Plant to Plate Internship Program

Mentoring, empowering, and preparing Richmond youth for the world of work through organic gardening and training in the culinary arts.

The Plant to Plate Internship Program empowers, trains, and prepares Richmond 11th and 12th-grade students to advance their employment opportunities so they can pursue their goals and dreams.

Student interns learn how to grow food organically from seed to harvest, and how to cook and serve it – all while developing job skills that will help them secure and maintain employment. The program cultivates skills that help students navigate and manage the many life circumstances they will encounter as they enter the adult world.

The key strength of our program is that it enlists local chefs and community professionals to teach their expertise and share their life experiences with our student interns. This helps to expand their professional networks and build community.

Interns graduate from our program with:

• A ready-to-submit resume.

• Interviewing skills.

• Practice communicating with potential employers.

• Experience in giving and receiving performance evaluations.

• Knowledge of basic money management.

• Knowledge of basic nutrition and why it is important for long-term health.

• Practice honing a wide range of transferable and essential skills such as time management, problem-solving, working as part of a team, taking initiative, punctuality, responsibility, communicating with others, and self-regulation/stress management strategies.

The program is led by Kelli Barram, a Master Gardener and Garden Education Instructor, and Arnon Oren, master chef, and owner of Oren’s Kitchen and Anaviv Catering and Events.

For more information about this program contact us!