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 will begin on June 24, 2019. Information sessions for potential candidates and referral partners (community organizations, schools, non-profits) will be held every Tuesday at 11 AM and 6 PM at The Hatchery. ​
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. 
Restaurant photos from Frontera. 
The Impact Culinary Training Program is led by the Culinary Instructor Damein and the Culinary Program Manager Mattie. 
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.