Chefs Are Coming Together To Feed L.a. Fire Victims

Posted: Dec 10, 2017

Jose Andres, Tom Colicchio and Hugh Acheson are partnering up

Four major wildfires that started this week in Southern California have already burned more than 100,000 acres, forcing more than 200,000 people to evacuate their homes. And while strong winds with gusts up to 80 miles per hour mean the blaze is far from contained, that hasn't stopped some of the country's top chefs from jumping into action to help feed the thousands of displaced residents. 

Shortly after the fires started, José Andrés—who just recently served more than three million meals in Puerto Rico—announced his nonprofit organization, World Central Kitchen, will be partnering with L.A. Kitchen to prepare free meals. 

It didn't take long for Top Chef judge Tom Colicchio to then Tweet that he would be flying out to Los Angeles to help Andrés.

I’m flying to LA tomorrow morning, put me to work.

 — Tom Colicchio (@tomcolicchio) December 7, 2017

Hugh Acheson, who is in California for a book tour, is also finding ways to feed victims, despite the amount of red tape he's been having to cross. Meanwhile, other local chefs, including Ludo Lefebvre of Petit Trois, are putting their full support behind L.A. Kitchen.

So if I have the ability and food to serve tacos for 200 -300 people tomorrow around Ventura...where could I legally do that? Free food for fire evacuees and first responders. #CaliforniaFires

 — hugh acheson (@HughAcheson) December 8, 2017

Currently, Andrés's partnership with L.A. Kitchen has a goal of preparing up to 2,000 meals a day, but knowing the tenacity of the humanitarian-focused chef and the powerhouse of the friends he has backing him, we won't be surprised to see that number skyrocket over the next few days. 

If you would like to assist the victims of the California wildfires, you can donate to World Central Kitchen or volunteer directly at L.A. Kitchen. The Los Angeles Times has also compiled a list of organizations you can support.

By Andrew Bui
December 8, 2017

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