Laura Hayes
About Laura Hayes
Laura Hayes is a Chef Corps Manager at World Central Kitchen, recognized for her contributions to food journalism with multiple awards, including two Dateline awards in 2022. She has a diverse background in communications and writing, having worked for various notable publications and organizations, and has taught English in Japan.
Work at World Central Kitchen
Laura Hayes currently serves as the Chef Corps Manager at World Central Kitchen, a position she has held since 2022. In this role, she is involved in coordinating efforts to provide meals in response to humanitarian crises. Her work focuses on mobilizing chefs and volunteers to deliver food to those in need, particularly in disaster-stricken areas. This position aligns with her extensive background in food journalism and communications.
Education and Expertise
Laura Hayes earned a Bachelor of Arts degree from Syracuse University, where she studied Broadcast Journalism, International Relations, and Spanish from 2003 to 2007. Her educational background equips her with strong communication skills and a deep understanding of cultural contexts, which she applies in her professional endeavors. She is fluent in both Spanish and Japanese, enhancing her ability to engage with diverse communities.
Background
Laura Hayes has a diverse professional background that spans journalism, communications, and education. She spent two years teaching English in rural Japan, which contributed to her language skills and cultural insights. Her career in journalism includes roles as a Food Editor at Washington City Paper and as a lead writer for Thrillist. Additionally, she has worked as a senior communications manager for the U.S.-Japan Council, where she focused on fostering bilateral relations.
Achievements
Laura Hayes has received multiple accolades for her work in journalism. In 2022, she won two Dateline awards from the Society of Professional Journalists. She also received an Association of Food Journalists award for 'Best Story on Food Policy or Food Issues' and a first place award from the Society of Features Journalism for her coverage of hazards faced by line cooks during the pandemic. Her cover story on accessibility in the restaurant industry was included in 'The Best American Food Writing 2020' anthology.
Public Speaking and Engagement
Laura Hayes is an active participant in public discussions related to food and journalism. She has been featured as a speaker at SXSW and frequently serves as a panelist and moderator at events in Washington, D.C. Her engagement in these forums highlights her commitment to addressing important issues within the food industry and sharing her expertise with broader audiences.