FutureChefs: Recipes by Tomorrow's Cooks Across the Nation and the World
Ramin Ganeshram
Language: English
Pages: 181
ISBN: 1623362067
Format: PDF / Kindle (mobi) / ePub
A curated collection of 150 recipes drawn from the experience and kitchens of young cooks all over America, FutureChefs brings real, cooking-obsessed tweens and teens to the page as relatable characters who span a diverse social and cultural experience. Here, in rich, inspiring detail, is the ethnoculinary America of the future.
Veteran journalist and trained chef Ramin Ganeshram has crafted profiles of serious young cooks who run the gamut of experience, ethnic, and socioeconomic backgrounds to create an inspiring prism through which readers might see what's ahead in America's food culture. Whether they've taken to it because of necessity, inspiration, or sheer passion, these are kids, teens, and tweens who are very serious about food.
This is a generation more interested in hands-on cooking than ever, but they're lacking material that treats them as a serious part of cooking culture; FutureChefs is the perfect vehicle.
taste. Reduce the heat to medium-low and simmer the curry, uncovered, until the chicken removes easily from the bone with a fork, about 45 minutes. Discard the bay leaves. Serve with brown or white rice. GF Charles Alan Welch Richmond, Virginia The re-enactment cooks at the Governor’s Palace in Colonial Williamsburg first noticed 14-year-old Alan Welch quietly hanging around the kitchens as they cooked—sometimes for whole mornings at a time. Eventually the young man started asking questions
over the top of the meat filling. For a more elegant look, fit a pastry bag with a large star tip, fill with the mashed potato mixture, and pipe it in dollops over the top of the pie. SHEPHERD’S PIE SERVES 4 Filling 1⁄2 cup all-purpose flour 1 teaspoon garlic powder Salt and freshly ground black pepper 11⁄4 pounds beef rib-eye roast, cut into 1-inch cubes 1 tablespoon olive oil 1⁄2 cup chopped yellow onion 1⁄2 cup chopped carrot 3 cloves garlic, minced 3⁄4 cup beef broth 1⁄2 cup
grated orange zest 2 cups all-purpose flour 2 cups almond meal 1 teaspoon salt 1 teaspoon baking powder 21⁄2 teaspoons ground cinnamon 1 cup sliced almonds Optional add-ins, such as chocolate chips or dried fruit 1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. 2. In a bowl, with an electric mixer, blend the oil and 1 cup of the sugar for about 2 minutes. Add the eggs, vanilla and almond extracts, and orange zest and blend thoroughly, about 1 minute. 3. In another
tablespoons powdered sugar, for dusting Sauce 2 tablespoons butter 1⁄2 cup sugar 2 tablespoons kirschwasser, framboise, or Grand Marnier 1 tablespoon cornstarch 3 cups assorted summer fruits, such as sliced strawberries, blackberries, raspberries, blueberries, and halved cherries 1 teaspoon vanilla extract Juice of 1⁄2 lemon Filling 8 ounces farmer’s cheese 1⁄4 to 1⁄3 cup sugar (to taste) 1 teaspoon vanilla extract 3 to 6 tablespoons heavy (whipping) cream or sour cream Whipped
grade. The program, working in concert with Chicago Public Schools, offers teens a way to explore their talents in everything from creative writing, painting, and dance to the culinary arts—the area that captured Vanessa’s interest. She remained with the program for 3 years, ultimately becoming a class leader and teaching cooking techniques to her peers. “I was always the tall, chunky kid. The one who got made fun of,” says Vanessa, who is now 17. “After School Matters became my escape from