood and taking care of the
water it’s no Hope a kitchen actually give
them that hope I’m not going to get
into that that this is a fascinating issue
that I spend whatever free time I have
I spend a lot of time in these around
the world those are the kitchens we built
we did more than 100 kitchens in
port-au-prince with these kitchens that we
financed look at the kitchens they used
to be black now they are white the
cooks are so happy because now they don’t
have to wake up at 5:00 a.m. in the
morning every day now the cooks don’t
get burned these amazing woman chefs with
the with their legs that they are always
full of burns because the charcoals now
the woman don’t die because they
have to inhale the smoke now their
children will have to go to the forest to pick
up the wood to start cooking all of a
sudden there are saving money because a
person in Haiti can spend 25% of their
daily salary in the charcoal to cook
their meal can you imagine if you had
to spend 25% Starbucks look cheap
compared to that we began doing social
business like pwasonbeni this is in a
orphanage a restaurant we opened to achieve
two things a place where the
employees could eat and create kind of a social
business within the orphanage a place
where the children getting older had a
profession to learn this was orphanage
that all the children are handicapped
some way so we built the kitchen that was
good for handicapped people for
handicapped young children and that was placed so
many and I’m so happy because we also got
a restaurant in a community that
had no restaurant and this is what you
achieve with these things different
layers of trying to help a little bit
creating jobs training people creating
economy to help the orphanage to move and
also create a feeling that you are a community we open a kitchen
because we believe even if yours in the
news in Haiti that tourism is the only
way forward I did a documentary
called and undiscovered heavy which showed
the beauty of Haiti to anybody I did
it with National Geographic on PBS but
this was part of the bigger scheme
because the tourism industry would need
people we created a school very much in
what we saw what Susan callahan is doing
what I learned this isn’t a kitchen now
we are graduating over 80 people every
year mainly woman and we make sure
that we negotiate the contracts with
Marriott which actually they’ve been a
great partner and I’m so happy that
they are part of our community and many
other hotels that are they’ve been
opening around Haiti now you’re not
going to believe it that part of this
team her name is she’s the main director
of the school I mean I’m forgetting her
name like Dory Nicole I forget in a
second but she is amazing because this
is her house and she kind of donated
her house to the the school dodgeball
central kitchen and her legacy is going
to be amazing I didn’t do it she did it she made it happen
what central kitchen is only is
there to support her now we send many of her people
to help us in bahamas because were so
many Haitians that we were cooking Haitian
food in the middle of a hurricane response
to the Haitians that they were in
bahamas so beautifully story that’s what
happened then with central kitchen we
grow up so quickly Puerto Rico happened
we received these messages
everywhere SOS we need water we need food and
what we did I told my wife I’ll come
back I’ll be back in the weekend we had
people coming and my wife only cares
that I’m back home only nobody told me
and because she loves me but because
we cooking that night she’s a very practical woman that’s why I
love her so I remember calling her
probably with tears in my eyes I’m saying I’m
not coming back on the weekend that
was Thursday Friday night and and
she answered me back is really bad
right I would say yeah so what we saw is
that was 3.7 million Americans that
on top of that they don’t have the right
to vote that’s another poll very much
like Washington DC we have we are
still living in colonial times don’t
go so quick that the DDM we didn’t had
a response we had entire cities
with our water we had entire cities
without food we had entire communities
without gas without cell signal and I’m not
talking three days I’m not talking one
week we’re talking weeks and weeks
after we are having entire communities
without knowing where the medicine was
coming and actually many of the things
were there but by going to the big
meetings on of my beloved FEMA I love the
people of FEMA but the organization has to
change so much things were there in place
but if you don’t deliver them equals
you don’t have them if they I I have water
yeah you have the water but you’re
not delivering equals you have no
water what we did was what you see
here all these people were not in line
waiting for a plate of food all these
people were well maybe some of them but
there we had the pickup line at the
end where entire communities will come to
pick food for 2,000 people 500 people
200 people 1,000 people hospitals
community centers elderly homes in less
than two weeks we reach the 78
communities in we went from one kitchen to 26
kitchens we went from thousand meals a day
250,000 meals a day we almost made over
4 million meals between what we
did and other partners and ideas what
was impossible was possible and the
