One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.

In this quote, José Andrés expresses his happiness and support for the growing activism among chefs in America. He highlights how prominent chefs like Tom Colicchio, Bill Telepan, and Rachel Ray, as well as influential food writers like Michael Pollan, have taken active roles in advocating for food-related issues. These individuals have not only voiced their support but have also directly contributed to important political initiatives, such as testifying before Congress in support of efforts to combat childhood obesity. Andrés celebrates how chefs are using their platform to promote positive change in public health.

The origin of this quote lies in Andrés' own commitment to advocacy in the food industry, particularly in relation to healthy eating and nutrition. As a chef known for his work with World Central Kitchen and other humanitarian efforts, he recognizes the power of chefs to influence societal change. His mention of chefs and food writers actively engaging with Congress reflects the increasing role of culinary professionals in addressing significant societal issues, especially public health and nutrition.

Andrés points to the efforts of First Lady Michelle Obama, who led the charge in promoting healthier school meals and tackling childhood obesity. By bringing attention to how chefs and food experts have supported this initiative, he underscores the growing recognition that the food industry has a responsibility to contribute to solutions for issues like obesity and nutrition education. This activism represents a shift toward a more engaged and socially responsible food community.

Ultimately, Andrés' quote highlights the role of chefs and food experts as influential advocates for healthier eating habits and policy change. It demonstrates how culinary professionals are using their platform to address pressing public health concerns and make meaningful contributions to social change. By working with policymakers and lending their expertise, they are helping shape a future where nutrition and food education are prioritized for the well-being of society.