Joshua Small, a high school freshman at Lycée Français de New York on the Upper East Side, recently acted as the executive chef at a fundraising dinner for sick children at the Ronald McDonald House-New York. With only one training course at the Institute of Culinary Education, Small impressed 60 diners with his self-taught cooking skills, raising over $6,500 for pediatric cancer patients. Small expressed his pride in being able to help other children through his passion for cooking.
The fundraising dinner featured a three-course meal prepared by Small, including appetizers of gougères, Japanese chicken meatballs, and gazpacho shots, followed by ramp arancini salad and duck confit as the main course. The meal concluded with Basque cheesecake and kumquats, accompanied by beverages designed by Small himself. Small’s friend, Alexander Morris, managed the front-of-house staff at the event, ensuring a seamless guest experience.
Small’s motivation for supporting children with cancer comes from his belief in the importance of community support during difficult times. Having experienced the impact of cancer on both children and their families, Small understands the value of organizations like the Ronald McDonald House in providing necessary resources and services. His generosity and commitment to making a difference in the lives of young cancer patients have been highly praised by Caitlin Conklin, the Director of Volunteers and Communications at the charity.
The funds raised from Small and Morris’ event will be used to support pediatric cancer patients by providing temporary housing, wellness services, transportation to treatment, education, and family activities. Small’s dedication to helping others through his culinary creations has been a significant source of support for the local community and the families served by the Ronald McDonald House. His passion for cooking was nurtured from a young age, inspired by his parents’ culinary skills and further developed through his own experimentation in the kitchen.
Small’s involvement with the Ronald McDonald House began when he was just 12 years old, collaborating with a local café to create special dishes for sale to raise donation funds. His efforts in preparing and selling dishes like lasagnas, curries, and soups resulted in significant contributions towards the charity’s mission. Small plans to continue using his culinary talents to support worthy causes and hopes to inspire others, regardless of age, to make a difference by leveraging their own skills and passions. He believes that anyone can contribute to a cause through activities they love, emphasizing the importance of helping others in any way possible.
