Issue 259 - The humanitarian chef

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Vocabulary: Restaurant vocabulary

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The humanitarian chef

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The humanitarian chef

A Spanish chef, José Ramón Andrés, is the founder of World Central Kitchen (WCK), a nonprofit organisation that prepares healthy meals for victims of natural disasters.

Andrés started WCK in 2010, after the earthquake in Haiti. Since then, WCK has provided aid and meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda and in Cambodia. It has also provided aid and meals in the United States and Puerto Rico during the COVID-19 pandemic.

José Ramón Andrés was born in Asturias, Spain. When he was 16 years old, he started studying in a culinary school in Barcelona. There he met the successful Catalan chef, Ferran Adrià, and he worked in Adrià’s restaurant, El Bulli, until 1990.

Andrés then moved to the United States. He was 21 years old and had only $50. He started working at a popular Spanish restaurant in Manhattan.

Andrés’s dishes became very popular, and he opened restaurants in different cities in the United States. He is now one of the most famous chefs there, and helped to introduce the concept of small plates, or tapas, to the U. S.

Because of his humanitarian work, Andrés has been nominated as a candidate for the Nobel Peace Prize.

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The humanitarian chef

Read the text and listen to the audio. Then answer the questions in the Comprehension section.

The humanitarian chef

Spanish chef, José Ramón Andrés, is the founder of World Central Kitchen (WCK), a nonprofit organisation that provides healthy meals for victims of natural disasters.

Andrés started WCK in 2010, after the devastating earthquake in Haiti in January of that year, which resulted in over 100,000 deaths and massive destruction of buildings, homes and infrastructures. In the aftermath, a large percentage of the population didn’t have access to food or water supplies. Since then, WCK has provided aid and meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda and in Cambodia. It has also provided aid and meals in the United States and Puerto Rico during the COVID-19 pandemic.

José Ramón Andrés was born in Asturias, Spain, and when he was 16 years old, he enrolled in a culinary school in Barcelona. There he met the successful Catalan chef, Ferran Adrià, and ended up working in Adrià’s restaurant, El Bulli, until 1990.

Andrés then decided to move to the United States. He was just 21 years old and had only $50 to his name. He started working at a popular Spanish restaurant in Manhattan. In 1993 he was hired at Jaleo, a new tapas restaurant in Washington D.C. In subsequent years, he helped the owners of the Jaleo to set up and open more restaurants in different cities in the U.S. He is now one of the most famous chefs there, and is often credited with bringing the concept of small plates, or tapas, to the U. S.

In 2015 Andrés was awarded a National Humanities Medal at a ceremony in the White House for his work with World Central Kitchen. Also, in recognition of his humanitarian work, he has been nominated a number of times as a candidate for the Nobel Peace Prize.

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Comprehension: Check your understanding

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The humanitarian chef

Read the text and listen to the audio. Then answer the questions in the Comprehension section.

The humanitarian chef

Spanish chef, José Ramón Andrés, is the founder of World Central Kitchen (WCK), a nonprofit organisation that provides healthy food to families and individuals touched by disasters.

Andrés formed WCK in 2010, in response to the devastating earthquake that struck Haiti in January of that year, resulting in over 100,000 deaths and massive destruction of buildings, homes and infrastructures. In the aftermath, a large percentage of the population were vulnerable and without access to essential food or water supplies. Since then, WCK has gone on to provide aid and meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda and in Cambodia. It was also responsible for providing aid and meals in the United States and Puerto Rico during the COVID-19 pandemic.

José Ramón Andrés was born in Asturias, Spain, and when he was 16 years old, he enrolled in a culinary school in Barcelona. There he met the successful Catalan chef, Ferran Adrià, who eventually signed him up to work in his restaurant, El Bulli, where he remained until 1990.

Andrés then made the move to the United States. He was just 21 years old and had only $50 to his name. He started working at a popular Spanish restaurant in midtown Manhattan. His popularity as a chef was growing, and in 1993 he was hired to lead the kitchen at Jaleo, a new tapas restaurant in Washington, D.C. In subsequent years, he helped the owners of the Jaleo to set up and open more restaurants in different cities in the U.S. He has now become one of the most famous and high-profile chefs there, and is often credited with bringing the concept of small plates, or tapas, to the U. S.

In 2015 Andrés was awarded a National Humanities Medal at a ceremony in the White House for his ongoing work with World Central Kitchen. Subsequently, he has been nominated various times as a candidate for the Nobel Peace Prize, in recognition of his humanitarian work.

Now answer the questions in the Comprehension section.

Comprehension: Check your understanding

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Interview: listen to more about the topic

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