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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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.


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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