only difference compared to anybody
else revalue cell Jose you were so
amazing you did something so crazy were
you able to get the food I’m like come on
man I mean we don’t you know I love
Jesus but I don’t know how to multiply
bread I said what did you do like and
what do you do we went to the store we
went to the biggest store that’s the
private sector thinking everybody was
trying to bring food from Florida and
Puerto Rico was full of food the only thing
you had to go is to what the food was
that’s it so that’s how brilliant we were
well frankly and this is the map we
didn’t only had there our kitchens but
we had what anybody else was doing so
we are not becoming we are the small
NGO we never show up anywhere when you
see what anybody is doing you never see
the name of central kitchen but lately
more and more we are the ones there and
making it happen so we go and we don’t
take care of who we are we took care of
everybody when we bakeries were closed
because they had generators you know
what we did the big NGOs were trying to
bring the red from Florida the little NGO
you know what we did we took three
generators we gave them to the bakeries the
bakeries were running next day you see
the difference big NGOs were trying
to bring water from all around the world
we needed water we went with technicians we try
to fix some of the big water reservoirs and bring units on the side and
use we got the water so when everybody
was trying used to wring the aid
from outside we were only using the
locals to fix the local problems with lot
of people we were faster and
quicker we were also cheaper by far and we
made it happen look at the lines of
sandwich makers you talk about the
community how to help we didn’t do it they did
it put a Rico fight themselves 25,000 volunteers in my whole operation
we then had one name before we began we
ended with 25 percent when the
hurricane came last month durian we had the
entire community already we had all the kitchens ready we were ready
like if there was going to be the last
day of humanity at the end nothing
happened we celebrated because we were ready
and then everybody went home but we
knew we could do it if that happened
again and these this young girl here it is
amazing she will never eat her plate
until her entire community every elderly
person that couldn’t come up to our
food truck will not receive the plate of
food she and her other friend will
make sure that every elderly couple that
couldn’t leave their home will get the
plate of food sometimes she’ll be hungry
she tell me quick Jose quick because I’m
hungry all right what you don’t need
now she know I need to feed everybody
first like okay and that’s what we do this
was a tribute President Clinton and
Hillary Clinton who I love what they
keep doing with their foundation what they
are really doing is meaningful
sometimes you hear it strange things like a
diem I can only tell you one thing in the
places they are and the places I see
the Clinton Foundation I see what
that what they’re doing is amazing never
in the committee together and they
create is amazing support into whatever
they do so I’m very impressed with what
they’ve been doing over the years and
this is what you see this is beyond feeding people
this is beyond the six month after the
hurricane over the last year and a half
what central kitchen we’ve been doing
what I thought we had to do help is
more farmers all across Puerto Rico
so when the farmers couldn’t get loans
from the bank we began giving them grants
and with those grants they were able
to but many of them were thinking
about living for a recon coming here
to the homeland but when they saw that
we were there to help them we become
partnering with them through those
emergencies you know what we did and nobody else
does we began buying from them anything
they had because when the economy stops
everybody suffers so you start bringing
and everything from that side the
money doesn’t stay locally what we do
is trying to start buying locally
so in the process of feeding people after
a hurricane we start the
reconstruction of those same communities in the
long run now we are in more than 60 70
farms we’re about to get into 70
others and we have whole types of farms from
goat cheese farms to eat rope onyx to
more traditional farming to tree
farming mangos avocados but then we are
building in a smart way like the inner
openings is our inside containers if
another hurricane comes nothing will
happen because that container is right
down to the rock if the winds come they
shut down they put together the wind
goes away next morning they are in
business again this is the type of
resilience we were building not only making
sure the Puerto Rico stops importing
every single food they consume more than 90%
of the Rico consumes comes from the
outside but we are trying to make them more
food resilient and at the same time
we are trying to get ready if the next hurricane comes that next
morning they can be back into business that’s
the kind of thinking that central
kitchen does but now we respond to places
like Guatemala we were the freeze ng
on the floor we took care of every single
every single refugee a camp what
shelter we are right there before any
international agency he arrived within the government we took care of
