like feeding people in high—end restaurants, and in disaster zones. can you tell me what's happening in here? yeah. i don't even know what's happening in here. i lost control of this kitchen many years ago. katty laughs hi, guys. don't be shy. hi, chefs. when somebody takes a bite of food... ..in a jose andres restaurant, what do you want them to experience? mm—hm. well, listen. um... ..restaurants are... ..without a doubt, just part of the ecosystem of... ..of cities, of the countryside.

they are like oases in the middle of... ..of the beauty of the mountains, or... but a restaurant is a place of comfort. i mean, the word has many origins, but one of them will be from "restore" or "restoration". you went to the restaurant to restore yourself. mm. sometimes physically, emotionally, spiritually. in the old days, the monks. and i believe, in a certain way, restaurants are that, still today. so when they come to my restaurant, i want to...i want to make sure people come to a place they feel like a home. but also you feel like you have a responsibility not only just to have food that is good and people will enjoy, but the ones that want to engage with you, it's a way to learn more about something. i always say that i don't open restaurants, i tell stories. every one of my restaurants,

in a way, is a story. mm—hm. and when they eat... ..i want them to have the best possible time, but sometimes, if they only are used to fill their physical needs, its fine. but we are always going to be there with them if they want to make it into a bigger experience. when somebody comes to jaleo, my first restaurant, the spanish restaurant, and they are eating a croquette... ..they are not eating just a dish that is very iconic tapas in spain, but they are eating a dish that, during the post—civil war era where there was not a lot of food, is what every grandmother and mother or father will cook with the leftovers, to make sure they will be able to feed the family. you see, it's now an iconic tapas that is very tasty, and there are competitions about who makes the best one. but if you go deeper, that dish itself, the croquette, we can be talking about social—political situations in spain of civil war,

of hunger, of low—income families, in a much deeper way. obviously, you don't come to a restaurant, you don't want to be listening to the cook or the poor waiter having to explain every one of those. right. but this only... food can be something as simple as having a good time. but very often, sometimes, food is so much more. i've lived in dc now not quite as long as you, but almost, since the mid—�*90s, and you've changed the dc... now, everybody comes to dc for restaurants and you can't get into a restaurant for love or money, but it wasn't like that. when you opened jaleo 30 years ago, there wasn't much like that in dc, you changed the way people ate here. yes and no. i've been... obviously, i've been given too much credit for bringing spanish cooking to america. spanish cooking was already in america. did i help popularise it more? maybe. but it was already here. i've been given a lot of credit for making washington dc a power force.

well...i did my part. when i arrived, we had chefs likejean—louis palladin... mm—hm. ..chef of chefs, roberto donna, powerhouse of italian, nora pouillon, powerhouse of organic, before anybody was talking about organic and local, bob kinkead, the king of mid—atlantic cooking, jeff buben, the king of southern cooking. the list never ends. so when i came, i already... i feel i came to a city that was culinarily extraordinary. i mean, i'm forgetting gerard pangaud, yannick cam. oh, my god. mary richter, ann cashion. i can keep going, and i'm... but i have a feeling, like, for some reason washington was not seen as a great culinary city compared maybe to other cities like chicago and new york, but actually was super powerful. so i feel i came to a great place, because many of these chefs, me as the young chef i was, they kind

of embraced me, they kind of helped me, they welcomed me. do you still enjoy being in the kitchen? do you still enjoy the process? i do. but more in my home. than in the restaurant kitchen? right now, yeah. i like to be in the restaurant kitchen, but i like the tranquillity of my home. i mean, i've been cooking now, like many of us, but i've been already cooking... i'm on my way to a0 years cooking, let's put it this way. in the restaurants, i have people that cook better than me. why? because they do it every day. so why would i get in the middle? you know, ifeel like i'm in this moment that i went from being a player, active, to now being more the coach on the sidelines. mm—hm. i think i'm in the transition to that moment. i mean, obviously i'm english, and i see... and i've spent most of my life... you're english,

with this accent? i would not have said you were english. oh, you thought i was from alabama? ha! you have an accent? katty laughs no. do you have an accent? i don't understand, when people tell me "you have an accent", you know what i'm thinking inside me? like, "what do they think i think about them?" katty laughs like, 0k, my accent may be... but anyway, we all have an accent. do you get people saying to you, "i love your accent"? iget it... yeah. ..five times a day. obviously. by my daughters. they say, "daddy, please..." first time i go to school with them, "please, daddy, don't speak english to us in front of our friends, ok? "speak spanish and we'll translate. " i'm like, "what?!" was hard. yeah. hard. this immigrant father? my god! my kids are the same. let's go and talk in your office. most, ithink, chefs would be happy, satisfied, with the incredible restaurant empire that you've built all around this country, all around the world. you weren't satisfied.

