By Neil Armstrong  live from Jamaica

Extending a helping hand was all Sharon Cunningham wanted to do after Hurricane Melissa hit Jamaica in October, but what she didn’t know was that multiple opportunities awaited her.

The Logistics and Volunteer Coordinator at World Central Kitchen (WCK), a renowned humanitarian organization, based at the Montego Bay Convention Centre was willing to help make sandwiches, but they already had a full complement for that, so she was enlisted to help with dishwashing.

She did, and not long after Cunningham, who works as a real estate agent, artist, and designer, was shadowing Ki Thornberry, the Volunteer Manager at the location.

Since WCK has been in Jamaica, they have set up a large-capacity kitchen at the convention centre with support from the Sandals Foundation.

Working with local partners including restaurants and chefs, they have provided five million meals for Jamaicans in areas severely impacted by the hurricane. They also have locations in Mandeville and Negril and have been preparing tens of thousands of meals daily.

“Alongside our other kitchen in Negril and more than 30 restaurant partners, our meals are reaching families in the hardest-hit communities,” notes WCK on its website.

Ale Chocano, Culinary Manager, told The Caribbean Camera that her work day starts as early as 6:30 a.m. or before, and their last scheduled cooking for the day is at 1:30 p.m.  Her colleagues working alongside her in the smooth running of operations are Elisa Navarro of Washington, DC and Santiago Trevino, Mexico.

In terms of food preparation, quality control is done to ensure that the meals leave the kitchens hot and arrive at their destinations at the same temperature as well.

World Central Kitchen is also providing employment opportunities for many Jamaicans and sources its food from local suppliers.

On Monday when a team of journalists from Canada visited the Montego Bay Convention Centre, it was a beehive of activity with its now popular and widely seen modified, large paella pans on custom burners cooking curried chicken and rice. Nearby were large containers of carrots and green peas to complement each serving.

There were cases of water being carried to a fleet of vans as the drivers awaited the cooked meals to distribute across affected areas of the country.

Cunningham noted that volunteers had to register through the Council of Voluntary Social Services. She is proud of her role in helping others in the aftermath of Hurricane Melissa.

Dennis Brown, who has his own brand of seasoning, is one of the chefs working alongside George Matthews, and Walcon Austin, an executive chef and alumnus of George Brown College in Toronto. For them, this is their way of providing nourishing sustenance to many who are not able to cook their own meals now.