Where are they Now?

Future Chefs alums are thriving in all kinds of exciting careers! This month we connected with several dynamic professionals who were once Future Chefs students and asked them how being in the kitchen provided them with the tools they needed to succeed in their careers.

Manuel

What job are you currently doing?

I work at a curl specialty salon called Anita Kurl Salon in the South End.

When you were a teen what was your plan for after high school?

My plans after high school where very simple, work in the restaurant industry and open my own location. But life decided to take a different turn for me.

What did you learn in a restaurant or high school/college culinary program that helped you in your future career?

The best skill I got from working and studying in the culinary field was the importance of consistency and a strong work ethic.

Kristin

What job are you currently doing?

I currently work as a contract specialist for the U.S General Services Administration. As a contract specialist, I procure supplies and services and negotiate contracts on behalf of the federal government.

When you were a teen what was your plan for after high school?

My plans for after high school were to complete culinary school and work in restaurants. Life had other plans, that eventually led me to join the army. After serving in the military for four years, I returned back to Massachusetts and obtained my Bachelors of Science from Salem State University.

What did you learn in a restaurant or high school/college culinary program that helped you in your future career?

The people I met throughout my culinary journey taught me so much, especially what it means to work hard, taking pride in all that you do, and helping your teammates to accomplish a shared goal. I was a lost teen without much guidance, and without my culinary instructors, Toni, and the amazing folks I met along the way, I would not be the person I am today.

Danielle

What job are you currently doing?

Currently, I am working as a 911 operator at North Shore Regional Emergency Communications Center in Middleton, MA. I have been working here for almost 5 years now and I enjoy what I do.

When you were a teen what was your plan for after high school?

As a teenager, I was very indecisive on what I wanted to do, at the time I was taking art, law enforcement, and culinary classes. I knew I wanted to go to College after high school, so I ended up choosing Newbury College and I majored in Culinary Management with a minor in Criminal Justice.

What did you learn in a restaurant or high school/college culinary program that helped you in your future career?

Working in a restaurant and through high school culinary programs, I learned discipline, responsibility, how to multitask under pressure, and organizational skills. These attributes have all helped me with my current career.

Tasha

What job are you currently doing?

I am in my 6th year at Beth Israel Deaconess (BID) and I manage 2 of the busiest and most productive offices within our primary care service line, BIDHC-Pembroke and BIDHC-Duxbury. My Pembroke office was selected as one of three in BID and the Plymouth regions only HAC (high acuity clinic) seeing patients for all of our offices during Covid. Soon I will be responsible for onboarding three new providers between the two offices. I am also involved in committees that deal with billing or IT integration. I have been busy to say the least, but I love it!

What did you learn in a restaurant or high school/college culinary program that helped you in your future career?

My culinary experience has been crucial to my success. It taught me how to deal with different people and personalities. I am able to be very blunt and open with my staff. I strive to provide transparency and explain how what every single person does is important. Medical mise en place shall I say :) I also thank every person that I have ever worked with and yelled at me during a service. They taught me my greatest lesson. Don’t take anything that happens at work personally. No matter what happens or what any patients says.

Standing in Solidarity with Our Asian-American & Pacific Islander Community

Last week, eight senseless murders in Atlanta drew attention to the rising number of attacks on Asian Americans and Pacific Islanders (AAPI). These attacks are fueled by the hateful rhetoric of those who used fear of the virus to create fear of our friends and neighbors. The practice of othering members of AAPI communities runs through the history of our nation and keeps us divided. Today, wounding words and actions heard and witnessed on a daily basis, threaten the self worth and well being of a generation of AAPI youth. Future Chefs believes that the ongoing practice of interrupting and dismantling racism in all its forms is the only way to build a healthy future for all young people. How can we prepare teens to soar if we don’t understand and challenge the ways that racist institutions, policies, laws, and daily aggressions hold young people, their families, and communities back? All across the world, young people are on the front lines, calling for justice, safety, and respect. Here, organizations like Stop AAPI Hate are working to document and stop this violence in our communities. Please join with them and us to amplify messages of love, respect, solidarity, and justice for all.

Toni Elka

Founder and Executive Director, Future Chefs

Who do you look up to? A conversation with youth.

In celebration of Black History Month, we talked with students in class and asked them, “What black public figure, past or present, do you look up to and why?” Here’s what they shared with us.

Daisha

“Megan Thee Stallion because she is self confident, inspirational, and her good music.”

