Future Chefs, 560 Albany Street Boston, MA 02118 |
[P] (617) 4513883 [F] (617) 4513338 |
www.futurechefs.net [email protected] Toni Elka |
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INCORPORATED: 1960
Printable Profile (Summary / Full) EIN 04-2261109 |
![]() LAST UPDATED: 01/16/2019 |
Organization DBA |
Future Chefs FC |
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Former Names | -- |
Organization received a competitive grant from the Boston Foundation in the past five years | Yes |
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Mission StatementMORE »Future Chefs prepares teens for successful life and work after high school. |
Mission StatementFuture Chefs prepares teens for successful life and work after high school. |
Fiscal Year | Oct 01, 2018 to Sept 30, 2019 |
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Projected Income | $836,698.00 |
Projected Expense | $836,600.00 |
For more details regarding the organization's financial information, select the financial tab and review available comments.
Future Chefs prepares teens for successful life and work after high school.
Future Chefs evolved from a scholarship program directed by Founder Toni Elka from 2004 to 2007. Believing strongly that society has a collective obligation to prepare young people to find employment and lead productive lives, Ms. Elka took action when the foundation funding the program ceased operations in 2007. She secured a major grant to develop a comprehensive school-to-career program, utilizing her knowledge and connections, for the pipeline of students already engaged in the former program. Her long-term vision, however, was to enrich and extend workforce development and personal growth opportunities for all teens making the crossing from adolescence to adulthood.
At the onset of the U.S. financial crisis in September of 2008, Future Chefs was developing its second year of programming. Because of the economic downturn, Future Chefs’ initial, sole funder abruptly withdrew support. Again undeterred, Ms. Elka secured new funding and entered into a fiscal sponsorship agreement with Third Sector New England. These early experiences lead Future Chefs to prioritize sustainable funding while continuing to build capacity and develop innovative programming.
Since 2008, Future Chefs has been focused on program development and high impact capacity building and has served more than 600 Greater Boston Youth. In 2011, the Root Cause Social Innovation Forum recognized these efforts and named Future Chefs the “Innovator for Education and Employment for Vulnerable Youth.” This prestigious award provided Future Chefs with both high profile recognition and an array of capacity building tools and resources. With Root Causes’ support, Future Chefs developed a two-year plan to open an office, teaching kitchen and office in Boston. In February of 2012, one year ahead of schedule, Future Chefs moved into this new space. The Boston Teaching Kitchen has significantly enriched and expanded Future Chefs’ programming.
Future Chefs marked several other milestones in 2012. In September, the organization completed a comprehensive one-year engagement with the Boston Capacity Institute to create a performance measurement system. With the help of Capacity Institute consultants, Future Chefs (1) developed a formal Logic Model/Theory of Change and measurement indicators, (2) improved data collection and (3) systemized referral and recruitment partnerships. Through a grant from the Mass Mentoring Partnership, Future Chefs also retained a full time “Highland Street Corps Ambassador of Mentoring” to focus exclusively on new program models and opportunities.
Future Chefs continues to receive recognition, build capacity and improve and enrich its programming. In 2013, The Philanthropic Initiative at the Boston Foundation named Ms. Elka the first Boston Neighborhood Fellow. An April 22 Boston Herald Article on Third Sector New England, “A Mission to Manage,” highlights Future Chefs’ decision to choose fiscal sponsorship.
The labor market has become more demanding and many employers recognize the existence of a skills gap – young adults lack the training and the 21st century skills necessary to sustain a middle wage job. A report from Harvard University’s School of Education recognizes that although some education beyond high school is “the passport to the American Dream,” the real questions facing these low-income young people are “what kind?” and “how much?” education is necessary to succeed. Current research demonstrates that early employment is a key benchmark in the journey to adulthood and a crucial milestone on a youth’s pathway to a career after high school. Yet, teens and young adults cannot find work. In 2010 the unemployment rate for teens reached an unsettling peak. One in five teens was unemployed –the highest rate ever recorded for that age group since the Bureau of Labor and Statistics started collecting data in 1947. Although the U.S. economy has improved and the unemployment rate for adults has decreased from its 2010 high, teen unemployment remains a troubling problem.
