Rome Sustainable Food Project

Our teaching philosophy takes root in a practical, hands-on approach to learning. By “diving in” to the busy work day 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.

Our 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 extremely 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.

What We Do
The RSFP kitchen, open Monday through Saturday, serves approximately 50-75 members of the Academy community and their guests at each meal. During Trustees Week in May and the summer months, meal numbers may approach 100. Lunch is served buffet style while dinner is served plated or on platters passed at the table. Each morning, we bake muffins and scones to be sold in the Academy bar, and in the afternoon, Italian and American cookies for the Library Tea. We also prepare picnic lunches for fellows who are out during lunch. Homemade cookies, granola, dry-roasted almonds, and jam are all sold in the bar as part of our grocery program. The RSFP caters cocktail receptions, special events, and coffee breaks during meetings and lectures for the Academy as well.

How the Internship Works
Interns train fifty hours per week with two full days off (there are no meals served on Sunday). Schedules may vary week to week so that interns have the opportunity to train both morning (7 am – 4 pm) and evening (1 pm – 10 pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed. Intern responsibilities include cooking, cleaning, compost and recycling disposal, organizing inventory (to name a few) – they become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.

The first few weeks of the internship is a period of transition and immersion into a new environment. Interns get to know the staff and a new kitchen, as well as learn the basics of the schedule, local ingredients, kitchen systems, and the rhythm of the work day. The hope is that interns will become familiar with the ins and outs of the RFSP after finishing their first two weeks with the program. Thereafter, they will meet with Chef Christopher Boswell for a review of their work on a regular basis. These meetings are intended as shared dialogues and provide the chefs as well as the interns with an opportunity to chart progress and define goals for the internship period. At any time, an intern can
schedule a meeting with the Chef to discuss their progress or any matters of concern.

The RSFP internship/visiting cook position is unpaid. Room and board are provided.

Considerations
Culture shock is understandable and to be expected, so allowing oneself time to settle in to the Academy prior to beginning your internship is generally a good idea. We encourage all interns to begin learning Italian before their arrival in Rome – an open-minded attitude toward the acquisition of a new language is a must. Working in a professional kitchen is fast paced and can feel hectic and often physically and mentally challenging, making a serious work ethic and positive attitude essential. Interns are trained to work efficiently and, most importantly, to be present and conscious in all aspects of the life of a professional chef. The work schedule is rigorous and while we encourage interns to explore Rome as much as possible in their time off, extensive travel throughout Italy and Europe is generally discouraged during the internship period itself. Many interns opt to travel before they arrive or after they depart. Allowing oneself to be fully immersed in the RSFP, in life at the Academy and in the culture of Rome at large is hugely beneficial to a positive internship experience.

Interns and visiting cooks interested in bringing spouses or partners are required to live off-site, as the Academy has limited accommodations. Please be aware that the RSFP cannot provide living stipends to cover off-site housing costs. In the past, we have found that the internship experience is significantly altered by the presence of one's spouse or partner. Some have encountered challenges in balancing the demands of work and their relationship in this particular context.

Living in Rome
The RSFP internship provides interns and visiting cooks with a unique opportunity to become well-acquainted with the city of Rome and the rhythm of Roman life. The Academy is situated on the Janiculum Hill in the Monteverde neighborhood and directly adjacent to the historic neighborhood of Trastevere. From a culinary perspective, Rome and the nearby regions of Lazio, Tuscany, Umbria, and Campania offer an
endless wealth of producers, farms, and restaurants for culinary adventures. In the past, the RSFP has made arrangements for interns to visit with local producers during the internship period, as the schedule allows.