a very short call just to let me know he’s
fine. If he has more time, he’ll tell me
about someone he has met that made an
impact. In Puerto Rico, it was Lola, the
daughter of a food truck owner. Lola was
9, and she would stay in the line making
sandwiches the whole day. She wouldn’t
eat until everyone else was done. Especially he talks about the kids he meets,
and tells my kids about them—those who
show generosity, or courage, or resiliency.
What are the most common misconceptions the public has about
feeding people in disaster areas?
José: I don’t think there are misconceptions. With World Central Kitchen, we
created something that is necessary, and
I think we’ve shown that by inviting all the
professional chefs and cooks to the task
of feeding people in an emergency, we’ve
done a better job. Because we understand
the urgency. Actually, chefs, we have
proven we are good at that. I say this in
the humblest way.
In your work, you see the two
extremes of feeding people—those
spending a lot of money eating at
your restaurants and those affected
by disasters, hunger and poverty. I
think it would be really hard to get
both those things in your head.
José: No, on the contrary. It’s always been
part of human society. ;ey are two different things.
Patricia, how are you and your
daughters involved in World Central
Kitchen and the restaurants?
Patricia: What happens between José’s
professional and personal life are kind of
intertwined. We try to give him support
and to be with him. So he will sometimes
have people at home from the o;ce, or
work related, and we are here to receive
them, and to help in any way. And then,
it’s very funny, because my kids, when
they go out, they’ll be texting José, ‘Oh, I
ate this, I ate that, I just bought this.’ ;ey
are always talking about food and things
they just tried.
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