When significant disasters strike, José Andrés wishes to be there, cooking food for the displaced, whether in Haiti, as he remains in the picture above, or Houston. (Marvin Joseph/The Washington Post)
José Andrés was driving south on Interstate 45, trying to reach a little shelter where about 1oo or more Houstonians had used up short-lived home in the aftermath of Typhoon Harvey, the most significant rainstorm in the history of the continental United States. The D.C. celebrity chef and restaurateur heard about the center earlier in the day and hoped he could establish a kitchen area to cook the easy pasta and red sauce that he had actually acquired at a Target shop.
“If I can feed a single person, I’m delighted,” Andrés stated while browsing the highway. (Yes, he was talking via a hands-free device.)
The Washingtonian flew into Dallas on Tuesday afternoon and drove to Houston in a leased 4 × 4 car. By himself, no less. He stopped at a Target store about an hour north of Houston to get the pasta ingredients. When pushed, Andrés said he spent about $1,900 for the food, but he was more thinking about praising the Target workers who, he said, were pulling 18-, 19- and 20-hour shifts to assist keep the locals stocked with supplies.Andrés is no complete stranger to disaster. He visited Haiti after a 7.0 magnitude earthquake killed tens of countless homeowners and left much more struggling in camping tent camps. His trip to Haiti, in reality, motivated Andrés to develop the World Central Kitchen, a not-for-profit that promotes culinary training and new kitchen area equipment to enhance a community’s health, education and economy. In Houston, Andrés activated World Central Kitchen’s Chef Network to attract other experts to assist with the huge chore of feeding individuals living in makeshift shelters. Among those in transit to Texas, Andrés said, is Victor Albisu, chef and owner of Del Campo. After spending less than a day in Houston, however, Andrés was discovering that it’s not simple to browse the city right now.
Flooded streets and authorities barricades avoided him from reaching the George R. Brown Convention Center, which Houston Mayor Sylvester Turner has become a shelter. Andrés could not even make it to his designated hotel Tuesday night.”There’s a lot of water all over, “he said.”This city is surrounded by water. “Andrés is collaborating his efforts with the American Red Cross,
although conditions on the ground were annoying their ability to interact. The chef stated that Cuisine Solutions, the Sterling, Va.-based company that focuses on prepared products prepared by means of sous-vide water baths, would be sending a truck to Houston, loaded with about 40,000 pounds of food.Dickinson, Tex., residents tried to help a neighborhood undersea, following historical rainfall brought by Harvey.(Whitney Leaming, Zoeann Murphy, Ashleigh Joplin/The Washington Post )The truck, stated GerardBertholon, chief strategy officer for Cuisine Solutions, had actually not left Virginia yet, however when it does, the trailer will be filled with precooked and pasteurized foods, including almost 3,000
pounds of roasted chopped turkey, 10,600 pounds of seared and seasoned sliced beef and 14,000 pounds of chicken. The products can be reheated, Bertholon said, or consumed as is, either in a salad or in a sandwich. The food’s ready-to-eat quality is important, Bertholon kept in mind, due to the fact that shelters might not have working cooking areas. “We understand we can feed individuals, “stated Bertholon, whose business sent food to New york city City after 9/11 and to the Northeast after Superstorm Sandy.But Andrés knows that 40,000 pounds of food won’t last long.
It would probably feed all the displaced individuals in Houston for a single day, he figured. The city requires a lot more. Which is why he fears of the Southern Baptist Convention. The church’s disaster relief efforts are fast and well-coordinated, the chef stated. To name a few things, the Baptists aid feed people with their mobile kitchens. “They’re the ones producing the food from Day One,”he stated.”I’m super-impressed with these men.”Aside from World Central Cooking Area and its Chef Network, Andrés has other resources he can tap to assist those in Houston and Southeast Texas. Among them, he said, is
a mobile kitchen owned by the MGM National Harbor, where the chef has a restaurant, Fish by José Andrés. He’s planning to see whether the MGM can send out the cooking area down to Texas.Andrés stated he prepares to remain in Houston at least till next week.