Future Chefs is well positioned to address the need for career pathways among at-risk youth by teaching hard culinary skills and transferable soft skills in a positive youth development environment. Other Boston workforce development organizations with a culinary focus serve disengaged adults. In contrast, Future Chefs serves primarily high school students. We intervene earlier in the lives of these youth and help them to establish a pattern of success. Other Boston nonprofits, such Year Up who serve older teens and young adults and More Than Words, serving off-track youth, provide career pathways or work experience in different industries. Our common purpose is to empower and engage youth who are at risk of being left behind. Future Chefs uses the low barrier to entry in the food service industry and Future Chefs network of enlightened employers to provide positive youth development experiences on the job.
Future Chefs’ goals for the next one to two years reflect significant growth on both an organizational and program level. To support this growth, Future Chefs needs:
The labor market has become more demanding and many employers recognize the existence of a skills gap – young adults lack the training and the 21st-century skills necessary to sustain a middle wage job. A report from Harvard University’s School of Education recognizes that although some education beyond high school is “the passport to the American Dream,” the real questions facing these low-income young people are “what kind?” and “how much?” education is necessary to succeed.
There is an urgent need for clear career pathways and post-secondary options for Boston and Greater Boston youth who are unprepared, unready or disinterested in a 4 year post-secondary degree. These youth face a difficult transition to a career because they often lack the family or community networks necessary to help build a vision for the critical time after high school when they need a plan and opportunities to build confidence and transferable skills in the workforce.
A recent Massachusetts Labor Force study showed that teen and young adult employment is in steady decline since 1999. While other Boston workforce development organizations with a culinary focus serve older disengaged youth and adults, Future Chefs is addressing this downward trend by intervening earlier in the lives of low income youth and helping them to establish a pattern of success.
GREATER BOSTON REGION, MA
No
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: 1. Once a week for six weeks after school at the Boston Teaching Kitchen. 2. Learning the hard skills of basic kitchen safety and sanitation, and the soft skills of communication and self-reflection. 3. Professional development opportunities through networking at local culinary events. 4. Industry-related field trips and chef demonstrations in the teaching kitchen and at restaurants. 5. Competing in a skills-based project. |
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Budget | $259,345.00 |
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Category | Youth Development, General/Other Youth Development, General/Other |
Population Served | At-Risk Populations Unemployed, Underemployed, Dislocated Alcohol, Drug, Substance Abusers |
Program Short-Term Success | 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. Short-Term success of FC Prepares includes: -Participants can properly hold and understand how to use a knife -Participants communicate clearly and safely using correct language to move around the kitchen and can define multiple kitchen terms, and add new terms to my vocabulary -Participants practice safe handling of raw meat products while cooking in the kitchen and can keep my station clean and organized -Participants gather the correct mise en place and execute a recipe by reading through the instructions with the support of an instructor -Participants execute the following culinary technique: sear ” -Participants support/help a teammate in need and can recognize when they need and have received help -Participants communicate clearly and accurately to a team in a group setting and can communicate well with staff, by texting staff back right away and can communicate changes in schedule in a timely manner -Participants identify problems and solve them in a timely manner and can resolve conflicts within a group setting -Participants show patience and regulate behaviors and impulses -Participants recognize and label personal feelings and can assess personal strengths and areas of improvement. |
Program Long-Term Success | Long-Term success of FC Prepares includes: -Participants identify multiple career options in the culinary community -60% of students remain engaged in the next phase of the program -30% of students accept jobs offered by Future Chefs. |
Program Success Monitored By |
Program success is monitored by program completion through student and staff assessment which includes an end of the semester project. In addition, instructors assess via the Expeditionary Learning model and are focusing on the following outcomes: Develop connection with staff and peers. Use basic sanitation practices. Know the names and uses of common commercial tools and equipment. Attend after school classes regularly. Demonstrate professional appearance required by the culinary industry. Attend both program events and professional development opportunities. Recognize and label their own feelings using the Attitude/Gratitude exercise. Communicate clearly, accurately listen, cooperate and find conflict resolution within a group setting. |
Examples of Program Success | Sophomore student Tiffany joined our program in the fall for
6 week FC Prepares program and then applied for a job through BCYF to work
10 hrs/week for 4 months. The application paperwork required several steps
and visits to another office so there was communication between the student and
the program staff by phone and email. When the staff couldn’t get in touch with
her directly, they emailed her mom. Her mom helped get the student's
paperwork together and Program staff picked her up from school to the office
and once she completed her paperwork, dropped her at home. Tiffany went on to
become an assistant at Future Chefs to help with FC Prepares cycle 2, as part
of her regular schedule of work. She prepares the kitchen space ahead of the
other students arriving, talks to them while they are working and provides
guidance on following recipes or knife cuts. She also closes out the day with
them. She shows up with a consistently good attitude and is very
comfortable and welcoming to new people, both students and adults.
