EDITOR’S NOTE: This is one of a series of Saturday profiles of area residents and their stories. To suggest a profile, contact features editor Burton Cole at bcole@tribtoday.com.

YOUNGSTOWN — Some people have jobs. Some have callings. For Skip Barone, serving 300 meals a day to Youngstown area residents who might otherwise go hungry is a calling. That is just what Ralph “Skip” Barone does.

As kitchen manager for Our Community Kitchen on downtown’s Mahoning Avenue, Barone provides hot, nourishing meals to the area’s homeless and otherwise financially challenged residents six days a week, both breakfast and lunch.

“I am passionate about feeding our people,” he said. “We serve alcoholics and drug addicts. We serve children. We serve the homeless. We serve everyday people. We welcome everyone, we ask no questions and we serve them all just the same.

“I have one basic rule for my volunteers: Make these people feel comfortable, make our kitchen feel like home to them. Welcome everyone and greet them politely. Make sure everyone is well fed.”

Before taking on that responsibility in 2016, Barone worked as a cook at the St. Vincent de Paul soup kitchen for 20 years. This came after a long career with WFMJ-TV as a commercial film editor, followed by another lengthy stint as a traveling salesman.

A serious auto accident brought that job to a crashing halt.

“It broke my back,” he said. “I had to wear a cast for a long time. The company provided a beneficial separation package. My wife was employed as a teacher and had great hospitalization. So we were fortunate to be able to handle that misfortune well.”

Retirement did not suit Barone. Once he was able to walk again after several years in a wheelchair, he got bored. His wife asked him, “Why don’t you find something to do, then? Why don’t you volunteer?”

Knowing that St. Vincent de Paul accepted volunteers to work in its kitchen, he dropped by one day and discovered his calling.

As the oldest of 11 children growing up in Lowellville, Barone learned the value of responsibility and cooperation.

“My parents instilled in us a strong work ethic. We had chores around house and we always helped our mother in the kitchen, cooking and doing odds and ends. My love of cooking came from helping her feed 11 children. It was never easy. I don’t know how she did it, but now here I am feeding 200-plus people a day and still enjoying it.”

He attended Struthers schools. After graduation, he worked at a dairy farm, bottling milk, lifting five-gallon cans and delivering them. After attending Youngstown College — now Youngstown State University — Barone worked in the early days of television at Channel 21 as floor manager, setting up live commercials.

“One of my jobs was to pour beer for the Iron City Brewing Co. I would reach my hand into the picture to pick up a bottle of beer as the director told me how fast to pour it into the glass,” he said.

Some 60 years, later he pours only juice and tea at Our Community Kitchen.

“I’m working harder now than I’ve ever worked in my life,” he said with a laugh. “Six days a week from 5 in the morning till 2 in the afternoon.”

Our Community Kitchen is supported wholly by the Anthony Cocca Family Foundation — Anthony and Kelly Cocca.

According to Barone, “They own a national development company based in Youngstown. They’re very quiet about their support for the kitchen. They wanted to give back to the community. What they have done and continue to do for our city is fantastic.

“We are one of the few charities that actually touches the people we serve. We’re constantly intermingling with them. We call ourselves part lawyer, part priest, part doctor, part banker.”

Barone said he understands well how encouraging it is simply to give his clients a big thumbs-up or a pat on the back.

“They love it,” he beamed. “I see them out in public sometimes. They spot me and come running to give me a hug. It does my heart good.”

Our Community Kitchen serves many children every day. One of Barone’s associates attends auctions regularly to buy Beanie Babies and teddy bears for the kids.

“We have parents come in sometimes who I used to serve at St. Vincent de Paul 20 years ago when they were kids. Now they bring their own kids to Our Community Kitchen. It’s a beautiful thing.

“I give thanks every day for what I do.”