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 12, 2010


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Lydia (The Perfect Pantry)

Ah, morels! One of my favorite things about living where I do -- on land that used to belong to a charcoal maker -- is that the high ash content in the soil seems to be most hospitable to morels, and every June, for just a few days, morels appear on our lawn. I gather them up gently in the hem of a T-shirt, and cook them right away. What a treat!


The color on that halibut is FANTASTIC! I love love love that fish. Good idea to remove the bones before serving. You can just dig in!

Oui, Chef

For me the most welcome signs of Spring are asparagus and morels. They make me happy...happy....happy. Your fish looks perfect, yum!


Absolutely delicious looking recipe.. Cant wait to prepare them.. Thanks..

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