Matthew and Benjamin cooked their last meal before leaving for college. We prepared baked brie croissants, chicken cutlets with tomato sauce, pearl couscous with dried cranberries and pine nuts, roasted broccoli, and chocolate sandwich cookies for dessert. The family was very appreciative, and we look forward to semester breaks when we can cook additional meals for women and their families.
Now that both Matthew and Benjamin will be in college during the academic semesters, we will only be continuing Young Chefs during holiday breaks when we are in Bucks County to provide meals. We will keep in close contact with members of the community to ensure we can still help when we return between semesters. We are glad that we will be able to continue to help those in the community. Additionally, we will remain in contact with members of the Breast Care Center at St. Mary Medical Center from where we receive the majority of referrals.
This meal was absolutely amazing. Matthew and I prepared a meal for a woman and her husband and when we arrived to their house, we spoke with them for a long time. We got to know this family fairly well and it made this meal that much more meaningful. In fact, what really spoke to my heart was when they asked me if we wanted to stay for dinner and enjoy the meal with them, but we couldn't say yes, because this was made for them. Our best wishes go to this family in the future and we will never forget the moment that touched my life in a special way. For the meal we made stuffed mushrooms, roasted potatoes, lemon-rosemary chicken, mascarpone cupcakes with a lemon glaze, and grilled asparagus.
For this meal I decided to prepare some of my favorite dishes: Baked chicken, steamed seasoned broccoli, rosemary roasted potatoes, and mini apple pie tartlets. When I delivered this meal to the woman and her husband they were both tremendously grateful, and seeing this made me realize I gave them a great experience.
As I head off to my freshman year at college, I am excited that my brother, Benjamin (who is also the co-founder and chef), will be taking over full responsibility for continuing to provide meals for women and their families who are undergoing treatment for breast cancer. I know he's ready since we have worked closely together from the beginning. He was only 12 years old when we began Young Chefs, but he is definitely ready and excited to take charge. When I am home between academic semesters and the summer, I will continue to help prepare and deliver the meals to stay as involved in the community as possible. Good luck, Benjamin!!!
Benjamin took over full responsibility for all aspects of this end of April meal from picking the menu items to food shopping to preparation and finally delivery. Another success for Young Chefs providing a healthy and delicious meal for a family going through a difficult time.
Benjamin and I wanted to keep our menu fresh for the springtime and included kale pesto. We were met with smiles and apprecaitioin when we delivered the meal.
As Benjamin is preparing to take over full responsibility when I leave for College in August, he contacted the participating family and did the meal planning and preparation completely on his own. Benjamin made baked brie croissants, chicken francaise, grilled onions and asparagus and which chocolate oreo truffles. The meal was a big hit! Way to go, Benjamin!
Benjamin, Eric (guest chef) and I prepared this meal for a family in Lawrenceville, NJ. This family, especially their two young daughters, were so very excited when we delivered their hot dinner. And, we were happy to do so.
I created this meal to coincide with the season. I made barbecue chicken, with barbecue baked beans and cornbread. To top everything off, I made chocolate pudding layered with oreos. The meal was a huge success and we wish the best for the family.
Benjamin and I prepared two delicious meals for two families. The menu included smoked salmon pizzettes, home-style barbeque meatloaf, spiced sweet potato wedges, and chocolate chip cake.
Comments from the meal: "The meal was fantastic! But, the fact that you take the time to put it all together, prepare it and deliver it was even better! I loved having you at my house and am forever grateful for your kindness!! Thank you!"
In addition, multiple Facebook posts were made regarding this meal. The family was very grateful, and we were happy that we had the opportunity to help them in a tasty way.
As usual, photographs from the dishes were uploaded to the home screen gallery. Explore to see our extravagant dishes.
This meal was prepared with the help of Alex Cornelsen. The meal was a huge success. The menu is below.
This successful meal was prepared with the help of Robert Sayce. We prepared a meal for a family of 9, the largest family we have cooked for. The menu is as follows.
