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.


« A Well-Worn Friend (Recipe: Chicken with Cauliflower) | Main | Finding a Summer CSA »

March 04, 2011


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

T.W. Barritt at Culinary Types

That's a great idea, and the raviolis look fantastic. I have frozen cooked puree, and then used it in soups in the past.

Lydia (The Perfect Pantry)

The ravioli looks delicious. How did you serve them?


Lydia - I served them with garlic sauteed broccoli raab and a port reduction with dried cherries. They disappeared to quickly to snap a photo.

sherry westendorf

You didn't add lemon or anything like that? Just peel, cube and par boil in salted water? I was wondering. I have never froze sweet potatoes. Squash yes but not the potatoes.

The comments to this entry are closed.

Drop in & Decorate