Food From the Heart

Thank you so much for your interest in preparing food for our Ronald McDonald House® guests.   A home-cooked meal or treat goes a long way in helping to make RMH a real home-away-from-home for the families who stay here. Below are a few guidelines which will help to make your experience here a positive one.


  • Our food preparation guidelines require all food items be prepared on-site or come from a commercial kitchen. This includes marinating, using a slow cooker, etc. we can set time aside for you to come in and perform prep for your meal.
  • Wash your hands and wear gloves when preparing food
  • cutting boards are labeled for specific food items, please use accordingly
    • Yellow – poultry and fish
    • Green- fruit and vegetables
    • Red – beef, lamb and pork
  • All used dishes, bakeware and utensils need to be washed in the dishwasher


  • Please call or email Micaela, Volunteer Coordinator (336-5478; to schedule your day and time.
  • Shifts are available every day of the week starting at 9 AM in the morning to 5pm in the evening. Dinner should be ready by 6:30pm at the latest.
  • Plan on about a 2 hour shift to prepare a meal or bake


  • Dishes that are made with lean proteins, fruits and/or vegetables, and whole grains, will provide the greatest nutrition for our residents.
  • You will be notified prior to your scheduled time how many people to cook for, it is normally between 12-18 people.
  • When deciding what kind of meal to prepare, think easily REHEATABLE.
  • You will need to bring all ingredients if you are preparing a meal. We do have a limited supply of baking ingredients (flour, sugar, baking soda, etc.)


  • We have a fully equipped kitchen with 2 ovens and plenty of bakeware, cookware and utensils.
  • When you are finished cooking, just set the food out buffet-style on the counters. Families are constantly coming and going. Rest assured, your food will be eaten!
  • Please be warm and welcoming to RMH guests as they use the kitchen while you are preparing food. Make room for them as they prepare their own food.
  • Those 18 years old and younger need to be supervised by an adult at all times. For safety reasons, the minimum age of children is 7 years old.
  • Due to limited space, groups should be no larger than 6 people,
  • All volunteers need to be free of contagious illness, for the safety of the patient and the families.