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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April 01, 2011


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T.W. Barritt at Culinary Types

I'm not very good at spitting, either. Wouldn't I love to join you on your next visit, though!


in my experience - mostly limited to bottles at the lower end of the age and price spectrum, but interspersed with the occasional financial splurge - a decanter is an aged wine's best friend, not to mention a good friend to even the humblest vin de table. We drank a 2001 barbera recently that we had been saving from our honeymoon, and let it breathe for an hour in the decanter before quaffing and it was, well, ethereal, not that I have any sense how it might have been had we drunk it straight after corking as we foolishly only bought one bottle. Still, the great thing about all questions related to wine is that you can only learn by drinking it!

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