WCK completes our first food airdrop in Gaza

 

In this newsletter: Latest from Gaza | Wildfires in Chile | Upcoming Events | WCK Restaurant Week WCK conducts airdrop of food in Gaza WCK conducted an airdrop of 500 pallets of food into northern Gaza. José Andrés, WCK’s founder and Chief Feeding Officer, joined the Jordanian Royal Air Force and the Royal Netherlands Air Force as part of the international effort to complete our first delivery of this kind. Our teams have provided more than 32 million meals in Gaza since first responding to the escalating conflict in the region. Watch as José joins an international effort to airdrop humanitarian aid in Gaza. The WCK food pallets were delivered to a Jordanian field hospital in hard-to-reach northern Gaza. The shipment included rice, dates, tomato paste, oil, fava beans, a variety of spices, and other desperately needed food for families on the brink of famine. At the same time, our teams are sending convoys of trucks to northern Gaza to support hospitals and displaced families. In Rafah, we are implementing more innovative techniques like specially designed baking steels and non-electric slow cookers to prepare tens of thousands of meals for Palestinians seeking safety. Read the latest from Gaza here. Relief Team in Chile amid historic wildfires WCK is on the ground in central Chile distributing meals and water to first responders and displaced families amid some of the worst fires in the country’s history. A regional state of emergency has been declared as more than 15,000 homes have been affected and at least 100 people have lost their lives. We are working with local NGO Fundación Gastronomía Social and restaurant partners to quickly scale our response and provide warm, nourishing meals to anyone in need. Support our efforts by making a donation here.   Watch as WCK’s Alessia checks in from hard hit Viña del Mar.  Learn more about our efforts here. Join us for the WCK Cookbook Tour Join us tomorrow, February 6, at 1:30 pm ET for a virtual panel with cookbook contributors Chef Eric Adjepong, Robert Egger, and Chef Aline Kamakian who will share their unique perspective on the power of food. Together, they will reflect on the impact food has had on their career, their personal lives, and their communities. Moderated by Chef Andrew Zimmern. The Cookbook Tour continues on February 15 with a dinner at Platform by the James Beard Foundation and on March 9 at Charleston Wine + Food. Learn more here. Introducing WCK’s first ever Restaurant Week WCK is entering our third year supporting Ukrainians impacted by the Russian invasion. To help fuel our efforts, from February 18 through February 24, restaurants are coming together for our first ever WCK Restaurant Week to raise funds to support Ukrainian families. All funds raised will go directly to our #ChefsForUkraine response. Visit our website to view our frequently updated list of participating restaurants and learn how your restaurant can get involved.