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.


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August 02, 2010


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Lori Lynn

I like the simple recipe, bet it tastes heavenly!

T.W. Barritt at Culinary Types

I used to make a great corn chowder by Bobby Flay. There is a field of corn at my CSA that is just coming to fruition, so I'm looking forward to some sweet corn chowder in the weeks ahead!

Lydia (The Perfect Pantry)

I'm a corn chowder purist too. Nothing beats the taste of fresh-picked corn, and it's a shame to mask the flavors with anything strong (like bacon).


Corn chowder is a favorite at our house! This recipe looks wonderful - I am contemplating whether my men-folk would revolt if I left out the bacon!!...


LL -- with corn this good, it really does!

T.W. -- looking forward to see what you come up with with all your corn.

Lydia - I thought you'd appreciate a bacon-free recipe.

UrMomCooks -- You can totally add bacon. Would certainly add another dimension of flavor.

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