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Internships in Culinary

Looking for more internships in Culinary? Check out the most recent internship postings in Culinary.

Below you'll find all of the companies that we've covered that may offer internships in Culinary. You can also look at entry level jobs in Culinary.

Kitchensurfing

by Willy Franzen on July 8, 2014

Having a personal chef would be pretty life changing. Not only would it make healthy eating much easier, but it would also free up a ton of time. Unfortunately, most of us can’t afford to employ a chef full-time. So how can regular people get the personal chef experience? Kitchensurfing is a New York, NY based company that matches “up chefs and people who need a cook at high and low price points and for a variety of types of engagements, from cooking lessons for the kids to fried chicken parties to 10-course anniversary dinners.” Almost anyone can afford a personal chef when it’s only for one night.

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Tagged as: business development, California, culinary, customer service, design, food, Illinois, Internships, marketing, New York, online marketing, paid, product development, product management, software development, web development

Eataly

by Willy Franzen on April 30, 2014

The average supermarket is a pretty uninspiring place. It’s filled mostly with packaged, processed foods, and even the good stuff around the perimeter isn’t all that attractive. That’s why more and more specialty and gourmet grocery stores are popping up across the country. Here in Chicago we’re seeing a lot of Whole Foods and Mariano’s locations pop up, but we also got a special treat with an Eataly outpost. They are a New York, NY and Chicago, IL based gourmet Italian marketplace inspired by the famous chef Mario Batali. Their motto is: “We cook what we sell, and we sell what we cook.” It’s still a grocery store, but it’s also way more than that. Eataly is the kind of place that treats food how it should be treated.

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Tagged as: culinary, food, grocery, human resources, Illinois, Internships, New York, paid, restaurants, retail, sales

StoveTeam International

by Willy Franzen on April 12, 2014

There’s something primally satisfying about cooking over an open fire. Maybe I enjoy it so much because I don’t get to do it very often. For a lot of people across the world, it’s an everyday occurrence–and that’s not a good thing. Did you know that “the most dangerous activity a woman can undertake in the developing world is cooking for her family?” StoveTeam International is a Eugene, OR based non-profit that is trying to make cooking safer by helping to start “self-sustaining businesses [that] produce safe, affordable, fuel-efficient cookstoves to replace dangerous open cooking fires.”

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Tagged as: administrative, culinary, food, international development, Internships, Manufacturing, non-profit, Oregon

Vitamix

by Willy Franzen on February 21, 2014

About 10 years ago I bought a Magic Bullet (in a store, not through the infomercial). I don’t often need a blender, so it has served me well for making the occasional smoothie, pureeing veggies for soup, and chopping herbs. That’s why when it came to our wedding registry, we didn’t do what many couples do and register for a top of the line blender (though we did register and receive a food processor that haven’t even used yet). The consensus top of the line blenders seem to come from Vitamix, an Olmsted, OH based company that is “improving the vitality of people’s lives and liberating the world from conventional food and beverage preparation boundaries.” That’s the kind of hyperbole that you can only expect from the company that created the first infomercial in the U.S.

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Tagged as: communications, community management, culinary, customer service, food, Internships, marketing, merchandising, Ohio, online marketing, product management, purchasing, social media

Munchery

by Willy Franzen on December 10, 2013

When I was in college, I could get delicious food delivered for really cheap. It wasn’t usually all that healthy, but it always hit the spot. Now that I live in Chicago, I can barely get a good non-deep dish pizza delivered for under $30 (a decent Chinese meal ends up over $60 for two of us). The situations is only worse if I want real food. While my standards have probably increased quite a bit, I still think that the state of food delivery–especially in big cities–is pretty sad. Why can’t I get something healthy, tasty, and reasonably priced brought to me in a reasonable amount of time? That’s exactly what Munchery offers. They’re a San Francisco, CA based company that offers wholesome dinners prepared by top chefs delivered to your door. Instead of searching for a restaurant to order from, you just pick the meal that you want.

