an instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.
With the help and generosity of our chef friends, we are working to foster the next generation of Philly chefs. This is such a strong culinary community – and we not only want to make it stronger but we all want to do our part to give back.” – Audrey Claire Taichman, Owner, COOK
Instructors in the COOK Masters Program have included: Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts), Marc Vetri (Vetri, Osteria,
Also involved in the project as partners are Philadelphia Magazine and Foobooz, who help hand-select the ten students per semester to ensure they are invested in the industry. All are welcome to apply: line cooks, culinary students, dishwashers, aspiring chefs…No fancy resume necessary. Applicants are chosen by one simple criteria: a genuine passion to cook in a restaurant kitchen. The overall goal is to grant each student as many as 20 hours of hands-on work with instructors. This experience will ideally lead to an intern position (“stage”) in a chef/instructor’s kitchen or even entry-level employment.