The Next Generation

  • Future Chefs™ is a privately-funded, school to career program working with high school culinary arts students in the Greater Boston area.

    Future Chefs’ mission is to prepare motivated youth for high quality early employment and post secondary educational opportunities in the culinary field.

    Future Chefs™ uses a youth development model in which youth participate in planning, leading and evaluating their program. Students earn scholarships and apprenticeships for post-secondary training. Young participants develop a career plan and receive coaching through caring and supportive relationships with educators, staff and industry mentors. To donate to Future Chefs, click here.


« Garden Salad | Main | The Mystery Continues (Recipe: Sicilian Crumbs) »

July 19, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.

T.W. Barritt at Culinary Types

My goal is usually the same - can I make the meal using the produce from the CSA without too much supplement? Came pretty close last night with a cold platter of roasted beets, marinated carrot salad and marinated cucumbers. The only adds were some fresh mozzarella from the store and some dried cranberries in the carrot slaw.


Wonderful!!! To me that's the difference between a chef and a cook. I have to have a recipe to put things together. Although the more I cook, the more creative I get.


You're so awesome. :)


You made a delicious feast out of the what not! Haha. You rock! Thanks for the info about the garlic!

Lydia (The Perfect Pantry)

I love the challenge of cooking "inside the box". And of course it makes the case for having a great pantry!


T.W. - Do you try to cook everything at once or space it out through the week?

Julie - I still use cookbooks for inspiration.

Melissa -- Why thank you! :)

Reeni - Good luck with the garlic.

Lydia - A great pantry is crucial! Though I really only used oils and vinegars.

The comments to this entry are closed.

Drop in & Decorate