it wasn't enough. you then expanded into your relief work with world central kitchen, and helping in disaster zones. what was it that was pushing you to work there? what... ? there aren't many chefs, jose, who did that, who've done anything like what you've done. no, but it was not about not being satisfied. it was more about... ..seeing a problem. i'm watching it on tv and saying, "man, i... "can ijoin those men and women there... "..to help them bring relief to others?" and i think i'm a very impatient guy and i don't like to see the things on the sidelines. ilike to... ..i like to be in the game, in a way. and this is when...just... world central kitchen just happened from this kind of... ..personal need to not feel

useless, or don't feel like i was not doing something when... ..you know, in my brain, i do believe if you want, anything can be achieved, but you cannot do it byjust talking or clapping, you have to do it with boots on the ground. it's the only way i know how to make things happen. and therefore, it's when i beganjust getting on a plane, when the 2010 haiti earthquake happened, that hundreds of thousands of lives were lost, and we saw the devastation in an already very poor country. mm. and i said, "let me go." not so much to help, but let me go to start learning. not watching, from the comfort of my home, the horrors i was seeing on tv, but being there on the ground, trying to see if my ideas, that a cook like me and others, we could bring quick, fast, food relief in a very effective way, if it could be possible. and slowly, as i began learning... ..it was possible. it doesn't require more than just the willingness to make it happen. it's...it's all it takes.

what gave you the confidence to do it? well, i've been always, i would say, a very confident guy. at least on the outside, not like inside, i'm not like, "what the heck is going on?" "how do i get out of this one?" but, you know, i think all my life i've been very lucky. my mum was always a person that...she was a nurse, and she always was like, "let's help everybody." i mean, everybody would be helping a family going through a hard time, helping a friend because they got injured. but my mum was this type of person. but if you think about it, we all know people that are like that. mm. so for me... ..the confidence was just to say anything we do... ..even if it's very little, it's more than absolutely

nothing. you've been to so many disaster zones now, guatemala, bahamas, haiti, all over the united states. when you go and you feed people and you set up kitchens... ..how do you feel when you leave? the number one success is doing as much as you can, and you get to know people and families. mm. the people that help us be more successful, that they are the ones making us successful, the locals. the families, sometimes you get close, because you show up every day... ..and you see that they are thankful that you are there with them... mm. ..and you see them getting slightly better every day... ..in the case that they didn't lose their home. but even if they lost their home, they appreciate that you are there next to them. and you develop bonds that become real in a very short period of time.

and then leaving one of those emergencies is always hard. but at the same time, we need to differentiate pure emergency from pure reconstruction and future development. butjust for me, i have sometimes... and i know this goes for every other member of world central kitchen or every other member in any organisation that works in emergencies, that sometimes at night you are thinking... ..maybe a year later, "what's happening with that family?" or, "what's happening with that town?" and sometimes that's kind of... ..it�*s a little weight. that's why, when i can, on my own, when i'm in the area, i try to go to some of those communities... ..just to walk around, just to try to see how they are doing today versus one or two or three years ago. for me, this has been always personally very important,

because it's almost a way to put closure in my brain... ..that, you know, we did what we could. we brought as much relief as we could. we gave a big push for that community to start reconstruction quicker and faster. but for me personally, it's been always very important to try to go back. i don't do it everywhere, because the world is a very big place and we go. but for me, when i've been back to the bahamas, or when i've been back to colombia or venezuela... ..even places that still the issues keep happening, but i try to go just to understand what is the actual situation versus... ..the day i put my boots on the ground for the first time. did something make you always want to help... ..do you think? well, listen, i'm notany different than everybody. we all do help. we all pick up a piece of paper and put it in the garbage. we all... yeah. this is a great way to help your city be cleaner.

we all volunteer in our local church or synagogue or mosque. right, but you do it on a big scale. you know, to do something big, you need to start somewhere, with one meal. folks like me, we feed the few, but we have the same talent and knowledge — if we bring it to emergencies — to feed the many. erm...we cannot all leave family and work and business and go to help somebody else. but many do. you don't need to go far away. you can do it in your own neighbourhood. you don't need to go to another continent. you can do it in your own country. and... and that's the people i'm always very inspired by, because our cities need to be run by our mayors, our states, by the governors, the country, by the presidents and congress, but should be not only the role of the politicians — even we should be asking a lot from them. but also citizenship has to do their part

in running a city. we cannot be finger—pointing at the problems to the politicians or to the other party if the things go wrong. we all need to be part of helping our society and our communities work. in emergencies, cannot be only to the government to provide relief. you're a very busy man. so we don't have very much time with you. but i wanted to show you some photographs. 0k. crew talk and laugh 0h! this is — if you could just turn like this! yeah. this... we have an emergency right now. du, du—du, duh. yeah. now, i'llshow you the right way up. well, this is a good moment, a good...a good celebration. obviously, 30 years of...of my first restaurant there, my partner, er... ..rob wilder, who is next to roberto alvarez, the two guys that hire me... yeah. ..and gave me the opportunity to be there. er... does it feel like a long time ago... it feels... when you opened jaleo?