Junior student Makayla in FC Prepares program joined
our program in the fall for 6 week program and then applied for a job
through BCYF to work 10 hrs/week for 4 months. This student is also
taking an SAT prep class during the week and balances school, her job here and
getting ready for the next step in her education. Her uncle has been her
guardian since her mother’s passing a few years ago and she takes on a lot of
responsibility to care for herself. She has great communication skills and
eagerly works with new students and brings a positive attitude to the
room.
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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. |
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Budget | $283,665.00 |
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Category | Youth Development, General/Other Youth Development, General/Other |
Population Served | Adolescents Only (13-19 years) At-Risk Populations Minorities |
Program Short-Term Success | Future Chefs will maintain the growth of Future Chefs Delivers while also achieving the following short-term success measured by: -Participants can explore 3 career options in the culinary community that I am interested in pursuing after high school -Participants identify and execute a small/medium/large dice, julienne -Participants confidently use a 3 basin sink system to clean dishes -Participants articulate safe sanitation practice when serving food -Participants can hone a knife and explain the importance of keeping knives sharp -Participants can scale a recipe down or up -Participants can make a stable sauce, sear & rest meat, pan sear/ grill and blanch and shock -Participants recognize diverse and available supports and opportunities -Participants create SMART goals that are attainable and work towards accomplishing them -Participants create and update a resume with skills developed from learning targets -Participant understands how to open a checking/savings account and develop a savings plan |
Program Long-Term Success | Long-Term Success includes; 100% of participants complete their senior year of high school, 100% of participants create a clear plan for after high school supported by Future Chefs post-secondary tracks, 90% of participants complete a senior project and 60% of participants accept jobs offered by Future Chefs. |
Program Success Monitored 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: Attend after school classes regularly. Demonstrate professional appearance required by the culinary industry. Communicate clearly, accurately listen, cooperate and find conflict resolution within a group setting. Attend soft skills workshops. Attend one or more Future Chefs events. Deepen culinary knowledge and skills. Complete Junior skill drill 1B in the spring. Successfully complete their junior year of high school and commit to pursuing a post-secondary track in the culinary industry. Obtain part-time employment or the equivalent. Seniors - all of the above, plus: Complete Senior skill drill 1A in the fall. Obtain part-time employment or the equivalent. Create a post-secondary plan. Complete FAFSA. Complete application to schools, jobs or apprenticeship. (including letters of reference) Graduate high school |
Examples of Program Success | 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. |
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Budget | $150,865.00 |
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Category | Youth Development, General/Other Youth Business |
Population Served | College Aged (18-26 years) At-Risk Populations Other Economic Level |
Program Short-Term Success | 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 |
Program Long-Term Success | 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 |
Program Success Monitored By | 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. |
Examples of Program Success | 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. Megan/Taylor - 2 year/4 year Ed: Megan stepped into Future Chefs late in her high school time, at the end of her junior year to help graduating students at their capstone event as a dishwasher. Her high energy and immediate jump into action was incredibly helpful and began the mutual investment between FC and Megan. She finished out her senior year strong and as a participant in the capstone event that year. She worked as an apprentice for Saloniki, a newly opened fast casual restaurant, and has returned there during school vacations because of the strong relationship she built with the staff and owners. Megan was also supported by staff – Cheryl- in the school transfer process when she decided to move out of state to attend SNHU to complete a four year degree. Cheryl helped Megan with understanding her financial aid, determining |
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. |
CEO/Executive Director | Ms. Toni Elka |
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CEO Term Start | Oct 2007 |