everybody in less than 24 hours we took care
as you see the maps those are all our
kitchens that’s the volcano and that’s
what we do maps and we start making sure
that everybody is just taken care of
doesn’t have much more creativity than
that this is in many of the
communities all around and we don’t go one day
to take the photo I want to make sure
that everybody understands that once
we connect with the community we
don’t leave them until we don’t feel
they are already to normal whatever normal is
this was North Carolina some people are
trying to make this if if one party or
another we we don’t ask for people who they
vote or who they support people are
people with the people if you’re hungry
we’ll be there for you because I know one
day you’ll be there for us this was
again North Carolina when you talk
about our grandma woman I cannot say
anything wrong about the men and woman of
FEMA the member woman of the Red
Cross the men a woman of the military
because they are great what we need to be
changing his leadership above meaning who
who is who is running it the systems
are too too complicated right now we
make systems very simple because
there you see this man and woman if we
will have to be asking for leadership to
help us I’ll be waiting two month and
still I will not get the okay but they
are always ready to help and we do
this everywhere in Bahamas I was
being held by the DEA I mean the Drug
Enforcement Administration who was going to
tell me that they were going to be
delivering food this was in Indonesia after
the earthquake there and the two
tsunamis we had an amazing team in
Indonesia now we work with the Indonesian
government and they don’t they there they
don’t like NGOs a lot for us some
reasons that I understand sometimes but they
saw what we were doing and they they use
became our best supporters we adapt
every time I love these containers I didn’t
go myself to Indonesia I have a
business to do family all the things
excusing myself but it when you’re North
Carolina I also happen and then you have to
divide to conquer but the team in
Indonesia probably has been our best
operation and I’m so proud because knowing
that I don’t I don’t need to be there
and the operation even runs better that
gives me a lot of pride that we create
the organization that is here for
the long run where everybody is taking
ownership there you you you have Ramiro and you have Jesus
and I’m like Dori he began helping us in Puerto
Rico and I didn’t know that as he was
helping us very much they told him that his
life was over because he had what
they called terminal cancer they he did he
did some treatment radiation but when he
was supposed to be getting the
results use the hurricane blow everything
away and here you know when he had the opportunity few months later
after he was helping us guess what thing that radiation
work and right now he’s hundred percent cancer-free we bring lights
in Bahamas we deliver more than 25,000 live
light in partnership with Hispanic
Federation of lin-manuel Miranda and with
Manuel Miranda my new my amazing icons
and great leaders so we bring lights
because once we had the systems of this
fusion we began bringing medicines we
began bringing generators this was Mozambique was cholera
in Mozambique but our comes were
run so well we had a lot of experience
with cholera in Haiti and now we put
that experience upon running we did
close to 400,000 mills in mozambique
working next to war Food Program World Food
Program we will do the big feeding in
the communities and we’ll take care
of the camps I was so proud of that one
we would use the track so our
people will not get in contact with their
people not like they were sick but only
making sure that because we were feeding so
many people making sure there was no
any option on cholera in any way so
by putting them inside the truck
and keep them away was a great way to be delivering food making sure that
the entire system was clean but
those comes were color of free so we only
make sure that we were going to be color
free all the way and quite frankly it was
very probably because they comes we
fed everybody they were cholera free from day
one to the last day of that calm and
then this is Bahamas we landed there three
days before dorian hit we had a
team in fort lauder and a team in Nassau and
then from Nassau we were going to
land into Freeport in to Marsh Harbor
and they start feeling much Harbor
first because the hurricane was coming
that direction and much Harbor was
going to be the first island we could
help when we are right to Marsh Harbor we
saw that the hotel we were going to use
was totally destroyed so we couldn’t
use it so we went to plan B we use this
helipad in the middle of most of the sea to
be the first place for us to be landing
and from there we began feeling
Marsh Harbor and then with the same
helicopter we start feeling the case and the
other parts all around Abaco in the
same time we had a boat in fortlauder
arriving with half a million pounds of
food to Freeport so we had Nassau
kitchen feeding everybody in Abaco and
three port kitchen feeding everybody
Grand Bahama this was a boat with a
helipad in the process we were able to
rebuild this dock they we built that in 72
hours you see we’re an NGO that we are
