Here we are at two weeks together on Longer Tables! Boom!
I have loved hearing from some of you in the comments section on my Substack. It makes me feel connected to you, almost like we are sharing a plate of food together.
Since we are at the beginning of this journey of Longer Tables, I thought it would be nice to learn more about you. Would you introduce yourself in the comments section? Share with me (and with all of us) where you live, what you love to cook, what you are reading, anything to bring us closer as a community!
Have a great weekend and we’ll talk more on Monday!
Hi Jose, You are a SAINT!!! You should absolutely win the Nobel Peace Prize. You are such an inspiration to us all. You and Doctors Without Borders are two of the greatest organizations in the world. My only complaint? Where is a Jose Andres restaurant in my neighborhood?? Sending you best wishes from Norwood, MA (suburb of Boston)
Hello Chef Andrés, my name is Irene, I was a restaurant manager for 20 years mostly in NOVA and Southwest VA. I love to cook anything that anyone asks me to make and search out recipes for foods that I enjoy from various cultures and cuisines. Often family members will bring home a small amount of meals they loved at a restaurant so that I can taste it and try to figure out how to make it for them.
I love your restaurant Oyamel and after learning about your WCK work in Haiti and around the world I make every effort to support your amazing work. I was so happy to read of your involvement with our government programs as a partner working with the people in the Central Plateau of Haiti to Support Education I know well the problems and challenges associated with a lack of focus on working with the local people in aid situations.
Nothing about them without them is key to successfully aid.
Jose, just love what you are doing around the world! Really enjoy watching anything you do. We are in Moore Oklahoma and my "man cave" is the patio with three smokers, a flat top griddle and a deep fryer, we love to cook outside year round and love to eat what we cook and share with our family and friends!! Keep up the great work around the world and at home loving on your family!!!!
Hi Jose, my name is Salma and I'm a storyteller and author, and Chief Inspiration Officer of KindWorks, a nonprofit that promotes volunteerism. Among our activities, we cook soup every week by Zoom with folks in the DC area and around the country, and share with food banks, shelters, and neighbors in need. Hope you'll join us sometime! Really inspired by what you do, thank you for your compassion. (www.salmahasanali.com and www.dokindworks.org).
Hi, Salma! I am a researcher who studies storytelling and designs interventions that use storytelling to teach reading and writing skills! Thank you for sharing your website! - Megan from Florida
How interesting Megan, good to connect with you, and thank you for taking a look at my website. I focus on the power of personal stories to connect us.
Wanted to share my new book with you, in case of interest:
Chef Andrés, wow! What a true way to build longer tables in asking your Substack community here to introduce ourselves. Like others here, I can't thank you enough for this, and for all you're doing, and to be connected with folks here.
Cheesy and corny, maybe, but I love to cook anything that'll bring family and friends around the table. I especially enjoy trying new recipes, and cooking outside. There's nothing I won't try at least once.
A bit about what I do to help build community with great, and inspiring folks: One, I serve as the Editorial Director at the Our Towns Civic Foundation, which works to connect those leading today's American renewal from the ground up, through storytelling, reporting, and more. The Foundation continues the work begun by James and Deborah Fallows' reporting that led to their 2018 book "Our Towns" and the 2021 documentary by the same name.
Two, I work with a 'Main Street' think tank in Erie, Pennsylvania that serves the community and surrounding region. The Jefferson Educational Society aims to shine a light, not draw heat, in hosting civil, civic conversations around a wide range of issues by bringing together experts on various topics and uniting them with the community. We host more than a hundred programs for the community throughout the year, and produce more than a hundred publications, and facilitate a civic leadership academy, and more.
Thanks again for this opportunity, Chef, and for all you're doing. I'm excited to be a part of your community, and look forward to getting to know folks through their responses here!
Thank you for sharing your story and those resources, Ben! I had not heard of either organization previously, but I am excited to use those links to learn more! -Megan from Tampa
Megan, you're welcome! And thanks for sharing your note about yourself above! I'm looking forward to checking out more about the work you're doing. Thanks!
My name is Nate. I'm from Yukon, Oklahoma. I work as a food service director for a Riversport attraction. Our message is getting more people healthy and including more people from our community in our activities. In my kitchen we try to make better choices so people are more connected, both to what they eat and with each other. We try to do it as sustainably as possible, using compostable and biodegradable packaging and single use products. I love your message, and hope to be an advocate for longer tables more in the future so we can all reconnect and bridge our differences. Love what you are doing chef!
Nate, my best friend and housemate is from Yukon! Right now in DC, she hopes to return in a couple of years to remodel her grandpa’s house. But she visits OKC and Yukon regularly? It really is a small world.
Hola Jose! It's Lizette from Washington DC. I've been a long time customer of Jaleo, China Chilcano, Oyamal, Zaytinya, Spanish Dinner and lucky enough to experience Bar Mini! I went to China Poblano while in Las Vegas. Could not decide what to order so we ordered almost everything! Waiting for the Bazaar to open at the Old Post Office here in DC. I actually have been pursuing making the perfect paella for the last 30 years and come to realize that there is not a perfect paella...just work with the ingredients you have on hand and lots of tender loving care! I always have Bomba rice in my pantry! Longer Tables has so much meaning for me. Thank you for creating this opportunity for all of us to write and share our feelings about the urgent need to support Longer Tables globally and to support the incredible and necessary work of World Central Kitchen! Food Fighters Unite!
I teach adults how to use storytelling to help develop children's oral language and pre-literacy skills. Right now, my employer and I are designing a free online program called Tell Me More, with the hopes of getting it to disaster areas so kids can help process traumatic events AND continue to improve reading and writing skills. Research evidence shows that if you can construct a complete and cohesive story about a past event and tell it to others, you build resiliency. So, tell good stories, everyone! Love, Megan Kirby, PhD, BCBA (www.languagedynamicsgroup.com)
Jun 17, 2022·edited Jun 17, 2022Liked by José Andrés
Thanks, Jose, for this invitation and for all you do to feed the world, both physically and spiritually. You're an inspiration.
I'm a writer (nine novels and two collections of short stories - www.LaurenBDavis.com), originally from Montreal, then Toronto, then Annecy (France), then Paris, then Evreux (Normandy), and now Princeton, NJ, USA. I learned a lot about cooking during my time in France, as you might imagine. Not the fancy restaurant fare, but rather the delight of French family cooking. Tartiflette! A simple herbed-roast chicken with a crisp green salad! Plus, I make a mean tajine, and am a dab hand with rice dishes of many kinds. After spending a day writing, getting into the kitchen grounds me, and is a form of meditation. Chop. Chop. Stir. Stir. A dash of this, a sprinkle of that. Herbs and spices. Pots of soup and stews. A bit of kitchen witchery!