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Tagged as: California, culinary, customer service, food, Illinois, Internships, New York, photography, software development, Washington

Dinner Lab

by Willy Franzen on November 26, 2013

I’m really excited for Thanksgiving, even though I don’t get to go back home this year. I love having the opportunity to cook new stuff for a big group of people, and I think that meals at a big table are almost always fun. If you agree, you might be interested in Dinner Lab. It’s a New Orleans, LA based “membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience.” They’re already in Austin, Nashville, New York, Los Angeles, Chicago, San Francisco, Miami, DC, and Atlanta, and it looks like the expansion will continue.

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Tagged as: California, culinary, events, Florida, food, Georgia, Illinois, Internships, Louisiana, New York, restaurants, Tennessee, Texas, unpaid, Washington DC

Food52

by Willy Franzen on November 4, 2013

I cook a lot, but with Thanksgiving only a few weeks away, it’s time to make sure my skills are as sharp as my knives (doesn’t that sound like a promo for some silly cooking show?). Most of my culinary skills are semi-self-taught. Television, cookbooks, and lots of dinners out have exposed me to all kinds of new concepts, but the Internet is where I go to get the definitive answer on how to cook what I want to cook. Often all it takes is a Google search to find what I’m looking for, but sometimes I want to get new ideas. My go to is Serious Eats, but today I found a new site with a similar approach. The company is called Food52, and it’s a New York, NY based online community that brings “cooks together from all over to exchange recipes and ideas and to support each other in the kitchen.” (Side note: Food52 and Serious Eats are celebrating the the one-in-70,000-ish-years holiday of Thanksgivukkah with a cook off.) In their first few years they’ve been able to reach millions of people and get them talking about food, which is no small feat.

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Tagged as: blogging, communications, culinary, customer service, e-commerce, e-mail, editorial, food, food merchandising, Internships, marketing, merchandising, New York, social media, unpaid, writing

Sterling-Rice Group

by Willy Franzen on August 21, 2013

When you look at a bunch of advertising and communications agencies, you start to see a lot of the same words. They all claim to excel in areas like strategy, creative, and insights. You’ll often see the word innovation used, but it’s not always listed as a core competency. One word that I wasn’t expecting to see on an agency’s capabilities page is “culinary,” but that’s the exact word I found on the Sterling-Rice Group What We Do page. They are a Boulder, CO based “strategy, innovation, and communications firm that grows businesses and builds brands in considerable ways,” and they clearly have separated themselves from the pack by being total foodies in addition to everything else that they are.

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Tagged as: advertising, analyst, brand management, Colorado, communications, copywriting, culinary, food, innovation, Internships, marketing, paid, public relations, strategy

FareStart

by Willy Franzen on August 18, 2013

There are two kinds of entry level jobs. There are the professional track positions that are typically targeted towards recent college grads (what we try to cover on ODOJ), and the jobs that have very minimal education and experience requirements. Both types are extremely important to our economy because they enable people to learn how to make a living, and both seem to be getting rarer. Today many of the best job opportunities in that second category are in the food service industry. That’s why FareStart is focused on them. They are a Seattle, WA based non-profit that “transforms lives by empowering homeless and disadvantaged men, women, and families to achieve self-sufficiency through life skills, job training and employment in the food service industry.”

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Tagged as: culinary, events, food, hospitality management, non-profit, operations, program development, training, unpaid, Washington

HelloFresh

by Willy Franzen on August 15, 2013

I didn’t start cooking until my sophomore year of college, but I picked it up pretty quickly once I was off of a meal plan. If I was trying something new, I’d look up a basic recipe, but for the most part I just learned a few basic concepts and used those to come up with my own preparations. This made trips to the grocery store fun. I’d invent a meal based on what I saw at the store, and then try to make it at home. I’ve been doing that ever since, and I love it, but some people don’t want to spend the time shopping and creating meals even though they still would like to cook dinner at home. HelloFresh is for them. It’s a New York, NY based company (actually it’s Berlin, Germany, but the U.S. business is based in NYC) that offers weekly subscription packages that include recipes and all of the ingredients to make healthy, delicious meals. It’s kind of like those brownie mixes that come in a box (all you have to do is follow the instructions), except the end result is a dinner that your mother would approve of.

