DC area school chefs feed Ronald McDonald House families

Last month, a gourmet meal was served to families staying at the Ronald McDonald House of Greater Washington, D.C. when a group of Sodexo chefs from local independent schools teamed up in the name of community spirit.

Sodexo district manager, Eric Quarles assigned the role of “District Community Spirit Champion” to Aaron Brooks, general manager for dining services at the St. Albans School for Boys.

Brooks was tasked with choosing a community service event or project in which a number of campuses teams from the Quarles district could participate.

Brooks chose the Ronald McDonald House Charities of Greater Washington, D.C. and met with manager Erin Petri to plan, prepare and serve dinner to 20 family members housed at the Ronald McDonald House (RMH) in Falls Church, Virginia.

“A nice meal like this will help to take the families mind off of things for a little while - this is really nice,” said Petri.
These family members stay at the RMH while visiting and caring for their younger family members that are being treated for a critical illness a nearby hospital.

Many families travel far from home to get treatment for their seriously ill or injured child. Often, it can be a long time to be away from home, or to divide a family. For children facing a serious medical crisis, nothing seems scarier than not having their mom and dad close by for love and support. Ronald McDonald House® program provides a “home-away-from-home” that allows families to access specialized medical treatment at little or no cost.

The first Ronald McDonald House of Washington, D.C. opened its doors in 1980 and has since served patients from Children’s National Medical Center, MedStar Georgetown University Hospital, National Rehabilitation Hospital and several other area hospitals.

Serving the families that evening were Vincent Jones from the International Student House, Chef Oscar Hernandez Larios of The St. Albans School for Boys, Brooks and Quarles.

“As we arrived, Erin Petri greeted us, delighted to see our team in full Sodexo Global Chef Uniforms,” said Quarles. “We pre-prepped off-site and then finished in the kitchen at the Ronald McDonald House.”

The menu included Fresh Garden Salad, Fresh Grilled Italian Bread w/ Balsamic Glaze & Chive Coulis, Pan Seared Chicken Breast w/ Sun Dried Tomato Cream Sauce and Fried Baby Spinach Garnish, Fresh Julienne Vegetable Medley, Garden Wild Rice Pilaf, and Italian Tiramisu.

“Thank you for your donation of the delicious dinner for 20,” wrote Barbara Clarke, house manager of Ronald McDonald House of Northern Virginia in a recent letter of gratitude. “Your kindness certainly made a difference to our families while they are going through a traumatic time in their lives – through your gift, you offered comfort and hope.”

For more information, contact Eric Quarles, Sodexo district manager at 301-343-8323.