Mayor Walsh Appoints John Barros – at Future Chefs

 Welcome, Mayor Walsh and Mr. Barros…

Header 3…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.

 
Other Coverage:
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Shawmut’s First Community Partners Charity Fair

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. 

Shawmut and Future Chefs Partner of the Year Award

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.

Shawmut Partner Logo

Where There’s a Will, There’s a Way to Give Back

As posited in the Harvard Graduate School of Education’s 2011 report, Pathways to Prosperity, “Based on a survey of several hundred employers, the report [Are They Ready to Work?] concluded that ‘Far too many young people are inadequately prepared to be successful.’” Employers are finding it increasingly difficult to hire high school and college graduates because they lack the soft skills necessary to succeed in a demanding work environment. Similarly, students are finding it difficult to build their soft skills due to a lack of professional influences in their social network. As a volunteer outreach coordinator, it is part of my responsibility to help provide opportunities for these two diverse groups of individuals support each other.

Throughout my high school education I never questioned that I would continue on to college, and, during my first few years of college, I remained blithely unaware of the crisis our nation’s students were facing. As a nutrition and public health major, I became increasingly aware that the struggles many Americans face when it comes to obtaining adequate health stem from a lack of resources or access to a full education. During my senior year, I decided to take time off of school before continuing on to medical school. At this time, I dedicated myself to serving students in Boston Public Schools with the national service organization, City Year. I was determined to lead students toward making informed, healthy life choices and instill within them the confidence and drive to remain in school.

After my first year of service as a tutor and mentor in Boston Public Schools I witnessed firsthand the lack of emphasis on real-world, employment-related skill-sets. Students across the nation are struggling academically because many feel that their classes are uninteresting and irrelevant to their future career goals. In addition, a lack of positive adult role models in students’ lives has proven to affect their ability to build the communication skills needed for employment. As a result, more students are beginning to drop out of school and, consequently, our nation is facing a drop-out crisis. It is from these realizations that I found Future Chefs.

Future Chefs works with teens to build the soft skills necessary for employment in any career by teaching the hard skills of working in the restaurant industry. Another major goal of Future Chefs is to provide students with meaningful networking opportunities with professionals in the greater Boston area, thus contributing to the pool of positive adult role models in their lives. I joined Future Chefs because I believe in the organization’s mission. This year, I am serving as Future Chefs’ volunteer outreach coordinator. My goal is to help increase the capacity of Future Chefs to impact its students by increasing the pool of individuals dedicated to helping the organization thrive. Through my position, I am building on my own interpersonal and communication skills – skills necessary for any effective physician. I look forward to the coming year and am excited to be involved with such an incredible group of people.

Check out how to get involved and contact me directly to get started.

 

NOW2013 Community Celebration

Our annual Community Celebration is the one night a year that our entire Future Chefs family comes together to celebrate the year’s (many) accomplishments with food, stories, awards and more.  

We recognize the rite of passage for Future Chefs’ graduating high school seniors are making, as well as the many different paths alumni and supporters, alike, share. 

Future Chefs is fortunate to have  a wide range of dedicated supporters. Thank you for helping make this event possible. 

now2013 food sponsors

 

Thai Doughnuts with Grilled Pineapple and Mango Coulis

Quincy team developed an Asian-inspired menu for this year’s Cook Off with the support of their chef instructor Patrick Noe.

Thai Doughnuts with Grilled Pineapple and Mango Coulis
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Ingredients
  1. 1 cup sugar
  2. 1 tablespoon butter
  3. 1 egg
  4. 1/2 tsp salt
  5. 2 tsp baking powder
  6. 3 1/2 cup flour
  7. 1tsp nutmeg
  8. 1 cup milk
  9. 1/4 pound of butter
  10. 1/2 cup olive oil
  11. Two nice slices of pineapple, grilled
  12. 1 ripe mango, peeled and cut into chunks
  13. 1/2 cup simple syrup (cold)
Instructions
  1. 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.
  2. In a separate bowl, mix together salt, baking powder, flour, and nutmeg.
  3. 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.
  4. Heat butter and oil in a saucepan over
  5. 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.
  6. For mango coulis, blend mango with simple syrup until it becomes pourable.
  7. Plate doughnut with grilled pineapple slice and use mango coulis to garnish.
Adapted from Original Recipe
Adapted from Original Recipe
Future Chefs http://www.futurechefs.net/