about foot and my issue was shit how do I
tell my board because now we have a
board and I love the board I like how we
tell the board that we’re appending money
of the NGO on a dock when we are a food
well without the dock we couldn’t
bring food into the island so there it is we build the dock
because thanks to the dock we could
bring food so he saw his food in the middle of
every explanation that was the boat we
were able to rent actually almost
given to us for free with the two helipad
without this boat we couldn’t do it but
we were independent we could be doing
whatever we brought more than two and a
half million pounds of food into
Freeport and Abaco this is one of the themes
in one of the kitchens in Nassau again
we reach Friday Saturday 1.5 million
meals we did more than 40 medical evacuations
we got six helicopters to sea planes
one board with two helipad and we are an organization that if you take a
look at the official organizations in
Bahamas we still don’t show up anywhere but
we are right there 12 days before you
and 12 days before you SAV by the
time they came we were already rich over
half a million meals served I personally opened more than
six landing helipads in baseball
baseball courts baseball fields tennis
courts basketball courts I cannot
believe that I will become such a sportsman
all of the sudden we had this amazing
Navy captain who was the Living
helicopter pilot we had more helicopters
for a simple reason I was ask him he’s
not a way to feed people so was not
cheap but at the same time is more
expensive to least leave people hungry we
couldn’t do it by boat because the boat is
too far from Nassau we couldn’t do a
kitchen initially because the entire
much Harbor was totally destroyed but for
you to understand the creativity of
what we do because that’s what we do many
people were not moving in because was
no gas stations was no fuel was not yet
fuel was nothing but by then when
everybody was saying that we have to wait
until fuel arrives we already had
eight 12 cars functioning every single
day you know what my guys were doing to
make sure they got cars got gas they
will go to the boats in the middle of
the road they will put a tube they will
siphon out they will do a circle to
note this is a gas station and they will
feel they’ll they’ll fill up every
single car every single day one boat at the
time we had one gas station at the time
when others were waiting for guys my
teams were already delivering food to
every single corner of the islands
that’s what we are so that’s what central
kitchen and that’s what we did in in
these especially the last two years
and my promise to all of you is that I
hope we never have to a debate was enter
a kitchen here but we’re trying to
become this organization that in a very
simple clean fast quick way using the
local community will come and would
support the community to start one plate
at a time giving them hope of a
better tomorrow my teams are right now
the teams are right now in
California they responded to the tornadoes
in Dallas there right now in
Guatemala they’re right now in Venezuela and
that’s what we do you bring in the hope that
one plate at a time we can all dream
of a better tomorrow thank you very
much [Applause] on behalf of the student council
student body faculty and staff at the universities at Shady Grove we
would like to thank chef Jose Andres
and Jackie De Carlo for having a
vision and as Akutan is so successfully
thank you for touching lives and making a
positive impact on the community my name
is Malvina Frimpong and i’m
majoring in public health at the University
of Maryland I am also the student
council vice president at the
universities of Shady Grove we focus on the
academic excellence of our students as
well as their safety and total
well-being USG as a campus that brings a larger
community together it cannot we cannot
deny the fact that a growing and
productive community only exists as a
result of healthy people here at USG we
aim to increase well-being by providing students with food toiletries
and baby items through the grove is
essential on sites pantry and veggies and
fruits through the mobile market I am
very passionate about finding
innovative ways to improve the quality of health
and well-being of all I have always
believed that everyone deserves the
opportunity and tools to be healthy and to
be able to live their best lives I’ve
also always believed that a leader
doesn’t have to be someone with a title
a leader can be anyone willing and ready
to take action when the need arises this event is particularly
important to me because I get to learn from passionate people with visions
who are changing the world and the
overall health of people by providing
them with nutritious food as student
council members it is our goal to listen
and to represent the students that have
elected us for students to be engaged
and successful they need to they
need to have their basic needs met it is
only then that they can function as
healthy individuals and advocate for
more this event is important to us because it allows us to learn
from leaders who have always taken initiatives even when it was not
your responsibility to do so we
strive to be great leaders like them now I
would like to open the floor for a few