..there you see people, they've been...we�*ve been together — it's not they've been with me, i've been with them... yeah. ..for. .. i mean, it's hundreds and hundreds of years in these four alone that we've been together. lovely. that's lovely. that's. .. and that's. .. when people say, "oh, jaleo is a great place." well... ..it�*s not a great place because i, the person. but it's an amazing place because we, the people. yeah. it's the story you told me earlier. oh, yeah, that's... do you recognise that? that's puerto rico, maria... yeah. ..very early on... ..in the days of september. category five cuts through puerto rico, four million americans in the caribbean. this is a restaurant called jose enrique. he's not in the photo... actually, he's in the photo right here. a good friend, one of my favourite restaurants, that who was going to say... when i landed, i texted — i didn't know if they were going to get the message because cell signal was down, electricity was down. but with all his crew

and whatever he had in his fridge plus other restaurants or ingredients, they...we put them all together and we made sancocho, a traditional puerto rican stew with amazing ingredients. and we began feeding right there — that day i think we did a couple of thousand meals. but this was the place and the beginning of what was a mission, that we went from one restaurant to more than 3a, 36 restaurants, from 1,000 meals to 150,000 meals, from ten friends and cooks and chefs that we gather the first day to thousands of volunteers that became part of our system. ten food trucks, er, at the end of the day, being in many cities all across the island. at the end of the day, what you see here was the beginning of one of the first biggest operations of world central kitchen in a true, dramatic, powerful way. even a few weeks ago, ijust was coming from houston because irma had a huge destruction also in houston. so houston was kind of the beginning of a season that proved to be very damaging...

yeah. ..and where we knew more hurricanes were going to be coming. ithink... ok, i love this one. well... this was early on in your days in washington. this was an important day. i think it's the first time i put in washington dc a jacket and a tie. this was a place that gave me a reason that i really belong to washington — beyond my restaurant and my friends and partners. this is dc central kitchen. the man on my left is robert egger. this is a man that was a bartender that had the crazy idea to say, "food waste is wrong. "there's a lot of food being "wasted in hotels and restaurants. "why if we pick it up and we bring it to kitchen...and we're "able to redo something with "that and feed the homeless population? " "what if we take those homeless "we are feeding and the ones that want to really try "to make a change in their life, "we train them to be cooks?" the men and women you see in these photos are people that were homeless or ex—convicts that he brought into this kitchen, plus the food.

we began making meals, feeding 10,000 people a day. i was one more volunteer... ..cooking next to them, sometimes sharing what i knew, but very often learning more than i was able to teach. this gave me the sense that food can be an agent of change in our communities. this for, obviously, er... ..for me as an immigrant, was the moment that i realised, ok, i belong here because i'm part of the community that is welcoming me into the community. i may be helping them, volunteering, but all of them combined, they're helping me even more. that's nice. i have one more — and then i have to let you go. the very last one that we found. 0h. well, i was in the spanish navy, and this is, er... ..saluting the spanish flag. you're so young! i was very proud of that because... i was going to say — so young... ..changed my life.

..and so handsome. ..changed my life as a... ..as being on the spanish navy. erm... i was cooking for the admiral, but i was able to be on a boat training with a midshipman... uh-huh. was a sailing boat. it's first time i've really left europe in a powerful way. i saw africa and i saw latin america and the caribbean. first time i came america, pensacola, new york, ellis island. erm... for me, the military service gave me this sense that we are all part of making our country better, our world better. . .. ..er, but show me also the meaning of working asa team. when i was sailing on that four—mast tall ship, i understood that 300 people, the winds may be against us, the currents may be moving us in the wrong direction, but that if 300 people work together as one... ..was no wind, or waves or currents, that could take us away from our destination.

