Food on the Frontlines: Stories from the Chef Corps

What is the WCK Chef Corps programme? 

“The inspiration for the Chef Corps programme is that chefs are some of the most trusted and connected people in their communities,” says Laura. “They also thrive in chaos when everything doesn’t go according to plan.”  

In building out their Chef Corps, WCK looks for the best-connected, most well-known chefs in the area. “We recruit the true 'culinary mayors' of their towns who have the contacts, reach and cultural knowledge to help us get cooking as quickly as possible and best serve impacted families with dignity,” she says. Proactively growing this network makes this organisation ever more agile, allowing them to respond to catastrophes around the world at a moment’s notice. “In addition to rapidly helping us make connections on the ground, Chef Corps members also volunteer in WCK Relief Kitchens, enlist their teams to prepare meals with us during emergencies, advise us on key aspects of our operations and represent the organisation as ambassadors of our mission,” says Laura. 

Local knowledge, personal response 

A particularly clever element is that WCK chooses chefs who are deeply familiar with local culture and history and who can advise the organisation on their approach. “For example, a chef may know which neighbourhoods may need speciality meals such as kosher or halal,” says Laura, “or they may be involved in local non-profit organisations who could make ideal partners.”  

Providing culturally appropriate meals is a key part of this puzzle; not only does this show respect for local food heritage and culture, but it also has an important psychological component. For the people hit hardest by a catastrophe of any kind, access to food that is not only nourishing but also deeply familiar provides physical and much-needed solace. 

Food on the Frontlines: Stories from the Chef Corps 

Travis Milton of Hickory restaurant at Nicewonder Farm & Vineyard in Bristol, Virginia has joined the WCK ground team as a Chef Corps volunteer on two responses. The first was in 2022, when he was a part of the team responding to severe flooding in Eastern Kentucky.  

This catastrophic flooding was some of the worst that this region has seen. Many of the people here live in isolated, vulnerable communities without the means to move or protect their homes from high waters. Exacerbated by the steep landscape pitted with narrow valleys (or hollers) and a lack of protective vegetation following decades of mining, the floods killed at least 38 people and washed away homes and cars, roads and bridges, leaving many people cut off from the world. 

Known for championing Appalachian cuisine and the diverse people behind it, Travis helped to provide meals that were not only nourishing, but also familiar and comforting for families reeling from their losses. Together with the rest of the response team, he helped to serve over 75,000 plates of food. 

“One of the biggest reasons I moved back to the Appalachian region where I grew up was to effect change in real time, helping to drive economic development and diversity in a place that needs it very much,” shares Travis. “I work with many non-profit organisations here that focus on helping those in subsistent situations and addressing food insecurity, so relief work has always made sense to me. When these out-of-the-norm natural disaster situations started — unfortunately — to become normal in the region, I wanted to devote any time, effort and work that I could, and WCK was leading the charge.” 

Travis’ second response was in Asheville, North Carolina, following the devastation of Hurricane Helene — a storm that brought so much water that roads disappeared and entire neighbourhoods were lost. World Central Kitchen reached Asheville almost immediately and began problem-solving and providing meals. 

WCK set up a Relief Kitchen at Bear’s Smokehouse BBQ in Asheville, helmed by Response Corps member Jamie McDonald. Along with other Chef Corps members from the surrounding region, Travis made his way to Asheville and stayed for weeks, dishing up comfort food from the team’s signature paella pans. “As devoted chefs, we don’t just love to cook, we love to cook for people — it’s our love language — so putting that to use in a helpful way has always been a natural thought and action for me,” Travis says. 

BELINDA BISHOP, FOUNDER, FLAVOURS OF GRENADA & BELINDA’S BISTRO & CAFÉ, GRENADA 

Hurricane Beryl wreaked destruction across the Caribbean in 2024, destroying thousands of homes in five different countries. World Central Kitchen began organising their response efforts ahead of the storm’s impact, arriving in the worst-hit areas within hours after it passed.  

