For the past several years, José Andrés has become much more than one of the world’s great chefs and prolific restaurateurs. Since 2010, Andrés’ World Central Kitchen has arrived on the scene of disasters both man-made and natural to feed people affected by earthquakes, war, hurricanes, fire, and more.

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A few weeks ago, Andrés and Andrew Zimmern held a coffee talk at the Nassau Paradise Island Wine & Food Festival. Behind a backdrop of a giant ocean sanctuary teeming with sharks and manta rays, Zimmern asked Andrés about his work with World Central Kitchen and why sharing food is so integral to his being.

Andrés said that the idea of feeding people started, for him, as a child.

Growing up, his mother never wasted a drop of food. The chef described how when would grind stale bread in the coffee grinder to make croquetas as an after-school snack for him and his brother. His father, he reminisced, would invite everyone in the neighborhood to come to eat. “If more people showed up, we would just add more rice to the pan,” he said.

Andrés then said his time in the Bahamas — and more specifically the Atlantis resort in Paradise Island — has come full circle with the opening of his restaurant, Fish, on the property.

In 2019, when Hurricane Dorian devastated many islands in the Bahamas, Andrés used the massive kitchens at the Atlantis Resort to set up his World Central Kitchen headquarters. From there, his team would prepare meals for the out islands most affected by the crippling category 5 storm, where they would be flown in by helicopter. “In the early days we were making 8,000 meals a day,” recalls Andrés, who added that over three million meals were served. Andres said that he was proud to work next to the people who worked at the resort and was thrilled at the opportunity to open a restaurant several years later.

Zimmern then asked if people are inspired by his efforts, how can they help in their communities? “Philanthropy is not about the giver. It’s about the receiver,” replied Andrés, adding that we are all doing much more than we give each other credit for. “We need money and we need time,” he said, meaning that every gesture made and every dollar donated adds up for the greater good.

If you would like to help World Central Kitchen and its efforts, consider purchasing the soon-to-be-released World Central Kitchen Cookbook.

The book includes recipes inspired by the many places that chefs have been with World Central Kitchen including Ukrainian borsch served to families on the Ukraine border and chicken chile verde prepared for California firefighters.

In addition, there are recipes by some famous friends including breakfast tacos from Michelle Obama and a lemon olive oil cake from Meghan, the Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.

The book is set to be released in September 2023, but you can pre-order a copy now. The book costs $35 and 100 percent of author proceeds benefit World Central Kitchen. Get your copy here.

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JM: Before we get started just wanted to thank you for having made such an impact on the restaurant industry, having created one of the most impressive global brands — the accomplishments are staggering.  So tell me in the world of Nobu, which is always growing, what’s new?

NM: We are opening several new hotels with residences and restaurants in the next few years. I am also very excited for the launch of my new tequila.  I love tequila and waited for a long time for the right partner to come along. When I tried Qui Tequila I knew the wait was worth it. 

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I'm interested in highly driven and successful people and what’s their primary routine. What’s yours? 

I travel 10 months out of the year, visiting all of my restaurants and hotels around the world. I am an early riser and I like to start my day off with some sort of physical activity, especially after a long day of travel. If the weather is nice, I go for a swim or I do the treadmill at the gym. Most days though, I like to do stretches. I then have breakfast with my team and go over the schedule for the day. I usually spend a great deal of time in the kitchen meeting with my chefs tasting everything, making sure the dishes are consistent. 

Back to your tequila: How do you drink it?  

Normally I would do tequila shots, but, after tasting the Nobu Rare 2008 Reserve, I prefer to sip my tequila. Either with a large ice cube or neat. The finish is so smooth and distinct that I want to savor every drop of the liquid.

I love that in nearly every major city I can find a Nobu and trust that I will have a high quality dining experience. How many locations do you have now? What year did Matsuhisa open? And Nobu Tribeca? 

We have 53 Nobu restaurants around the world. Matsuhisa opened in 1987 and the original Nobu in Tribeca opened in 1994.

