Dominica’s Secret Bay and Fort Young Hotel & Dive Resort, two beloved Caribbean resorts committed to serving the “Nature Island” during the COVID-19 global pandemic, provided 1,454 meals to Dominica’s healthcare workers through “Koudmen Kitchen” since launching it in early April. ‘Koudmen’ is an homage to the Creole term that translates to ‘helping hand,’ and it served as an important mission as the hotels shifted from catering to overnight guests to feeding Dominica’s frontline healthcare workers.
Led by Grant Lynott, the executive chef of Secret Bay’s acclaimed Zing Zing Restaurant, along with Fort Young chefs Delma Cenac and Minavia Hazel, the initiative was designed to supply COVID-19 frontline workers and healthcare professionals with 50 no-cost meals a day at four locations across the island.
“We are all extremely grateful for our healthcare and frontline COVID-19 workers and their tireless efforts, and it was a joy for our hotel teams to prepare meals as a way to show our appreciation,” said Gregor Nassief, chairman of GEMS Holdings Limited, which operates and manages both Secret Bay and Fort Young Hotel & Dive Resort. “I’m immensely proud of our staff at Fort Young Hotel & Dive Resort and Secret Bay for using their talents and giving a helping hand to contribute to the community.”
“On behalf of the staff of Prince Margaret Hospital, Dominica China Friendship Hospital, Primary Health Care, and by extension the Ministry of Health, I would like to extend my profound gratitude to the management and staff of Secret Bay Resort and Fort Young Hotel for your tremendous generosity to our staff,” said Dr. Ruby Blanc, Hospital Director. “They provided over 1,400 meals to frontline staff both in Portsmouth and Roseau, and 10 rooms for emergency accommodations at the Fort Young Hotel. These interventions came at a very key point in time when our staff was fully occupied with provision of healthcare during those early dark and uncertain days of the COVID-19 outbreak in Dominica. Their kindness to staff provided much needed physical support and their expressions of gratitude provided motivation to staff.”
Koudmen Kitchen, which began its service on April 3, 2020, would not be possible without special support from Archipelago Trading, which is supplying food inputs, and 100% Green, which is providing biodegradable containers, as well as local farmers and fishermen, and the delivery teams in Roseau and Portsmouth.
In addition to donating meals through Koudmen Kitchen, Fort Young Hotel & Dive Resort also donated 210 room nights to members of the healthcare community during the month of April.
Fort Young Hotel & Dive Resort and its waterfront dining establishment, The Palisades Restaurant, are further supporting the community and aiding the island’s “stay at home” efforts in response to COVID-19 by offering takeaway, curbside pickup and food delivery every Friday from 11am to 5pm. The versatile menu was created by Secret Bay’s Chef Grant and includes pastas, burgers, pizzas, and more, as well as Happy Hour Specials that can be pre-ordered by 5:00PM on Thursdays. To place an order, call or WhatsApp 285.6377. View the full menu here.
This article is copyright © 2020 DOM767
