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Boston students learn ‘knife skills and life skills’ at Future Chefs in Roxbury

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Boston students learn ‘knife skills and life skills’ at Future Chefs in Roxbury


ROXBURY – Showing guests around the Future Chefs space in Roxbury, founder Toni Elka is beaming with pride.

“I would never have thought that I could do this. And I—alone—did not do this. I had an idea,” Elka said.

That idea became what is now a thriving program for Boston Public School students who learn life skills using food as the medium. Originally a program to prepare teenagers for careers in the culinary industry, Elka said Future Chefs is now for all students who are open to project-based learning and interested in developing skills they will use far beyond the kitchen.

“We have a leadership ladder,” she said. “So you’re not learning the same thing in year two and year three. You start to find out what your particular skills are and you move into those opportunities that we make possible here.” 

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A THERAPEUTIC PLACE

Most of the students who enroll in Future Chefs are referred by friends, teachers, school counselors or parents. There are 43 teenagers involved in the summer program. They commit to 24 hours a week and get paid for their time. 

The money comes from the City of Boston and the program’s fundraising efforts. Students pay nothing to attend. During the school year, they are in the program for 8-10 hours a week – enough time to learn and connect with other kids in a supportive environment.

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Members of the Future Chefs program.

CBS Boston

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At a time when young people describe feeling disassociated from peers because of “screen time” and mental health challenges, Future Chefs offers immersive, hands-on learning.

“It becomes a therapeutic and mindful place for young people. So the trauma of your school day, or your particular life, falls away as you come into really deep focus on the thing that you’re doing,” Elka said.

It is the kind of program Elka wishes had been available when she was a kid. As a low-income, high-risk high school student who almost didn’t graduate, she said that she was full of potential that no one recognized. 

“Everything at Future Chefs is geared toward making sure that never happens to a young person that walks in here through our doors,” Elka said.

OPENING DOORS

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Elka is a MassArt graduate, an artist who by her own admission had vision but no idea how to fundraise for a non-profit or manage a staff.  

Seeking that knowledge in Future Chefs’ early days, she enrolled in a year-long certificate program at Boston University in non-profit management and leadership. 

She realized that, although she had never called herself an entrepreneur, that is exactly what she was and what she had always been. She launched Future Chefs with a $200,000 annual budget just before the 2008 recession. 

When the economy crashed, years of resilience served her well. She kept the program going on the slimmest of margins until she could build on its success. Today, Future Chefs operates on a $1.9 million budget and offers year-round instruction in a beautiful Blue Hill Avenue space that opened during the pandemic. 

“If you’re doing the thing you’re supposed to do, doors are going to open for you,” Elka said. 

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CONFIDENCE TRANSLATES TO THE CLASSROOM

Incredibly, most of the students chopping vegetables and whisking marinades were only days into the program. Grouped in small teams, they prepared full meals in the Chop Challenge, a timed competition. 

Judges included professional chefs, advanced Future Chefs students and special guests including Alexandra Valdez, the Executive Director of Mayor Wu’s Office of Women’s Advancement.

No matter which team wins, all of the students applaud for one another. Most of them don’t know anyone in the program when they join, but friendships form quickly. Before the cooking begins, they gather around a table to talk about what’s bugging them and what they’re grateful for. 

“What happens here for every student is that they become a part of a community of people that are learning and growing,” Elka said.

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With instructors who become mentors, they have a place to gain mastery. Elka explained that it becomes a kind of muscle memory. You learn something, practice, and master it. Experiencing success in that process teaches students to trust themselves and their abilities. 

The confidence they develop at Future Chefs serves them in the future and often improves their academic performance. 

“It’s a way of getting your mind ready to learn,” Elka said. 

Elka also pointed out that for students who ultimately pursue culinary careers, the program facilitates valuable networking opportunities and problem-solving.

