With summer camp season over, Chef Shai and the head office team are busy cooking up new and exciting program offerings for summer 2024. We are thrilled to announce the launch of our very first Chef In Training (CIT) Program -- a hands-on, intensive learning experience built for teens dedicated to improving their craft while building new skills in preparation for their future.
When developing the CIT program we asked ourselves: “What does it take to be a Chef?”. Well, on top of making delicious food, you’ve got to be a great leader, an excellent problem solver, passionate, creative, hard working, organized, and a team player through and through. Our NEW Chef In Training program is aimed at helping our CITs (youth aged 14-17) build these skills, improve their cooking abilities, learn to work with children, and develop the right mindset and attitude in preparation for the workforce. A recipe for success, if you ask us!
ROLES & RESPONSIBILITIES: Our CIT program is the perfect blend of experiencing the challenges of participating in staff responsiblities, while at the same time enjoying the fun of being a camper. Following is a more detailed description of daily activities:
- Similar to our traditional camp structure, the mornings will be spent learning to cook from our engaging and passionate chef instructors. Our CITs will be responsible for executing the morning recipes in the pursuit of preparing staff lunch. This is a fun task that will help them build their cooking skills and recipe repertoire, while also giving them a sense of responsiblitiy as they will be needed to feed the team.
- After lunch, the campers will proceed to engage in outdoor recess. Recess is a great opportunity for CITs to exercise their creativity as they work with the counsellor to plan and facilitate a wide variety of activities from arts and crafts to sports. It is here that our CITs will practice their leadership and classroom management skills as they learn to be a mentor and work with children of all ages.
- Afternoons are where our CITs go into “chef mode” as they support the back of house duties of our program, mainly mise en place preparation (i.e. cutting, measuring and portioning ingredients for the next day’s recipes).
- Under the direction and guidance of our chefs and kitchen assistants, our CITs will also be taught about safe food handling practices, how to receive and manage inventory, how to wash and dry dishes efficiently, how to communicate effectively and professionally, and how to organize themselves accordingly to ensure they complete their prep lists for the day.
ENROLLMENT & SELECTION PROCESS: Now Rome wasn’t built in a day and developing a skill set that sticks also takes time. Therefore, our CITs are required to enroll for a minumum of two consecutive weeks or one (1) term (term dates can be found below). In order to ensure our CITs get the proper attention they deserve, we are only accepting two (2) CITs per week, per camp location.
Following their participation, dedicated CITs will receive a personalized Reference Letter from our founder and president, Chef Shai, and an opportunity for summer work the following summer.
If this enriching and valuable learning experience is of interest to you and your teen, then enroll today to secure their spot. To participate, all you need is enthusiasm, a positive attitude and a willingness to learn and grow!
NEXT STEPS. Here’s what you need to know:
- Fill out our APPLICATION FORM < insert Link to Google Form >
- Rooks to Cooks will confirm receipt of your application and we will schedule a phone interview.
- We will acknowledge your acceptance into the CIT Program via email.
- Upon acceptance, you will be enrolled in our CIT Program and you will register for your two week camp session on our website. Cost to participate is $625 per week (camp costs to be confirmed - ask SM).
- As your summer camp sessions approaches, we will provide you with more detailed instructions and training.
Please contact our office via phone or email if you have any questions about the program and next steps.
- Workdays: Monday - Friday
- Hours: 9:00am - 5:00pm
- Terms available:
- Term 1: July 1st - 12th
- Term 2: July 15th - 26th
- Term 3: July 29th - August 9th
- Term 4: August 12th - 23rd
- 16 GTA locations to choose from: Bathurst & Lawrence | Beach | College & Bathurst | East York | Etobicoke (Bloor St) | Etobicoke (Rathburn Rd) | Markham | Midtown | North York (Yonge St) | North York (Bayview) | Richmond Hill | Scarborough |
WHY ENROLL IN OUR CIT PROGRAM?
- Learn how to cook from professional chefs and take your culinary skills to the next level.
- Gain valuable skills, such as leadership, team-building, organization, communication, and problem-solving.
- Enhance your resume and expand your professional network.
- Work in a fun, encouraging environment and meet new friends.
- Enjoy tasty food samples of the daily creations! LUNCH INCLUDED!
- Get training this summer and then apply for a paid position next summer!
QUESTIONS? Please contact our office by Telephone: 1-833-243-3862 or Email: firstname.lastname@example.org
We look forward to hearing from you!
DAY AT A GLANCE
9:00AM - 12:30PM - MORNING RECIPE PREPARATION
Following a series of live cooking demonstrations, led by our professional chef instructors, CITs will work together to execute 2-3 recipes meant to be served as the staff meal, lunch for the CITs, volunteers and our 4 full time staff members.
12:30PM - 1:30PM - OUTDOOR RECESS
Working alongside the counsellor, CITs will act as JR programmers and additional supervisors as they help plan and execute daily recreational activities for the campers. CITs are encouraged to use their interests and skill sets as inspiration for camp programming. They will be given opportunities to lead activities for both large and small groups of children as a means to build their confidence and leadership skills, get more comfortable with public speaking, and learn to be a mentor and work with children of all ages.
1:30PM - 5:00PM - BACK OF HOUSE SUPPORT
CITs go into “chef mode” as they provide support for the back of house duties of our program, mainly mise en place preparation (i.e. cutting, measuring and portioning ingredients for the next day’s recipes). Under the direction and guidance of our chefs and kitchen assistants, CITs will also be taught about safe food handling practices, how to receive and manage inventory, how to wash and dry dishes efficiently, communicate effectively and professionally, and organize themselves accordingly to ensure they complete their prep lists for the day.