To my great joy, eight-year-old Alister is taking on the task of making dessert. Yes, my youngest is diligently peeling pears, his brow furrowed and tongue peeking out in focus. Once he finishes peeling and coring them, the pears will be poached and paired with a citrus panna cotta. Quite impressive for a third-grader, wouldn’t you agree?
Cooking with Kids
Meanwhile, Alister’s 12-year-old sibling, Cameron, struggles through chopping onions, his eyes watering. However, with Chef Carl Heinrich, a Top Chef Canada champion and co-owner of the well-known Richmond Station, around and a massive Bolognese sauce for 50 to prepare, there’s no chance he’s giving up. Not a chance with the chef’s knife in hand.
Tonight, we find ourselves at the Massey Centre in East York, participating in Kids Cook to Care (KCTC), an innovative nonprofit. This organization allows young volunteers to cook for individuals in underserved communities, all while learning practical kitchen skills and some culinary traditions from various cultures. This evening, they will be teaming up with eight other children, aged six to 16, to prepare an authentic Italian meal for young mothers, both expectant and new, residing at the centre.
The Birth of a Unique Program
KCTC was established in 2009 by Toronto mothers Jill Lewis and Julie Levin. “There was a noticeable absence of authentic volunteer opportunities for younger children in Toronto, so I thought, why not have them cook in a kitchen with a celebrity chef and see what unfolds?”
“While living in New York, we volunteered at a shelter on the Upper West Side,” recalls Lewis. “After relocating to Toronto, I assured my kids that we would continue to cook and help others here, but encountered barriers at homeless shelters and soup kitchens, which allowed only adults or children aged 10 and above. So, with a friend, we resolved to create a program to see if we could make a meaningful impact.”
The Importance of Volunteering
When Lewis introduced me to KCTC, I eagerly embraced the chance to join with my sons. Like many well-meaning families caught in the hustle and bustle, I had long sought a hands-on volunteering experience that would enable my boys to make a tangible difference while interacting directly with those facing challenges. However, I never found the time to research how to facilitate that. Our contributions to charitable causes had mostly turned into monetary donations, an experience that often feels abstract to children.
Moreover, this opportunity aligned perfectly with my inclination to show love and care for others through food. Just like the many women before me bringing casseroles in times of need or joy—whether it’s illness or celebrating the arrival of a baby—I believe in the nurturing power of wholesome meals to sustain my family.
Chef Heinrich speaks to the program’s significance for him. “I can personally relate to KCTC, to the children cooking, and especially to the Massey Centre. My mother was 19 when she had me—her second child—and we faced tougher times than many others growing up.” His culinary journey began in his early teens when his mother, in her late twenties, worked full-time while raising three kids alone.
“My sister and I began preparing one family meal each week. This is why I chose this dish, as the sauce was one of my first culinary creations for my family. After school, I’d pop open cans, brown the ground beef, make a sauce, boil water, and by the time my mom got home, I’d have the noodles ready for her to check. That was when my passion for food ignited, even though our meals were humble—ground beef and frozen chicken—but we thrived on a budget.”
Capable and Confident Kids
Just as the remnants of Heinrich’s initial spaghetti sauce would be transformed into lasagna and chili later in the week during his upbringing, the young cooks at KCTC chop ample onions and mushrooms, creating enough sauce—assisted by mothers stirring over the hot kitchen stoves—to leave a generous pot of leftovers for the young moms.
The children then roll pasta dough into long ropes; the older ones cut them into pieces, and everyone’s thumbs get busy shaping the pasta. The moment Heinrich announces that the meal can only be served once the kitchen is spotless, the kids spring into action without hesitation. The other mothers and I exchange glances, secretly wishing we could summon similar efficiency!
In a swift assembly line, the children plate the pasta, sauce, salad, and garlic bread, while the youngest participant, six-year-old Grace, enthusiastically helps transport the dishes from the kitchen to the residents, many holding babies close to their chests.
To reach the Massey Centre on schedule, I had decided to pull the kids out of school slightly early—an easy choice in light of the enriching experience. Once the guests were served, the children joined the mothers at the tables, eagerly anticipating the pasta they had just prepared. My sons were seated next to one young woman who hadn’t yet given birth. “Stay in school, kids. Cutting class isn’t a good idea,” she advised.
I felt a sense of fulfillment; no doubt, this experience more than justified letting the kids miss that final school period.
