Chef Gariel Ferguson, based on the reaction to a video shared on social media, has taken stirring the pot to a whole new level! Ferguson, who is part of the local team helping World Central Kitchen, was spotted by Thursday Food stirring quite an impressive pot of rice and peas. “Big kitchen active!” he shared. “The first batch for 4,000 servings is just about ready to be sent out!”

Inside the Montego Bay Convention Centre, where a pot capable of cooking 350lbs at a time and over 600lbs of chicken, Ferguson shared just how much the team was cooking and learning “We are here cooking but more importantly learning how to help ourselves in the future. With the right coordination we could have field kitchens dropped by helicopter and ready to cook in hours instead of days if we equip ourselves… this will not be our last hurricane… knowledge is power.”

Ingredients for one-pot rice and peas for 2,500

228lbs rice

72 lbs dried red peas

450 lbs water

5 gallons coconut milk

3 lbs garlic

5 lbs onion

3 lbs sea salt

10 whole Scotch bonnet peppers

2 cups whole pimento

1lb thyme

1 6ft diameter stainless steel paella pan with lid

Custom gas burners

Method:

Ingredients are prepped in the traditional method of soaking peas and developing flavourful boiling broth before adding rice and steaming until desired doness.

Cooking time 1 hour

Brown Stew Chicken for 2,500

Ingredients

600lbs chicken, cut in medium sizes

15lb onion, chopped

10lb garlic, chopped

5lb fresh thyme

5lb Scotch bonnet pepper, chopped

4lbs ginger, chopped

6 gallons, soy sauce

2 small bottles browning

2lbs pimento seeds, smashed

Salt to taste

5lbs all purpose seasoning

Method:

Season thoroughly and slow cook in covered pot

Cooking time 11/2 hours

Recipes developed by Chef Win, Chef Walcott Austin, Chef Gariel Ferguson and Chef Jaime for World Central Kitchen

The pans are modified versions of the traditional paella pan with custom burner stands. The design is mindful of the constant stressful movement of high volume cooking over long periods of time. (Photos: Angelie Martin-Spencer)

The height and modular design of the modified paella pan makes it easy to work with..

Teamwork makes it easier and tastier! Chef Walcott Austin (right) stirs the pot as Chef Cadane Wynn adds pouches of coconut milk to the pot of rice and peas .

World Central Kitchen (WCK) founder Chef José Andrés (left) in discussion with WCK culinary manager (United States) Chris Miller (centre) and volunteer Gariel Ferguson .

World Central Kitchen volunteers Cadane Wynn (left) and Cadjae Wynn add the finishing touches to the pot of rice and peas.

World Central Kitchen Chef Jaime McDonald (centre) and volunteers Francesca D’Arcangeli (left) and Amaria Robinson enjoy a light moment over the finished pot of Brown Stew Chicken.

World Central Kitchen (WCK) founder Chef José Andrés (centre) is flanked by WCK volunteers Austin Walcott (left) and Gariel Ferguson.