MY HEART ACHES

I’m angry and my heart aches for the seven World Central Kitchen volunteers who were killed in Gaza. Of course, we all feel for the thousands who have been killed in this war and the dozens of other conflicts that have occurred in our lifetime, yet this one cuts even deeper. These heroes were doing something so basic, so important, and so incredibly heartfelt – they were in harm’s way so that others might at least count on a meal. It was Anthony Bourdain who once said that cooking for another person is one of the most caring and personal acts that we can engage in. It is a touch of caring that says: “We know how much you are suffering right now but being hungry should not add to that pain. We are here to help, to touch your heart, to fill your belly, and to offer a hand.”

War is never a solution. There are no winners in war, only survivors and casualties. In the end, one side may lose less, but “winning” is never, ever a result. Yet, there has never been a time since humans stood upright that the world has been free of war. But even in the midst of such horrific acts that are part of war, there has been a universal, sometimes challenged, agreement to let those who want to provide food and medical care do their job without intense fear of personal harm. When this no longer applies then what are we left with?

World Central Kitchen and the spiritually uplifting work of Chef Jose Andres has inspired many and fed millions regardless of the danger before them. Forest fires, earthquakes, hurricanes, political strife, wars, and pandemics – nothing stops WCK from being the first on the ground to help with a hot meal, sandwich, cup of coffee, or bottle of water. Millions and millions of meals have come from the hands of the chefs, cooks, restaurateurs, and simple volunteers brought together by the idea that Andres developed. How could they not be protected and allowed to do God’s work?

This one cuts deeper, maybe because it involves cooks with whom I identify. Maybe it cuts deeper because they were only giving what is so basic without standing on a soapbox and taking a side in the conflict. Maybe it cuts deeper because they were a symbol of what remains good about most people in the world just trying to care for their families and live a life with a roof over their heads, clothes on their back, a meal on their table, and an education that will allow them to make their personal dent in the universe.

I wonder if evil is too strong, if being human will always be a struggle to fight off that evil. I know that it is impossible to negotiate with pure evil and maybe standing up against it may need to involve force, but is there no ounce of humanity left? I have no answers but know that humankind cannot exist like this. When we have so much and so many have so little; when we can feel the joy of freedom and so many have none; when we can cherish life and common ground while others have no respect for either, then where do we go from here?

Shame on those who find no other way out than to kill and isolate good people who only want to exist and smile. Shame on a world that has so little respect for life that they see war as logical and go about their lives while shrugging off what takes place amidst these conflicts.

God bless Jose Andres, World Central Kitchen, and the thousands who volunteer to help make the oppressed feel that someone cares. I hope that they will find a way to carry on. My heart aches for you but my respect has no limit.

PLAN BETTER – TRAIN HARDER – GIVE PEACE A CHANCE

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

(Over 800 articles about the business and people of food)

CAFÉ Talks Podcast

https://cafemeetingplace.com/cafe-podcasts

More than 80 interviews with the most influential people in food



Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.

Newsletter