The Rome Sustainable Food Project is at once a production and teaching kitchen whose daily success relies strongly upon a team of interns and visiting cooks. Living and training in Rome for a period of five-and-a-half months, they learn alongside an American and Italian kitchen staff to cook for the Academy community.
The teaching philosophy of RSFP chefs takes root in a practical, hands-on approach to learning. By “diving in” to the busy workday of a professional kitchen, interns learn to prepare seasonal produce with a multitude of techniques. In so doing, they gain extensive knowledge in Roman and Italian culinary practices, as well as practical experience cooking for large groups in the style of a banquet. Twice daily menu meetings are an essential part of the internship education: in them, interns receive their assignments from the chef and learn the history of a dish and its preparation from start to finish.
RSFP interns have varied experience and come from diverse backgrounds. From cooks with substantial professional experience to culinary school students and food-interested individuals with other forms of education, they are committed to practices of sustainability and the experience of life in a professional kitchen. Most interns are also interested in Italian food and culture. It is essential that interns contribute to the teamwork that makes the kitchen run, especially at times when the work is fast-paced and intense.
The following documentation will be required:
- Letter of introduction (your written statement describing why you would be suited for the internship)
- Résumé or CV
- A medical note from your primary physician that shows you are physically and psychologically able to undertake an internship in a professional kitchen abroad
- A clear, legible copy of the photo identification page of your passport. This should include your full name, passport number, date of birth, and expiration date. A scanned PDF is preferred. Please ensure all details are clearly visible and that no parts are cut off.
Applications must include two letters of reference from either current or past employers or teachers that follow these requirements:
- Recommender must be kitchen-related (cooking classes, kitchen training, restaurants, culinary experiences)
- From your current or most recent job
- From chefs/manager that worked with you
- Written with the logo/letterhead from the establishment you both worked together
- Contain the contact information (phone, email) of the recommender
- Contain your name and contact information (phone, email)
- Contain the signature of the recommender
Important Note: If a reference is provided by a chef the applicant worked with in the past, the letter must be on the official letterhead of the establishment where they worked together. If the chef is now employed at a different restaurant, they should not use their current letterhead for the reference.
Applicants will be able to request letters from references via email through this application.
Internship Dates and Deadlines
Session I
August 26, 2025–January 16, 2026
Application deadline: March 22, 2025
Applicants notified: end of April 2025
Session II
This session is only open to individuals who can legally work in Italy (EU citizenship/permesso di soggiorno holders)
January 19–July 10, 2026
Application deadline: September 8, 2025
Applicants notified: beginning of October 2025