Like most good stories – this one begins with cake.  

Chef Harold Moore (Chief Culinary Officer for the Charlie Palmer Collective and previously with NYC restaurants Commerce and Bistro Pierre Lapin) wanted to make a difference – and feel a connection to the people he helped. 

Then one request for his signature coconut cake changed everything. It had been a while since Harold had made one himself, so he made a sweet deal – if you wanted a cake baked by him - make a $100 donation to Make-A-Wish. 

He expected maybe 20 orders... but now having shipped over 300 cakes worldwide, his tasty creations have made more wishes possible.  

He also granted his first wish - wish kid Meylin Julie wanted to be a chef for the day. A passion for cooking runs in Meylin’s blood. She helps her mom prepare sopa de pollo and helps her abuela gather ingredients from the mercado. She dreams of one day opening her own Mexican-Honduran fusion restaurant. 

Hear from Harold how it felt to grant Meylin’s wish.   

Q: What brought you to Make-A-Wish? 

A: I was feeling a void in my life during and after Covid. Prior to 2020, I was heavily involved, as a chef, helping different charities raise money, but I felt a lack of connection to the people being helped.  

A friend told me about the virtues of Make-A-Wish, that the mission is so compelling and how a wish nurtures the soul of the child who needs it... and it sold me. I was thrilled to be able to see tangibly how my effort could help create happiness.  

Q: You just granted your first wish – how did it feel? 

A: At first I was a little unsure that I could even grant a wish. I was so happy but so terrified. I mean, this is the kid’s big day – she could choose to do so many cool things, and she got me. 

In all seriousness, I wanted so badly to make the day special, I felt a little overwhelmed. But once I saw her and her big smile... shazam – I was instantly at ease. Meylin was so proud and happy to be cooking, the whole day was just magic.  

Q: What was it like working with Meylin? How did fare in the kitchen? 

A: I was concerned by her age at first, but Meylin is a natural. This girl’s potential in the kitchen is limitless. She has “the thing,” as I like to say. She’s opinionated and her pallet is very sensitive and well-developed.  

One of the dishes we made a very delicious, straightforward chicken soup. It was so good. Meylin cut all the vegetables, poached the chicken and created this beautiful dish. She was great.

She also visited the kitchen of Charlie Palmer Steak, interacted with the team and had a great dinner. I hope it was memorable for her and her family. 

Q: How does it feel to know that you and your cakes are making such an impact and making life-changing wishes come true? 

A: I’m so glad to be a very small part of such an amazing organization. My contribution is just the tip of the iceberg. However, I am happy to contribute. I feel so grateful to be able to help in my small way.  

I do want to acknowledge that if not for the encouragement and support of my network of friends and supporters none of this would have been possible. I especially want to thank Charlie Palmer for supporting my efforts. Also, Alex Guarnaschell from the Food Network and Butter Restaurant, Florence Fabricant from the New York Times and Lauren Scala from NBC for promoting the cake to their following. And, a special thank you to Gabi Citrin, Make-A-Wish Metro New York Women’s Council co-chair, who tirelessly coordinated all the orders and kept my act together for over 300 cakes shipped nationwide! 

The Make-A-Wish experience has been so rewarding. Helping the cause, feeling like someone is actually benefiting from the effort is just so important. Let’s face it, no family wants to need a wish or be a wish family, but it’s nice to know that there are people who hear them, see them and are willing to help. I’m so happy to be even a small part of that.