Stephen McDonald is YWCA of Asheville’s new Kitchen Manager. Formerly, Stephen worked as the Assistant Food and Nutrition Manager at Verner Center for Early Learning. He also worked with ASAP to provide a taste test at our CSA Fair earlier this month! He has a true passion for creating outstanding meals using local ingredients that children will enjoy and be nourished by.
What drew you to this position and what are your favorite parts of your job?
What initially drew me to this Kitchen Manager position was the opportunity to work closely with the local community and be part of an organization that is such a staple in the area. The management team here is incredibly supportive, and there was already a strong foundation in place when I started, which made my decision to join the YWCA much easier.
Prior to this role, I was the Assistant Food and Nutrition Manager at Verner, where I learned a great deal from Chef Jason and the team. It was a tough decision to leave, but knowing the level of support I would have here made that transition easier.
My favorite part of the job is interacting with the children—including my own! It’s incredibly rewarding to watch them try new foods and get excited about it. Our teachers do an amazing job encouraging kids to explore new tastes. I also really enjoy cooking for families. During holidays and special events, we invite families to come in and share meals with their children, which gives them a chance to see the quality and care that goes into the food we prepare.
What has been your experience working with local farms?
I’ve really enjoyed working with local farms throughout my career. Knowing the people who plant, grow, and harvest your food completely changes how you view the food system. There’s truly no comparison between fresh, locally grown food and something mass-produced.
The care, time, and effort that goes into farming is inspiring and motivates me to create meals that do those ingredients justice. Currently, we source a lot from R Farm and Grace Covenant Presbyterian Church’s Giving Garden, and this spring we’re hoping to expand and bring in even more items from additional local farms.
Why do you think it’s important to incorporate local food into meals for kids?
I think it’s incredibly important for children to understand that real food comes from the earth—not just from a box at the store. Knowing that someone planted, cared for, and harvested that food can completely change how they view it.
It helps build respect for food and encourages mindfulness around waste. Fresh, local produce also tastes better, which can make kids more willing to try new things. When food has a story behind it, children are often more open to giving it a chance. Introducing fresh fruits and vegetables early can have a lasting impact on a child’s relationship with food.
What are some things on your menu right now?
Some current favorites on our menu include:
- Burrito bowls with chicken, rice, beans, peppers, onions, cheese, and salsa, served with a side of mango
- Tomato soup with grilled cheese sandwiches
- Beef stroganoff with mushrooms and egg noodles
- Barbecue chicken with zucchini, squash, cornbread, and oranges
- Cottage cheese ranch dip with fresh vegetables
- Sweet potato and apple bars
What is one of your favorite things to cook at home?
At home, I love cooking simple, fresh meals—especially outside on the grill. One of my go-to meals is tacos with grilled meat, fresh salsa, and homemade tortillas.
My son loves helping in the kitchen, which makes it even more special. He has his own kitchen set and enjoys helping prep ingredients like meats and vegetables. It’s been a lot of fun teaching him and sharing that experience together.