“Good Food in Action” profiles a food-based non-profit and highlights a current “culanthropy” (culinary volunteer) opportunity within in the organization. These posts are great for CulinaryCorps alumni looking to engage after a trip as well as cooks/chefs/culinary students who want to get involved in their community.
Here’s this week’s pick:
Organization/Program: Edible Schoolyard NOLA
Volunteer Opportunity: Teaching Kitchen Culinary Intern (unpaid)
Location: New Orleans, LA
Start Date: August 1, 2011- December 16, 2011
Time Commitment: Approximately 20-25 hours per week, generally Monday-Thursday with some Fridays, weekends, and evening commitments as needed.
Edible Schoolyard NOLA changes the way kids eat, learn and live at FirstLine Schools in New Orleans. Our goal is to improve the long-term well being of our students, families and school community. We do this through a comprehensive seed-to-table experience that integrates hands-on organic gardening and seasonal cooking into the school learning experience, culture and cafeteria food programs of the schools we serve.
The Edible Teaching Kitchen is an inviting, hands-on kitchen classroom where cooking and seasonal food tastings are the lesson of the day. Incorporating ingredients from our very own garden and local farms, every grade level utilizes the kitchen as a way to bring abstract concepts from the classroom to life and the table. Our youngest kindergarten students participate in Food ABC classes in which they sample a variety of fresh foods. By the time they reach middle school our students have eaten their history and are cooking alongside local chefs for events such as our annual Iron Chef competition.
The Culinary Intern is a quarterly or semester-long position designed for someone with a strong culinary background who is interested in exploring a program that uses seasonal cooking classes to promote childhood nutrition in a variety of engaging ways. She/he will participate in a variety of hands-on cooking classes in the Edible Schoolyard New Orleans teaching kitchen as a support teacher to assist the Table Leader with small group instruction. This position will also have a large role in washing, storing, and preparing ingredients from the garden, farmers’ markets, and local grocers for use in cooking classes. Additionally, this position will manage all day-to-day operations in the kitchen including maintaining refrigerator and dry storage inventories, creating first-in, first-out procedures, creating and coordinating daily, weekly, and monthly cleaning schedules, coordinating volunteers for special cleaning projects in the kitchen, and communicating any supply needs to the chef teachers.
To Apply: Please submit a cover letter, resume, and (3) professional references to email@example.com