In Grenada and Saint Vincent and the Grenadines (SVG), an estimated 20,000 people were rendered homeless by the hurricane. In both countries, local chefs and cooks stepped up to help their communities, including Belinda Bishop. “Belinda was the heart and soul of our response to Hurricane Beryl in her native Grenada, Carriacou and Petite Martinique,” Laura tells us. 

“My inspiration to join WCK’s Chef Corps stemmed from a belief in the power of food as a catalyst for change,” Belinda tells us. “Witnessing the challenges faced by communities in the wake of disasters and various crises ignited a passion within me to contribute meaningfully.”  

In the first hours and days after Beryl made landfall, Chef Belinda and her team helped make sandwiches on the island of Grenada to send to their sister isles of Carriacou and Petite Martinique. She helped WCK establish a Relief Kitchen and supply chains; brought on local staff and volunteers; and ensured the food served was culturally appropriate. She also travelled with WCK teams to rural parts of northern Grenada to ensure that even isolated communities were supplied with hot, nutritious meals. Throughout the relief efforts, WCK served 120,638 meals to the families in need on these islands.  

“I am also engaging in community outreach initiatives, leveraging my platform to raise awareness throughout the Caribbean about food insecurity and the importance of supporting local producers,” adds Belinda. “Through these experiences, I’ve seen first-hand how a united culinary community can make a significant difference in the lives of others.” 

MARY SUE MILLIKEN AND SUSAN FENIGER, CO-CHEFS AND OWNERS, MUNDO HOSPITALITY GROUP, CALIFORNIA (USA) 

Within an hour of getting the call, Chef Corps members Mary Sue Milliken and Susan Feniger from Border Grill and Socalo were providing comforting meals for evacuees and the first responders embarking on a harrowing, weeks-long fire fight in Los Angeles, California. “When World Central Kitchen calls, we jump, because they are doing such important work,” says Susan. 

“For this response, we used our model where we reimburse local restaurants for the meals they make for their neighbours in need,” Laura explains. “Mary Sue and Susan's restaurants were among our strongest partners, providing over 40,000 meals to first responders and people impacted by the fires.”  

“We’ve been Chef Corps leaders for several years but had been lucky enough to avoid huge local disasters until the recent LA fires,” says Mary Sue. “We were the first to bring our truck and start feeding evacuees in Pasadena. There was so much shock and pain — it was incredibly important to bring a smile and something delicious, made with love, to the people who lost so much. Feeding the firefighters was something else, too. They were ravenous and wanting healthy options.” Their team alone served over 25,000 meals in the first month and kept serving 500-2,000 per day for many weeks after.  

Both chefs were also on board during the pandemic when WCK worked with 4,000 restaurants across the country to feed vulnerable populations and hospital staff. “WCK had the budget for us to provide meals to frontline medical workers who were pulling double shifts at local clinics. It was such a joy to bring meals for immediate consumption as well as meals for these essential workers to take home and reheat,” adds Mary Sue. 

“As a chef, it’s hard to resist getting totally engaged with the work of WCK,” adds Mary Sue. “They arrive on the scene of disaster and create a wonderful network of chefs, food suppliers and volunteers who then connect with the people suffering from a lack of nutritious, warm meals. It’s what we all want to do during a crisis, but sometimes getting connected to all the right players is difficult and very time-consuming. If you get it wrong, there can be a lot of food waste and frustration — that’s why WCK is so valuable.”  

The lifeblood of communities 

“Restaurants are the lifeblood of communities in so many ways,” says Travis. “We are one of the last bastions of true in-person interaction. Restaurants are where people gather, where they celebrate, where they meet. If we are doing things right and ingraining ourselves in the community, we become a part of the fabric of these people’s lives. To me, that is a mind-blowing and very personal thing that I hold in high regard.”  