I am taking care of my elderly father in south central PA. Right now, there is a farm stand about a mile from my house that I can walk to. So much fresh produce, but my favorites are the hull peas & cherries. I loved a wine tasting you did for Wine.com & am now a Raventos i Blanc fan because of it.
Hi from a former south-central-PA resident! I love the produce available in that area. Our Bethesda Farmers Market includes so many vendors who come down from that area to sell their delicious, fresh products here, and it's great to get a taste of home :) Enjoy the cherries!
Hi Jose, I am Ann Marie from Vienna. I met you at a Capitals game several years ago. I told you my mom is from Asturias and my grandfather was from the same town where you were born (Mieres). I go to Asturias to visit relatives whenever I can. The food is unbelievable, and I try to duplicate the favor when I'm home. Impossible without the real chorizo and morcilla from Asturias. I do make a pretty good fabada and tortilla. But, the main reason I joined this group was to support your humanitarian efforts around the world. I am so impressed with you and the World Central Kitchen and all that you do for the suffering people in the world. I am so proud to tell people we share the same heritage.
Hola Chef Andres, from Annie in South Texas. I have been a great fan of yours since the old days of "Made In Spain" and have followed and been so impressed with all of your accomplishments since then. Your image of longer tables instead of bigger walls really resonates with me as a person who loves the culture and people of South Texas and its border with our neighbors in Mexico and is horrified at the politicians who want to wall it all out. Please continue to let us know how we can work with you to stretch this table and bring more of the people of the world into it.
Hello Chef! I commend you and WCK for all you do around the world, you’re an inspiration.
I grew up on a farm so I’m all about growing your own food and supporting the farming community. I currently live in Vermont, and I love to cook. I learned from my grandmother (Slovak/Eastern European) and mother (the best baker I knew). As I grew, so did my love of travel and trying and cooking all types of different cuisines. I raised my children to try everything and they along with now my 3 year old grandson are all adventurous eaters.
I love to read and am currently reading Taste by Stanley Tucci.
My family moved to the US from the Philippines when I was 17 years old and I feel that I am a citizen of the world with Asian, European, and American influences.
Hi Chef! I love your humanitarian work and was so honored to attend The 5th Annual Julia Childs award and hear you speak about being an immigrant and what food means to you and the World. We were fortunate to live for 3 years at 8th and D Street NW above your Think Food Group Lab and around all your restaurants. Currently we are back in Kansas City where I’ve been volunteering at The Culinary Center if Kansas City. Their Kids Camps are great for 9-14 year olds. See you at Oyamel and Jaleo over the 4th. Thank you for all you do for the world and bettering the world through food.
Jose, I love what you are doing in the world. My family no longer gives me gifts for birthdays and holidays. Instead, they donate to WC Kitchen in my name. I would much rather have the money used to help others. Please keep up your amazing work, we need you.
Jose, Your ability to bypass the red tape and get needed food to people is phenomenal...I would vote for you for president...but truly think you can do more without all of the bureaucrats holding you back. I have enjoyed your past TV shows and of course admire your work with WCK. You are a savior to so many. I love food and cooking. My name is Suzette and I'm from Dallas, Texas where we are experiencing some 100 degree (F) weather. So right now I lean towards making salads and anything cool. Last week I made a favorite cold Cucumber Soup with buttermilk, dill & green onions. I served with Beets Vinaigrette, a spicy Thai Noodle Salad with peanuts & cilantro and a Black eyed Pea Relish. This week I am planning a cold salad with Shrimp/Cabbage/Sweet Gherkins & hard boiled eggs, a Baked Potato Salad to serve with marinated flank steak and a Paella Salad with saffron rice, peas, pimentos, chicken and shrimp. Keep up the tremendous work...your best talent (besides cooking of course) is you ability to inspire people!
Jose, I chose journalism at college in 1965, attracted to service and helping others with receiving truth. What you are doing seems spiritually advanced to me! The way you see reality and make community happen makes you a change agent and leader in my eyes. I join millions of people who admire you and your skills. I am a 75-year-old boomer who sees trump as an evil influence we brought on by our lack of attention to community building and valuing money over goodness. We have needed to speak out and participate in democracy, which I see you doing. Longer tables will win the day. Thank you for all that you do and may your restaurants be successful 🙏
Dear Jose, thank you for all that you do around the world. I became acquainted with you watching Made in Spain. When you began World Central Kitchens, my husband and I were enthralled by your vision and dedication. We live in Back Bay, Boston. We are in our mid seventies. My husband is a physicist and I a retired professor and dean. Thank you for asking us to comment and for Longer Table!
Hi, I am in Delaware, a retired RD who spent entire career in food management. Huge proponent of buying local and sustainable foods for hospitals, as well as mitigating climate change. Have never been more proud of a "foodie" gaining so much respect for our profession Jose, well done
Hi from Caitlin in Bethesda, MD! I love Longer Tables already. I love to cook new things, especially with seafood or local ingredients, and to bake (sea salt oatmeal chocolate chunk cookies) for friends, family, and coworkers. I am interested in learning more about current policies that affect both international disaster relief and domestic food insecurity in the United States, and what we as Americans and our government could be doing more of to effectively address both in the future.
Jun 18, 2022·edited Jun 18, 2022Liked by José Andrés
Hello from Vermont! My name is Nancy Mock, I’m a food writer, photographer, and blogger. I just wrote an article for the website Mashed about your announcement to open a new restaurant in DC at the Old Post Office Building! On a recent trip to Chicago, my husband and I ate at Jaleo, and it was one of the best dining experiences we’ve ever had! We especially loved the patatas bravas. 😋 Currently reading: “Taste” by Stanley Tucci. I love baking the most but any excuse to spend the day in the kitchen is a good one. Finally, thank you, José, for your inspiring work and for feeding people in crisis around the world.
I work in higher education, and am a home cook and frequent diner currently in Charlotte, NC. However, my heart is in Georgia. Specifically Savannah, GA. I am inspired by your work and your mindset of service to others. My favorite chef is Hugh Acheson, and my favorite restaurant is Five and Ten in Athens, GA. I have diabetes, so I try to make carb conscious food choices to preserve my health. I am really enjoying your substack!
