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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July 31, 2011

Comments

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Jason Sandeman

Thing about Asian food - it is meant to be served in a sharing style. It is hard to put it into a European plating paradigm for that. I hear your pain!

Lydia (The Perfect Pantry)

Who cares about plating when you have such an amazing recipe?!

Jonny

Anything with rice or that comes all together in a pile is hard to plate in a way that doesn't look slumpy. The sad thing is that a photo, however good, can't make up for the pleasure of seeing a large platter of something delicious in person. And what is it about chinese generals and dishes named after them? Did they have time to cook? That said, Napoleon was a famed gourmet and he spent a lot of his time a-conquering. Anyway, love soft shell crabs, love this dish.

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