For many years, Hubert employees have used company-provided volunteer time to help in the kitchen at the Ronald McDonald House in Cincinnati. The House provides a home, including nutritious meals, for families while their children receive life-saving medical treatment at Cincinnati Children’s Hospital Medical Center.
This volunteer experience has provided many of us the unique opportunity to work alongside Chef Greg Wyatt. We learned about his role in the Taste of Hope program… feeding families when they need it most. We also learned about the impact the experience has had on him. We knew we had to share his story.
My Experience: Bringing Hope to the Table
Chef Greg became the subject of the first story in our series, “My Experience…. Bringing My Story to the Table.” The series explores the journeys, passions and experiences of food service professionals working in different environments. Following his story below, Chef Greg answered some of our questions about his experience.
Q&A With Chef Greg Wyatt from Ronald McDonald House Charities of Greater Cincinnati
You’ve been at the Ronald McDonald House since August 2015. Tell us about your career and what led you to this job.
Chef Greg Wyatt: “I was the executive sous chef at the Cincinnati Country Club for over 32 years. The club was a wonderful place to work, but I was looking more purpose in my life. A good friend and coworker was volunteering at The House. She was telling me about the new Taste of Hope program they were starting and thought it would be a good fit for both the house and for me.”
Every day, a new group of volunteers comes into your kitchen. It seems like that would be very challenging. How do you handle this?
CGW: “It can be challenging, but I look forward to new groups to show them how wonderful The House is. I try to explain how and what we will be doing in the kitchen in the orientation part of their service. I find it very interesting all the different type of groups that come to help. Groups use what they are a making a little competition with others in the group, makes for some fun.”
Many of our Hubert customers are tasked with creating nutritionally balanced meals, whether it’s for a school lunch program or simply meeting consumer demands for fresher, healthier options. What are some of your favorite healthy dishes you prepare for families at The House?
CGW: “For dinner I have over 25 different side salads, which helps keep families from having the same salad nightly. This is a favorite of the families. I offer healthy choices for dessert besides sweet all the time. Some of the house favorite items are roasted vegetables verses blanched veggies, pan seared salmon with light sweet chili glaze served over stir-fried vegetables, and of course they love the salad bar daily for lunch.”
CGW: “Definitely the fall is my favorite, I enjoy making homemade soup when the weather turns cooler. A nice warm cup of soup, sandwiches or salad make for a nice healthy and satisfying lunch. When the weather cooler , I like doing more comfort foods, grilled chicken tetrazzini , homemade pot pies, and meatloaf to name a few.”
What is one piece of advice you would give a young person who aspires to follow a career in culinary arts?
CGW: “One thing I did and still do, in the culinary field is that you never quit learning, ask questions from experienced chef and cooks, don’t be afraid to try something different. You can learn something from every cook and chef no matter how long you have been in the business. Key never quit learning and watching and listening.”
See our stories and pass the inspiration at hubert.com/experience.
To learn more about The House and volunteer opportunities there, visit the RMDH website.