“When we establish contact with a community, we maintain that contact,” Andrés said during a phone interview from San Juan. “When we go to a place, we take care of that place until we feel it has the right conditions to sustain itself. That’s what a relief organization should be.”
…Andrés hopes that World Central Kitchen is demonstrating what kind of results a nonprofit with a “private sector mentality” can achieve. He suspects that, in years to come, others will be examining “our successes and failures and how we did it.”
“How we were able to go from 100 meals to a million meals,” he added. The secret, Andrés noted, was the chef community, the many volunteers who picked up a knife and got to it. A chef’s disposition, Andrés said, is to know how to adapt to crisis.