About Impact Culinary Training
The culinary training program is open to Chicago young adults ages 16-24 and includes an 8-week classroom course, followed by a 4-week internship at a Chicagoland restaurant.

More Details
The first cohort is now full, but we encourage you to apply below so we have your information on file for when it comes time to accept candidates into the second cohort (beginning October 2019). ​

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What will you learn?
This program will help prepare you for an entry-level job at a restaurant to start your career. This includes: food handling certificate, job readiness skills, food preparation, equipment identification, knife skills, recipe development, product identification, storage, cooking methods, and nutrition.

What does a prep cook do?
Prep cooks are members of the kitchen who do much of the preparation for the dishes that a restaurant serves. The work includes chopping vegetables, weighing and mixing ingredients, cutting and preparing meat, and more to allow chefs and cooks to create meals. 

Photos from Frontera. 

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The Impact Culinary Training Program is led by the Culinary Instructor Damein and the Culinary Program Manager Mattie. 

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Press About Impact Culinary Training Program

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Impact Culinary Training is a collaboration between ICNC, Frontera Foods, The Hatchery, Accion, the Illinois Restaurant Association Educational Foundation, the National Restaurant Association Educational Foundation, and Conagra Brands.