Since 2012, dozens of young adults in need have participated in our Chef-In-Training Program. We are proud to have an 86% graduation rate. 94% of all graduated interns land a sustainable job in the restaurant industry within 12 months of graduating. 3-7 years later, 71% of our CIT alumni are still working in the restaurant industry.
The success of our interns and mentor restaurants is reinforced by two defining features:
We only accept applicants enrolled in reintegration/ wraparound programs. Not only does this ensure they want to be here, but they are also provided with crucial life skills support, help with transportation, access to psychiatric support, and stable housing.
We place candidates in restaurants that match their personality and their individual needs. Every restaurant has a different pace, and a unique kitchen culture. By deliberately matching candidates to restaurants through restaurant trials, we ensure that candidates feel supported and learn at their own pace.
Our program is made possible by the donations of community members and local businesses. Watch our video to learn more!
CLICK TO 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.
WHERE YOUR DONATION GOES
- Recruitment of Youth In-Need
- Stipends Paid to the CIT interns
- Interviews, Trial Shifts
- In-Depth Culinary Training
- Restaurant Placement + Orientation
- Ongoing Mentorship and Check-ins
- Headshots and Website Profiles
- Data Collection and Analysis
- Chef-In-Training Endowment Fund
- Chef-In-Training Program Fundraising
- Videos of CIT Interns
“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.”
The Jonas Family Fund, CIT Funder
“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. ”
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
“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
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BAY: (510) 680-3614
New York City
Headquarters: 169 11th Street, San Francisco CA 94103