One Southwest Florida chef delivered more than 100 meals to frontline health care workers on Friday.
He says it’s the least he can do.
“If we’re going to help anyone, it’s got to be these people,” said Chef Brian Roland of Crave.
These people are the doctors, nurses and staff members at Lee Health. Roland took it upon himself to cook for them and to say “thank you.”
“This is such a huge impact, a way for us to be able to give to the people who are really inside these four walls helping people that are sick, helping bring this community back to health,” he said.
Roland is a charter member in a nationwide initiative called “Frontline Foods.” Up and running for just two weeks, the goal is two-fold: One, feed health care workers on the front lines and two, support restaurants deeply hurt by safer-at-home or shelter-in-place orders.
“The timing couldn’t have been better,” Roland said.
Ryan Sarver is a co-founder of Frontline Foods and his connection to Southwest Florida is personal. His mom was a patient at Gulf Coast Hospital for three weeks.
“I was just blown away by the care and generosity of, especially, the nursing staff there. They were just amazing to my mom,” he said.
So, he wanted to give back.
“We’re all so fortunate to have people like the people at Lee Health sitting on the front lines trying to keep us safe every day,” he said.
Working together to help each other.
Frontline Foods has grown to 54 chapters around the U.S. and raised $4.4 million in its two weeks of existence.
If you’d like to make a donation, click here.