Real-world training where students build skills, confidence, and experience in the culinary arts.

The Plant to Plate Internship Program places students in a real working environment, where they grow food, prepare meals, and serve others alongside professional chefs and mentors. Through hands-on guidance, they build practical skills, professional habits, and a strong sense of ownership and accountability.

MAKING A DIFFERENCE

Our Plant To Plate Interns . .

  • Cultivate enduring life skills (e.g., effective communication, nutritious food preparation, money management, self-reliance)
  • Enhance skill sets for seeking, securing, and thriving in work opportunities
  • Foster professional aptitude and skills (e.g., responsibility, time management, résumé writing)
  • Develop a network of personal and professional references
  • Advocate for themselves and their community
  • Build mental and emotional wellness (e.g., stress management, resilience)
  • Build lasting relationships with mentors
Plant to Plate interns in the kitchen

“This program has given me the tools that I can use now and for future experiences that will help guide me through difficult times. I am honored to be networking with them now  helping to recruit future interns. This program has helped me in many ways and has continued to help me and others even during a pandemic.”

Megan Sanchez
2019 Plant to Plate Graduate