“They’re able to step up an say, ‘I can do this’ and negotiate for a decent salary. And if the culture is toxic in the kitchen, they can talk about why it is and figure out what to do about it,” Elka said.

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“KNIFE SKILLS AND LIFE SKILLS”

Advania Veiga, a sophomore at Boston Latin Academy, said she was shy and nervous when she enrolled in Future Chefs a year ago. She credits the program for teaching her “knife skills and life skills” and helping her become comfortable speaking up.

“I was really nervous talking in big groups of people. Even small groups of people. But I’ve totally learned to put that aside,” Veiga said. 

She is particularly excited about the pop-up restaurant the students will open and run next month.  

Veiga was part of the last summer’s pop-up which received rave reviews from patrons. Students are responsible for planning the lunch and dinner menus, taking the orders and making the food. 

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This year’s pop-up will run on August 9-10 in the Future Chefs space at 305 Blue Hill Avenue. 

LEARNING KEY LIFE SKILLS

In the last minutes of the Chop Challenge, Elka watched young people who are focused, engaged and energized.

“The dream was that this room would be filled with young people doing their thing. And they are!” Elka said. 

With praise for her instructors, she is quick to point out that the dream is only possible with teamwork — one of the key life skills students learn in the program. 

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“It’s a social contract to be here for our young people. We all need to do it together. And this is a gathering place for that,” she said. “It’s wonderful.”



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Boston, MA

Boston City Councilor will introduce

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Boston City Councilor will introduce


BOSTON – It could cost you more to get a soda soon. The Boston City Council is proposing a tax on sugary drinks, saying the money on unhealthy beverages can be put to good use.

A benefit for public health?

“I’ve heard from a lot of residents in my district who are supportive of a tax on sugary beverages, but they want to make sure that these funds are used for public health,” said City Councilor Sharon Durkan, who is introducing the “Sugar Tax,” modeled on Philadelphia and Seattle. She said it’s a great way to introduce and fund health initiatives and slowly improve public health.

A study from Boston University found that cities that implemented a tax on sugary drinks saw a 33% decrease in sales.

“What it does is it creates an environment where we are discouraging the use of something that we know, over time, causes cancer, causes diet-related diseases, causes obesity and other diet-related illnesses,” she said.

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Soda drinkers say no to “Sugar Tax”

Soda drinkers don’t see the benefit.

Delaney Doidge stopped by the store to get a mid-day pick-me-up on Tuesday.

“I wasn’t planning on getting anything, but we needed toilet paper, and I wanted a Diet Coke, so I got a Diet Coke,” she said, adding that a tax on sugary drinks is an overreach, forcing her to ask: What’s next?

“Then we’d have to tax everything else that brings people enjoyment,” Doidge said. “If somebody wants a sweet treat, they deserve it, no tax.”

Store owners said they’re worried about how an additional tax would impact their businesses.

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Durkan plans to bring the tax idea before the City Council on Wednesday to start the conversation about what rates would look like.

Massachusetts considered a similar tax in 2017.

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Patience over panic: Kristaps Porzingis and the Celtics struggles

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Patience over panic: Kristaps Porzingis and the Celtics struggles


The Celtics aren’t playing great basketball. Coincidence or not, this stretch has coincided with the return and reintegration of Kristaps Porzingis. In 23 games without the big man, Boston has a record of 19-4—with him in the lineup, that falls to a much less flattering 9-7 record.

This has put his value on trial, and opened the door to discussions about whether a move to the bench could be helpful for everyone involved. It’s not a crazy idea by any means, but it’s shortsighted and an oversimplification of why the team has struggled of late.

While Kristaps attempts to slide back into his role, there’s an adjustment period that the team naturally has to go through. That’s roughly 13 shots per game being taken from the collective and handed to one individual. It’s a shift that can impact that entire rotation, but it’s also not unfamiliar to the team—by now, they’re used to the cycle of Porzingis’ absence and return.