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Tagged as: culinary, customer service, food, Germany, grocery, international, Internships, New York, paid

The Culinary Edge

by Willy Franzen on July 22, 2013

I’ve suffered through many meals where I’ve convinced myself that I could run the restaurant better than the current management–even if I was blindfolded and had my arms tied behind my back. There are probably a few cases where that’s true, but for the most part regular people with no industry experience have no business running restaurants (just watch Kitchen Nightmares if you’re not convinced). The truth is that running a profitable restaurant is a huge accomplishment. The Culinary Edge is a San Francisco, CA based consulting firm that specializes in helping restaurants and other food-related businesses strengthen their brands, extend their reach, and increase their profitability. While it would be nice if they did work for small mom and pop type restaurants, the reality is that this kind of consulting is geared towards much bigger clients.

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Tagged as: California, consulting, culinary, food, grocery, hospitality management, Internships, market research, marketing, operations, paid, project management, research, restaurants

Union Square Hospitality Group

by Willy Franzen on June 26, 2013

While I’ve been getting much better about making healthy food choices, sometimes it’s impossible to resist a burger, fries, and a milkshake. It’s hard to find a more efficient, yet enjoyable way to consume calories. If you’re going to do it, you need to do it right–and that means going to Shake Shack (we’re getting one in Chicago soon!). It may sound like a dive, but it’s actually run by the same restaurant group that runs one of New York City’s best restaurants (Gramercy Tavern) and used to run one of the world’s best restaurants (Eleven Madison Park). The company is called Union Square Hospitality Group, and they’re based in New York, NY. They have restaurants that fill every niche, and they’re all excellent. I’ve been to a couple of them (with multiple visits to Shake Shack), and I’ve always enjoyed my meal.

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Tagged as: culinary, food, hospitality management, Internships, marketing, New York, online marketing, paid, public relations, restaurants, social media

Canyon Ranch

by Willy Franzen on June 7, 2013

Amy and I are heading home from our “minimoon” today. Our “real” honeymoon will come sometime next year, and we’re planning on going to Japan. The goal of the minimoon was to relax and recover after all of the craziness that comes with a big wedding. We spent the past few days at a resort/spa in the desert on the Utah/Arizona border, and it has been incredible. I checked to see if the resort has any jobs, but I struck out. Then I stumbled on another desert resort that has a ton of career opportunities. It’s called Canyon Ranch, and it’s a resort and spa with an “innovative approach to health, wellness and holistic and integrative care.” They got their start in Tucson, AZ, but they have since added locations in Lenox, MA; Miami Beach, FL; Las Vegas, NV, and… on a boat.

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Tagged as: Arizona, culinary, customer service, events, fitness, Florida, food, hospitality management, human resources, Internships, Massachusetts, Nevada, nutrition, public relations, restaurants, sales, travel

Baked By Melissa

by Willy Franzen on May 22, 2013

Cupcakes are supposed to be a miniature version of cake–a more reasonable and practical dessert. Yet as they moved from grade school birthday celebrations to being a culinary trend, they seemed to get bigger and more unhealthy–with some even pushing towards 1,000 calories. Tons of businesses popped up and seemed to offer more and more decadent cupcakes, and then the bubble burst. So how did one cupcake company continue to grow despite tons of competition and fading interest from consumers? By offering mini cupcakes that won’t instantly make your pants feel tighter. Baked By Melissa is a New York, NY based company that was started with “the idea that people should be able to taste more flavors without that post-dessert guilt trip.” Three cupcakes from Baked By Melissa add up to 140 calories. It’s still not health food, but it’s a reminder of what cupcakes were originally meant to be.

