Root’s vision is to prepare youth to enter the workforce with confidence, self-agency, and a competitive edge. To do this, Root combines 240 hours of culinary and food service training, workforce preparedness, on-the-job experiences, life skills workshops and social capital, into an intensive 12-week program.

The Root Curriculum

The 12 week program runs Monday-Friday with four hour morning and afternoon shifts. During this time, Trainees attend life skills workshops, one-on-one career readiness coaching, and intensive culinary training in our full catering kitchen. The Root program includes:

  • More than 200 hours of mentored culinary skills training

  • Hands-on experience through Root’s Externship program with over 40 area restaurants, hotels, caterers, and other food service providers

  • Industry-recognized Food Handler & Allergen ServSafe Certifications

  • Increased social capital through Root staff and volunteers, and professionals met during Externships. These all represent important assets that can be utilized as references during a job search, and as resources when employed

  • Personal finance and money management skills

  • A professional preparation portfolio that includes a polished resume with references, conflict resolution, resilience building and goal setting training, and interview practice

  • Income-producing work opportunities that include a $500 externship stipend, potential to work at Root events, and a Root Café Associate position

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In the Kitchen

Trainees receive intensive training to prepare them to work in the culinary field. This begins in the "back-of-the-house" - the kitchen and prep areas. They learn utensils and equipment, mise en place and how to set up a work station, knife skills, how to develop taste, and necessary safety considerations when preparing food for public consumption. As the program advances, they have opportunity to learn and hone bread making skills, prepare soup stocks, and understand preparation of meats.

"Front-of-the-house" skills, generally the dining room and bar, are also an important aspect of our training. Trainees learn and practice customer service, the roles in a restaurant kitchen, bar and beverage basics, and proper food handling techniques.

Career Readiness

When Trainees aren’t in the kitchen, they are gaining hard and soft life skills essential for success in their personal and professional lives. These include resume building, conflict resolution, interviewing, basic budgeting, and career planning. Beyond weekly career readiness workshops, Root offers one-on-one coaching two days a week for those would benefit from additional support.

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Off-Site Externships

After the first six weeks of robust orientation to equipment, cooking methods, respect, and safety, Trainees spend complete five shifts with local restaurants and food service providers as Externs. These area eateries and food service providers immerse them in the rigor of business, and the Trainees have an opportunity showcase their character, commitment, and aptitude in the process.

The Outcome

Trainees graduate with an abundance of new practiced skills and direct experience that they may employ in whatever career path they choose. As importantly, they have also built their personal confidence and self-esteem. Together, these comprise a core foundation critical for those young people looking to become employed and ultimately self-sufficient. It works…and so do they. Trainees from our initial class have already been hired into jobs that resulted from their Externships!

2019 Program Start & End Dates

Winter Session: January 7 ‑ March 29

Spring Session: April 8 ‑ June 28

Summer Session: July 8 ‑ August 30 (8 weeks)

Fall Session: September 23 ‑ December 12

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Ready to apply?

If you or someone you know is interested in the program, please fill out the Root Program Application by clicking on the button below. If you would like to set up a time for a individual or group tour, please contact the Program Director, Beth Alaimo, at or by phone at 978-616-7615x107