Internships are available year round. Start and end dates are flexible.

Interns will participate in all aspects of day-to-day food prep and service including:

Knife skill practice

Grilling, Roasting, Braising and Smoking foods

Butchery

Operating a wood-fired oven

Recipe development and testing

Menu planning

Plate design and preparation

Tending raised-bed kitchen garden and assisting in field and greenhouse harvesting

Independent preparation of informal midday meals 

Must of range of motion and stamina to work in a busy kitchen. Interns must be 18 years old by the start of their internship