Welcome, Mayor Walsh and Mr. Barros…
…Let’s Get Cook’n!
Every teen who enters Future Chefs kitchen must walk under a sign that says, “Welcome Boston Team, Let’s Get Cook’n”. Today Boston’s new Mayor, Martin Walsh, stood under these words to announce the appointment of John Barros as Chief of Economic Development for the Walsh Administration. As a small non-profit committed to putting youth on a pathway to fulfilling careers in a vital industry, Future Chefs was honored to host the Mayor and his team for this announcement.
Before speaking to the press, Mayor Walsh told our young chefs about how he stuck with his vision for his own success, how he wasn’t a quitter, working hard to finish his degree in his 40s. When successful role models from Boston neighborhoods reach out to inspire those coming into adulthood they fulfill an important obligation to help young people adopt positive values. Thank you, Mayor Walsh and Mr. Barros for being great role models!
After accepting Aquila Kentish’s challenge to participate in a culinary throw down, the Mayor, alongside John and Tchintcia Barros, stood in front of talented, on track Future Chefs Alumnae to address the press. He emphasized a shared vision for a Boston in which the ladders of success reach into every street and every shop. With our skilled and diverse young chefs beaming proudly, Mr. Barros repeated themes from his and Mr. Walsh’s campaigns- themes that brought out many new young voters – like better public education to create a skilled workforce, streamlined permitting processes and real community input to ensure that a stronger economy benefits everyone in the city.
With hard work, collaboration and service, the Mayor and Chief Barros will make their mark on the city, as will the young Future Chefs coming up behind them. The success of all these leaders and leaders-to-be, depends on every one of us doing our part to make Boston a city of peace and opportunity for all.
There’s a lot of work to be done. Let’s Get Cook’n!
See our full album, here.
On Thursday, October 17, Shawmut Design and Construction will be hosting its first Community Partners Charity Fair. The event, held at Shawmut’s Boston office, will give Shawmut employees an opportunity to interact with the organizations that the company has had long-standing philanthropic relationships. The invited organizations will be raising employee awareness of the many volunteering opportunities available.
During a critical time when Future Chefs was looking to move to Boston in late 2011, Shawmut and Harbour Food Service came on board to lend a hand. Shawmut graciously donated their time and resources to the design and construction of the new Future Chefs teaching kitchen, while Harbour Food Service Equipment outfitted the kitchen by donating all of the commercial equipment. In 2013, Future Chefs and Shawmut were named “Partner of the Year” by the Boston Business Journal for their continued mutual support.
Future Chefs looks forward to participating in the Community Partners Charity Fair and strengthening our partnership in the process. Thank you, Shawmut, for your continued support.
Quincy team developed an Asian-inspired menu for this year’s Cook Off with the support of their chef instructor Patrick Noe.
- 1 cup sugar
- 1 tablespoon butter
- 1 egg
- 1/2 tsp salt
- 2 tsp baking powder
- 3 1/2 cup flour
- 1tsp nutmeg
- 1 cup milk
- 1/4 pound of butter
- 1/2 cup olive oil
- Two nice slices of pineapple, grilled
- 1 ripe mango, peeled and cut into chunks
- 1/2 cup simple syrup (cold)
- In the bowl of a standing mixer cream together butter and sugar at a medium speed until the mixture is light and fluffy. Lower the speed then add the egg. Continue to mix until incorporated.
- In a separate bowl, mix together salt, baking powder, flour, and nutmeg.
- Add flour mixture gradually to butter mixture, alternating with milk until flour and milk are added. Let dough rest in the fridge for about 30 minutes then roll out the dough 1/2 to 1/4 inch thick. Flour well and cut the dough into rounds.
- Heat butter and oil in a saucepan over
- medium heat to about 325 degrees then fry the donuts for several minutes on each side. After they are fried, allow doughnuts to drain on a paper towel before serving.
- For mango coulis, blend mango with simple syrup until it becomes pourable.
- Plate doughnut with grilled pineapple slice and use mango coulis to garnish.
Quincy High students Liz, Xristos, Jasmine, Shannon, Kency, and Brianna developed an Asian-inspired menu for this year’s Cook Off with the support of their chef instructor Patrick Noe.
- 2 chicken boneless chicken breasts
- 2tsp minced garlic
- 1 tsp ground ginger
- 2 tablespoons honey
- Pinch of red pepper
- 1 tsp sriracha
- 1 cup soy sauce
- 2/3 cup white vinegar
- 2 cups chicken stock
- 2 tbsp. miso
- 1 1/2 cups napa cabbage, sliced
- 1 cup thinly sliced scallions
- 1 cup daikon radish, small dice
- 2 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. sugar
- Pepper to taste
- 2 cups all purpose flour
- 3/4 cup hot water, divided
- Combine garlic, ginger, honey, red pepper, sriracha, soy sauce, and vinegar in a medium sized bowl. Add chicken and set aside to marinate.
- Mix all ingredients together in a medium sized bowl and set aside.
- Put flour in the bowl of a standing mixer fitted with the paddle attachement. Add 1/2 cup water and allow to incorporate, then add an additional 1/3 cup water. Add an additional 2-3 tablespoons water until the dough comes together. Mix on a medium speed for 5-10 minutes or until the dough becomes soft and elastic.
- Divide dough into small pieces then rol them out into disks about 3 inches in diameter. Place a heaping tablespoon of filling into the disk then fold and crimp the edges to seal in the filling. Set dumplings aside on a floured surface.
- To cook dumplings, heat 2 tablespoons of oil in a large saute pan.
- Sear the flat side of the dumplings for several minutes or until golden brown.
- Add a small amount of chicken miso reduction to the pan then cover it to allow the dumplings to steam. When broth is fully evaporated, the dumplings should be fully cooked and ready to eat.
- For final assembly, heat a tablespoon of oil in a large saute pan over medium high heat. Sear the marinated chicken breasts and finish cooking them in the oven. Plate chicken with three dumplings in miso broth and top with chopped scallions.
Alisha of Everett High developed this appetizer for her team’s Caribbean-themed menu for this year’s Cook Off.
- Coconut Shrimp
- 6 shrimp, peeled and deveined
- 1/4 cup flour
- Pinch of salt, pepper, and cayenne
- 1/4 cup coconut milk
- 2 eggs
- 1 tbsp. hot sauce (i.e. Tabasco)
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Pineapple Salsa
- 1 plum tomato, seeded, and diced
- 1/2 cup red onion, small diced
- 1/2 cup seedless cucumber, peeled, diced
- 2 tbsp. cilantro leaf, chopped
- ½ jalapeno pepper, seeded and minced
- 1/2 pineapple, diced (approx. 1 1/2 cups)
- 1 lime, zested
- 1 tbsp. lime juice
- 1/8 tsp. coriander
- 1/8 tsp. cumin
- Mix spices and flour together in a small bowl.
- Whisk together eggs, coconut milk, and hot sauce in a second bowl and set aside.
- Mix together breadcrumbs and coconut in a third bowl and set aside.
- Set up a breading station by placing shrimp in seasoned flour, then moving into egg wash, then tossing in coconut-breadcrumb mixture.
- Heat several cups of oil in a small saucepan over high heat until it reaches about 350 degrees.
- Place shrimp in hot oil and cook for two minutes on each side, or until the breaded coating turns golden brown.
- Salt and pepper to taste.
- Combine all ingredients in a large bowl and mix well. Season with salt and pepper to taste.