Hi Kris, Savannah is where I was born and lived my early years. I think my love of collard greens and grits comes from then! No matter where we live now, the food of our childhood always speaks to us. It’s also one of the reasons WCK is so important, as they focus on the local chefs and Food Fighters cooking the food people know.
Hello Jose. It is an honor to sit at this table with you and all of these lovely people. My name is Cheryl and I live in Evanston Illinois. I love to cook anything and everything. I have a large vegetable garden and love going to the farmers market each week to discover something new and exciting to cook with. Thank you for all you do!
Hi Chef and community: my name is Leslie and I live primarily in Lexington, MA and also spend time in Maine. I have been passionate about food since I was a kid, and learned to cook from my much older cousin who was a great chef. I lived in Europe for six years, including two in France, so really learned to love shopping seasonally at local markets. I’ve been a volunteer with our local farmers market since it was founded in 2005 and now help run it as the board president. People who love local food, farms and the community built around it are my people. I am inspired every day by the work you do and try to make a difference, one person at a time, in our community for those who are food insecure. Thanks for inviting us to your table!
Hola! Soy Fédor, cocinero de Cantabria (norte de España). No sé cocinar sin sofritos y sin quesos, y adoro buscar y encontrar esas recetas tradicionales que ya no se elaboran. Me encantan los mercados de abastos y cocinar lo que allí ofrecen. ¡El poder de alimentar cambiará el mundo a mejor!
Hola, I’m originally from Cuba. I now live in the Midwest and I love cooking Cuban food, of course. I lived in Miami for a little while. I’m also a writer on here:
Hi! I'm Jean, a home cook from Florida. I love what you do and my husband and I support you whenever we can. We recently went to Jaleo at Disney Springs for the second time. Delicious! Keep up the good work!!
Hi! Been so inspired by what Chef and WCK has done that when I found out about Lasagna Love I signed up immediately. For a little over a year have been preparing and delivering a lasagna (or another main dish that fits with allergy/dietary restrictions) to someone expressing they have a need. No hurdles or extensive applications for the match to jump through.
Thank you Chef for your leadership in making longer tables.
Chef, thank you for all you do. Many, many years ago I was with you one evening in McLean at a private home where you did a cooking demonstration. At that time you only had Jaleo but were preparing to open a new restaurant. That night I acted as your sous chef while everyone else was checking out the wine cellar. It was really life changing for me because that night I changed from a recipe cook to using my senses and instincts to cook. My husband, family and friends thank you. I normally live in Valencia 3 months a year (not during the pandemic) and have learned to be a pretty decent Spanish cook. You still inspire me. Thank you.
Hi all, Edrie from Washington, DC where we have several Chef José restaurants and super excited about the new one opening in the Old Post Office. Pasta dishes based on authentic Italian recipes are probably my favorite to cook these days, and Mediterranean ones from Greece. As a vegetarian, I love experimenting to find alternative items to get the same depth of flavor!
My sister-in-law returned to Ukraine for the winter holidays (from Australia) and was trapped in Kharkiv with her Ukrainian mother, daughter and granddaughter when Russian invaded. It was such a relief when they were all finally able to get out! But before they did, I was able to direct them to some World Central Kitchen locations for food, and am so grateful for all the work by so many people. While I’ve followed (and supported when I could) WCK since the beginning, this time it was personal and I can attest to the gratitude of those who received the help.
Thank you for the work you're doing - you give me hope!
I'm an artist living in San Antonio, originally from Chicago. Latest book - I just finished Eric Ripert's memoir - 32 Yolks: From My Mother's Table to Working the Line. I was in the restaurant industry in my younger years in Chicago and NYC. My husband and I love to cook everything. I've finally mastered char grilled octopus - it was my COVID project much to my daughters' delight. We are raising kids that eat everything, love to cook and tonight we're going to our adult son's home where he's hosting us at his first dinner party. #longertables
We met a few weeks ago at our local garden center in Bethesda, MD. It was truly a pleasure to get a few minutes of your time, especially as you had just returned from Ukraine.
Your compassion, humanity, and generosity that drives you to bring the people of the world to your table to share a plate of food with you and your tireless team, is an inspiration to us all. Thank you for showing the world how to lead with love for your fellow man - the world definitely needs more people like you.
As for what I'm cooking - we're going through a home renovation now which will give me the chef's kitchen of my dreams (Boom!), so for now I am cooking in my crock pot and will use my new paella burner and pan this weekend to make a big "rice with stuff" paella!
Many thanks for your incredible humanitarian efforts and for being undaunted by all the challenges you have faced to feed people in times of crisis.
I'm in Chicago home to some of your amazing restaurants and an overall incredible place for food. I love to cook and am excited to try your recipes. You are one of my heroes. The work you do with World Kitchen is so incredible and I am a regular donor to the cause. I also love to see you on Rachael Ray and Stephen Colbert. Thank you!!
I live in Austin, TX, but I grew up in DC, and went to Jaleo as often as possible! I have also lived in Spain, and your patatas bravas, tortilla, and gambas al ajillo are some of my favorite things - I even bought your cookbook. It's wonderful to see and support all of the good you're doing in the world. Un abrazo muy fuerte!
Hi, I am Kathy from Waxhaw, NC. I love to bake cakes and get a lot of pleasure from baking cakes for family and friends to celebrate weddings and special occasions. When I cook, I like to try different recipes or just combine various ingredients in the wok and see what happens. I love the idea of feeding the world and am amazed at the places you have gone and the people you have helped.
I care for my parents in Texas, but we're originally from Puerto Rico, so I try to cook as much traditional Puerto Rican food for them as I can. Their favorite is bacalao with viandas, but they are always happy when I serve them bacalaitos or tostones or arroz con gandules. I've supported WCK for a while because I think it's the best way to help people in need. My heartfelt thanks for all the work you did in PR after María. ¡Muchísimas "grazias"! Que Dios los bendiga a todos ustedes.
Jun 17, 2022·edited Jun 17, 2022Liked by José Andrés
Greeting Chef, I am from Fresno, Ca. in the heart of the Central Valley where much of the food for the world is grown. My wife and I love to create spaces for people to gather around a table and enjoy a meal. I am always learning and trying new things to cook. From a simple Carbonara, grilled meats, smoking in a DIY Barrel, or homemade pasta just to name a few. One thing I have learned from you and other chefs is it's not really what you cook but the love and care that goes into it. Thank you for always reminding me and others that how you treat people and build community is 1000% more important than what you can or cannot cook. Cheers and keep up the great work.
