Parent Spotlight: The Cluckers

What began as a humble gathering now feeds over 1,100 Paideians, a massive operation manned by a dedicated crew of parent volunteers called The Cluckers. Together, they cook nearly 650 pounds of chicken across six custom-built grills for the crowd. 

We sat down with the Cluckers’ current leaders Mohi Monem, Matt Gove, Mike Pascale, and DJ Roedger to talk about sauce, culinary science, and why volunteering at Paideia is one of the most rewarding choices a parent can make.

Meet the Crew

Each leader comes to the Cluckers at a different point in their Paideia experience with kids at each level of school. Mike, whose kids Vivi ’32 and Josie ’32 are in seventh grade, is the newest recruit, only in his second year at Paideia. Mohi, the veteran, is entering his sixth year at Paideia with kids Sasha ’29 in High School and Aidan ’32 in the Junior High. Matt is in his 4th year at Paideia with the group’s oldest kids, Eleanor ’29 and Lex ’30; and DJ, also in his 4th year, is the team’s only Elementary parent with sixth grader Porter ’33.

 

Q&A with the Cluckers

Q: How did you first get involved as a volunteer at Paideia, and how did you join the Cluckers?

Mohi: I responded to a call for volunteers from Kellie Bruce (Paideia’s Director of Parent Involvement) years ago. Joining the Cluckers was actually the very first thing I did as a volunteer here. Paideia really values parent involvement, and I was looking for a good way to find my fit while my wife was involved in several other areas. I love to cook, so this seemed like a natural entry point. At first, I had no idea what to expect, but I couldn't have asked for a better way to get involved. 

There are so many ways to volunteer at Paideia. My advice is to think about what you naturally enjoy doing in your free time and find something tangentially related at school. When you do what you enjoy, you connect with parents who share your interests. You might have to try a few different activities before finding your exact fit, but it's worth it.

Matt & DJ: We both responded to a post in The Squeeze asking for help running the BBQ. When we signed up, we didn't fully realize we were volunteering to lead the group!

Mike: I actually knew I wanted to join the Cluckers before my kids even started attending Paideia, it was practically part of my application. I’ve always believed it’s important to volunteer at your children’s school, and making sure it’s something you genuinely enjoy makes the experience so rewarding. Plus, the kids love knowing their dads are out there cooking for the whole school.

Q: What is the process of preparing 650 pounds of chicken for over a thousand people?

The Team: Planning starts as soon as the school year begins. Over the past few years, we’ve also elevated our prep process – testing different brines and sauces to make incremental improvements based on community feedback.

On the day of the event, work starts early in the morning, around 9 a.m., and runs all the way until 9 p.m. We gather the volunteers (there are typically about 8 total on the crew), assemble six custom-built grills, and manage preparing, cooking, and serving 650 lbs of chicken. It’s a long and very rewarding day! 

Q: Tell us more about the upgrades you’ve made to the menu, especially the sauces. 

The Team: We wanted to build on the foundation laid by past Clucker leaders like Andrew Margolis and Kevin Seefried while introducing fresh flavor profiles. In addition to the traditional deep-red sticky BBQ sauce, we’ve expanded our sauce lineup after experimenting and refining the recipes. 

This year, attendees can pair their chicken (and vegetarian options like grilled portobello mushrooms) with signature sauces:

• Cobra Crema: Our smooth and tangy Alabama White BBQ sauce.
• Copperhead Kick: A smoky, spicy Sriracha-lime creation
• Viper Verde: A green, herbaceous jalapeno-cilantro sauce
• Python’s Classic Bite: Our refined traditional BBQ sauce

Q: The Fall BBQ has been around since 1978. What makes this tradition so special?

Mohi: Everyone who has touched this event over the decades has brought their own background and expertise to it. Mechanical engineers have volunteered to refine the grill designs, and hobbyist cooks bring their own culinary techniques. That continuous evolution is the best part. As we look ahead to the 50th anniversary of the Fall BBQ in two years, ensuring traditions with deep roots like this are carried on by new parents and evolved in their own ways is really important. 

Q: What advice would you give to new parents, especially dads, who are looking to get involved?

DJ: There are so many ways to volunteer at Paideia. My advice is to think about what you naturally enjoy doing in your free time and find something tangentially related at school. When you do what you enjoy, you connect with parents who share your interests. You might have to try a few different activities before finding your exact fit, but it's worth it.

Matt: The Cluckers isn't an exclusive club, but once people join, they rarely leave until their kids graduate! We’re always looking to recruit younger parents and pass down the knowledge to the next generation of leaders who will keep the tradition going strong. If you see a call for volunteers, don't hesitate to answer it. 

Q: Finally, what’s your top secret tip for grilling the best barbecue chicken at home?

Mohi: Dry brining is key. Salt your chicken heavily in the morning (or at least an hour before cooking) and let it rest in the fridge or at room temperature.

Mike: Add a touch of baking powder to your dry rub. That’s our secret dry brine ingredient, inspired by Chef J. Kenji López-Alt’s food science approach. The baking powder breaks down proteins in the skin and guarantees an incredible crisp. 

Join Us at the Fall BBQ!

Interested in volunteering for future events? Keep an eye on The Squeeze for upcoming volunteer calls, or reach out to Parent Involvement to get connected!