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Tagged as: creative, culinary, customer service, design, food, Internships, New York, paid, retail

Entertainment Cruises

by Willy Franzen on April 12, 2013

One of my favorite episodes of The Office is when Michael Scott tells his employees to pack a swimsuit for a leadership training trip, and then takes them on a “booze cruise” on Lake Wallenpaupack in January. The staff are obviously pissed at Michael, but for the most part end up having a good time. I’ve been on a few evening cruises, and I’ve always had a great time. I guess that is why Entertainment Cruises is doing so well. They’re a company with “26 vessels serving eight cities with six unique cruise products.” Entertainment Cruises’ offerings range from fine dining and dancing to speedboat tours, with a lot in between. They currently operate fleets in Baltimore, Boston, Chicago, New Jersey, New York, Norfolk, Philadelphia, and Washington DC.

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Tagged as: account management, accounting, culinary, customer service, entertainment, events, food, hospitality management, Internships, marketing, Maryland, Massachusetts, New Jersey, New York, operations, paid, Pennsylvania, recruiting, restaurants, sales, training, transportation, travel, Virginia, Washington DC

Red Rabbit

by Willy Franzen on March 22, 2013

One Day One Job is hiring paid Growth Interns/Apprentices/Hustlers! Help us help more student find their dream jobs.

I started elementary school terrified of “hot lunch” (apparently I’ve always had good instincts). One day my mom forgot to pack my lunch, and the principal had to buy me something from the cafeteria. I ate it out of sheer desperation, and was forced to get over my fear. Fast forward a couple of years, and I was the kid who got excited when the monthly lunch calendar came out. How could I pass up chicken nuggets and pizza days? And then my school started offering “doubles.” For fifty cents plus a lunch ticket, I could get twice as much food. I think I may have even had triples a few times. Weird coincidence: by sixth grade I was round. I’m a child obesity hipster–I was a fat kid before it was mainstream. But sadly now it is mainstream, and that’s why Red Rabbit is aiming “to fix the school food system—one community at a time.” They’re a New York, NY based company that provides healthy school meals in the New York metro area.

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Tagged as: culinary, education, food, human resources, Internships, New York, nutrition, program development, unpaid

Alinea, Next Restaurant, and The Aviary

by Willy Franzen on March 5, 2013

Once or twice a year I’ll come across an opportunity that is so outstanding that I’d almost consider applying. When I saw a post on Facebook saying that the group behind Alinea, Next Restaurant, and The Aviary is looking for an intern, I dropped everything and checked out the posting (though I’m sure whatever I was doing on Facebook was obviously extremely important). I follow the Alinea and Next Restaurant accounts on Facebook because doing so gives you an inside edge on getting tickets. Yes, they sell tickets for a dining experience, and they usually sell out within hours. That tends to happen when one restaurant (Alinea) is the undisputed best restaurant in Chicago, IL and arguably the best restaurant in North America, and the other (Next Restaurant) offers one of the most exciting new concepts in fine dining. And then there’s the Aviary, a place that has transformed the cocktail into fine art.

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Tagged as: analyst, business development, culinary, finance, food, hospitality management, Illinois, Internships, paid

Hot Bread Kitchen

by Willy Franzen on February 10, 2013

Nearly every culture has its own take on bread. From tortillas to bialys to focaccias to baguettes to naan, there are innumerable ways to turn a grain into something a little easier to eat. There is evidence of rudimentary flatbreads from over 30,000 years ago, but we’ve come a long way since then. What I find interesting is that the staple breads from across the world are becoming luxury items here in the U.S. A non-profit that is taking advantage of this trend is Hot Bread Kitchen. They’re based in New York, NY, and they increase “economic security for foreign-born and low-income women and men by opening access to the billion dollar specialty food industry.” How? They sell a multi-ethnic line of breads that are inspired by the people whom they are training for jobs.

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Tagged as: administrative, bilingual, culinary, customer service, development, education, events, food, food merchandising, information technology, Internships, marketing, New York, non-profit, research, retail, sales, teaching, unpaid, writing

The WEBstaurant Store

by Willy Franzen on January 11, 2013

Yesterday in our post about A+E Networks I told you about all of my favorite reality tv shows. A lot of them are pretty embarrassing, but I have no qualms about telling people I watch Top Chef. It’s a great show (sidenote: I swear I saw Beverly Kim from last season at Whole Foods yesterday). This week was the start of a two episode “Restaurant Wars.” The rules change from season to season, but typically the cheftestants have to come up with a restaurant concept and build it from scratch in just a few days. Everything gets supplied by sponsors, but if that wasn’t the case they might want to check out The WEBstaurant Store. They’re a Lancaster, PA based company that offers an “innovative, easy-to-use website to meet the purchasing needs of food service professionals throughout the United States and Canada.”

