Deadline:
September 08, 2025
Program Starts: January 19, 2026
Program Ends: July 10, 2026
Location(s)
Italy
Rome
Overview
The Rome Sustainable Food Project is at once a production and teaching kitchen whose daily success relies strongly upon a team of interns and visiting cooks. Living and training in Rome for a period of five-and-a-half months, they learn alongside an American and Italian kitchen staff to cook for the Academy community.
Details
The teaching philosophy of RSFP chefs takes root in a practical, hands-on approach to learning. By “diving in” to the busy workday of a professional kitchen, interns learn to prepare seasonal produce with a multitude of techniques. In so doing, they gain extensive knowledge in Roman and Italian culinary practices, as well as practical experience cooking for large groups in the style of a banquet. Twice daily menu meetings are an essential part of the internship education: in them, interns receive their assignments from the chef and learn the history of a dish and its preparation from start to finish.
RSFP interns have varied experience and come from diverse backgrounds. From cooks with substantial professional experience to culinary school students and food-interested individuals with other forms of education, they are committed to practices of sustainability and the experience of life in a professional kitchen. Most interns are also interested in Italian food and culture. It is essential that interns contribute to the teamwork that makes the kitchen run, especially at times when the work is fast-paced and intense.
How It Works
Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The first few weeks of the internship are a period of transition and immersion into a new environment. Interns get to know the staff and a new kitchen, as well as learn the basics of the schedule, local ingredients, kitchen systems, and the rhythm of the work day. The hope is that interns will become familiar with the ins and outs of the RFSP after finishing their first two weeks with the program.
Thereafter, they will meet with Head Chef Fausto Ferraresi for a review of their work on a regular basis. These meetings are intended as shared dialogues and provide the chefs as well as the interns with an opportunity to chart progress and define goals for the internship period. At any time, an intern can schedule a meeting with the head chef to discuss his progress or any matters of concern.
Opportunity is About
Eligibility
Candidates should be from:
Description of Ideal Candidate
RSFP interns have varied experience and come from diverse backgrounds. From cooks with substantial professional experience to culinary school students and food-interested individuals with other forms of education, they are committed to practices of sustainability and the experience of life in a professional kitchen. Most interns are also interested in Italian food and culture. It is essential that interns contribute to the teamwork that makes the kitchen run, especially at times when the work is fast-paced and intense.
Dates
Deadline: September 08, 2025
Program starts:
January 19, 2026
Program ends:
July 10, 2026
Program Starts: January 19, 2026
Program Ends: July 10, 2026
Cost/funding for participants
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
The visiting cook position is unpaid. Room and board are not provided.
Un-save Opportunity
Internships, scholarships, student conferences and competitions.
