To my great joy, eight-year-old Alister is busy preparing dessert. Indeed, my youngest son is meticulously peeling pears—his brow knitted in concentration, with his tongue slightly sticking out. After peeling and coring, these pears will be poached and served alongside a citrus-flavored panna cotta. Quite an impressive endeavor for a third grader, wouldn’t you agree?
Cooking Together
In close proximity, Alister’s 12-year-old brother, Cameron, is diligently chopping onions. Despite the sting in his eyes, he isn’t about to back down, especially with Chef Carl Heinrich—winner of Top Chef Canada and co-owner of the renowned restaurant Richmond Station—preparing a Bolognese sauce for fifty people. There’s no way he’s putting down that chef’s knife.
Tonight, the boys and I find ourselves at the Massey Centre in East York, collaborating with Kids Cook to Care (KCTC), a distinctive nonprofit that empowers young volunteers to cook for those in need, blending them into high-need communities while teaching them essential culinary skills and introducing them to various ethnic cuisines. Alongside eight other kids aged six to sixteen, they are set to create an Italian meal for young expectant and new mothers residing at the centre.
Inception of an Innovative Initiative
KCTC was established in 2009 by Toronto mothers Jill Lewis and Julie Levin. “We noticed a notable scarcity of authentic volunteer experiences for young children in Toronto. Thus, I thought, why not place them in a kitchen, connect them with a celebrity chef, and see what unfolds?”
“During our time in New York, we volunteered at a shelter on the Upper West Side,” shares Lewis. “Upon relocating to Toronto, I made a promise to my children that we would continue to cook and care, but we found that shelters and soup kitchens here were either adult-only or had age restrictions of 10 and up. So, along with a friend, we decided to take the initiative and try to make a positive impact.”
The Value of Giving Back
When Lewis approached me regarding KCTC, I eagerly embraced the chance to involve my two sons. Like many well-meaning families with busy lifestyles, I had long sought a hands-on volunteering opportunity that would enable my children to make a genuine difference, interacting directly with those in need. However, I had never managed to figure out how to pursue that. Our contributions to charitable endeavors had mostly boiled down to monetary donations—something that can feel rather abstract for children.
Remarkably, this opportunity aligns perfectly with my inclination to express warmth and concern for others through food. Following in the footsteps of previous generations of caring women who brought casseroles during times of need, I firmly believe in sharing love through food—be it during difficult times such as illness or grief, or during joyful occasions like welcoming a new baby. And of course, there’s the everyday task of nourishing my family with wholesome meals during the week.
Heinrich has a personal connection to KCTC. “This program holds significant meaning for me. I resonate with the experience of the kids cooking and especially with the Massey Centre. My mother was only 19 when she had me as her second child, and we faced challenges greater than many families.” His journey as a cook started in his early teenage years, with his mother working full-time while balancing responsibilities as a single parent of three.
“My oldest sister and I began preparing one meal a week. Choosing to replicate this dish was intentional, as the sauce was among my earliest home-cooked meals for my family. I would return from school, open cans, brown beef, have the sauce prepared, and my mom would guide me on cooking the pasta. That experience ignited not just a hobby but a passion for food. We rarely dined out and our ingredients were budget-friendly—mostly ground beef and frozen chicken breasts—but we still managed to eat well.”
Empowered and Capable Children
Just as Heinrich’s leftover spaghetti sauce would eventually be transformed into lasagna or chili later in the week, the kids at KCTC efficiently chop enough onions and mushrooms, and with support from some mothers who oversee the cooking on the hot industrial stoves, create a large pot of sauce to leave for the young women.
Next, the little hands roll the pasta dough into long ropes, older participants expertly slice them into pieces, and everyone puts their thumbs to use in shaping the pasta. As soon as Heinrich reminds them that the meal needs a clean kitchen beforehand, the kids spring into action. The other moms and I exchange glances, wishing we could inspire such promptness!
The children then establish an assembly line to serve the pasta, sauce, salad, and garlic bread. The youngest volunteer—six-year-old Grace—takes delight in helping to deliver the plates from the counter to the residents, many of whom are gently cradling infants.
To ensure we arrived at the Massey Centre on time, I took the children out of school a bit early, an easy choice given the rewarding nature of the experience. Once all the guests were served, the kids joined the residents at the tables with their eagerly anticipated plates of pasta. My boys sat next to a young woman who had yet to welcome a child. “Stay in school, kids. Don’t cut class. It’s not the right path to take,” she advised.
While I had no doubts about the decision, I couldn’t help but feel that this singular moment made it entirely worthwhile to have the kids miss the final period of school that day.