Karim

“Kanye West because he built many businesses and brands in different industries.”

Elijah

“Lebron James, he is the greatest of all time. He's an example of how you can benefit from working hard.”

Anthony

“J Cole because he uses his music as a platform to speak out on important issues.”

Jason

“Chadwick Boseman because he fought cancer while making movies for fans.”

Kaytlyn

“Taraji P Henson because she is inspirational and relatable.”

Katherine

“Sech for his great reggaeton music.”

Yahye

“Mike Tyson for his humility.”

Anh

“Phillis Wheatley because she had an unhappy life as a slave in Boston, grew to have a successful life.”

Kelvin

“Martin Luther King Jr. because he fought for the civil rights of all.”

Destiny

“Viola Davis for her story of being bullied for her color & hair and pushing through.”

Asiyah's Poetry

FC senior grad Asiyah recited two original poems she wrote at the Mel King Institute breakfast. Read about her inspiration for writing them and listen to her beautiful work in the video below.

“I wrote the first poem which is untitled after Shirronda commissioned me to write a poem about food. Whenever I write poems I always want to leave the reader or listener with something to think about. In this poem, I decided to write about peaches, one of my favorite fruits but also trace them back to their origin. Similarly in Kindling, I trace my family's roots back to their origins, drawing analogies about how fire can burn and destroy but also bring new life.” 

-Asiyah Herrera

Untitled

When I peach pick,

Sticky juices running down my chin,

Devouring, dusty skin and all,

the familiar dust of summer, dust we eat.

It seems nothing like a chore, and certainly nothing like labour.

Dollars are exchanged for the experience alone,

From blossom to blossom,

Row of laden boughs to

Nectar.

But away from here,

Pennies are exchanged for 12 hours,

With scarcity of water,

Dirt caked fingernails and exhaustion.

No sticky sweet nectar here,

Only salt dried on brown foreheads,

Remnants of old tears and sweat.

And there are days when I forget,

That the land was tilled by many brown hands,

There are days I forget,

Between bites of buttery

Crust,

Sugary syrup.

Between blossoms, impossibly sweet blossom to impossibly sweet blossom.

Kindling

My grandmothers kisses,

Taste like red lipstick

And black backs bleeding ghost stories,

Both blood and body,

Tree family tree.

Branches burning,

Ask me again where I’m from,

And I’ll tell you,

My ancestors walked here across the sea

Fresh off the boat yet so far from water.

Somehow,

I know they never knew they’d be buried in American soil.

That I, would never know of my roots

Never set foot on the dirt that raised me

Earth tended to carefully by brown hands

That mi abuelitos house would be empty,

And what is an empty house but a pile of firewood.

Ask me again where I’m from,

My family tree is making itself known to me one fragment at a time,

Upon an unearthing of bones after cremation. It’s remembering Spanish,

Syllable by syllable,

It’s Martin Luther king jrs “I have a dream”

It’s learning Japanese stroke by stroke,

It’s burning,

Cinders and smoke

Branches ablaze.

Like my great great grandfathers house,

Who’s remains served as a blacked coffin

And left none but an orphaned Japanese boy behind.

That he soon started a new life in America.

It’s burning,

Like the fire that set my grandmother's house in mattapan aflame.

But that the insurance paid for her antiques to be reupholstered.

It’s burning.

That wood burning always ends in rebirth,

Like a Forest after a wildfire.

Black Lives Matter

At Future Chefs, we stand in solidarity with the Black community and their allies in Boston and across the country. We are devastated by the murders of George Floyd, Ahmaud Arbery, Breonna Taylor, and countless others who have lost their lives to unchecked police brutality and white supremacy. We are outraged by the continued police violence in response to protesters across the nation. And we are speaking out because silence in the wake of marginalization and oppression is not an option.

As an organization, we have always been committed to the fight against racial inequality, but we know we can do better. We are committed to continuing to work toward our goal of eliminating the socioeconomic inequalities faced by communities of color as the result centuries of exploitation and oppression. Furthermore, we commit to engaging intentionally with our anti-racist and Diversity, Equity, and Inclusion policies in order to educate ourselves and advocate for our communities.

Police brutality, systemic racism, and white supremacy are all issues that directly affect the youth we serve and therefore we urge you to support the #blacklivesmatter movement in any way that you can. Protest. Donate. Educate yourselves and those around you. Support Black owned businesses. As individuals, community organizations, small businesses, and large corporations we must all continue the fight for justice.

