Future Chefs

Fair Food Matters is again collaborating with the City of Kalamazoo to offer Future Chefs, a summer program designed especially for teens. Future Chefs helps students ages 12-18 learn more about careers in the food industry. Participants will improve their employability and leadership skills, while also learning about nutrition, food safety and sustainable food production.

Under the guidance of chef, author and culinary historian Chef Channon Mondoux, Future Chefs will include hands-on instruction as well as guest presenters, field trips to local restaurants and farms, and volunteer opportunities to help enhance future employment. Participants will leave with a certificate of successful completion and a letter of reference.

• Who: Teens ages 12 - 18 years old (class will be divided into age appropriate groups)
• When: This year's program will offer two sessions of six classes held over a two week period, on Tuesdays, Wednesdays (field trip days) & Thursdays from 9:00 a.m. - 2:00 p.m.
  Session 1 - June 21, 22, 23 and 28, 29, 30 (3892)
  Session 2 - July 19, 20, 21 and 26, 27, 28 (3936)
  
• Where: First Baptist Church kitchen, 315 W. Michigan Ave, Kalamazoo
• Cost: $15 - City Residents, $30 - Non-City Residents, per session. A letter of interest or a letter of recommendation is required to participate in this program.

To register, contact the City of Kalamazoo Parks and Recreation Department at (269) 337-8191 or visit www.kalamazoocity.org. If you have specific questions about the classes or class syllabus, please contact Chef Channon at chef@fairfoodmatters.org or 269-547-0339.

What is Future Chefs?

Future Chefs is a partnership between Fair Food Matters and the City of Kalamazoo Department of Parks & Recreation. The goal: Give teens the skills to make healthy meals from whole ingredients, and pique their interest in the food service industry. Classes are available to residents of Kalamazoo and serve about 12-15 teens each year. There are two components: 6 hands-on classes about food issues and cooking, and several field trips to various restaurants to gain another perspective on the food service industry. The teens learn a lot and gain some amazing experience.

Future Chefs in the News!

Check out our 2009 and 2008 press in the Kalamazoo Gazette.