How I Built Resilience: Live with José Andrés

Hey, it's Guy here, but I think you probably already knew that. Anyway, before we start the show, I wanted to let you know about a short anonymous survey that you can take to let NPR know what shows and podcasts you're listening to. If you want to help us out, you can go to npr.org slash Podcast survey. That's one word, podcast survey. It won't take up too much of your time and it will really help support your favorite shows. That's npr.org slash podcast survey. Okay, on to today's bonus episode. So, as some of you know, we've started this new series of online video conversations where every week I talk to a founder or an entrepreneur or just a wise person about how they are building resilience into their businesses right now. And in case you miss these conversations when they happen live. We are posting an excerpt right here every Thursday in your podcast feed, and you can see all of them on our Facebook page, facebook.com slash how I built this, just click on videos. Anyway, last week I spoke with six chefs about the impact of Covid nineteen on the food industry.

And today we're bringing you by conversation with Jose Andrés, the founder of World Central Kitchen. Jose, as many of you know, is a Michelin-starred chef known for his many restaurants around the country, including Mini Bar in Washington, DC, and Biza in LA. Jose is no stranger to giving back. In two thousand ten, after the earthquake in Haiti He founded World Central Kitchen, which is a nonprofit that provides meals during times of crisis, specifically natural disasters. And in the wake of the coronavirus pandemic, World Central Kitchen has been on the ground, serving hundreds of thousands of meals daily to people all over the world.

I spoke with Jose at his home in Maryland, where he's cooking with his family, delivering meals, and feeding the masses by borrowing some bigger kitchens, like the kitchens at the stadium where the Washington Nationals play baseball in Washington DC. I've seen some videos um you outside the stadium that literally delivering food, um how are you doing that? Are you how are you staying safe when n when when you're doing that work? Well uh listen, um Yeah.

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