RC Apprenticeship Program
Our goal is to train and groom the next generation of culinary talent and industry leaders, with a forward thinking course curriculum. The concept of the apprenticeship program involves monthly rotations through a range of hands on culinary training with experienced culinary professionals, including Certified Master Chef and Founder, Rich Rosendale.
Unlike traditional schools, apprenticeship training will cover aspects of non-traditional topics such as business, technology, efficiency, marketing, culinary science, modernist cooking, in addition to classical cookery. With this new style of culinary training, apprentices will rotate though our kitchens to have hands on experience covering essential skills such as butcher, baking, pastry, sous vide, American barbecue, catering, and more.
Application Process - What You'll Need
- High School Diploma or DED
- Written Essay (outlining why you should be selected)
- Onsite Interview
- Completed Application (download here)