in this case, our destiny is used to provide a better world to the people coming behind us. i have three daughters. i want them to live in the best possible place. and boy, now, we have a very hard time, and hard work ahead of us to bring peace around the world, to...to end wars, to end hunger, to end poverty. but at least i know is many people and organisations around the world that they are giving their best to try to achieve it. now we need to make sure, we don't do good, but that we start learning how to do a smart good. doing good we're not going to solve the problems. it's like throwing money at the problem. but we start all learning how to do a smart good, we have a chance in this century to solve those issues. when you see me with boots on the ground, the only thing

i'm doing is learning. erm... so... ..we can come up with a true plan that has a chance to provide hope to the millions that right now they feel alone, they feel forgotten. and you don't have to go to africa or other parts that are poor in the world. this sometimes happen in our own cities. erm... so... it's a lovely photo. yeah. i love that. now i'm a spanish—american. er... ..i'm very happy that the laws of both countries allow for a guy like me to have dual citizenship, because at the end it is immigrants like me, what we do, we create bridges. and in a way i feel i'm a bridge between... i feel that, too. ..the country i came from and the country i belong. yeah, i understand that feeling. and i believe immigrants like you and i, we can be building... ..the understanding that countries should never be at war. er...the countries, if anything, should be always working for... ..for unity and working together to solve the problems of the people. at the end, i believe that this

is what everybody wants. erm... i think we're translators from different worlds. yeah, we are translators. my god, iforgot about that photo. so young, so handsome! where did you get that photo? look at you! jose andres, thank you. thank you. thank you very much. thank you for having me. thanks for having me. hello there. saturday brought quite a bit of sunshine to england and wales. a dry day for many, and a lovely end to the day here in north somerset. further north, though,

for northern ireland first for northern ireland half of the weekend we did first half of the weekend we did see more cloud coming in and most of it still quite high cloud. it means the sunshine will be quite hazy and that cloud has been coming in from the atlantic this weather front here which is slowly approaching from the north—west. head of that, variable amounts of cloud i think for sunday and some sunshine here and here and there and a bit more cloud coming into the southwest of england, perhaps extending into the midlands. then we have our rain bands approaching northern ireland and heading into the north—west of scotland during the afternoon and headed the winds will strengthen, gales and the north—west. lively gusts through the irish sea but the southerly wind is picking up the southerly wind is picking up on sunday and that will continue to lift the temperatures and we could reach 11 degrees around the moray firth ahead of that reign. the southerly winds are coming from the long way south and could transport a lot of saharan dust towards the uk and that is coming injust ahead of towards the uk and that is coming in just ahead of those weather fronts which are bringing rain down from the north—west and we will see a bit more rain across the uk i

think on monday and that rain could be quite heavy in that the west of england and we will find some snow falling across the southern uplands as the air gets a bit colder in scotland and northern ireland. it may well be drier in eastern england and some sunshine around and we are still in that mild airso around and we are still in that mild air so temperatures here will reach 1a or 15 degrees. the mild air will get pushed away as the weather fronts move their way eastwards. we could well see a bit more snow across parts of scotland over the hills before the area of low pressure is into the north sea by tuesday. a lot of dry weather on tuesday, quite a bit of cloud to start the day across england and wales and the sunshine across northern ireland will push further south and east and bring with it slightly colder air of course. eight degrees in glasgow and still could make 12 across the southeast of england on tuesday. with the weather front out of the way, slight bridging across the uk, more weather fronts will be approaching the north—west and the winds will be strengthening here as well.

likely to find some gales across northern parts of the uk with heavy rain affecting scotland and northern ireland following by some blustery or wintry showers and the rest of the sunshine and dry weather towards the southeast of england and east anglia and typical temperatures around ten or 11 degrees. not bad for this time of the year. the weather front moves down and takes rain into england and wales overnight and in wednesday at sort of get stuck across the middle third of the uk so we have some rain across northern ireland and north wales and northern england and then pushing back into scotland, pushing back into scotland, pushing away the showers to the northern isles and across the south across england and wales was up again it is looking dry with cloud around and sunshine now and look at the temperatures so back into mild air more widely on thursday. this is where the jetstream is going to be beyond that and it will be cutting right across the uk, keeping colder air over the uk, keeping colder air over the north and pushing southwards and on the whole

milder conditions for the southern half of the uk and where we have the jetstream, this is where we will find spells of rain and may be seeing wet weather at times but still the risk of snow over the hills in northern parts of scotland but further south it is going to be mild but quite windy at times. goodbye.

electricity was down.

live from washington, this is bbc news. the un agency for palestinian refugees is in crisis mode, as nine countries pull funding, after the body was forced to sack several employees over their alleged involvement in the october 7 hamas attacks. and landmarks across the world light up purple to commemorate holocaust memorial day, marking the 79th anniversary

of the liberation of auschwitz. aides are reportedly concerned that president biden's handling of the israel—gaza war could hurt his chances at re—election. we begin with the crisis facing the un agency for palestinian refugees. several countries have paused funding for unwra the latest to halt aid being germany, its second largest donor. eight others, including the us and the uk have suspended funding to the agency known as unrwa. this comes after the agency announced it sacked several staff members over allegations they were involved in the october 7th hamas attacks. the head of unrwa, philippe lazzarini, expressed shock at the suspension of funding, saying the decision to withhold those funds threatens the lives of people inside gaza who depend on unrwa. let's take a closer look now at unrwa's role in gaza.

the agency says it spends most