Greetings, Chef -- I am a longtime fan of yours from the earliest days at Cafe Atlantico, through Jaleo, Zaytinya, Oyamel and Spanish Diner. We recently sold our Bethesda house and now live full-time in the beautiful Blue Ridge mountains but we'll always maintain connections back in DC. More than anything else I love to bake and cook for friends and family, and enjoy a long meal together, which has been tough during the pandemic. I upped my game last year and began baking bread, which has been therapeutic. I would love to figure out a way to join you in cooking for those who have no kitchen. Thank you for all you do!
Hello Chef. My name is Howard and I live in NOVA. I enjoy challenging myself in the kitchen with new foods and techniques. I am currently reading Twelve Patients, Life and Death at Bellevue Hospital. Much thanks for what you are doing with WCK!
Hello, This is Carmen from Seattle. I have worked in global health - with a focus on nutrition - for years and greatly appreciate food important to the body and the soul. I was born in Mexico and so love cooking Mexican food (especially mole), but my partner is West African and I love cooking his traditional dishes with him. My son loves Korean food and we shop for ingredients at Uwagimaya's here in Seattle. So much amazing food in the world....I love the longer tables concept and wish you all the best.
Hi, my name is Mimi, from Austin Tx. I retired right before the pandemic hit and I am currently in search of my volunteer passion. Cooking for family & friends is my love language so following your WKC mission & seeing your passion to feed the world is quite inspiring. I also developed a love for gardening & cooking what I grow, my hope is to combine what I love & help my community to thrive.
Jun 17, 2022·edited Jun 17, 2022Liked by José Andrés
Thank you for all you and your organization does around the world. I love cooking and enjoy the abundance of fresh seafood and vegetables here on the central gulf coast of Florida. We moved here after 50 years in Denver, CO. I enjoy making Japanese food, pastas--especially with seafood, grilling on our outdoor kitchen, big salads. Trying to incorporate more Mediterranean dishes. I had not been a big vegetable eater until more recently, and I LOVE LOVE LOVE your Vegetables Unleashed cookbook. The miso asparagus is fabulous as are all the cauliflower recipes. We recently dined at your Zaytinya restaurant in D.C.--delish.
Dear Great One:-) I am so very grateful that you offer inspiration, hope for humanity and insight to the cuisine from my father's home before the Civil War in Barcelona. He would have adored you and what you contribute to the world; as I do!!! You show up where there is such heartache and create an offering that feels warm, sincere and so comforting; you ease the pain of loss. Thank you for the gift of Longer Tables and all you represent.
Jun 17, 2022·edited Jun 17, 2022Liked by José Andrés
Hi Chef Andres. I am a huge fan and have been following ever since I caught your first TV series. My name is Anne, i live in Connecticut and grew up in an Irish family. The only spices in our house were Salt + Pepper (not Peppa, lol). I enjoy cooking just about anything and love spicy food. I like to cook for my family, introduce them to foods they have never had before and hopefully expand their palates.
I admire your work with WCK and hope to one day be a volunteer team member.
As a former Washingtonian, chef and restaurateur, I have been a Fan of yours for many years. I’ve lived in Paris & traveled extensively through Europe always interested in local food ingredients and traditions. I’m also politically aware and active in supporting progressive policies and groups. I’ve donated to WCK and admire the work done by you and the organization. I now live in Palm Springs, CA and volunteer at the Palm Springs Animal Shelter.
Happy to share my story. I’ve worked in food service for 48 years and just retired. I’m grateful for all the experiences and people I’ve met! My husband and I love to travel and he’s been on 6 continent and 5 foe me. Hope to get to all 7! Currently reading Dare to Lead by Brene Brown, Phd. Love books that help me understand how people work and how I can be a better person. Love to bake now, scones, cakes and cookies with the orange zest from our orange tree. If I had the resources now to assist I would, especially war torn areas! I’ve been to Africa 2 times and have seen the needs first hand. I do what I can locally to encourage a younger generation to contribute to culinary and to people in general. There is no greater reward than seeing someone years later who's life you should touched and influenced for good.
Yes, Chef! I live in Santa Barbara, CA. I am growing lots of food in my garden, eating & cooking seasonally. In fact tonight, I am cooking a vegetarian paella for a gathering of friends. Inspired by you, of course. I have been a contract chef for WCK, twice activated - at Nationals Park in DC and also recently in Poland. It is an honor and a pleasure to serve for WCK! I can't wait for your restaurants to open at The Conrad in LA. Next month! We'll be there. I just read "Deacon King Kong" by James McBride and did not want it to end...stay well!
Hey Jose! I live with my family on the North Fork of Long Island and have been following you and all your great contributions to our country and planet for years. We've also been huge fans of Little Spain in NYC and make it a stop on every adventure into the city. We live amongst wonderful farms, fisherman, wineries, and breweries and are focused on slow cooking with what is all around us. It is your philanthropy and cooking that make us want to get involved in our own community (including many first generation immigrants). Looking forward to sharing a seat at this table for the months and years to come. thanks!
I first knew you as a superstar chef who believed all cooking was chemistry (I teach chemistry so you had me with that quote.) Now as an ambassador for food equality and equity, you/WCK have become my hero. Coming from a large family of 15 kids, I love cooking and longer tables to feed hundreds of hungry people. As an educator for over 40 years, I love the way cooking can be co-opted to teach science. After doing relief work locally in food shelters and soup kitchens and in New Orleans after Katrina, I have discovered that I love getting outside my comfort zone and just getting a job that needs doing done. You inspired me and many other people Chef, thank you for all that you are.
Hi Jose, You are a SAINT!!! You should absolutely win the Nobel Peace Prize. You are such an inspiration to us all. You and Doctors Without Borders are two of the greatest organizations in the world. My only complaint? Where is a Jose Andres restaurant in my neighborhood?? Sending you best wishes from Norwood, MA (suburb of Boston)
Hello Chef Andrés, my name is Irene, I was a restaurant manager for 20 years mostly in NOVA and Southwest VA. I love to cook anything that anyone asks me to make and search out recipes for foods that I enjoy from various cultures and cuisines. Often family members will bring home a small amount of meals they loved at a restaurant so that I can taste it and try to figure out how to make it for them.
