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 29, 2010


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I'm with you - I can hardly stop eating them raw! How fortunate you are to have a tree to pick from!!! (But this year even the ones from the farmers market have been especially good!) This recipe looks lovely to make up as a first course or for a snack...


There's something pavlovian about figs for me, which is weird because I didn't grow up with them at all. The closest I got to a fig as a kid was being told about Eve's clothing at Sunday school or the Christmas figgy pudding that contained no figs. Now I'm an adult I'll take them any way I can get them, and with prosciutto and blue cheese is about the best way!

[By the way, love your remark about that's why they call it fishing, not catching.]

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