It brings me immense joy to see my eight-year-old son, Alister, engaged in dessert preparation. Yes, he’s diligently peeling pears, his brow furrowed and tongue poking out in concentration. Once he’s done, the pears will be poached and paired with a panna cotta infused with citrus—a rather sophisticated dish for a third grader, wouldn’t you agree?
Cooking with Kids
Nearby, Alister’s older brother, Cameron, who is 12, is busy chopping onions. Despite his stinging eyes, he’s determined to press on with Chef Carl Heinrich, the esteemed winner of Top Chef Canada and co-owner of the renowned Richmond Station. They need to prepare Bolognese sauce for fifty, and quitting isn’t an option for him—or his chef’s knife.
We’re at the Massey Centre in East York, participating in Kids Cook to Care (KCTC), an innovative nonprofit that allows child volunteers to cook for those in underserved communities. Through this experience, they not only gain essential kitchen skills but also learn about various ethnic cuisines. This evening, they are collaborating with eight other children aged six to sixteen to create an Italian meal for expectant and new mothers residing at the center.
A Unique Program’s Inception
KCTC was created in 2009 by Toronto-based mothers Jill Lewis and Julie Levin. “There was a noticeable gap in authentic volunteer options for children—especially younger ones—in Toronto. So I thought, why not put them in the kitchen with a celebrity chef and watch the magic unfold?”
“We used to live in New York, where we volunteered at a shelter on the Upper West Side,” Lewis recounts. “Upon relocating to Toronto, I promised my children we would engage in cooking and giving back, but we faced difficulties finding opportunities in homeless shelters or soup kitchens, as they were primarily adult-focused or required a minimum age of ten. So, together with a friend, we decided to take action to see if we could make a difference.”
The Significance of Volunteering
When Lewis invited me to join KCTC with my two boys, I eagerly accepted the chance. Like many busy families, I had been searching for a tangible volunteer opportunity that could engage my children and allow them to interact meaningfully with those less fortunate. However, I struggled to find the means to make it happen. Our involvement in charitable efforts had mostly been limited to monetary donations, which often felt too abstract for kids.
This opportunity resonated deeply with me, as I express care and compassion for others through food. Like previous generations who brought casseroles during times of trouble or joy—be it sickness or the arrival of a new baby—I aim to nurture my family with wholesome meals when circumstances permit.
Chef Heinrich shares that KCTC holds significant personal value for him. “I can relate to the program and the children cooking here, especially at the Massey Centre. My mother was just 19 when she had me, and I came along as her second child. We faced many challenges growing up.” His culinary journey began in his early teens when his mother worked full-time while raising three children as a single parent.
“My oldest sister and I would cook one meal each week. The meal we’re preparing now is special to me because that sauce was one of my first culinary creations for our family. I’d get home from school, open cans, brown beef, and prepare the sauce, waiting for my mom to tell me when the noodles were tender. That experience ignited my passion for food. We didn’t dine out often, and our ingredients were simple, but we made the most of a modest budget.”
Kids Becoming Capable and Confident
Similar to how Heinrich transformed leftover spaghetti sauce into lasagna and then chili throughout the week during his childhood, the kids at KCTC prepare ample amounts by chopping onions and mushrooms, with some mothers assisting by stirring at the hot commercial stoves, leading to a bountiful pot of sauce for the women at the center.
Next, the younger children roll pasta dough into long ropes, while the older ones cut them into pieces, and everyone uses their thumbs to shape the pasta. When Chef Heinrich declares that the meal can’t be served until the kitchen is spotless, the children spring into action, effortlessly organizing a cleanup. The other mothers and I exchange glances, wishing we could inspire such teamwork!
The young volunteers form a production line to plate pasta, sauce, salad, and garlic bread. Six-year-old Grace, the youngest of the group, proudly assists in delivering plates to the residents, many of whom are holding babies.
To ensure we arrived at the Massey Centre early, I pulled the kids out of school a little ahead of schedule, a decision I found easy to make given the richness of the experience. Once all the guests were served, the kids joined the residents at the tables, enjoying the pasta they had been eager to taste while cooking. My boys sat next to a young woman who was not yet a mother. “Stay in school, kids. Don’t skip classes; it leads to trouble,” she advised.
While I always knew this moment would be special, it truly reinforced my feelings that having my kids miss the last hour of school that day was a worthwhile choice.