CEO Email | [email protected] |
CEO Experience | Ms. Elka understands that life after high school is a risky time for students without a plan, adult support and coaching. She was a cook, caterer and youth development leader for many years, and her passion for the culinary arts fueled her sense of excitement about directing a career program that addresses the needs of youth who might find fulfillment in this creative, hands-on field. In 2007, she sought and singularly found the funding and support to launch Future Chefs. |
Co-CEO | -- |
Co-CEO Term Start | -- |
Co-CEO Email | -- |
Co-CEO Experience |
Name | Start | End |
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Name | Title | Experience/Biography |
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Award | Awarding Organization | Year |
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Affiliation | Year |
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-- | -- |
Member of state association of nonprofits? | Yes |
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Name of state association | Mass Nonprofit Network |
External Assessment or Accreditation | Year |
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-- | -- |
Governance/Funding Collaborations. Future Chefs has a vast network of 71 education, community and industry partners. Secondary education and community partners provide a pipeline of participants; post-secondary education partners provide pathways and scholarships; industry partners provide employment opportunities, program development consultation and financial support; and capacity building partners provide organizational support. Future Chefs is fiscally sponsored by Third Sector New England and collaborates with many funders including the Amelia Peabody Foundation, Angell Foundation, BNY Mellon, Cabot Family Charitable Trust, Devonshire, Liberty Mutual Foundation, Jane B. Cook 1992 Charitable Trust, Cummings Foundation, Schrafft Charitable Trust, Carl and Ruth Shapiro Family Foundation, State Street Foundation, Trefler Foundation, Millennium Partners, Citizens Bank Foundation, and the Van Otterloo Family Foundation.
In FY 16 the leadership team decided to build management level capacity in youth development, outcomes measurement and communications.
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Number of Full Time Staff | 6 |
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Number of Part Time Staff | 1 |
Number of Volunteers | 40 |
Number of Contract Staff | 0 |
Staff Retention Rate % | -- |
Ethnicity | African American/Black: 1 Asian American/Pacific Islander: 0 Caucasian: 6 Hispanic/Latino: 0 Native American/American Indian: 0 Other: 1 Other (if specified): -- |
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Gender | Female: 6 Male: 2 Not Specified 0 |
Organization has Fundraising Plan? | Under Development |
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Organization has Strategic Plan? | Yes |
Years Strategic Plan Considers | 1 |
Management Succession Plan | Under Development |
Business Continuity of Operations Plan | No |
Organization Policies And Procedures | Yes |
Nondiscrimination Policy | Yes |
Whistle Blower Policy | Yes |
Document Destruction Policy | Yes |
Directors and Officers Insurance Policy | Yes |
State Charitable Solicitations Permit | Yes |
State Registration | -- |
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-- |
Management Reports to Board? | Yes |
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CEO Formal Evaluation and Frequency | Yes Annually |
Senior Management Formal Evaluation and Frequency | Yes Annually |
Non Management Formal Evaluation and Frequency | Yes Annually |
Board Chair | Ms. Patricia M. Keegan Ed.D. |
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Board Chair Company Affiliation | Pat Keegan Consulting |
Board Chair Term | Oct 2017 - Sept 2019 |
Board Co-Chair | Susan Lange |
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Board Co-Chair Company Affiliation | Commonwealth Corporation |
Board Co-Chair Term | Jan 2017 - Jan 2020 |
Name | Company Affiliations | Status |
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Chris Douglass | Tavolo, Ashmont Grill | Voting |
Gabriel Dym J.D. | Eckert, Seamans, Cherin and Mellott, LLP | Voting |
Andy Freedman | Merkatus Partners | Voting |
Erin Griffith | Middlehouse Events | Voting |
Naome Jeanty | Commonwealth Corporation | Voting |
Patricia M. Keegan Ed.D. | ClearRock Consulting | Voting |
Travis Keltner | State Street Corporation | -- |
Aquila Kentish | Alum, Jamaica Mi Hungry | Voting |
Susan Lange | Commonwealth Corporation | -- |
Thomas Muldoon CPA | Alexander, Aronson & Finning | Voting |
Robert Ocko | Former Banker and Restaurant Owner | -- |
Ellie O'Keefe | Nestle Waters North America | Voting |
Eric Papachristos | Trade, Co-Owner, Director of Finance | -- |
Julia Shanks | Julia Shanks Food Consulting | Voting |
Kay Snowden | Third Sector New England | Voting |
Cheryl Straughter | Owner, Soleil | Voting |