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Tagged as: copywriting, culinary, customer service, e-commerce, food, hospitality management, Internships, Kentucky, leadership development, Logistics, marketing, online marketing, operations, paid, Pennsylvania, photography, sem, seo, software development, technical writer, user experience, video, web development, writing

HSN

by Willy Franzen on June 26, 2012

We’ve spent the last six months working on making One Day One Job more relevant to your search (it includes internships now). Learn how to find an internship faster using our new features.

When I was a kid, I was a sucker for infomercials. I would wake up early on Saturday mornings and learn all about amazing products like Colorcoat 2000, Ab Flex, Brown N Crisp, and, my favorite, The Flying Lure. Excluding the latter, these products all solved problems that I didn’t have, but I was still fascinated by them. I wish I could say it was because of my early love for marketing, but I was just a dumb kid who believed all of the outrageous claims. If I really wanted to learn about marketing and selling products on tv, I should have been watching HSN. The St. Petersburg, FL based company has built an amazing business by selling all kinds of things to people who are sitting on their couch. While infomercial hucksters have been burning people with products that don’t work, HSN has been cultivating relationships with loyal customers.

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Tagged as: accounting, affiliate marketing, analyst, apparel, auditing, beauty, brand management, copywriting, culinary, customer service, e-commerce, fashion, fiannce, Florida, food, fraud prevention, human resources, information technology, Internships, jewelry, marketing, merchandising, online marketing, operations, production, public relations, retail, sales, security, social media, software development, style, systems administration, television, unpaid, web development, writing

Amy’s Kitchen

by Willy Franzen on April 19, 2012

I don’t think that I’ve had a frozen dinner since I forced my mom to buy me Kid Cuisine in the early 90s. If I’m going to eat something unhealthy, it should at least taste good, right? Clearly I’m biased against frozen meals (maybe because I consider myself a pretty good cook), but I shouldn’t write them all off as unhealthy and unpalatable. That’s especially true because one the nation’s leading frozen food brands is all vegetarian and mostly organic. Amy’s Kitchen was founded in 1987 by a couple looking for a way to provide for a new baby. They started in their home with a vegetable pot pie, and since then the Petaluma, CA based business has grown to hundreds of millions of dollars in revenue.

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Tagged as: agriculture, biology, California, culinary, farming, food, Internships, Manufacturing, Oregon, organic, paid, quality assurance, sales, sourcing

Zingerman’s

by Willy Franzen on November 14, 2011

I spent the weekend in Ann Arbor, MI visiting some friends, and today I’ll be doing office hours at The Career Center at University of Michigan from 3 – 5 PM (if you’re a UMich student, you should definitely stop by and say hi). I’ve already been to Zingerman’s twice, and I wouldn’t be surprised if my girlfriend forces me to go one more time (not that I’m complaining). In case you’ve never been, Zingerman’s is an Ann Arbor institution. Their flagship store is a deli, but they also have the following businesses: a bakery, a workforce training consulting firm, a caterer, a mail order company, a creamery, a sit-down restaurant, a coffee company, and a confectioner. The whole business generated nearly $40 million in revenue in 2009, and the deli alone generated more than $10 million in revenue. The really remarkable thing is that they’ve stayed local throughout. It’s not about taking the concept and growing it into a chain.