I love your restaurant Oyamel and after learning about your WCK work in Haiti and around the world I make every effort to support your amazing work. I was so happy to read of your involvement with our government programs as a partner working with the people in the Central Plateau of Haiti to Support Education I know well the problems and challenges associated with a lack of focus on working with the local people in aid situations.
Nothing about them without them is key to successfully aid.
We have southwest Virginia and NOVA in common!
Hello to you both from Blacksburg.
Hello from another NoVA girl!
Jose, just love what you are doing around the world! Really enjoy watching anything you do. We are in Moore Oklahoma and my "man cave" is the patio with three smokers, a flat top griddle and a deep fryer, we love to cook outside year round and love to eat what we cook and share with our family and friends!! Keep up the great work around the world and at home loving on your family!!!!
Hi Jose, my name is Salma and I'm a storyteller and author, and Chief Inspiration Officer of KindWorks, a nonprofit that promotes volunteerism. Among our activities, we cook soup every week by Zoom with folks in the DC area and around the country, and share with food banks, shelters, and neighbors in need. Hope you'll join us sometime! Really inspired by what you do, thank you for your compassion. (www.salmahasanali.com and www.dokindworks.org).
Hi, Salma! I am a researcher who studies storytelling and designs interventions that use storytelling to teach reading and writing skills! Thank you for sharing your website! - Megan from Florida
How interesting Megan, good to connect with you, and thank you for taking a look at my website. I focus on the power of personal stories to connect us.
Wanted to share my new book with you, in case of interest:
https://www.salmahasanali.com/shop
(the 2 min video on top of page provides a good summary)
I love the idea of a zoom demonstration that people can follow and donate their finished soups! Its brilliant I will be watching next monday!
Wonderful! Look forward to having you join us. Where are you based Antoine?
Vancouver, Canada!
Salma, this is amazing! I hope to participate soon. Keep up this amazing work!
Wonderful, Kristen! Here's the direct link for the Zoom and recipes: https://www.dokindworks.org/kindsoups/
Where are you based? Let me know when you plan to join, if you can; would love to 'meet' you.
Salma, I will attend June 27 for Portuguese Chickpea Soup. Can't wait!
Wonderful Kristen, you'll love the group! I'll be in Bradford, UK - but will try and tune in from there so I can meet you. :-)
I am in Santa Barbara, CA. Will do! Thank you ;)
Chef Andrés, wow! What a true way to build longer tables in asking your Substack community here to introduce ourselves. Like others here, I can't thank you enough for this, and for all you're doing, and to be connected with folks here.
Cheesy and corny, maybe, but I love to cook anything that'll bring family and friends around the table. I especially enjoy trying new recipes, and cooking outside. There's nothing I won't try at least once.
A bit about what I do to help build community with great, and inspiring folks: One, I serve as the Editorial Director at the Our Towns Civic Foundation, which works to connect those leading today's American renewal from the ground up, through storytelling, reporting, and more. The Foundation continues the work begun by James and Deborah Fallows' reporting that led to their 2018 book "Our Towns" and the 2021 documentary by the same name.
Folks can learn more about and connect with Our Towns here: https://www.ourtownsfoundation.org/
Two, I work with a 'Main Street' think tank in Erie, Pennsylvania that serves the community and surrounding region. The Jefferson Educational Society aims to shine a light, not draw heat, in hosting civil, civic conversations around a wide range of issues by bringing together experts on various topics and uniting them with the community. We host more than a hundred programs for the community throughout the year, and produce more than a hundred publications, and facilitate a civic leadership academy, and more.
Folks can learn more about and connect with JES here: https://www.jeserie.org/
Thanks again for this opportunity, Chef, and for all you're doing. I'm excited to be a part of your community, and look forward to getting to know folks through their responses here!
Peace, Ben
Thank you for sharing your story and those resources, Ben! I had not heard of either organization previously, but I am excited to use those links to learn more! -Megan from Tampa
Megan, you're welcome! And thanks for sharing your note about yourself above! I'm looking forward to checking out more about the work you're doing. Thanks!
My name is Nate. I'm from Yukon, Oklahoma. I work as a food service director for a Riversport attraction. Our message is getting more people healthy and including more people from our community in our activities. In my kitchen we try to make better choices so people are more connected, both to what they eat and with each other. We try to do it as sustainably as possible, using compostable and biodegradable packaging and single use products. I love your message, and hope to be an advocate for longer tables more in the future so we can all reconnect and bridge our differences. Love what you are doing chef!
Nate, my best friend and housemate is from Yukon! Right now in DC, she hopes to return in a couple of years to remodel her grandpa’s house. But she visits OKC and Yukon regularly? It really is a small world.
Hola Jose! It's Lizette from Washington DC. I've been a long time customer of Jaleo, China Chilcano, Oyamal, Zaytinya, Spanish Dinner and lucky enough to experience Bar Mini! I went to China Poblano while in Las Vegas. Could not decide what to order so we ordered almost everything! Waiting for the Bazaar to open at the Old Post Office here in DC. I actually have been pursuing making the perfect paella for the last 30 years and come to realize that there is not a perfect paella...just work with the ingredients you have on hand and lots of tender loving care! I always have Bomba rice in my pantry! Longer Tables has so much meaning for me. Thank you for creating this opportunity for all of us to write and share our feelings about the urgent need to support Longer Tables globally and to support the incredible and necessary work of World Central Kitchen! Food Fighters Unite!
Hola Lizette! Thank you for subscribing 🙏
I teach adults how to use storytelling to help develop children's oral language and pre-literacy skills. Right now, my employer and I are designing a free online program called Tell Me More, with the hopes of getting it to disaster areas so kids can help process traumatic events AND continue to improve reading and writing skills. Research evidence shows that if you can construct a complete and cohesive story about a past event and tell it to others, you build resiliency. So, tell good stories, everyone! Love, Megan Kirby, PhD, BCBA (www.languagedynamicsgroup.com)
PS- favorite foods: polenta or grits with gouda
Thanks, Jose, for this invitation and for all you do to feed the world, both physically and spiritually. You're an inspiration.
