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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July 31, 2011


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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?!


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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