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.

Search

« Farmers and Chefs: Working Together | Main | Shock Value (Recipe: Ankimo with Ponzu Sauce) »

December 22, 2010

Comments

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

Julie

Love brussels sprouts and quinoa. I will be giving this one a try soon!

T.W. Barritt at Culinary Types

I really enjoy brussels sprouts, but I've had a mixed record in cooking them. This is a great combination, and with the sprout sliced, I'm probably less likely to undercook them. Hope you're enjoying the Festive Month!

Lydia (The Perfect Pantry)

I'm not a fan of Brussels sprouts but I love quinoa, so I'm willing to give them another try. Congrats on getting another cookbook gig!

The comments to this entry are closed.

Drop in & Decorate