I'm a writer (nine novels and two collections of short stories - www.LaurenBDavis.com), originally from Montreal, then Toronto, then Annecy (France), then Paris, then Evreux (Normandy), and now Princeton, NJ, USA. I learned a lot about cooking during my time in France, as you might imagine. Not the fancy restaurant fare, but rather the delight of French family cooking. Tartiflette! A simple herbed-roast chicken with a crisp green salad! Plus, I make a mean tajine, and am a dab hand with rice dishes of many kinds. After spending a day writing, getting into the kitchen grounds me, and is a form of meditation. Chop. Chop. Stir. Stir. A dash of this, a sprinkle of that. Herbs and spices. Pots of soup and stews. A bit of kitchen witchery!
Again, many thanks.
I am taking care of my elderly father in south central PA. Right now, there is a farm stand about a mile from my house that I can walk to. So much fresh produce, but my favorites are the hull peas & cherries. I loved a wine tasting you did for Wine.com & am now a Raventos i Blanc fan because of it.
Hi from a former south-central-PA resident! I love the produce available in that area. Our Bethesda Farmers Market includes so many vendors who come down from that area to sell their delicious, fresh products here, and it's great to get a taste of home :) Enjoy the cherries!
Raventos I Blanc is terrific! Their bubblies are equal or superior to many from Champagne.
Hi Jose, I am Ann Marie from Vienna. I met you at a Capitals game several years ago. I told you my mom is from Asturias and my grandfather was from the same town where you were born (Mieres). I go to Asturias to visit relatives whenever I can. The food is unbelievable, and I try to duplicate the favor when I'm home. Impossible without the real chorizo and morcilla from Asturias. I do make a pretty good fabada and tortilla. But, the main reason I joined this group was to support your humanitarian efforts around the world. I am so impressed with you and the World Central Kitchen and all that you do for the suffering people in the world. I am so proud to tell people we share the same heritage.
Hola Chef Andres, from Annie in South Texas. I have been a great fan of yours since the old days of "Made In Spain" and have followed and been so impressed with all of your accomplishments since then. Your image of longer tables instead of bigger walls really resonates with me as a person who loves the culture and people of South Texas and its border with our neighbors in Mexico and is horrified at the politicians who want to wall it all out. Please continue to let us know how we can work with you to stretch this table and bring more of the people of the world into it.
Hello Chef! I commend you and WCK for all you do around the world, you’re an inspiration.
I grew up on a farm so I’m all about growing your own food and supporting the farming community. I currently live in Vermont, and I love to cook. I learned from my grandmother (Slovak/Eastern European) and mother (the best baker I knew). As I grew, so did my love of travel and trying and cooking all types of different cuisines. I raised my children to try everything and they along with now my 3 year old grandson are all adventurous eaters.
I love to read and am currently reading Taste by Stanley Tucci.
Again, many thanks for all you do!
My family moved to the US from the Philippines when I was 17 years old and I feel that I am a citizen of the world with Asian, European, and American influences.
Hi Chef! I love your humanitarian work and was so honored to attend The 5th Annual Julia Childs award and hear you speak about being an immigrant and what food means to you and the World. We were fortunate to live for 3 years at 8th and D Street NW above your Think Food Group Lab and around all your restaurants. Currently we are back in Kansas City where I’ve been volunteering at The Culinary Center if Kansas City. Their Kids Camps are great for 9-14 year olds. See you at Oyamel and Jaleo over the 4th. Thank you for all you do for the world and bettering the world through food.
Jose, I love what you are doing in the world. My family no longer gives me gifts for birthdays and holidays. Instead, they donate to WC Kitchen in my name. I would much rather have the money used to help others. Please keep up your amazing work, we need you.
I am retired and live outside of Seattle WA.
I love that idea Carla! I'm going to request my family do the same from now on. Thanks for sharing that.
Ellen, Sure thing. I am at an age where I certainly don't want or need more stuff. Helping others is the best.
Jose, Your ability to bypass the red tape and get needed food to people is phenomenal...I would vote for you for president...but truly think you can do more without all of the bureaucrats holding you back. I have enjoyed your past TV shows and of course admire your work with WCK. You are a savior to so many. I love food and cooking. My name is Suzette and I'm from Dallas, Texas where we are experiencing some 100 degree (F) weather. So right now I lean towards making salads and anything cool. Last week I made a favorite cold Cucumber Soup with buttermilk, dill & green onions. I served with Beets Vinaigrette, a spicy Thai Noodle Salad with peanuts & cilantro and a Black eyed Pea Relish. This week I am planning a cold salad with Shrimp/Cabbage/Sweet Gherkins & hard boiled eggs, a Baked Potato Salad to serve with marinated flank steak and a Paella Salad with saffron rice, peas, pimentos, chicken and shrimp. Keep up the tremendous work...your best talent (besides cooking of course) is you ability to inspire people!
Jose, I chose journalism at college in 1965, attracted to service and helping others with receiving truth. What you are doing seems spiritually advanced to me! The way you see reality and make community happen makes you a change agent and leader in my eyes. I join millions of people who admire you and your skills. I am a 75-year-old boomer who sees trump as an evil influence we brought on by our lack of attention to community building and valuing money over goodness. We have needed to speak out and participate in democracy, which I see you doing. Longer tables will win the day. Thank you for all that you do and may your restaurants be successful 🙏
Donna L. Davidson
Dear Jose, thank you for all that you do around the world. I became acquainted with you watching Made in Spain. When you began World Central Kitchens, my husband and I were enthralled by your vision and dedication. We live in Back Bay, Boston. We are in our mid seventies. My husband is a physicist and I a retired professor and dean. Thank you for asking us to comment and for Longer Table!
Hi, I am in Delaware, a retired RD who spent entire career in food management. Huge proponent of buying local and sustainable foods for hospitals, as well as mitigating climate change. Have never been more proud of a "foodie" gaining so much respect for our profession Jose, well done
Hi from Caitlin in Bethesda, MD! I love Longer Tables already. I love to cook new things, especially with seafood or local ingredients, and to bake (sea salt oatmeal chocolate chunk cookies) for friends, family, and coworkers. I am interested in learning more about current policies that affect both international disaster relief and domestic food insecurity in the United States, and what we as Americans and our government could be doing more of to effectively address both in the future.
Hello from Vermont! My name is Nancy Mock, I’m a food writer, photographer, and blogger. I just wrote an article for the website Mashed about your announcement to open a new restaurant in DC at the Old Post Office Building! On a recent trip to Chicago, my husband and I ate at Jaleo, and it was one of the best dining experiences we’ve ever had! We especially loved the patatas bravas. 😋 Currently reading: “Taste” by Stanley Tucci. I love baking the most but any excuse to spend the day in the kitchen is a good one. Finally, thank you, José, for your inspiring work and for feeding people in crisis around the world.
