FC Prepares is an after-school program for high school sophomores to help Boston youth explore the skills needed and careers available in the culinary industry. It is a comprehensive learning opportunity for students interested in food-related work. Future Chefs' staff and culinary experts lead weekly after-school culinary activities for six weeks at our Boston teaching kitchen. These classes include basic kitchen safety and sanitation, chef demos, networking at local culinary events and a team-based capstone project.

 Students in this program are learning culinary skills and life skills and are involved in:

Participants complete FC Prepares and are eligible to move on to FC Delivers if they (1) attend 90% or more of the after school sessions, (2) participate in major skills event.

FC Delivers is a two-year long program for students who complete FC Prepares and the 10th grade. In 11th grade they enroll to receive further training, education, and work. Individual skills competitions, ongoing opportunities to work alongside professional chefs and participation in after-school and out-of-school activities emphasize social/emotional learning. Parents and guardians meet program staff to discuss their child’s goal for life after high school. The goal at the completion of the 11th grade is for every student to be employed during the summer and maintain paid work during their senior year.

Every 12th Grade participant completes the second portion of the FC Delivers program. This is an individualized recipe for post-secondary success. Future Chefs staff in consultation with the students' parent or guardian facilitate this planning process. Each student also creates a dish for a senior project that is presented to family, teachers and culinary industry professionals at a Small Plates Pop Up dinner.

Future Chefs will maintain the growth of Future Chefs Delivers while also achieving the following short-term success  measured by:

Future Chefs monitors success is measured by staff assessment via Expeditionary Learning model. Student success includes program completion and an end of the program project. Future Chefs identifies long-term success by the following outcomes: 

Student Chrissy came to Future Chefs in her junior year at Quincy high school. She spoke at our student graduation event last year and in her own words, “It was difficult at first; I always wondered who was looking at me, if I was doing okay, or if my knife cuts were as good as anyone else’s. Through the teaching of [staff], I have learned to focus my energy on myself.” While Chrissy initially considered going to JWU, she reviewed her financials and discussed with FC staff and culinary instructors at Quincy High School and plans to go to Bunker Hill to save money and complete her requirements before moving on to a 4-year institution.

Student Jon came to Future Chefs as a friend of a current student when he was in his sophomore year in high school. He was consistent through those first two years in the program and then was open with staff that he was pursuing art – both as a summer job and for his post-secondary option. He got a job in a bakery doing prep earlier in the year and reported gratitude for Future Chefs helping him obtain that employment which was making him feel more confident and excited in his abilities and professionalism. Jon also received a recommendation from ED, Toni, for MassArt since she was a graduate and could see his drive and passion. He was excited to share his art with her and all the staff.

Quality Employment/Culinary Certificate: Student Josh joined Future Chefs two years ago, as a home-schooled youth. It was a meaningful opportunity for him to spend time learning alongside his peers and also be able to learn leadership skills based on the knowledge he already had. He was a summer employee (20 hrs/week for 7 weeks) with Future Chefs along with 5 other students and it provided an opportunity for the intensity required for his personal and professional growth. Since the summer, he has been given more opportunity to be the lead assistant for adult and youth cooking classes at Future Chefs which he has reported that he “really likes.”

This program supports students for the two years after they graduate high school and complete the FC Delivers program. Students receive guidance and support from Future Chefs staff as they begin implementing their plan after high school in our Apprenticeship program, at an accredited college, university, certificate program, or other high-quality culinary position. Participants who complete the program can expect to work full time, earn above the minimum wage, have opportunities for career advancement, and be eligible for benefits through their employer.

FC Sustains participants serve as peer leaders and volunteers at community and program events. Students exit FC Sustains after two years of support and are Future Chefs Alumni, often becoming the high-quality employers for the next generation of students.

The formal apprenticeship is designed to provide low to moderate income participants with a post-secondary alternative to an expensive and time-consuming culinary degree. The apprenticeship program provides participants with a cost-effective pathway to a viable career in a thriving industry. These young professionals work in six-month paid apprenticeships at renowned Boston restaurants. They meet regularly with Future Chefs staff and are mentored at their respective restaurants by on-site supervisors who oversee their progress. Additionally, apprentices can stay connected to Future Chefs through monthly life-skills workshops and by serving as peer leaders and volunteers at community programs and events.