questions from our audience evany godson and Jennifer
Arantes from the student council will be
coming around with the microphones hi
there I’m Heather Bruskin and I’m the
executive director of the Montgomery
County food Council and thank all of you for
your leadership locally and around
the world in meeting the needs of
residents related to food I’m proud of the
work that we’ve all done together in Montgomery County to build the
overall strength of our food system but
I think we have a lot of progress to
make in terms of building our resilience
in the face of disaster or in
unexpected disruptions and our food
distribution networks and I’m curious if
there are best practices or examples that
you’ve seen in other places chef that
you would recommend we bring here in our
local community to be prepared in the
event that it needs to happen yeah
thank you very much we’ve been very responsive to
use when chaos happens we show up and try
to organize chaos but we’ve been
working more towards in the places we’ve
already been like North Carolina Puerto
Rico of of creating our own network of
response but not so much with local
institutions or local governments but more on
our own because sometimes becomes very
hard to but let me give you example so
when we had many EOC the emergency
centers of every community when something
happened right and usually in the case
for example in florida panama city
mexico mexico beach was totally
destroyed specially the first rows of
homes by the beach we’re talking thousands of
people lost their homes Panama Beach was in a very complicated location
where the traffic patterns makes
everything impossible meaning driving for 10 miles
will be five hours in the middle of the
chaos and and we were we we don’t even
have any hotel nearby so we will stay
at the UC itself which is very rare
because again we are not official
organization but because they see what we do
you see is for example when sometimes if something major happens they’re
going to have hundreds of people part of
the response they barely have a
kitchen to feed the UC itself school systems some of the
school systems in America they have
amazing kitchens many of them in North
Carolina in Wilmington we rented a
kitchen that was in a catering company and works fine for us but we
were feeling the biggest shelter in Wilmington which is inside the
school and they had two three thousand
people the school had the most perfect
kitchen to feed those people but there
is not a law in place that when emergency
happens those kitchens will be used for
serving the community as the main hub in
the shelter or for me school systems
are great because under one
leadership you can be activated in two three
four five kitchens in three four five ten strategic schools located around
the communities that they’ve been
damaged and all of the seven those
schools become what they are ready are a
center a center a central part of the
community so it’s many ideas ladies that
we need to be putting in place that I
hope walls central kitchen will have put in
place but because sometimes it’s hard used
to do nationwide what we will do well
we’ve been doing tests when the
federal government shut down within open
one kitchen in DC what we did was
bigger than that we were able to ring
together five at 75 restaurants in seven if in
35 states providing hundreds of
thousands of meals of other employees each
day you see there was another type of
emergency it was a political emergency but
we were able to activate that right so
what I can tell you is that I don’t see
a lot of plans you will I know it’s a
lot of issues will disagree with me and
say he’s not saying the truth and
his lying like it’s not about lie or not
that you have a plan but then you don’t
know how to put it up and running equals
that you don’t have a plan plans that
they are in folders this big that then
nobody reads that doesn’t equal a plan we
don’t have that folder but I can tell you
we have a better plan than many of the
people that they say they have one so what
we’re trying is used not to fight it
but to try to say we need bigger the
bigger problems have very simple
solutions when you have an emergency food and
water is used one of the problems you
need to take many other things
rebuilding and the roads fixing the roads
electric grid rescue for people that are
missing or medicines hospitals making
surely I mean so many areas but if you start
breaking those areas in small ones and
you put experts in each area and with
enough collaboration between them that
you can help each other things shouldn’t
be so difficult when Katrina happens
is when the moments I thought we needed something that was central
kitchen and I wish I was in New Orleans and I
was not when we put 10,000 more
Americans in the Superdome and I don’t know if
you remember what is a book is
Brooke books written about that they had no
food and water I think women were being raped
inside what technically was an official
shelter you know what the Superdome a
sports stadium is everybody thinks is a
place that you go to watch your sports
team or your or your favorite sing but actually a biggest sports
complex a big arena is a gigantic
restaurant that entertains with the sports go to
the Nationals is only food venues
happens you have players playing in the
