Chef Corps member Keisha Browne is bringing back treasured memories from her time volunteering in WCK’s Relief Kitchen in Montego Bay, Jamaica. One stands out. After a full morning of cooking comfort food, she went into the community to serve meals to families impacted by Hurricane Melissa. She was paired with Ale from WCK’s distribution team. “When Ale told the kids that I was one of the chefs, they ran over and gave me big hugs. In that moment, I truly felt like a superhero.”

This was not the first time Chef Keisha had joined WCK on the ground after a disaster. She supported responses in St. Vincent and the Grenadines, where she is from, after a volcanic eruption in 2020 and again after Hurricane Beryl in 2024. Her business, Mariners Hotel & French Verandah Restaurant, served as one of our central hubs.

The size and scope of the Relief Kitchen in Montego Bay were unlike anything she’d seen before. “I was truly astonished by the kitchen and by how seamlessly WCK was able to navigate such a complex project,” Chef Keisha said. “The experience left me feeling genuinely inspired.”

She reflected on how much WCK’s work has evolved since the first two responses she was part of, especially in terms of structure, coordination, and vision. “The growth is undeniable, and it fills me with even greater pride to be part of this remarkable community.”

As a Caribbean chef familiar with local dialects, Chef Keisha was able to quickly bond with the team of Jamaican cooks working long days in a demanding kitchen. “I am thankful for the space to be my true self, for the chefs who share this journey, and for the profound sense of purpose we carry through World Central Kitchen.”

The Chef Corps is a global network of prominent culinary leaders who champion World Central Kitchen’s work providing fresh meals following crises. Thanks to their generosity, adaptability, and visibility, Chef Corps members are uniquely positioned to accelerate and amplify what WCK can accomplish when we arrive first to the frontlines.