Short-Term Success is measured by 100% of participants implement a post-secondary plan supported by Future Chefs post-secondary track, 90% of participants maintain connection and receive coaching via bi-weekly check-ins with the program staff and 90% of participants report increased competence in Future Chefs Social/Emotional Development skills. Indicators of short-term success include:

-Participants choose a post-secondary track

-Participants complete the post-secondary planning process

-Participants meet post-secondary plan milestones

-Participants graduate from high school and begin to execute career plan through post-secondary education, apprenticeship or full-time employment.

-Participants meet contact requirements with post-secondary advisor for chosen track

-Participants attend one Future Chefs’ event per year

-Participants complete or are on track to complete post-secondary plan

Future Chefs has identified long-term success when participants continue to execute their post-secondary plan as indicated by the following outcomes:

1. 100% of FC Apprenticeship participants receive a full-time job offer from Apprenticeship site

2. 90% of FC 2 year/4 year Education participants remain on track to graduate

3. 90% of FC Culinary Certificate participants graduate and receive certificate

4. 90% of FC Quality Employment participants maintain full-time employment that meets Future Chefs Quality Employment criteria

In FC Sustains, success is monitored by evaluation of the following outcomes:

High School Graduates:

· Choose a post-secondary track.

· Execute their career plan through post-secondary education, apprenticeship or full-time employment.

· Meet post-secondary plan milestones.

· Meet contact requirements with post-secondary advisor for chosen track.

· Attend one Future Chefs event per year.

· Complete or are on track to complete their post-secondary plan.

Apprenticeship

Participants:

· Achieve sustainable, steady employment.

· Acquire skills that make them employable above an entry-level position.

· Receive an offer for full-time employment at restaurants where they apprentice.

Apprenticeship: David was part of the Pilot Program of a program where students trained for culinary skills and were paid by another program to be here. He is a quiet, reflective and thoughtful young man who seemed to struggle with being on time and time management of his sleep schedule. Although he showed a strong interest in participating in the apprenticeship – a 6 month, 40 hr a week, paid opportunity to work for one of our restaurant partners who he met while at Future Chefs. The restaurant grinds their wheat for their homemade pasta, a level of care in the process not lost on this student. He has continued to work the cold prep station there and sees himself getting better week after week. He’s come back to volunteer with younger students and talk about his experience and has found his voice and vocation.

Culinary Certificate: Rahjon came in after-school school programming because of complications in his school and personal life but he was consistently communicative about what was happening. When he wanted to rejoin, he initiated the effort and became one of our summer MLK employees. He was a natural front of the house employee, with a big smile and charmed almost all of the 100 students and staff we served four days a week for 6 weeks. He is never afraid to work hard and ask questions to improve his skills so when the opportunity to apply for a culinary certificate program scholarship came up, he was an easy choice. He came in day after day to complete his resume, application, and interview. Caring staff supported him while in school to advocate for his learning needs and persevere. He graduated this spring amidst other personal turmoil in his life and staff is still coming up with ways for him to continue to positively influence the FC community.

Quality Employment: Sisi has been a highly motivated, standout student since she started at FC. She was very young for her grade and was on track to complete her hiSet/GED by 16 years old, which she did. This happened before she began her apprenticeship at at a busy, high end French restaurant for 6 months. Now that she has those experiences under her belt, she is taking classes at Bunker Hill, working part time for Future Chefs helping to lead recruitment events & weekly FCP classes, and work for another nonprofit organization as a youth leader. Staff now looks to her to be a spokesperson for the mission and to train newer students on how to get comfortable speaking publicly about their experience.

As we enter our second decade of growth, Future Chefs has moved founder-led and directed organization to an organization with expanding leadership. We have weathered a series of threats (recession, moves) to deepen our practice and build a reputation for grassroots work supported by best practices. Expanded leadership has helped build and strengthen staff competency. Growth has also meant the need to increase operations capacity to sustain growth. That means investing in data collection and analysis and refining our budgeting process and ensuring succession for all key positions.

2015 TSNE 990

2014 TSNE 990

2013 TSNE 990

2015 TSNE Audit

2014 TSNE Audit

2013 TSNE Audit

IRS Letter of Determination