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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March 18, 2011

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Gerry

I used to be a Bakery Team Leader for Whole Foods Market and we would take a monthly inventory, your so right about the cold beer and almost every time it would fall on some sort of holiday. Frustrating when you could be servicing customers and maximising sales but you cant as you are "stuck in the walk in" i found it also helps as a tidy up excercise and ordering for weeks after inv become easier as you really know what stock and how much you have. I still hated it but I dont have to do it anymore:)

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