I work in higher education, and am a home cook and frequent diner currently in Charlotte, NC. However, my heart is in Georgia. Specifically Savannah, GA. I am inspired by your work and your mindset of service to others. My favorite chef is Hugh Acheson, and my favorite restaurant is Five and Ten in Athens, GA. I have diabetes, so I try to make carb conscious food choices to preserve my health. I am really enjoying your substack!
Great good memories from Savannah & Athens, too! Especially the Five & Ten.
Hi Kris, Savannah is where I was born and lived my early years. I think my love of collard greens and grits comes from then! No matter where we live now, the food of our childhood always speaks to us. It’s also one of the reasons WCK is so important, as they focus on the local chefs and Food Fighters cooking the food people know.
Hello Jose. It is an honor to sit at this table with you and all of these lovely people. My name is Cheryl and I live in Evanston Illinois. I love to cook anything and everything. I have a large vegetable garden and love going to the farmers market each week to discover something new and exciting to cook with. Thank you for all you do!
Hi Chef and community: my name is Leslie and I live primarily in Lexington, MA and also spend time in Maine. I have been passionate about food since I was a kid, and learned to cook from my much older cousin who was a great chef. I lived in Europe for six years, including two in France, so really learned to love shopping seasonally at local markets. I’ve been a volunteer with our local farmers market since it was founded in 2005 and now help run it as the board president. People who love local food, farms and the community built around it are my people. I am inspired every day by the work you do and try to make a difference, one person at a time, in our community for those who are food insecure. Thanks for inviting us to your table!
Hola! Soy Fédor, cocinero de Cantabria (norte de España). No sé cocinar sin sofritos y sin quesos, y adoro buscar y encontrar esas recetas tradicionales que ya no se elaboran. Me encantan los mercados de abastos y cocinar lo que allí ofrecen. ¡El poder de alimentar cambiará el mundo a mejor!
Hola, I’m originally from Cuba. I now live in the Midwest and I love cooking Cuban food, of course. I lived in Miami for a little while. I’m also a writer on here:
https://isanchez.substack.com
Nice to meet you all!
Hi! I'm Jean, a home cook from Florida. I love what you do and my husband and I support you whenever we can. We recently went to Jaleo at Disney Springs for the second time. Delicious! Keep up the good work!!
Hi, Jean! I'm also from Florida (Tampa). I am hoping to get to Jaleo at Disney Springs soon-- I'm originally from the DC area.
Hi! Been so inspired by what Chef and WCK has done that when I found out about Lasagna Love I signed up immediately. For a little over a year have been preparing and delivering a lasagna (or another main dish that fits with allergy/dietary restrictions) to someone expressing they have a need. No hurdles or extensive applications for the match to jump through.
Thank you Chef for your leadership in making longer tables.
Chef, thank you for all you do. Many, many years ago I was with you one evening in McLean at a private home where you did a cooking demonstration. At that time you only had Jaleo but were preparing to open a new restaurant. That night I acted as your sous chef while everyone else was checking out the wine cellar. It was really life changing for me because that night I changed from a recipe cook to using my senses and instincts to cook. My husband, family and friends thank you. I normally live in Valencia 3 months a year (not during the pandemic) and have learned to be a pretty decent Spanish cook. You still inspire me. Thank you.
Hi all, Edrie from Washington, DC where we have several Chef José restaurants and super excited about the new one opening in the Old Post Office. Pasta dishes based on authentic Italian recipes are probably my favorite to cook these days, and Mediterranean ones from Greece. As a vegetarian, I love experimenting to find alternative items to get the same depth of flavor!
My sister-in-law returned to Ukraine for the winter holidays (from Australia) and was trapped in Kharkiv with her Ukrainian mother, daughter and granddaughter when Russian invaded. It was such a relief when they were all finally able to get out! But before they did, I was able to direct them to some World Central Kitchen locations for food, and am so grateful for all the work by so many people. While I’ve followed (and supported when I could) WCK since the beginning, this time it was personal and I can attest to the gratitude of those who received the help.
Hi Chef,
Thank you for the work you're doing - you give me hope!
I'm an artist living in San Antonio, originally from Chicago. Latest book - I just finished Eric Ripert's memoir - 32 Yolks: From My Mother's Table to Working the Line. I was in the restaurant industry in my younger years in Chicago and NYC. My husband and I love to cook everything. I've finally mastered char grilled octopus - it was my COVID project much to my daughters' delight. We are raising kids that eat everything, love to cook and tonight we're going to our adult son's home where he's hosting us at his first dinner party. #longertables
Keep being the inspiration this world needs!
Hello Chef José,
We met a few weeks ago at our local garden center in Bethesda, MD. It was truly a pleasure to get a few minutes of your time, especially as you had just returned from Ukraine.
Your compassion, humanity, and generosity that drives you to bring the people of the world to your table to share a plate of food with you and your tireless team, is an inspiration to us all. Thank you for showing the world how to lead with love for your fellow man - the world definitely needs more people like you.
As for what I'm cooking - we're going through a home renovation now which will give me the chef's kitchen of my dreams (Boom!), so for now I am cooking in my crock pot and will use my new paella burner and pan this weekend to make a big "rice with stuff" paella!
Many thanks for your incredible humanitarian efforts and for being undaunted by all the challenges you have faced to feed people in times of crisis.
I'm in Chicago home to some of your amazing restaurants and an overall incredible place for food. I love to cook and am excited to try your recipes. You are one of my heroes. The work you do with World Kitchen is so incredible and I am a regular donor to the cause. I also love to see you on Rachael Ray and Stephen Colbert. Thank you!!
I live in Austin, TX, but I grew up in DC, and went to Jaleo as often as possible! I have also lived in Spain, and your patatas bravas, tortilla, and gambas al ajillo are some of my favorite things - I even bought your cookbook. It's wonderful to see and support all of the good you're doing in the world. Un abrazo muy fuerte!
Hi, I am Kathy from Waxhaw, NC. I love to bake cakes and get a lot of pleasure from baking cakes for family and friends to celebrate weddings and special occasions. When I cook, I like to try different recipes or just combine various ingredients in the wok and see what happens. I love the idea of feeding the world and am amazed at the places you have gone and the people you have helped.