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Tagged as: consulting, culinary, food, Internships, marketing, Michigan, paid, restaurants, retail, web development

Share Our Strength

by Willy Franzen on July 3, 2011

It’s hard to think about a hunger during a holiday weekend that is known for backyard parties and grilling, but summer is actually one of the worst periods for childhood hunger. There are 21-million children that rely on free or reduced-price lunches during the school year–school isn’t just a place to learn, but also a place to get a nutritious meal. In the summer when school is out, less than 3 million of these kids are in situations where they still get meals provided for them. That’s a huge gap and a major problem. Share Our Strength is a Washington, DC based non-profit organization that envisions a world with “No Kid Hungry.” They were founded in 1984 and since then they’ve working tirelessly to make sure that every child that they can reach gets the nutrition that he or she needs to stay healthy and keep growing.

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Tagged as: advocacy, communications, community development, culinary, culinary nutrition, design, food, grant writing, graphic design, marketing, non-profit, nutrition, online marketing, outreach, paid, program development, unpaid, Washington DC

Martha Stewart Living Omnimedia

by Willy Franzen on May 4, 2011

There’s a long history of poking fun at Martha Stewart, and it started well before she went to prison. There’s just something funny about someone who takes perfection in domesticity as seriously as she does. My family even played an integral role in the satire of Martha with my little sister’s appearance in the parody magazine Martha Stuart’s Better Than You at Entertaining, which was a follow up to Is Martha Stuart Living? (here’s a picture my sister as young Martha Stewart in the parody). We can keep laughing at Martha Stewart, but she’ll always get the last laugh. She has an amazing track record of reaching the top in nearly everything that she has done–from babysitting for Mickey Mantle’s kids to starting a successful catering company in her basement to building a New York, NY based media empire in Martha Stewart Living Omnimedia. Martha Stewart is apparently now worth well over half a billion dollars, and has used her personal brand to build amazing print, television, online, and merchandise properties.

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Tagged as: accounting, animals, animation, apparel, arts, communications, copywriting, crafts, culinary, design, editing, editorial, events, fashion, finance, food, graphic design, human resources, information technology, interactive media, interior design, Internships, law, licensing, magazines, marketing, media, merchandising, New York, online media, paid, photography, product development, project management, public relations, publishing, radio, sales, software development, style, television, unpaid, web development, writing

StarChefs

by Willy Franzen on April 21, 2011

One of my favorite things about living in Chicago is that I am surrounded by some of the best restaurants in the world. Not only does that mean that I can treat myself to the occasional delicious meal, but I also have more celebrity chef sightings than the average person. Since most of you aren’t as cool as I am, you’ll need another way to get “a backstage pass to the celebrity chef world.” Luckily, there’s StarChefs, a magazine “for food and wine-savvy consumers and an essential information resource for aspiring professional chefs.” The New York, NY based publication has been around since 1995 and claims “monthly traffic of over 14.6 million hits” (or 30 million on another page). My analytics tell me that’s an overstatement (hits is an outdated measure that doesn’t really tell you anything), but they do have a sizable community that is extremely well targeted for advertising.

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Tagged as: advertising, culinary, design, editorial, events, food, graphic design, Internships, journalism, magazines, marketing, New York, online marketing, photography, publishing, social media, unpaid, writing

Disney Theme Parks and Resorts

by Willy Franzen on October 19, 2009

You know Disney. You love Disney. Who doesn’t? As a company they’ve stretched way beyond Mickey Mouse, but when it comes to Disney Theme Parks and Resorts, which includes Walt Disney World Resort in Lake Buena Vista, FL and Disneyland Resort in Anaheim, CA, it’s still all about Walt Disney’s imagination. There are few things as exciting to a child as a trip to Disney World or Disneyland, and the same can be said for a lot of adults. If there’s any company that I don’t need to tell you more about, it’s probably this one. What I can tell you is that your friends are going to be insanely jealous when you tell them that you’re going to be a part of the Disney College Program while they’re unlinking paperclips and making copies in some boring internship. You’ll also have something on your résumé that will always be the first topic of conversation. How could someone not ask you about your time at Disney World or Disneyland?

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Tagged as: California, culinary, Florida, food, hospitality management, Internships, operations, paid, theatre, tourism

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I'm Willy Franzen. I graduated from Cornell University in 2006 after spending two summers in my dream internship. I had a great time, but decided to try something else—helping college students find exciting jobs and internships.

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