Mon, Jul 02 | First Congregational Church of Lowell

CLAY Summer Culinary Offering - Adult Volunteer Registration (6-4-18 through 7-9-18)

We're looking for a few home cooks/chef-enthusiasts who would like to help students learn the culinary arts while preparing healthy meals for local cancer patients.
Registration is Closed
CLAY Summer Culinary Offering - Adult Volunteer Registration (6-4-18 through 7-9-18)

Time & Location

Jul 02, 2018, 1:00 PM – Aug 06, 2018, 7:00 PM
First Congregational Church of Lowell, 865 Lincoln Lake, Lowell, MI 49331, USA

About the Event

Every Monday, 1 PM to 7 PM, June 5th through July 10th 2018.

The students

Targeting at-risk students within the Lowell Area School District, we’ll give priority to Unity High students and then fill in any vacancies through High School teacher and councilor recommendations. The number of families and family size will determine the number of students we will accommodate with this summer program.

The volunteers

Depending on availability, we would like one volunteer per two-three students. Volunteers would consist of home cooks, trained professionals and local chefs all volunteering their time for as much of the 12-weeks as possible. Local restaurants will get approached to see if they could support this program by asking their chefs to volunteer. GRCC’s culinary program will get approached as well if there are further needs. The vast majority of the volunteers will be home cooks with the needed skills to help young chefs-to-be. All volunteers will have background checks performed prior to volunteering.

The community

Anywhere from 2-6 local cancer patients will get served through this program. They will receive three entrées, salads, soups and desserts every week for 12 weeks. The meals will be 100% healthy and provide the needed nutrients to help patients stay as healthy as possible while they’re recovering or continuing treatments.

The schedule

Every Monday from 1:00-7:00 PM (tentative) for 12 weeks would be the extent of the program. (Registration for adult volunteers and students will be in 6-month sections) We’re estimating a breakdown of the time would consist of two hours prep, two hours cooking, one-hour cooling and one-hour packaging. Meals would then get delivered to the patients and their families every Monday evening between 7-8 PM for the following week. We have every intention to provide this on at least a yearly basis, perhaps more often if time and resources are available.

The ingredients

There will be an initiative to find local farm-fresh ingredients to use within the dishes where possible. Otherwise, fresh and organic ingredients will be purchased at local grocery stores and other sources.

Registration is Closed

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