CLAY Summer Culinary Offering - Professional Chef Registration (6-4-18)
Time & Location
About the Event
Registration is limited to one professional chef per day for this 12-week program. Please consider volunteering for multiple days if possible!
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.
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 Revive and Thrive Project and CLAY have agreed to partner this summer on this satellite project. The Revive and Thrive Project have been providing healing meals to recovering patients in the Grand Rapids area for a while now by having local chefs teach students culinary skills. Once they heard about CLAY wanting to do something similar in Lowell, we met and joined forces. The Revive and Thrive Project will provide CLAY with all of the needed documentation and leader-to-leader mentoring we need to make this an instant success. Please visit the Revive and Thrive Project website for more on how they’ve become one of the most amazing organizations in the Grand Rapids area. (www.reviveandthriveproject.org)
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.
Every Monday from 1:00-7:00 PM (tentative) for 12 weeks would be the extent of the program. 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.
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.