Starting in the early morning, our teams of volunteers are working together to help us chop the hundreds of pounds of vegetables needed every day for soups and entrees.

The rest of the day is split into three additional shifts: late morning, early afternoon and evening. During these shifts, volunteers help us chop the hundreds of pounds of vegetables needed every day for soups and entrees while our chefs and cooks prep, cook and portion soup bases, meats, sauces and sides. Frozen versions of our entrees are also cooked and packaged for future delivery for days we don't see clients.

Volunteers also help Chuck, our pastry chef, as 1,500 desserts are baked, cut and packaged for the following day. Chuck also bakes and personalizes a birthday cake for each and every client, child and senior caregiver, to help celebrate this special day.

In the middle of all this activity, our chefs and kitchen staff work tirelessly to keep our kitchen amazingly clean. They also plan for future menus, ordering the thousands of pounds of food needed for the coming week and making sure it all is delivered on time, meets our quality standards and is safely stored.

It's quite an operation, and one that has grown consistently for 30 years. The need for nutritious, home-delivered meals we strive to fill every day challenges us to innovate how we operate while continuing to show our clients our love and commitment in everything we make in our amazing kitchen.