Name | Company Affiliations | Status |
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Name | Company Affiliations | Status |
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Name | Company Affiliations | Status |
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-- | -- | -- |
Ethnicity | African American/Black: 1 Asian American/Pacific Islander: 0 Caucasian: 12 Hispanic/Latino: 0 Native American/American Indian: 0 Other: 0 Other (if specified): -- |
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Gender | Female: 7 Male: 5 Not Specified 0 |
Board Term Lengths | 2 |
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Board Term Limits | -- |
Board Meeting Attendance % | -- |
Written Board Selection Criteria | No |
Written Conflict Of Interest Policy | Under Development |
Percentage of Monetary Contributions | 100% |
Percentage of In-Kind Contributions | 100% |
Constituency Includes Client Representation | No |
Governance has expanded and differentiated into solid committees, We began with a restaurant industry base on the council, added different competencies, built committees, assessed if and when we would consider becoming an independent 501c3 and are currently working on goals to add more racial diversity and bring on successful alums to our governance. In addition, we are identifying organizational needs, such as IT and evaluation competency, and will seek those talents for our board.
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Fiscal Year | Oct 01, 2018 to Sept 30, 2019 |
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Projected Income | $836,698.00 |
Projected Expense | $836,600.00 |
Form 990s | |
Audit Documents | |
IRS Letter of Exemption |
Fiscal Year | 2015 | 2014 | 2013 |
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Total Revenue | $876,841 | $712,571 | $466,283 |
Total Expenses | $670,892 | $493,808 | $519,702 |
Fiscal Year | 2015 | 2014 | 2013 |
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Foundation and Corporation Contributions |
$737,984 | $544,350 | $276,000 |
Government Contributions | $48,101 | $72,680 | $28,388 |
Federal | -- | -- | -- |
State | -- | -- | -- |
Local | -- | -- | -- |
Unspecified | $48,101 | $72,680 | $28,388 |
Individual Contributions | $88,244 | $81,019 | $73,146 |
Indirect Public Support | -- | -- | -- |
Earned Revenue | -- | -- | -- |
Investment Income, Net of Losses | -- | -- | -- |
Membership Dues | -- | $10,942 | $20,050 |
Special Events | -- | -- | -- |
Revenue In-Kind | -- | -- | -- |
Other | $2,512 | $3,580 | $68,699 |
Fiscal Year | 2015 | 2014 | 2013 |
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Program Expense | $548,187 | $420,778 | $465,283 |
Administration Expense | $71,881 | $52,845 | $49,689 |
Fundraising Expense | $50,824 | $20,185 | $4,730 |
Payments to Affiliates | -- | -- | -- |
Total Revenue/Total Expenses | 1.31 | 1.44 | 0.90 |
Program Expense/Total Expenses | 82% | 85% | 90% |
Fundraising Expense/Contributed Revenue | 6% | 3% | 1% |
Fiscal Year | 2015 | 2014 | 2013 |
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Total Assets | $571,685 | $365,587 | $161,265 |
Current Assets | $571,685 | $365,587 | $161,265 |
Long-Term Liabilities | $0 | $0 | $0 |
Current Liabilities | $40,194 | $40,045 | $54,486 |
Total Net Assets | $531,491 | $325,542 | $106,779 |
Fiscal Year | 2015 | 2014 | 2013 |
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1st (Source and Amount) |
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-- -- |
-- -- |
2nd (Source and Amount) |
-- -- |
-- -- |
-- -- |
3rd (Source and Amount) |
-- -- |
-- -- |
-- -- |
Endowment Value | -- |
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Spending Policy | N/A |
Percentage(If selected) | -- |
Credit Line | Yes |
Reserve Fund | No |
How many months does reserve cover? | -- |
Are you currently in a Capital Campaign? | No |
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Capital Campaign Purpose | -- |
Campaign Goal | -- |
Capital Campaign Dates | - |
Capital Campaign Raised-to-Date Amount | -- |
Capital Campaign Anticipated in Next 5 Years? | No |
Fiscal Year | 2015 | 2014 | 2013 |
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Current Ratio: Current Assets/Current Liabilities | 14.22 | 9.13 | 2.96 |
Fiscal Year | 2015 | 2014 | 2013 |
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Long-term Liabilities/Total Assets | 0% | 0% | 0% |
Our Advisory Council Finance Committee meets monthly, led by AAF/CPA partner, Thomas Muldoon CPA, retired banker Rob Ocko, and restaurant owner, Erik Papachristos (Trade, Porto, Saloniki). The focus is on ensuring that our financial needs are addressed in a timely and reasonable fashion. We work to provide oversight of the budget process and identify potential risks and opportunities that are in the best interests of Future Chefs. The committee provides added capacity on the operations front and the Chair of the Development Committee, Travis Keltner is a liaison to the Finance Committee.