Do you have a personal favorite dish on menu? 

I can’t pick just one. My dishes are like my children; you can’t choose favorites.

You must be the considered the inventor of yellowtail jalapeño: How did that creation happen? 

After a charity event in Hawaii, we held a staff party. I took what was left in the kitchen after the event and attempted to make a few dishes for the staff. There was plenty of yellowtail left over, but all of the spices were gone. I did, however, find an abundance of jalapeño. Using the chili on the raw fish, I created what is now one of Nobu’s most popular dishes, yellowtail sashimi with jalapeño.

Where do you eat most frequently that's not your own venue in New York City, Los Angeles, or London?  

At home with my wife, She is an excellent cook and I enjoy eating her food.

Is there a restaurant you would still love to create that is not a Nobu? 

I don’t think so. This is my dream. This is what I wake up and do every day for the last 36 years.

Given how much you travel, what is your best travel tip? 

The best cure for jet lag is exercise.

Did you have a culinary mentor as a young chef?  

As a child, I was inspired by my mother and grandmother. They were both excellent cooks.

And for fun, I asked ChatGPT, “Why is Nobu’s Yellowtail Jalapeño the most copied dish in the world”? Here was the reply:

Nobu Yellowtail Jalapeño is a highly sought-after and popular dish because it combines traditional Japanese ingredients with a spicy kick from jalapeño peppers. The dish features thinly sliced raw yellowtail fish that is drizzled with a yuzu soy sauce and topped with jalapeño slices.

There are several reasons why this dish has become one of the most copied dishes in the culinary world. Firstly, it is a visually stunning dish that features vibrant colors and contrasting textures, making it a feast for the eyes as well as the palate. The combination of the tangy yuzu soy sauce, the delicate raw fish, and the spicy jalapeño creates a unique flavor profile that is both complex and balanced.

Secondly, Nobu Matsuhisa, the chef behind the dish, has built a reputation as a culinary innovator and trendsetter. His restaurants, including Nobu, have become global icons in the world of fine dining, and his dishes are often imitated by other chefs who seek to replicate his success.

Finally, the dish has gained a cult following among foodies and influencers, who have helped to spread its popularity on social media platforms like Instagram. As a result, it has become a staple of modern Japanese cuisine, and its influence can be seen in dishes served in restaurants around the world.

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Alex Guarnaschelli is busy.

The chef is currently filming season three of Food Network’s Alex vs. America, raising her daughter (Ava Clark, a chef in her own right), and will co-host two events at the New York City Wine and Food Festival: Peroni's Taste of Italy (where she will share hosting duties with Scott Conant and special guest Whoopi Goldberg) and Tacos and Tequila After Dark (with the Cast of the Kitchen, and special guests Elvis Duran and the Z100 Morning Show).

Guarnaschelli chatted with Broken Palate about Alex vs. America over the phone this past Sunday morning. Guarnaschelli said that, although she is a Food Network veteran, Alex vs. America is exceptionally challenging because of its premise.

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In each episode, Guarnaschelli is pitted against three chefs from around the country who are challenged to face off against the chef and each other in a competition. Each week’s challenge has a particular theme.

“Sometimes it’s an ingredient, sometimes it’s geography,” says Guarnaschelli, who says that there are plenty of times when she’s been stumped. “Let me tell you: What I try to do is measure up or compensate with years of cooking experience. It’s interesting when there’s a cuisine that I’m not an expert in.” That’s when some reverse engineering and a bit of creativity come in handy. “I think to myself, I know what this is. How do I create it?”

Guarnaschelli is the first to admit that her attempts aren’t always successful.

“Did you ever have one of those moments where you go to a park with a sketch pad and it just doesn’t turn out well? Some days I just say, ‘Let’s put the pencils away and go home,’ but some days it works out and it’s amazing. The viewers are along for the ride,” she says.

Guarnaschelli says that she likes that Alex vs. America also lets the viewers in on many unscripted and behind-the-scenes moments. “There’s so much to these competition shows. Most of what wound up on the cutting room floor five or ten years ago are on the show. There are moments that are a little messy. I think it has realness.”