For more resources, we encourage you to look to @blklivesmatter (blacklivesmatter.com).

COVID-19 Support and Resources

The current coronavirus pandemic has changed so much about our world. All of us at Future Chefs hope that you and your loved ones are safe, and that you are managing through this overwhelming crisis. Part of our work supporting young people and their families is providing valuable information needed during this time. We’ve compiled a list below of links to a variety of resources you may need.

Many young people we serve, their families, and their communities are impacted by this crisis in so many ways. Even when the immediate threat of the virus has passed, there will be even greater needs in our community and Future Chefs will continue to support those we serve.

Remember to continue to practice social distancing so together we can #slowthespread.

Public Health Information

Please check the Massachusetts Department of Public Health info page for the most up-to-date information.

For the latest information on COVID-19, visit Centers for Disease Control and Prevention website.

Food Relief

Check the Greater Boston Food Bank (GBFB) for information on 500+ partner hunger-relief agencies, including food pantries, community meal programs and other food assistance providers throughout the nine counties and 190 towns and cities across Eastern Massachusetts.

For access to free school breakfast and lunch meals during BPS closures click here.

Unemployment Information

Visit Massachusetts unemployment benefits page for information and qualification details.

DUA is hosting daily town hall meetings to lead applicants through a step-by-step process of a successful unemployment claim. Sign up here.

Education

WGBH has resources available on TV for those who may not have access to the internet or computers:

• Broadcast learning for students. Knowing that not all students have access to computers or the internet, WGBH has partnered with the Massachusetts Department of Elementary and Secondary Education to reach middle and high school students at home on its WORLD Channel weekdays from noon to 5 p.m. starting Monday, March 23. Younger children can continue to tune into WGBH 2 and WGBX 44 during the day and WGBH Kids 24/7

• Distance Learning Center. WGBH’s Education team has also launched a Distance Learning Center containing high-quality, trusted and engaging digital resources. This website provides a range of science, math, social studies and English Language Assistance activities for Pre-K and grades K-2, 3-5, 6-8. Visit here.

• Education Development Center. The EDC has resources and ideas for parents and teachers that have been contributed by EDC staff around the world. This page will continue to be updated.

Resources for Restaurant Industry and Small Business

The Paycheck Protection Program prioritizes millions of Americans employed by small businesses by authorizing funds toward job retention and certain other expenses. Click here for information.

The Greg Hill Foundation is raising money to support those from the Massachusetts restaurant industry who have been impacted by the COVID-19 closures. They are raising awareness and funds to provide grants to full-time restaurant workers in Massachusetts who are dependent on wages plus tips to cover basic living expenses and provide for their families. Information to apply for a grant found here.

COMMUNICATION AND REMOTE WORK

• SafeLink Wireless gives you the choice of enjoying the free service while continuing to use your current phone. It offers 350 voice minutes a month, 3 GB of data, and unlimited text.

• StandUp Wireless is offering all new and current customers an additional 5GB of high-speed data through May 15, 2020 due to the COVID-19 pandemic: STANDUPWIRELESS.COM

• Third Sector New England has resources on their website to help non-profits including accessing resources to work remotely.

• GoToMeeting is offering Emergency Remote Work Kits critical front-line service providers, including eligible healthcare providers, educational institutions, municipalities, and non-profit organizations as well as any current LogMeIn customer with free, organization-wide use of many LogMeIn products for 3 months through the availability of Emergency Remote Work Kits.

• Comcast is offering low-income families two free months of Internet service, which is available to all qualified low-income households for $9.95/month plus tax. Click here for information. Apply by April 30, 2020.

• Charter Spectrum is offering two months of free 100 Mbps Internet service and no installation fees to new customers with K-12 or college students in the household, $9.95/month afterwards. To apply call 1-844-488-8395.

Mental Health Resources

Resources from mass.gov on a variety of mental health and wellness needs found here.

Riverside Trauma Center’s guide for ideas to increase a sense of safety, predictability, and control found here.

I like it like THAT! Virtual Cookbook 2020 Week 2

Trial and error. A lot of experimenting goes into creating the perfect recipe. Tasked with finding a unique dish for our Virtual Cookbook, students spent time this week adding and subtracting ingredients until finding their recipe’s sweet spot. They didn’t stop until we heard “I like it like THAT!”

Come into our kitchen and see what happened this week!

