In a short time, we'd gone from 20 volunteers in one kitchen to more than 16,000 volunteers in kitchens all over the island. We had three in San Juan, then we opened one in Ponce, and on the smaller island of Vieques, and then in Guaynabo, Aguadilla, and Manatí—22 kitchens to date, producing over 3 million meals. With the power of local chefs like Manolo Martínez, Enrique Piñeiro, and Ventura Vivoni, as well as those deployed from World Central Kitchen's chef network and Think Food Group, we were cooking a diverse menu all across the island: giant vats of arroz con pollo, sometimes with as many as 20 pots going at once; pastel de carne, a kind of meatloaf; and pastelón, sort of like a Puerto Rican shepherd's pie with layers of beef and mashed plantains. And ham and cheese sandwiches where we didn't have stoves. The diversity of items helped ensure that we didn't run out of one type of produce.