Christmas dinner for Kate Moss and friends was in the diary long ago. Earlier this month he rustled up something for Gwyneth Paltrow and Chris Martin in the Hamptons. But in between, private chef Kevin Mikailian was preparing food for a rather different clientele.
Working in an abandoned warehouse on the outskirts of Calais, he was in his chef whites standing over huge, bubbling cauldrons of dal readied for the migrants and refugees who have found themselves in the place that’s been called the biggest slum in Europe: the so-called Jungle of Calais.
Mikailian was presiding over a team of people, most of them young, most of them having “never spent a day in the kitchen”. Between them, they were aiming to produce up to 1,500 hot, nutritious meals that could be ferried the short distance to the camp. None of them had done anything like this before.
Elsewhere in the warehouse it was the same story. People were sorting black bin bags full of clothes into cardboard boxes labelled Fleece Male (medium) or Small Long-Sleeved Tops. Some of those doing the sorting had only arrived in Calais the previous day.
The woman showing me round, Philli Boyle, had no prior experience in the field of aid or emergency response. She and a few friends had simply seen the same pictures as everyone else, believed someone had to do something and put out feelers on Facebook. Now she’s been in Calais for months and has found herself at the heart of what looks like a disaster relief operation.
Pour lire l'article en entier : http://www.theguardian.com/commentisfree/2015/dec/25/calais-migrant-camp-refugees