Mollie Kaufmann is a Culinary Operations Manager at World Central Kitchen (WCK) who oversees all of Eastern North America, as well as the non-Spanish speaking Caribbean countries. Culinary Operations is the backbone of all WCK activations. Mollie oversees a large team of chef contractors, creates culturally appropriate menus, and assembles and runs a kitchen capable of producing thousands of meals in challenging conditions. She joined WCK in January 2019 during the Federal Government shutdown, when WCK opened a kitchen and distribution center to provide hot meals or other food assistance. Mollie previously served as the executive chef at many popular restaurants in DC. She’s also taken her culinary talent to hotel and restaurant kitchens in Scotland and Hawaii. Mollie and her cuisine have been featured in the Washingtonian Top 100, The Washington City Paper, The Washington Post, and Edible DC. Her Chicken Pot Pie recipe, which became a staple during the Chefs for America COVID Activation, was published in the World Central Cookbook this year. The native of both New Jersey and Massachusetts is a lifelong hospitality industry member who graduated from The University of Vermont and the Secchia Institute for Culinary Education in Grand Rapids, Michigan. In her spare time, you can find Mollie at the gym, adventuring with her French bulldog Charlie, and sometimes still on the line helping out her fellow chef family in DC.