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.
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.