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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September 24, 2010


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Dan @ Casual Kitchen

I know this post is more business-oriented, but I found some ideas in here that can be applied to peoples' personal food spending too.

Whenever I do personal financial consulting for people, one of the first things I go through is how powerful it is to get your expenses down. A dollar "saved" can be worth $1.50 or more "earned," mainly because of taxes and other expenses that come out of peoples' gross pay. It's essentially the same concept you describe when you explain how reducing a business's food expenses can drop savings right down to the bottom line.

Casual Kitchen

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