USA: After wildfires devastated the town of Lahaina, some of Hawaii's most renowned chefs stepped in to help, sharing their expertise.
"We know that food is medicine," said Sheldon Simeo, a Maui chef considered an ambassador for Hawaiian cuisine, busy in his Kahului kitchen, preparing thousands of meals daily. "For bushfire victims, providing them with hot meals instead of canned goods helps them connect with Hawaii."
"I hope this is the beginning of healing," Simeo expressed.
Volunteers prepare free meals in the kitchen of the University of Hawaii in central Maui on August 13. Photo: AFP
Lahaina, a historic tourist town of about 12,000 people on the west coast of Maui, Hawaii, was ravaged by a fierce wildfire that began last week, killing at least 106 people and leaving thousands homeless. Officials expect the death toll to rise as damage assessments are still underway.
More than 1,400 homeless people are staying in temporary shelters, with relatives, or spending the night in their cars. While there is growing criticism of the government's slow response, Hawaiians have launched their own initiatives to cope with the tragedy.
The kitchen at the University of Hawaii's cooking school in Kahului, about 50 kilometers north of Lahaina, is bustling with activity. Volunteers scoop food into containers, which are then placed in insulated bins.
Simeon and other renowned chefs, such as Lee Anne Wong, a Top Chef contestant whose restaurant was destroyed in the bushfires, are working three shifts to cook and serve the homeless and those who remain in Lahaina.
"Some of the chefs also lost their homes in the wildfires. Yet they are here with us, cooking for the community, showing us what the spirit of 'aloha' is," Simeon said, referring to the Hawaiian phrase used to greet and express love, peace , and friendship.
The team of chefs and dozens of volunteers prepare and cook approximately 9,000 meals each day.
"I've worked in large restaurants my whole life, but I've never seen such a massive amount of food," said chef Taylor Ponter.
"The pig farmers brought in 1,800 kg of pork. There's 900 kg of salmon shipped from Alaska. People are bringing in hundreds of kilograms of local watermelons. It's really a lot of food," he said during a break in a stressful workday.
Volunteers distribute food to pets at the Maui Humane Center in Puunene, central Maui, Hawaii, on August 15. Photo: AFP
The menu is based on available ingredients but also emphasizes variety. Sunday lunch is Thai curry with local mackerel, and dinner is pasta and cheese with minced beef sauce.
"Preparing 7,000 to 9,000 servings a day is a huge amount of work; we have to be creative with the ingredients we have," Simeon said.
Volunteer groups received the food and delivered it to shelters and the town of Laihaina while it was still hot. As soon as lunch was finished, the cooks began preparing dinner.
Many volunteers came to help so the chefs could rest between long shifts. Ponte didn't complain. "We're just tired. The others are not only tired but also hungry and homeless," he said. "Being a chef means you never get real sleep."
Hong Hanh (According to AFP )
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