My brother and I prepared some dishes that we have done in the past; however, one dish was new for Young Chefs. The spring berry and spinach salad, homemade pasta with sauce, braciolle, and chocolate chip cake were a hit yet again. The ratatouille, which was new for us, was also very popular. We will be sure to prepare this recipe for a meal in the future. Here are a few comments we received from the patient and the patient's family:
"Amazing gourmet meal. Really loved the unique spring berry spinach salad. The pasta with homemade sauce! The very yummy chocolate chip cake. Thank you so very much."
Yesterday, Thomas Driscoll accompanied Benjamin and me in preparing meals for two families. Both meals consisted of the menu above and the families were extremely grateful.
For this meal, my brother and I prepared squash tartlets with kale pesto for the appetizer. For the main course, we served chicken parmesan with roasted potatoes seasoned with lemon-pepper. Roasted asparagus, broccoli, and carrots were served on the side as well. For dessert, we served chocolate pudding with crushed Oreos.
My brother and I delivered two trays of homemade desserts to a support group at Fox Chase Cancer Center on December 3. The women were very nice, and it was a pleasure getting to know everyone. After dinner had been served to the women, my brother and I gave a speech on what we do and how to spread the word. The support we received from these women was overwhelming. We hope to deliver desserts again sometime soon and share our words to more women.
My bother and I cooked a dish that we have never cooked for Young Chefs before. We made barbecue meatloaf, and it was a huge hit! For the appetizer, we made mini baked brie tartlets, roasted garlic mashed potatoes and roasted mixed vegetables for sides, and vanilla pudding with vanilla Oreos for dessert. The family was extremely grateful and said it was one of the best meals they have ever had.
October 18, 2014
For this meal, Dylan Newitt, Benjamin Aronson, and I cooked for two families. The meal consisted of squash tartlets with kale pesto for the appetizer. For the main course, we prepared chicken cacciatore with homemade fettuccine. Roasted lemon-garlic Brussels sprouts were served as the vegetable. To top everything for dessert we prepared strawberry almond french macaroons. The women and their families were very grateful and enjoyed the meal very much.
Jason Friedman helped Benjamin and I prepare a meal for a woman and her family. We prepared pumpkin soup to start the meal. Grilled pesto salmon with white wine was served for the main course. Roasted root vegetables and potatoes were served for the vegetable, and Asian slaw was served as a cold side. To top everything off, for dessert we prepared magic bars, an all time favorite.
October 25, 2014
On August 26, 2014, my brother and I delivered copious amounts of various desserts to Gilda's Club in Warminster for two support group meetings they were having that day. We made chocolate covered pretzels, chocolate chip banana bread, chocolate Oreo truffles, and magic bars. We heard the desserts were a huge hit and many women took extras home to share with their families. We hope to have the opportunity to deliver more desserts and provide meals to women attending support groups at Gilda's Club in the near future.
Benjamin and I prepared a delicious meal on August 25, 2014. The meal consisted of a new dish we created called squash tartlets with kale pesto. For the main course, we made braciolle and homemade pasta topped with our signature tomato sauce. On the side zucchini Parmesan crisps were served. To finish the meal, my brother and I created French mint-chocolate chip macaroons. They were a huge hit! For pictures of the dishes, see the homepage for a slide show.
My brother and I had the pleasure of meeting two wonderful women on Wednesday July 23. These women are social workers from Fox Chase Cancer Center. We delivered a multitude of brochures and business cards and hope to be able to help women that receive treatment at Fox Chase. In addition, my brother and I look forward to baking a variety of desserts and making them available for support groups offered.
For this meal, I was accompanied by Robert Sayce and my brother Benjamin. We made stuffed mushrooms for the appetizer, braciolle with homemade pasta and tomato sauce for the main course, and sauteed zucchini and squash on the side. To top of the meal, my brother made chocolate chip cake. A special thanks goes out to Linda and Glenn Palsky. This meal could not have been accomplished without their generous donation of all the ingredients. With the combination of the Palsky's donation and the help from Robert Sayce, this meal was a huge success.
Our names are Matthew and Benjamin Aronson, and we are the founders and executive chefs of Young Chefs, Inc. We are college and high school students who love to cook. We figured that we had more to offer then just cooking meals for our family, so we started Young Chefs. Since March of 2012, Young Chefs has provided meals to over 40 families and desserts to multiple support group meetings.