Future Chefs connects students to employment, internships, and mentoring opportunities in the food service industry. The program also teaches skills such as time management, interviewing, networking, and resume writing. Since 2008, more than 200 students have been enrolled. Founder and executive director Toni Elka, 59, explains that it’s a risky time for some students, who may not receive assistance at school or at home about their plans after high school. Food service education and jobs help the kids make the adolescent-to-adulthood transition, she says. From its inception, the organization has drawn support from Ashmont Grill, Hungry Mother, Rialto, Highland Kitchen, Myers & Chang, Fenway Park, and others.
The day’s events kick off with a question-and-answer session with six chefs who share their perspectives on the business. Panelists are Matthew Barros, chef de cuisine at Market; Barry Joyner, line cook at the Salty Pig; Bryce MacKnight, chef at Brick & Mortar; Steve Postal, executive chef at Fenway Park; Tara Lightbody, chef at Belmont Day School; and Alex Emmott of Boston Fresh Fruit and Vegetable Program.
In the two months before the competition, students tested recipes, analyzed nutrition data, and determined if their dishes would pass muster with their peers. They were asked to make pizza, a side dish, and dessert.
At the cook-off, vegetables and fruit feature prominently. All pizzas are made with whole-wheat dough. The Somerville team covers a pie with homemade barbecue sauce, grilled chicken, pineapple, onions, and tomatoes. Quincy’s entry is topped with broccoli, tomatoes, mushrooms, onions, red peppers, and mozzarella. The Everett team rolls super-thin flatbread, brushes it with olive oil, and sprinkles it with broccoli, garlic, and mozzarella.
Side dishes include sauteed vegetables, Asian cabbage slaw with chicken, and a crisp romaine salad with chicken and zesty pesto dressing; the salad wins for best dish.