KP hasn’t been the same game-breaking player that we’ve come to know, but he’s not that far off. He isn’t hunting shots outside of the flow of the offense, and the coaching staff isn’t force-feeding him either.

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This table shows a comparison in the volume and efficiency of Kristaps’ most used play types from the past two seasons. Across the board, the possessions per game have remained very similar, while the efficiency has taken a step back.

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He’s shooting below the standard he established for himself during the championship run, but the accuracy should come around as he gets more comfortable and confident in his movements post-injury. Porzingis opened up about this after a win over the Nuggets, sharing his progress.

“80-85%. I still have a little bit to go.” Porzingis said. “I know that moment is coming when everything will start clicking, and I’ll play really high-level basketball.”

In theory, sending KP to the bench would allow him to face easier matchups and build his conditioning back up. On a similar note, he and the starters have a troubling -8.9 net rating. With that said, abandoning this unit so quickly is an overreaction and works against the purpose of the regular season.

It may require patience, but we’re talking about a starting lineup that had a +17.3 net rating over seven playoff games together. Long term, it’s more valuable to let them figure it out, rather than opt for a temporary fix.

It can’t be ignored that the Celtics are also getting hit by a wrecking ball of poor shooting luck in his minutes. Opponents are hitting 33.78% of their three-pointers with him on the bench, compared to a ridiculously efficient 41.78% when he’s on the court. To make matters worse, Boston is converting 37.21% of their own 3’s without KP, and just 32.95% with him.

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Overall, there’s a -8.83% differential between team and opponent 3PT efficiency with Porzingis in the game. This is simply unsustainable, and it’s due for positive regression eventually.

Despite his individual offensive struggles, Porzingis has been elite as a rim protector. Among 255 players who have defended at least 75 shots within 6 feet of the basket, he has the best defensive field goal percentage in the NBA at 41.2%. Players are shooting 20.9% worse than expected when facing Kristaps at the rim.

Boston is intentional about which shooters they’re willing to leave open and when to funnel drives toward Porzingis. Teams are often avoiding these drives, and accepting open looks from mediocre shooters—recently, with great success. Both of these factors play into the stark difference in opponent 3PT%.

The numbers paint a disappointing picture, but from a glass-half-full perspective, there’s plenty of room for positive regression. Last season, the starting lineup shot 39.31% from beyond the arc and limited opponents to 36.75%. This year, they’ve struggled, shooting just 27.61% themselves, while opponents are converting at an absurd 46.55%.

Ultimately, the Celtics’ struggles seem more like a temporary blip, fueled by frustrating shooting luck and a slow return to form for Kristaps, rather than a reason to panic. The core of this team has already proven their ability to perform together at a high level, and sticking with the current configuration gives them the best chance to break out of the slump.

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Allowing Porzingis to round into shape and cranking up the defensive intensity should help offset some of the shooting woes. As Porzingis eloquently put it, “with this kind of talent in this locker room, it’s impossible that we don’t start playing better basketball.” When water finds its level, the game will start to look easy again.



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Boston, MA

Frigid wind chill temperatures today

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Frigid wind chill temperatures today


The wind is back. And no one is happy.

Well, at least it won’t be 10 days of it. Instead, you’ll have to settle for two, with occasional gusts to 35-40 mph. Not nearly as intense as the last go-round, but still enough to produce wind chills in the single digits and teens through Wednesday. Thursday the winds are much lighter, but even with a slight breeze, we may see wind chills near zero in the morning.

The pattern remains active, but we’ll have to wait a few days until our next batch of precipitation. And with temperatures warming, it looks like rain by Saturday afternoon. We’ll rise into the 40s through Sunday, then feel the full weight of the polar vortex early next week.

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Yes, you read that right. The spin, the hype, and definitely the cold, are back. Much of the country will plunge into the deep freeze. The question remains whether we’ll spin up a storm early next week. Jury is still out on that, but we’re certain this will be the coldest airmass of the season.



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