The Next Generation

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    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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February 03, 2011

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T.W. Barritt at Culinary Types

Do I have to pick? The first cornbread I ever made was a recipe from Tennessee, and it used stone ground cornbread from a gristmill in the Smokie Mountains. It also included buttermilk, and remember you added hot, melted sortening (very Southern). Since then, I've become a real fan of different savory varietites.

jo

Can't wait to try this. I am on my forth attempt at finding a cornbread I like and I do subscribe to the very northern make it a touch sweet.

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