The secret sauce to the show, though, is Guarnaschelli, herself. The chef is known for her humor and her own realness. One look at her Instagram account — which is filled with everything from cooking demos to moments with her daughter to musings about how much she really wants to dig into that doughnut — is enough to make your day.

Guarnaschelli sums up her career for us.

“How do I describe my profession? What would my business card read? Maybe: Accidental television chef who likes tomatoes, sazaracs, and long walks on the beach.”

A busy business card for a busy woman.

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With her shock of cotton candy platinum blonde hair, Anne Burrell is one of the most recognized and loved Food Network celebrities.

The chef, who has her work cut out for her trying to turn truly horrendous cooks into chefs on the show, Worst Cooks in America, is a CIA graduate who worked in some of the finest restaurants in New York, including Felidia and Centro Vinoteca. Burrell is also the author of several cookbooks, including New York Times bestselling, Cook Like a Rock Star.

Burrell is a frequent participant at the South Beach Wine & Food Festival, where she entertains fans with her over-the-top culinary demonstrations. The chef is also usually spotted around South Beach during festival weekend, visiting favorite haunts like Joe’s Stone Crab and Mac’s Club Deuce, a quintessential dive bar that was frequented by Anthony Bourdain.

Broken Palate sat down with Burrell at the W South Beach hotel for a chat before the chef was off to host the festival’s A Taste of Italy event.

Burrell talked about everything from the joy of catching up with fellow chefs each year at the South Beach Wine & Food Festival to her ultimate bucket list dream: to dance on the top of Mac’s Club Deuce’s winding bar.

The conversation turned to her recent marriage to marketing executive, Stuart Claxton, and the special moments she shared with the women of her family. “My mom, my sister, and I rode in a horse and carriage. It was such a beautiful time with my mom and my sister and my nieces,” she says. “Three generations of family. There were such happy, lovely, beautiful vibes.”

Michael Symon is a carnivore with a smile.

As the chef and owner of nearly two dozen restaurants and the author of five cookbooks, the Cleveland native has earned his reputation of being a master of meat.

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Symon’s eateries, Lola — which debuted in 1997 and closed during the pandemic — and Mabel’s BBQ, have been Cleveland staples, but the chef has become a household name from his show, “Burgers, Brew & ‘Que” on Food Network and as co-host on ABC’s “The Chew.”

The chef is traveling to Miami Beach to host two events at the 2022 South Beach Wine & Food Festival. Tonight, February 24, he will take over Miami’s Design District for his Steak and Whiskey party that celebrates two all-American favorites. On Friday, February 25, Symon will co-host a dinner to commemorate the 15th anniversary of Miami restaurant, Michael’s Genuine Food & Drink (which has a location in Cleveland), along with Michael Schwartz and Dillion Wolff.

Broken Palate caught up with Symon to ask him a few rapid-fire questions in a round of what we call “Breaking Eggs.” Read on for more.

BP: What is the last restaurant you went to? How was it?

MS: Michaels Genuine (Cleveland) was unreal, as always.

BP: What's a recent standout moment in your work life?

MS: Cooking with my granddaughter Emmy.

BP: What's your go-to way to chill out?

MS: Gardening.

BP: Three things we'll always find in your refrigerator?

MS: Mustard, mustard, and more mustard.

BP: What was the last thing you cooked?

MS: Braised lamb shanks with orzo.

BP: What is your favorite city for food and why?

MS: New York City. Just the depth and variety of food there is insane. Every ethnicity is represented.

BP: What's your "forever" brand?

MS: Vans .. always Vans.

BP: Martini: gin or vodka?

MS: Whiskey.

BP: Still or sparkling?

MS: Still.

BP: Sit at the bar or a table?

MS: The bar.

BP: Favorite app?

MS: Waze.

BP: What's the last thing you ate?

MS: Egg and cheese sandwich on a roll.