Over the past weekend, Benjamin and myself have executed 3 very successful meals. The menu for the meals on Saturday is on the left, and Sunday on the right.
It has been quite some time since I have updated the blog with meal information, but the meals have still been going well. The following meal dates are as followed.
It has come to my attention that putting recipes as a page on here would be helpful, so that will be coming in the near future.
November 17, 2013
The following meal was cooked today by Heather Goodman, my brother, and myself. Heather was a great help, and I hope she had as much of a great time as I did. We made roasted red tomato soup with a parsley basil pesto drizzle. The main dish was orange ginger roasted chicken with gravy on top. For a side dish, we made roasted red potatoes with sage. Finally, for dessert, Benjamin made chocolate sandwich cookies with pumpkin icing. As always, we hope everything goes well in the future for this woman and her family.
November 3, 3013
Just like before, we cooked two meals. Due to the positive feedback, I decided to make brisket tacos with fresh salsa for the main dish. Grilled vegetables were cooked and either put on the tacos, or on the side. Sweet cornbread drizzled with honey was the side dish, and magic bars were made for dessert. This meal took over 10 hours, and we enjoyed every minute of it knowing what we were doing for these women. Every women reacts differently to our service, and up to now we have brought tears to some women's eyes and been hugged. Our objective is to take some stress off of their plates, and not have to worry about a meal for a few nights. All of my friends have been asking to participate in Young Chefs because they want to make a difference in someone's life. I hope that is what we accomplish every time we make a meal.
July 24, 2013
This meal was a huge deal for Young Chefs. We cooked for two women, and for this meal Dylan Newitt helped out. We made a summer salad with fresh berries, and homemade chicken pot pie. Grilled peppers and onions were on the side for the vegetable, and tangy lemon squares were for dessert. This meal went very well! In fact, I created a movie of the whole process to show to support groups and hospitals if they have an interest on knowing exactly what goes on. Both women were very appreciative.
July 9, 2013 - July 10, 2013
On these days, my brother and I prepared copious amounts of desserts to stock the freezers at the Breast Cancer Resource Center in Princeton. On the 9th, we made magic bars. The following day, we made two types of cookies. We also made more magic bars, peanut bars, and both banana and zucchini bread. This is the second time we have brought desserts to them, and both times they have loved them.
June 22, 2013
For this meal, Clifford Bakalian and Robert Sayce joined the cooking process. The menu consisted of homemade pasta with red tomato sauce, Chicken Parmesan with the same homemade sauce, sauteed squash and zucchini, and to top it off, magic bars. This meal went very well, and the family gave me tons of positive feedback. I hope everything goes very well for the women we cooked for on this day.
Young Chefs successfully delivered a meal on Sunday. A special thanks to Dylan Newitt for helping cook and deliver the meal. This delicious meal consisted of braciolle with homemade tomato sauce and pasta. To go along with that, we prepared bruschetta for an appetizer, and grilled peppers, onions, and zucchini for vegetables. Topping the meal off, we prepared banana muffins with a banana chocolate mascarpone icing. We hope the woman enjoys the meal, and everything goes well for her in the future.
Guest Assistant Chef Alex Friedman, Executive Baker Benjamin Aronson, and I designed and prepared a delicious meal on Sunday. We cooked lemon-rosemary roasted chicken, with roasted garlic mashed potatoes. A cool summer spinach salad with berries and a strawberry vinaigrette was on the side with sauteed broccolini and tomatoes. For a fruity dessert, Benjamin created mascarpone cupcakes with strawberry glaze. After a day of hard work, it paid off with a successful delivery and an endearing thank you note. The woman and her family was extremely grateful and we are all so glad we made a difference in her life.
Guest Assistant Chef Robert Sayce, Executive Baker Benjamin Aronson, and I designed and prepared a delicious meal this past Thursday. We made brisket tacos with a tomato avocado salsa with a side of grilled onions and peppers. We made corn bread to accompany with the tacos and for dessert, magic bars. The day long preparation went well, and we hope it is enjoyed by the family for whom it was prepared.
We have just completed our 6th meal! Check out the pictures on the homepage. Here is the menu we prepared this time.
I am a 36 year old breast cancer survivor with 2 young children. I was approached by the "Young Chefs" when I was about to have my final surgery. They offered to make a meal for me and my family after my surgery. It was such a surprising and wonderful offer. We accepted, obviously! before my surgery they reached out to find out what my family, specifically my kids, would like to eat. 2 days after my surgery the Young Chefs came to my house and personally delivered a large delicious meal! They were so nice to offer such a wonderfully helpful service. The food was so good and the girls ate up every bit of it. Including the delicious dessert we lovingly named, cookie cakes! SOOOO GOOOD!
We can't thank the Young Chefs enough for offering this service to us in our time of need. It is a wonderful group of people and i recommend it to anyone!
Thank you again Young Chefs!!
The Basalik Family
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.