Start them young with Slow Food Youth
We had a young assistant chef named Jam Melchor when we started the first “farm to table” restaurant in the country in 2011. He was a quiet worker and I never really bothered him with his work in the kitchen. However, after that stint, he started more entrepreneurial ventures such as delivery of cooked meals for special diets, for those counting calories or for those who needed more protein, less fat, etc. During Christmas he makes his family recipe of Chicken Galantina, a special fiesta food from his hometown, Angeles, Pampanga. As we all know, Pampanga has a whole list of renowned chefs but Chef Jam, who is now in his mid 30s, is carving his own niche, so to speak.
