SAYVILLE

Out-of-work chef cooks for the community

Carrolls (virtual) kitchen serves people from Sayville to Massapequa donating the profit

Nicole Fuentes
Posted 3/20/20

The model is $14 per meal, plus your grandma eats free. He is also donating 25 percent of his proceeds to Island Harvest, the rest goes towards making more meals.

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SAYVILLE

Out-of-work chef cooks for the community

Carrolls (virtual) kitchen serves people from Sayville to Massapequa donating the profit

Posted

Last week, Ryan Carroll, a 2011 Sayville High School and Culinary Institute of America grad now living in New York City, was left without work after Mayor Bill de Blasio’s order to close all bars and restaurants.

“I didn’t want to sit in my apartment so I packed up all my stuff and moved back home,” Carroll said of his decision to spend some time in his Sayville-family home. “I was thinking about making dinner then I automatically thought I had to bring a dish to my grandmother. Then it hit me, why don’t I bring a dish to every one’s grandma for free?”

The model is $14 per meal, plus your grandma eats free. He is also donating 25 percent of his proceeds to Island Harvest, the rest goes towards making more meals.

“I chose Island Harvest because I know for a fact that they feed people, especially the poor and elderly, which just adds to my main goal,” he explained.

Carroll is a trained chef working in NYC. He started his career working under Jean Georges at The topping rose house in Bridgehampton. He now works for John Frazier at the Times Square Edition in NYC at a 5-star hotel.

Last week, he served chicken parm diners with Rigatoni Ala Vodka and a side of semolina bread. The next day he made short ribs with truffle mash. He has future plans for other high-end dishes like seafood and steaks, cooking everything out of his Sayville kitchen. He promises to travel to drop off dishes anywhere from Sayville to Massapequa.

“I’m just cooking simple delicious foods,” he said of his passion. “The first day I donated $382.50,” he added explaining that he also spent about $600 at Restaurant Depot and served about 50 people and three grandmas for free.

Soon, he hinted at the possibility of linking up with other, out-of-work, chefs from NYC to help out. He plans to continue until the need is gone or he is back to work. Visit carrollskitchen_li on Instagram for more information or to help his cause.

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