Chef-in-Training Program
Sprouts Chef-in-training program offers young adults that haven’t had it easy the opportunity to change their lives around by training them to become chefs. For 6 months, they are paid to learn everything they need to know to land a sustainable job in the modern restaurant industry. They train directly alongside a local mentor chef and receive job application coaching from Wells Fargo.
Since 2012, we have had 32 apprentices enter into our program. 72% of graduated Chefs-in-Training interns have landed jobs in establishments such as Locanda, 25 Lusk, Whole Foods, and Farley Cafe. Our program is made possible by the donations of community members and local businesses. Watch our video to learn more!
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Overview
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Founding
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CIT I
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CIT II
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CIT III
DONATE
It is thanks to donations from community members and local businesses that we are able to keep our Chef-in-Training program afloat! Thank you so much for your support. We can’t wait to make a difference with your donation.
SPONSOR AN ENTIRE DAY OF TRAINING
SPONSOR 6 WEEKS OF TRAINING
SPONSOR 3 MONTHS OF TRAINING
SPONSOR AN ENTIRE INTERNSHIP
PERSONALIZE YOUR DONATION
CIT INTERN PROFILES
Bobby Pennington
Bobby is currently an apprentice at Picán. He started cooking with Chef Jerome “Spike” Williams Winter of 2017 and has been mastering dessert recipes like Fried Banana Pudding and Creamy Banana Puddin’ Parfait with Pastry Chef Eduardo Manz!
Though Bobby used to skip school and hang out with the wrong crowd in his early years of high school, he has had a huge turnaround since transferring to Rudsdale Continuation School, getting almost straight A’s and becoming on track to graduate this June! Bobby has similarly persevered through family struggles, keeping a positive attitude throughout it all. We look forward to seeing Bobby progress through his apprenticeship at Picán and are proud that this apprenticeship inspired him to sign up for Pastry and Baking courses this summer at Laney College!
Zaira Segura
Zaira is our most recent graduate! She just started her apprenticeship with us this past August at alaMar. Though she had a shaky start, Zaira quickly turned that around with her eagerness to learn and her ability to think on her feet. She impressed Executive Chef Nelson German so much that he hired her on before her internship had ended. and she is still working there today. Congratulations, Zaira, on a job well done!
Alondra Casillas
Alondra is a Summer graduate from Boulevard! Alondra was an exemplary apprentice who was of great help to Chef Dana Younkin and the entire staff at Boulevard! Congratulations, Alondra!
Christina Septien
Christina is our first Fall 2016 apprentice! She just started her apprenticeship at Boulevard in San Francisco with Chef Dana Younkin mid-October.
Christina is currently enrolled at Bunche Academy, a continuation high school, where she is recuperating units for a full year of school she had missed. During that year, she had tried to complete high school through several online programs but was unsuccessful as she had to help support her single mother and niece. She looks forward to building up her culinary skills and experience through the next six months!
“It is hard to overstate the meaningful impact Sprouts Chef-in-Training Program has made on our interns. I can say with confidence that Sprouts is one of the most effective programs I’ve ever worked within my 5+ years of youth engagement. Our school is so grateful for their expertise and professionalism, and look forward to impacting more youth.”
– Terrance Holliday
Ralph J. Bunche High School Work Based Learning Liaison, 2016
We would love to get in touch!
Send us an email at sprouts@sproutscookingclub.org!
APPLICATION
PROGRAM DETAILS
The Chef-in-Training Program is a 6-month program. CIT interns work in a real, restaurant kitchen. The food they prepare goes out directly to customers! Applicants should possess the passion and drive to make the long-term commitment to this fast-paced, physically-demanding work.
We accept applications on a rolling basis! You are encouraged to apply if you have a strong interest in pursuing a future in the culinary industry.
ELIGIBILITY REQUIREMENTS
- 16-24 years old
- Speak fluent English
- Live in San Francisco Bay Area
- Available to work at least 16 hours/week
- Have access to transportation (personal or public)
- No previous experience in the restaurant industry is necessary
- Desire to use skills learned to pursue future path in the culinary field
PROGRAM UPDATES
GET IN TOUCH
BAY : (207) 233-2757
NYC : (814) 853-2804
Sprouts Locations
| KITCHEN | OFFICES |
|---|---|
| Girls Inc. Oakland 510 16th street Oakland CA 94612 |
Impact Hub Oakland 2323 Broadway Oakland CA 94612 |