“These spaces serve as bustling centres of social interaction and cultural exchange, reflecting the unique identity of each community. They provide sustenance and space for connection, where people gather to celebrate, share stories and build relationships,” says Belinda. “Restaurants bring neighbourhoods together,” adds Susan. “These are places where people come to eat, talk about politics, talk about life.”  

“Businesses like ours help to keep busy streets safe and welcoming,” Mary Sue points out. “Communities without a robust restaurant scene are, sadly, stark, unwelcoming and soulless. The bustle of commerce creates an environment of hope and warmth that everyone can appreciate.”  

“Restaurants have always played a special role in society — they’re where we head when it’s time to celebrate or mourn, to gather with loved ones or to fall in love,” Laura says. “These spaces are so entrenched in the fabric of a community that people naturally gravitate to them when there’s a crisis. We saw this most dramatically during the pandemic. WCK worked with over 2,500 restaurants in more than 400 cities across the United States to be able to provide meals for vulnerable people who had lost their jobs or become homebound.” 

Building economic resilience in communities 

Food businesses play a central role in local economies, too, revitalising communities in more tangible ways. “Economically, restaurants create employment and stimulate local economies by sourcing ingredients from nearby farms and purveyors, which supports a network of small businesses,” says Belinda. “Our presence can revitalise neighbourhoods, attract tourism and contribute to the community’s distinct and unique character.” 

“The restaurant industry contributes $700 billion annually to the U.S. economy and employs 12 million people, making us the second-largest private employing industry in the country,” Mary Sue observes. “Over 50% of Americans have worked in a restaurant at some point. The industry is extremely relatable and employs more single parents, previously incarcerated individuals, immigrants and people of colour than any other industry.” 

“Our margins are so tight that we create a cyclical flow to our revenue, meaning virtually all the money we take in goes immediately back out into the community via paying our staff, our farmers and local vendors, etc.” says Travis. “What’s more, chefs and restaurateurs are generally leaned on to help raise money and awareness for most non-profits.” 

“With natural disasters and humanitarian crises happening with greater frequency and ferocity around the world, restaurants should be considered an integral part of responses and be given the support they need to do so successfully,” says Laura. 

Inspiring positive change beyond the kitchen 

At The SRA, we’re firm believers that chefs and restaurants have a compelling responsibility to use their influence in ways that do good for both people and planet. 

“Chefs hold a unique position as influential voices in our communities,” says Belinda. “We can use our platforms to advocate for change and awareness on issues such as food insecurity, sustainability and health education. We inspire positive change beyond the kitchen. It is our responsibility to lead by example and promote practices that prioritise healthy eating, local sourcing and waste reduction.” 

“I’ve been fortunate to have a long and fruitful career that has brought me a lot of joy and — as a chef — I feel it’s my responsibility to use my platform to improve my community,” says Mary Sue. “The public wants to hear from chefs on what they care about — campaigns like No Kid Hungry and Paid Leave for All, improving food systems with regenerative agriculture and sustainable seafood, and stopping the overuse of antibiotics in farm animals. Chefs can shine a light on issues like providing nourishment for all and welcoming immigrants, who are the backbone of our industry. It’s our job to be vocal with our legislators as well as our communities.” 

For many of the WCK volunteers, the experience is highly rewarding. “Chef Corps members who have volunteered in our Relief Kitchens following emergencies or prepared meals with us as restaurant partners report feeling like they’ve reconnected with the true meaning of hospitality — providing warmth and comfort to people who need it most,” Laura shares. “Chefs naturally want to help, it’s in their DNA — and WCK empowers them to make an impact at scale.” 

“I might sound old by saying it, but we really are a part of these people’s lives,” says Travis. “We have to take that into consideration at all times and be good stewards in the community. Care for these people, and they’ll care for you back.” 

Learn more about World Central Kitchen Chef Corps here. If you’re interested in becoming a volunteer, you can do so here! 

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All photos courtesy of World Central Kitchen.