A Quote by Jose Andres
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
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To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.
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My grandmother instilled in me two important lessons: I was just as good as anyone else, and education was my salvation. Fortunately, I was able to get scholarships to excellent schools, but I was one of the lucky ones. All of this is what draws me to anti-poverty organizations like Oxfam.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
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