Yesterday (April 16), Bank President Jim Yong Kim and Superchef David Chang of Momofuku Restaurants kibitzed in the Bank’s sleek steel-and-glass atrium in Washington, D.C. about how the world’s toques can stop world hunger.

Remember, just a decade ago, most kitchens were closed off from dining rooms because guests didn’t want to see the people making their meals. Much ink has been spilled over the out-of-control celebrity of celebrity chefs, but one thing the World Bank knows is how to leverage resources.

The conversation took place in front of delegates from around the world, to highlight the Bank’s Ending Poverty and Hunger by 2030 report, so invoking chefs was not the obvious choice and was not without risk. At times dogged