ROME - The Rome Sustainable Food Project (RSFP) at the American Academy in Rome, founded in 2006 under the guidance of Alice Waters, seeks applicants for internships for the next academic year. Two internship periods are currently available: from September 2021 to February 2022, and from February to July 2022.

  The RSFP 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, interns learn alongside an American and Italian kitchen staff to cook for the Academy community. The teaching philosophy 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.

  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 RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided. 

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