middle so imagine when an arena can
become that in Puerto Rico we had different fast-food companies inside one
of the arenas we rented the arena
kitchen number one why do you have to
rent when you’re but that’s another story
and we were doing seventy five thousand
meals a day from that kitchen I went to
do more and how I went to a debate the
foot benders around the arena
Domino’s, Kentucky fried chicken because the
owners of those venues said you can use
them somebody in the government in
Puerto Rico to me we cannot do that and
we are not allowed to do that that’s
what we need to reach engine to make
sure that buildings and facilities that
becomes that belongs to us the people
are quick and fast both at the service of providing relief to the people
and with things like that you are always
ready but we need to do better work in
making sure that we had those plans but like to thank all the
speakers this afternoon very inspirational to
listen to their stories and how
passionate they are about food chef was any
curveball you threw out last night at the
game I wasn’t sure no what was it a
curveball that you threw out the first
video yeah I tried I was hidden by by yeah
what yeah what was it double fastball
that means it looks fast but then it
stops I’ve been practicing that I
didn’t fully show it yet because I wanna join
a league and I want that to be my
secret actually a quick thing what is
your favorite restaurant in San
Sebastian number one and number two I’d
like to wish my sweetheart happy
anniversary and a birthday hey happy anniversary [Applause] San Sebastian so many places but
I will not tell you go to one you just
go bar to bar until your mental GPS
doesn’t work anymore I will go to pinch your bar to
pinch a bar that’s a great way to have
the community if you go to one place
and you see that you mean so much use
work and go from one place to the other eat one pincher one glass of
wine then another one then a pinch
another one when you feel you are know
able to hit the glass with your lips at
that moment I will tell you go back
to your hotel or you can spit out that
works and you’re gonna be all night but
that’s what I will do go pinch your bar
to pinch your bar and you’re gonna
be that way meeting people learning
about the city losing weight helping the
local economy I mean you’re gonna do
so many things if you go place to place
I’m telling you hi hi my name is
Erin and I’m a student in the nursing
program right now at University of
Maryland and I have a background in nutrition
I actually studied undergrad at
College Park nutrition so I’m really
passionate about this I think this is great
but I was curious when beginning a
world central kitchen what type of professional backgrounds did you
find extremely valuable when one you
began wck and then to in moments of
like challenge or adversity like what
kind of professional backgrounds really
spoke out more than the professional backgrounds were people that
were you know the the worse is when
somebody comes to me and tells me who say
you don’t know what you’re doing
right it was in part they were right like
you you’re totally right I don’t
know why I do it but I only know one thing
the people are hungry and we’re
trying to feed them what else is there to
know right right you don’t need to
have forgetten MBA you don’t need to
have what I have that I left high
school when I was 14 15 so the backgrounds
are backgrounds are they’re creative
hold on you cannot have everybody that
they crave and then they turn you
crazy then you need all the
backgrounds that are systemic and but it’s still
certain level of creativity right so
it’s not so much the background of what did
you study but more who you was the
personal are and what we want is backgrounds
that understand that we are going to
be learning from each other that we
are not very pyramidal we’re more a flat organization that nobody is
really the boss you know who the boss is but he doesn’t impose himself by
or herself by the position but
because it’s the best idea that everybody
agrees still you will have sometimes
needs strong leaders that the vast
majority think this is the best idea and
somebody very strongly it’s going to say no white but
you need to convince them because you
need the team convinced that also the it’s the best idea right so the background is not so much the
profession but there’s people that are
willing to to adapt to the chaos of the
moment doesn’t allow anything bad to
adapt because I need him we decided
yesterday maybe changing tomorrow and
that’s that’s very much what it is is embracing embracing chaos if
you embrace chaos then you are in a
good moment so for us that’s the best
asset who came with me Puerto Rico for
example that became our obviously most
notorious operation and many of the
stories are in this book we fed an island that
I’m ok recommending it because 100% of
the proceeds go towards a drug
kitchen so I am not ashamed to telling
everybody you should buy but this was Nate
Mook Nate came he was a film director he
has an NGO he had an NGO called what
took you so long he will go Somalia and do a
video for the government of the new
elected president to tell melis why
democracy will be better for them than not
that type of guy he had back running
food he became the direct now he’s the