I care for my parents in Texas, but we're originally from Puerto Rico, so I try to cook as much traditional Puerto Rican food for them as I can. Their favorite is bacalao with viandas, but they are always happy when I serve them bacalaitos or tostones or arroz con gandules. I've supported WCK for a while because I think it's the best way to help people in need. My heartfelt thanks for all the work you did in PR after María. ¡Muchísimas "grazias"! Que Dios los bendiga a todos ustedes.
Greeting Chef, I am from Fresno, Ca. in the heart of the Central Valley where much of the food for the world is grown. My wife and I love to create spaces for people to gather around a table and enjoy a meal. I am always learning and trying new things to cook. From a simple Carbonara, grilled meats, smoking in a DIY Barrel, or homemade pasta just to name a few. One thing I have learned from you and other chefs is it's not really what you cook but the love and care that goes into it. Thank you for always reminding me and others that how you treat people and build community is 1000% more important than what you can or cannot cook. Cheers and keep up the great work.
Greetings, Chef -- I am a longtime fan of yours from the earliest days at Cafe Atlantico, through Jaleo, Zaytinya, Oyamel and Spanish Diner. We recently sold our Bethesda house and now live full-time in the beautiful Blue Ridge mountains but we'll always maintain connections back in DC. More than anything else I love to bake and cook for friends and family, and enjoy a long meal together, which has been tough during the pandemic. I upped my game last year and began baking bread, which has been therapeutic. I would love to figure out a way to join you in cooking for those who have no kitchen. Thank you for all you do!
Hello Chef. My name is Howard and I live in NOVA. I enjoy challenging myself in the kitchen with new foods and techniques. I am currently reading Twelve Patients, Life and Death at Bellevue Hospital. Much thanks for what you are doing with WCK!
Hello, This is Carmen from Seattle. I have worked in global health - with a focus on nutrition - for years and greatly appreciate food important to the body and the soul. I was born in Mexico and so love cooking Mexican food (especially mole), but my partner is West African and I love cooking his traditional dishes with him. My son loves Korean food and we shop for ingredients at Uwagimaya's here in Seattle. So much amazing food in the world....I love the longer tables concept and wish you all the best.
Hi, my name is Mimi, from Austin Tx. I retired right before the pandemic hit and I am currently in search of my volunteer passion. Cooking for family & friends is my love language so following your WKC mission & seeing your passion to feed the world is quite inspiring. I also developed a love for gardening & cooking what I grow, my hope is to combine what I love & help my community to thrive.
Thank you for all you and your organization does around the world. I love cooking and enjoy the abundance of fresh seafood and vegetables here on the central gulf coast of Florida. We moved here after 50 years in Denver, CO. I enjoy making Japanese food, pastas--especially with seafood, grilling on our outdoor kitchen, big salads. Trying to incorporate more Mediterranean dishes. I had not been a big vegetable eater until more recently, and I LOVE LOVE LOVE your Vegetables Unleashed cookbook. The miso asparagus is fabulous as are all the cauliflower recipes. We recently dined at your Zaytinya restaurant in D.C.--delish.
Dear Great One:-) I am so very grateful that you offer inspiration, hope for humanity and insight to the cuisine from my father's home before the Civil War in Barcelona. He would have adored you and what you contribute to the world; as I do!!! You show up where there is such heartache and create an offering that feels warm, sincere and so comforting; you ease the pain of loss. Thank you for the gift of Longer Tables and all you represent.
Hi Chef Andres. I am a huge fan and have been following ever since I caught your first TV series. My name is Anne, i live in Connecticut and grew up in an Irish family. The only spices in our house were Salt + Pepper (not Peppa, lol). I enjoy cooking just about anything and love spicy food. I like to cook for my family, introduce them to foods they have never had before and hopefully expand their palates.
I admire your work with WCK and hope to one day be a volunteer team member.
I'm so excited about this blog!
As a former Washingtonian, chef and restaurateur, I have been a Fan of yours for many years. I’ve lived in Paris & traveled extensively through Europe always interested in local food ingredients and traditions. I’m also politically aware and active in supporting progressive policies and groups. I’ve donated to WCK and admire the work done by you and the organization. I now live in Palm Springs, CA and volunteer at the Palm Springs Animal Shelter.
Happy to share my story. I’ve worked in food service for 48 years and just retired. I’m grateful for all the experiences and people I’ve met! My husband and I love to travel and he’s been on 6 continent and 5 foe me. Hope to get to all 7! Currently reading Dare to Lead by Brene Brown, Phd. Love books that help me understand how people work and how I can be a better person. Love to bake now, scones, cakes and cookies with the orange zest from our orange tree. If I had the resources now to assist I would, especially war torn areas! I’ve been to Africa 2 times and have seen the needs first hand. I do what I can locally to encourage a younger generation to contribute to culinary and to people in general. There is no greater reward than seeing someone years later who's life you should touched and influenced for good.
Yes, Chef! I live in Santa Barbara, CA. I am growing lots of food in my garden, eating & cooking seasonally. In fact tonight, I am cooking a vegetarian paella for a gathering of friends. Inspired by you, of course. I have been a contract chef for WCK, twice activated - at Nationals Park in DC and also recently in Poland. It is an honor and a pleasure to serve for WCK! I can't wait for your restaurants to open at The Conrad in LA. Next month! We'll be there. I just read "Deacon King Kong" by James McBride and did not want it to end...stay well!
Hey Jose! I live with my family on the North Fork of Long Island and have been following you and all your great contributions to our country and planet for years. We've also been huge fans of Little Spain in NYC and make it a stop on every adventure into the city. We live amongst wonderful farms, fisherman, wineries, and breweries and are focused on slow cooking with what is all around us. It is your philanthropy and cooking that make us want to get involved in our own community (including many first generation immigrants). Looking forward to sharing a seat at this table for the months and years to come. thanks!
I first knew you as a superstar chef who believed all cooking was chemistry (I teach chemistry so you had me with that quote.) Now as an ambassador for food equality and equity, you/WCK have become my hero. Coming from a large family of 15 kids, I love cooking and longer tables to feed hundreds of hungry people. As an educator for over 40 years, I love the way cooking can be co-opted to teach science. After doing relief work locally in food shelters and soup kitchens and in New Orleans after Katrina, I have discovered that I love getting outside my comfort zone and just getting a job that needs doing done. You inspired me and many other people Chef, thank you for all that you are.