PERREAULT Magazine OCT | NOV 2015 - Page 131



Perreault Magazine - 131 -

World Central Kitchen

Culinary School

World Central Kitchen launched in response to the 2010 earthquake in Haiti. While preparing meals for Haitian earthquake refugees, chef José Andrés became motivated to find sustainable solutions to end food insecurity and help create much-needed jobs in Haiti. In Haiti, the unemployment rate is a staggering 40.6%. Even as the Ministry of Tourism and others work to build Haiti’s economy through growth in the hotel and hospitality sectors, there is no skilled workforce available to fill these new jobs.

World Central Kitchen utilizes a number of innovative approaches to address the need for education, a skilled culinary workforce, and improved culinary practices.

The World Central Kitchen Culinary School has been designed with a strong emphasis on job creation and training. Using a unique curriculum and training model, youth will be trained as skilled chefs and entrepreneurs, strengthening the food service and hospitality workforce. Regional partners such as Marriott Port au Prince, Haiti’s Ministry of Tourism and other hotels and restaurants will hire our Culinary School graduates as employees with job placement support from our Culinary School staff.