Nourishing Hearts
Volunteer guest chefs Mike Contos, Jackie Shelton, Susan Thompson, Daniel Thompson, and Clay Hall pose with the meal that they prepared for guests in the Reno Ronald McDonald House kitchen. Photo by Shaun Hunter
Guest chef program helps families.
In the shadow of Renown Regional Medical Center in Reno, through a simple gate, sits the Ronald McDonald House — a warm, inviting, two-story haven with a welcoming front porch where, inside, guest families find comfortable bedrooms, cozy common areas, and a spacious, well-equipped kitchen. Here, a compassionate team provides not just housing but emotional support, counseling, and nourishing meals to families whose children are receiving critical medical care next door.
As the needs of its occupants grow, the house continues to serve guests through the kindness of community volunteers and its Chef Program, through which local groups and individuals can sign up to donate and prepare home-cooked meals on site for RMH guests. The professional-grade kitchen features multiple workstations, built-in appliances, and ample counter space, making meal preparation a smooth process for volunteers of all cooking abilities.
“Our guests often travel long distances and face significant financial strain while their children receive treatment,” explains Ronald McDonald House Charities Executive Director Michalle Hoehn. “Food insecurity is an ongoing challenge for many of our guests and one that we’re committed to addressing through community partnerships … These meals do more than nourish our guests; they provide normalcy and comfort during challenging times.”
On this typical weeknight, the kitchen buzzes with activity. Members of the Women of Reno Social Group chop vegetables, simmer sauce, and assemble a lasagna feast. The air fills with the comforting aroma of garlic bread baking in the oven while a volunteer tosses a fresh garden salad. Laurie Shollenberger, who is leading this crew and whose own child spent many stays in the Intensive Care Unit, shares her perspective as she places homemade cookies on a colorful platter.
“Once I retired, I could not wait to volunteer for Ronald McDonald House. As a visiting chef, I work with my friends from the Women of Reno Social Group to prepare homemade meals here or deliver them to the house,” Shollenberger says. “The families are so appreciative to have something homemade when nothing else in their life even comes close to being normal.”
Family-style meals, such as pasta dishes, taco bars, hearty soups, and comfort food classics work especially well, providing options for various dietary needs and preferences. Meals are arranged on the kitchen’s central island, buffet-style, allowing families to serve themselves whenever they return from the hospital.
Hoehn works to ensure families receive at least one hot dinner daily while also maintaining a dry-goods pantry and providing ready-to-eat items for breakfast and lunch. The kitchen’s large refrigerator is stocked with grab-and-go options, and a coffee station remains available around the clock. These meals allow families to focus on what matters most: their young loved one’s health.
Visiting chefs should plan to prepare meals that serve 20 to 30 people. Hoehn and the team at RMH invite different types of participation. Groups can cook on site using the house’s kitchen and appliances, or they can provide meals from local restaurants and grocery stores. For details on how to participate in the Chef Program, visit Rmhcnnevada.org/get-involved/chef-program.
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