An initiative in Washington, D.C., placed refugees and asylum-seekers into professional kitchens, and in charge of professional chefs and kitchen teams, throughout World Refugee Week. Together, the restaurant and “head chef for the night” prepared dishes from a unique menu that combined the restaurant’s flavours with the chef’s home cuisines. Participating restaurants donated a portion of the proceeds to HIAS, a global leader in refugee resettlement.
Chefs participating in the event are from all over the world—Syria, China, El Salvador, Afghanistan and Sudan—and each bring unique dishes and flavours to their diners. The varied, but highly impactful stories of each of the participants highlighted the power that food has to unite.