Virtual Cookbook 2020

Walk into a Future Chefs kitchen and you’ll find lots of activity. It might be chopping, dicing, searing, mixing…..or you might find students learning the importance of financial best practices, involved in political studies, or engaged in one-on-one coaching creating a plan for after high school.

This spring, we’re using the world of film to learn life skills and knife skills. Students are creating their own recipe and perfecting their dish for our Virtual Cookbook project. Working with Bentley, an exceptional young Roxbury filmmaker, students will make their own cooking videos demonstrating how to prepare their dish. Our Future Chefs Virtual Cookbook will be posted on You Tube when it’s done for all to see!

Along the way, you’ll meet some of our students and get to know them inside and outside of the kitchen. They’ll be sharing the story behind the dish, what inspired them to create their recipe, and what they learned in the process.

We hope you’ll jump in the kitchen with us for this exciting ride this spring by following our Friday updates on social media. Want a glimpse of what you’ll find? Watch our kick off video….we’re sure you’ll be hooked!

Meet Alum Chau

Creating a Career in Culinary

At just 12 years old, alum Chau came from Saigon, Vietnam to the United States with her family. Entering a new country at a young age came with lots of new challenges and experiences, beginning with learning a new language. But Chau always knew the language of cooking, sticking closely to her Mom as she cooked, and absorbing everything she was taught.

In her new hometown of Everett, Chau was introduced to Future Chefs from the talented culinary teachers at Everett High School. She had already begun cooking classes and this was a way to do more of it. It was a way to “dive deeper into the fundamentals and techniques of cooking,” Chau says, but she also found it to be a place where people with the same interest come together to talk about their passion. Chau would also learn that cooking could be a career. In her community, becoming a chef wasn’t a career path that she saw others taking, so she relied heavily on Future Chefs to answer her questions as she transitioned to college. She felt uneasy with English as her second language, and the staff gave her the support she needed to help her make the right decision for school, every step of the way.

Staying connected to Future Chefs throughout college, Chau continued to network and landed an entry level job through an FC partnership at Fenway Park. She started making burgers, hot dogs, and chicken tenders at the “in seats.” Chau then advanced to the premium dining Royal Rooters Club, preparing foods for a broader menu, which meant more exposure to what being a line cook is really like. Chau had an opportunity to join the pastry team at Fenway, learning all the basic techniques of baking and plating desserts, and during the off-season she worked on catering and large-scale events at the park. Working at such a big place early in her career provided this ambitious, hard-working young chef an opportunity to learn all different areas of the restaurant industry in one place.

After 4 years at Fenway, Chau felt ready to try something new and apply a life skill we stress at Future Chefs - getting comfortable being uncomfortable. “I had to take myself out of my comfort zone and get exposure to many uncomfortable situations so I could learn and grow,” Chau says. With her connection to Future Chefs still strong, Chau headed to Rialto, working with Chef Jody Adams. This step offered the opportunity to immerse herself in fine dining and Italian cuisine. It also felt like a family there, with a warm environment and the added joy of working with FC alums. Chau continued to work with Chef Jody Adams, helping her open her new restaurant Porto.

What Chau hadn’t learned yet in her career was the management aspect of the industry, and so she sought out a position to help her build her skills. She became the assistant manager for the fresh pasta department at Eataly, quickly earning a promotion to manager. Her role expanded, becoming responsible for ordering all the pastas for Eataly’s restaurants and retail stores, and she helped open the LA Eataly store. At this point, feeling slightly overwhelmed, Chau took a gut check and decided to switch gears and go back to a restaurant in the Seaport, Pastoral. Though the stress of the management role shook her, Chau took away an important realization that asking for help when she was spread too thin was part of being able to succeed in a job.

Chau has learned that the environment and the people you work with are the most important piece of the workplace, and they can become like a second family. She is excited about her current job as the assistant manager of Tatte Bakery, using her pastry experience, understanding of Italian dessert cuisine, and business management skills from all of her previous work. Chau is working hard with a goal to pay off her student loans in 3-5 years and then hopes that travel is in her future.

As part of the close-knit alum network at Future Chefs, Chau has a lot to share with young people entering into the culinary industry. As she learned, it’s important to communicate, “Work can be a stressful place and no one can read your mind. Talk to people and speak up – it will help you and everyone else around you,” she says. Chau believes that coming to Future Chefs is a way for young people to test the waters to see if they really want to be in this industry or not. “They teach you the fundamentals of cooking and prepare you for the real kitchen heat. They also teach kids life skills so you can be prepared for the real world,” Chau says.