Chef-in-Training Program Details

PROGRAM OVERVIEW


  • OVERVIEW

    OVERVIEW

    The Chef-in-Training Program is a 4-6 month program. Unlike Sprouts other programs, the Chef-in-Training Program is not a cooking class, but rather a one-on-one style apprenticeship. Apprentices are working in a real, fast-paced, physically demanding restaurant kitchen, with the food they prepare going out directly to customers. Applicants should possess the passion and drive to make the long-term commitment to this kind of 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

    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)
    • Demonstrate financial need (e.g. eligible for free or reduced-cost school lunch, qualify for SNAP/CalFresh/EBT Benefits) 
    • No previous experience in the restaurant industry is necessary
    • Desire to use skills learned to pursue a future path in the culinary field
    —————————————————————————————————————————————————————————-

  • BEFORE

    BEFORE ACCEPTANCE

    Interview: A 15-20 minute in-person interview with the Chef-in-Training Manager

    Pre-Internship Orientation: Discussion of internship logistics, restaurant kitchen expectations, and Food Handlers & Safety Certification introduction

    Trial Shift at Potential Host Restaurant: A 3-4 hour formal shift with your potential mentor chef’s restaurant. To assess if the apprenticeship environment is a long-term good fit

  • DURING

    DURING INTERNSHIP

    Host Restaurant/Mentor Chef Placement: A schedule of weekly shifts is set. The mentor chef guides the intern through basic knife skills and various stations specific to their restaurant.

    Stipend: The intern is paid a bi-weekly stipend, totaling $1200 by the end of the program. Alternatively, the intern may receive class credit for the internship through their respective high school.  

    Progress Reports & Check-ins: The Chef-in-Training Manager checks in periodically with the intern regarding the progress of cooking skills learned, to establish weekly goals, and provide support for anything the intern may need. Chefs fill out monthly progress reports of how the intern is adapting to the kitchen and to track what new skills have been learned.

    Program Graduation: When the full term of the intern’s program has been fulfilled, the intern will have completed training in food handling and storage, meal prep, and working in various stations of the kitchen such as pasta, grill, meat, pastry, etc. The intern is awarded a Certification of Program Completion Certificate during their final restaurant shift!

  • AFTER

    AFTER INTERNSHIP

    Post-Internship: Many interns have been hired on by their host restaurant upon completion of the program. Additionally, Sprouts offers overall job search and furthering education support to help the intern transition into their next future endeavor in the culinary world. Sprouts also offers job market preparation and personal finance seminars through the Wells Fargo Hands on Banking Program!

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

Background

TESTIMONIALS

“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

“When you teach a young person a marketable skill, you are investing in their future so they can become the skilled, self-reliant and thoughtful leaders we need to help our communities flourish. I can’t think of a better way to invest in everyone’s future, than by investing in the training of youth to become the thoughtful leaders and productive workers of tomorrow.”

​Lendri Purcell

The Jonas Family Fund, CIT Funder

“Give a young person a spatula, and support, and something exciting starts to sizzle.”

Meredith May

Feature WriterSan Francisco Chronicle, 2016

“I truly cannot think of anything more important than learning how to cook when you are young. The Chef-in-Training program is something very special.”

Alice Waters, 2016

“The Miranda Lux Foundation is thrilled to be supporting Sprouts’ Chef-in-Training Program.  The exemplary vocational training program does great work to ensure that a new generation of young adults have the essential skills to land a job in the restaurant industry.”

Miranda Lux Foundation, 2016

“By the end of my first shift, I had already made my first dish! It was such an honor!”

-Hector Ugalde
CIT Intern at alaMar Kitchen and Bar

“I remember after my first shift and the talk I had with Chef Thomas. He really made me open my eyes and think about this whole experience. I worked with more than one person every time I came, so I took away something new from everyone on the team. In my opinion, I feel I learned more about both food and life lessons. I honestly feel that my favorite part of this program was just being able to be surrounded by supportive people who actually cared. ”

-Leslia Lapota
CIT Intern at One Market Restaurant

“I was 8 years old and I was stealing cars with my friends, seeing a lot of things I shouldn’t have been seeing at my age. I’ve always been interested in food, so once I got into the internship with Sprouts, it made me [think] this is pretty cool! I get to be in a real restaurant and work with professionals. I really needed somebody to really believe in me and help me fund my Chef-in-Training Program, because this was really my only way out. I’m a young black male, and I’m trying to make it. I’m trying to find my living, I’m trying to make my way through life…I’m just trying. I’ve been through a lot…and I’m trying to make it right.”

-Mike “Mikey” Quintana
25Lusk

“The Sprouts Chef-in-Training Program gives back. I didn’t really have that growing up, so I wanted to make sure that once I had my own place I could do that for somebody”

-Chef Nelson German
Executive Chef/Owner of alaMar Kitchen and Bar

“My first day was enlightening. I got to watch one of the chefs prepare plates and was astonished at how at professional looking he made them.”

-Bobby Pennington
CIT at Pican

“As a volunteer for Sprouts Cooking Club I was able to experience the absolute joy of teaching our community’s next generation about healthy, sustainable, local foods. I am proud to have partnered with Sprouts to bring as many kids as possible into the kitchen. Watching them learn, grow, and enjoy good food has inspired me in my own kitchen, and I have come away from the class with my own learnings—not to mention some great new recipes!”

– Carolyn Insley
Background

We are always looking for new candidates!

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)
  • Demonstrate financial need (e.g. eligible for free or reduced-cost school lunch, qualify for SNAP/CalFresh/EBT Benefits) 
  • No previous experience in the restaurant industry is necessary
  • Desire to use skills learned to pursue future path in the culinary field

GET IN TOUCH


BAY :(510)-680-3614 NYC : (929)-251-3359
Sprout's Locations

3206 Hannah Street
Office #1
Oakland CA 94608

 

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