Guest Chefs are a vital part of the Penn Transplant House community. We have found that groups of four to eight volunteers are ideal — much more than that, and people often feel like they don't have enough to do.
Anticipating the Number to Serve
The anticipated number of guests is confirmed on the Friday afternoon prior to your meal date. Most new reservations are made on Fridays, and the number of expected guests for the following week may increase.
Don't forget to add your group numbers into the anticipated number of people being served a meal.
How to Prepare the Meal
Guest Chefs are responsible for providing all of the ingredients needed to prepare and serve the meal. Making things beforehand and heating them up on site is acceptable.
Arriving several hours ahead of time to prepare the entire meal here is also welcomed, as long as you have scheduled this ahead of time with the House Manager.
Kitchen Supplies
We have a fully stocked kitchen with all of the necessary pots, pans, cooking/serving/eating utensils and bowls. We also have a blender, food processor, KitchenAid mixer and hand mixers. We have all of the dinnerware you will need, as well as glassware.
If there is a unique item you may need to prepare your meal, please check with the House Manager to find out whether or not we have it.
Meal Planning and Dietary Restrictions
Since we do not cook for the Guests each night or weekend, we are not always aware of their dietary needs and restrictions. Previous dinners have consisted of both patients and family members of patients.
A typical dinner consists of soup or salad, a protein, a starch, veggies, dessert, and some form of beverage (Please note: We are an alcohol-free facility). We also schedule weekend brunches. A few menu suggestions include pancakes, eggs, bacon, etc., or bagels, fruit and yogurt, etc.
In order to be as welcoming and hospitable to all of the Guests as possible, we ask that there be a vegetarian option available. Having a diabetic option for the desserts is also very helpful and has been greatly appreciated by Guests in the past.
Please send a copy of your menu at least two days in advance. This helps Guests who do have dietary restriction know how to better plan their meals.
Mealtime
Dinner is generally served by 6:30 pm. Brunch usually begins by 11 am. If you anticipate a much different meal start time, please let the House Manager know what your planned mealtime is prior to your date so Guests may be notified and plan accordingly.
Clean Up
Since the Transplant House is also a home, we ask that anyone who uses the kitchen clean up behind themselves.
To assist in the cleaning process, we have three dishwashers, as well as the necessary cleaning supplies for the counter tops readily available. It is important that the kitchen is left in the good condition it was found in.
Please remember to let the staff person on duty know when you are finished and leaving the building
Thank you again for your interest in becoming part of our Guest Chefs program. It is a fun way for people to get involved with the Transplant House, and the Guests are appreciative of the food and community-building. It's quite touching, and we are grateful.
If you would like a tour of the building or to learn more about what goes on at the Penn Transplant House, please notify the house manager in advance. We would love to show you the space and answer any questions you may have about the mission and organization.
To become a Guest Chef, please contact the House Manager, Edward Sockol at Edward.Sockol@pennmedicine.upenn.edu or call the House directly at 215-662-4540.