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IMPACT Culinary Training

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An intensive eight-week culinary training program for young adults aged 18–24 in the Chicago area, covering professional kitchen practices, food safety, and job readiness, followed by a four-week paid internship at a local restaurant.
IMPACT Culinary Training, designed by Chef Rick Bayless in partnership with the Industrial Council of Neighborhood Cooperatives, prepares young adults for entry-level kitchen roles. The program begins with eight weeks of classroom instruction at The Hatchery, Chicago's nonprofit food incubator, where students learn food preparation, knife techniques, cooking methods, and nutrition fundamentals while earning a food handling certificate. Instruction is led by Chef Matt Miller, a 17-year veteran of professional kitchens. Following classroom training, students complete a four-week paid internship at a Chicagoland restaurant for hands-on experience. The program provides all instruction, kitchen tools, mentoring, and internship placement at no cost to selected participants through donor-funded scholarships. Since 2019, over 115 graduates have launched careers in Chicago's food industry.

Session availability

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Typically runs January – December · $0 per session.

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About this camp

Ages
Ages 18–24
Season
January – December
Cost
$0 per session
Type
Other
Established
2019
  • Eight-week intensive culinary instruction
  • Food handling certification included
  • Four-week paid restaurant internship
  • No-cost program with scholarships
  • Located at The Hatchery food incubator
  • Designed by Chef Rick Bayless

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