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José Andrés nominated for Nobel Peace PrizeJosé Andrés nominated for Nobel Peace Prize

Congressman John Delaney praises restaurateur for hunger relief efforts

Bret Thorn, Senior Food Editor

November 28, 2018

3 Min Read
José Andrés nominated for Nobel Peace Prize
Jason Kindig

Chef and restaurateur José Andrés has been nominated for the Nobel Peace Prize for his work in feeding victims of natural disasters, particular in the aftermath of Hurricane Maria in Puerto Rico, his nominator confirmed.

Andrés, founder of ThinkFoodGroup, a restaurant company based in Washington, D.C., as well as hunger relief organization World Central Kitchen, was nominated by John Delaney, a Democratic congressman from Maryland who has started his campaign to run for president of the United States in 2020.

“Congressman Delaney nominated Mr. Andres earlier this month,” Delaney’s communications director, Will McDonald, said in an email.

The nomination process is kept confidential by the Nobel committee, but language from Delaney’s nomination published by the Washington Post praises Andrés for his efforts to feed disaster victims.

“Because of Mr. Andrés’s work, millions of people have been fed,” the Post quoted Delaney as saying. “This is the most basic human need and Mr. Andrés has proven to be world-class in this essential humanitarian field. With an incredible spirit and an innovative mind, Mr. Andrés is solving one of the world’s ancient problems and supplying world leaders with a new road map to provide more effective disaster relief in the future.”

Related:José Andrés to the restaurant industry: You can change the world

Andrés, who was a keynote speaker at the MUFSO conference last month, recounted his efforts to feed victims, and told attendees that they, too, could change the world.

“You only need to start fixing what you have in front of you, and, in a magical way, on its own, everything fixes itself,” he said.

Most recently, Andrés has been cooking for victims of the wildfires in California. 

He founded World Central Kitchen in 2010 to respond to earthquake victims in Haiti.

A spokeswoman for Andrés said he had no comment on the nomination, but in response to a congratulatory tweet, he said, “I don’t know if it is true, but if it is, I’m humbled by it. I’m one more guy between thousands of people helping feed people in need, every day around the world, unrecognized …”

Andrés has received wide praise for his hunger-relief efforts, including the 2018 Humanitarian of the Year award from the James Beard Foundation.

His ThinkFoodGroup operates a wide range of restaurants, from fine dining establishments Minibar and Somni to fast-casual vegetable-focused chain Beefsteak, as well multiple locations of The Bazaar by José Andrés, five-unit tapas concept Jaléo, Middle Eastern Zaytinya and others.

According to the Nobel Peace Prize’s website, quoting the will of Alfred Nobel who established the award, the prize is to be given to the person "who shall have done the most or the best work for fraternity between nations, for the abolition or reduction of standing armies and for the holding and promotion of peace congresses.” 

The prize has been awarded 99 times to 130 individuals and organizations. Past winners have included Martin Luther King Jr., Mother Teresa, Mikhail Gorbachev, the Dalai Lama and The International Committee of the Red Cross.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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