executive director wasn’t our kitchen
right so we are not all cooks even we base
it on cooks these peoples from all the
very diverse background but number
one thing makes us all equal is that we
are people that we adapt to the unforeseen circumstances we say we don’t
plan we don’t meet we’ll use feed
sometimes you know what makes us very weak in
these situations when there is too
many plans because when the plan breaks
away because what happened didn’t go
as you plan for everybody freezes right
so too much planning can be the enemy
of a good response so for us that’s what
we look for people that are highly adaptable to any
circumstance thank you again Jackie and chef
Andre for sharing so much of your
insights and experience now I would like to
welcome a USGS executive director dr. sue
Edelstein who will share the final
highlights of our event today first let me
thank all the panel members for their
passion and for their leadership I also want
to especially thank the chef for
spending time with us today I want to
especially thank you for your humanity I
want to thank you for your example that
a single individual can galvanize a
community and I want to thank you for your
message which is everyone can make a
difference and everyone should in my view
you are a national treasure and I thank
you we have one more thing that we’d
like to do I want to invite our County
Executive Marc Elrich and our county
council president Nancy Navarro to come up and
they want to make a presentation to you [Applause] yeah I don’t know how anybody
doesn’t feel humbled by this and I’m
just blown away at the work he’s done and
the way he’s been able to do this work
and engage so many other people in
this enterprise and basically defy institutional wisdom and
everything else just go out and do what needed
to be done that’s really quite
remarkable I really do I appreciate it you’re a beacon
I’d been doing Diwali celebrations the
last this last week and Diwali is a
celebration of a triumph of good over evil it’s
a celebration of light and
happiness it’s the new year and I just think
you just says symbolic of
representational of what people have been talking
about all week long about the triumph of
light over darkness and I just I
couldn’t help but think about this in light of
what I’ve been doing the last couple
of days I’m very grateful that you’re
here and sharing this with everybody and
hope that we can all in our own ways
well Chef Jose Andres it is so
external is such an honor to be here I so
many things to say but I will only
highlight a few things that stand out for
me as an immigrant born in Caracas
Venezuela is the wife of a Haitian American
is the first Latina to serve on the
County Council it’s the only woman I say this because at a time
when I know so many in our community feel
like they are targeted just for being
immigrants it is always such an inspiration
when I see you do the extraordinary
things that you do and for the young people
who are here all the students doing who
are here he is an embodiment of what you
can become that you don’t have to be uni-dimensional just do one
thing that you can amplify your reach if
you have a thought and a vision if you’re
inspired he is the embodiment of how you
can go and do that so from the bottom
of my heart I just want to thank you
and I feel so honored that you’re a
Montgomery County residents of course and
and I do contribute to world center
kitchens so everybody should attend anyway
gracias muchisimas gracias por ser un
ejemplo tan impresionante para nosotros
aqui en este condado ethical now so we will start and
read the proclamation issued see
really small prints it could’ve been it would
have been longer if we’d used the
bigger print whereas chef Jose Andres
is an internationally recognized
culinary innovator best-selling author
educator no vision personality mandatory [Music] whereas he was named one of Time Magazine’s 100 most influential
people in both 2012 and 2018 and has
been honored with the outstanding
chef and humanitarian of the Year awards
but the James Beard Foundation and is a
pioneer of Spanish tapas in the United
States and whereas chef Andres is
nonprofit organization world central
kitchen provides smart solutions to end
hunger and poverty by using the power
of food to strengthen communities
evidence of the extraordinary work his team
has done in the 3.6 million plus meals
served to the people of Puerto Rico
following heroic hurricane Maria and more
recent effort to serve more than 1
million meals to those impacted in the
Bahamas by hurricane durian and whereas
chef Andres continually finds time to
give back and to inspire the next
generation of leaders is demonstrated by
his October 28th 2019 presentation
to students and community members
at the universities of Shady Grove
through a program in conjunction with USG
in the University of Maryland Eastern
Shore hospitality and tourism
management program now therefore do we Marc
Elrich which is County Executive and
Nancy Navarro as county council
president hereby proclaim October 28th
2019 as chef Jose Jose Andres day in
Montgomery County Maryland in recognition
of his outstanding contribution to our
global community [Applause] [Music]

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