Chef-In-Training Program Statistics

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Sprouts Chef-In-Training Program trains young adults that haven’t had it easy, to become chefs. They train 16 hours per week right alongside a local chef, learning everything the need to know to land a sustainable, honest job in the restaurant industry.

Since 2012, we’ve been working hard to give job opportunity to young adults that have faced significant setbacks, but are hungry to make a new start for themselves. Read more about the demographic of youth served and our impact, in numbers.

  • VIOLENCE AND CRIME

    VIOLENCE AND CRIME

    % of interns having had experienced domestic violence pre-internship: 30%
    % of interns living in single-parent household: 53%
    % of interns living in low-income household: 100%
    % of interns involved in drugs pre-internship: 71%
    % of interns involved in gang-activity pre-internship: 57%
    % of interns involved criminal behavior pre-internship: 55%
    % of interns in juvenile detention or prison prior to internship: 30%

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  • JOB SECURITY

    JOB SECURITY

    % of interns with jobs in the restaurant industry post-internship 1 year after: 83%
    % of interns with jobs in the restaurant industry post-internship 2 years after: 77%
    % of interns with jobs in the restaurant industry post-internship 3-5 years after: 67%
    % graduated interns were offered a full or part-time position by their mentor restaurant: 65%

    POVERTY

    Verified Low-Income: 100%

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  • DEMOGRAPHIC

    AVERAGE AGE

    17 years old

    GENDER

    Male: 60%
    Female: 40%

    ETHNICITY

    Black or African American: 62%
    Hispanic or Latino: 23%
    Asian/Pacific Islander: 7%
    Middle Eastern: 4%
    White or Caucasian: 4%

     

     

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