The Impact tab is a section on the Giving Common added in October 2013; as such the majority of nonprofits have not yet had the chance to complete this voluntary section. The purpose of the Impact section is to ask five deceptively simple questions that require reflection and promote communication about what really matters – results. The goal is to encourage strategic thinking about how a nonprofit will achieve its goals. The following Impact questions are being completed by nonprofits slowly, thoughtfully and at the right time for their respective organizations to ensure the most accurate information possible.
Future Chefs offers programming for low-income youth (ages 15 to 20) from Boston and Greater Boston designed to create a way out of the cycle of poverty, address the "skills gap" and provide young people with viable post-secondary options and a clear career pathway.
Future Chefs is well positioned to address the need for career pathways among youth by teaching hard culinary skills and transferable soft skills in a positive youth development environment. Other Boston workforce development organizations with a culinary focus serve disengaged youth and adults. In contrast, Future Chefs intervenes earlier in the lives of youth and helps them to establish a pattern of success.
Future
Chefs has been focused on staff capacity and is well equipped to reach its
goals. The Future Chefs leadership team is in place and meets regularly and a
14 member Advisory Council meets quarterly. Future Chefs has also added
several committees to support its work, including a Financial Committee, Move
Committee, Fundraising Committee and Marketing Committee.
Future Chefs has a strong network of collaborators including high school education partners and secondary education partners, community partners, a large number of engaged industry partners, program development and financial support, and several collaborative support and capacity building partners that contribute toward organizational and program development.
Future Chefs has completed a refined outcome measurement protocol and uses Salesforce to track those outcomes.
Progress is measured by Future Chefs' reach (number of participants at different levels of programming), the number of participants who reach key benchmarks in the pathway to long-term employment such as a high school diploma, a marketable industry credential, some post-secondary education, solid job-readiness skills and short-term, transition employment.
In response to industry and student need, Future Chefs launched a formal Apprenticeship program in 2015. An Industry Advisory Council, in conjunction with Future Chefs, developed a list of ten goals that each apprentice must meet to complete the program, and progress toward these goals is measured on a weekly basis. Future Chefs provides the soft skills/educational component in-house through workshops that are tailored to the needs of the apprentices, using portions of "Signaling Success," a soft skills curriculum developed by Commonwealth Corp to connect teens and young adults to career pathways.
Apprentices spend approximately 40 hours per week in the kitchen of a high-end restaurant and attend two-hour soft skills workshops two times a month. Each apprentice is paid a stipend and is mentored by an on-site supervisor who oversees his or her progress.
Since the onset of the Apprenticeship program, we realized that the hourly wage being paid in the Apprenticeship had to be increased. Several youth opted for dead-end job instead. We increased the stipend and increased the weekly hours from 32 to 40 to make the program an economically viable option.
We continue to expand our training programs to ensure that staff members are given the tools and support they need to succeed. Still, as our UTEC colleague, Greg Croteau said in a recent article about youth who are struggling to find and retain work," It 's not a six- or nine-month journey. Our young people are going to take a couple of years to work through their bump." Future Chefs staff and leadership are deeply committed to the quest for sustainable strategies to address this need.