My Quest for a Culinary Intern

by David Gilbert

This month, I want to talk about the exciting search we are launching for an intern at my new restaurant. The internship search has been a collaborative effort between the amazing Chef2Chef team and me. We have partnered to seek out some of the best and most committed young culinary talent worldwide.

Our vision is to provide the intern with hands on experiences that he or she could not receive anywhere else. We are committed to transforming this internship serious learning experience, but also an adventure. My team is dedicated to ensuring that the experience is challenging, motivating, and educational. It is up to us to provide the winner with real life kitchen experience and to develop the fundamental skills that he or she needs to be a leader in this industry; I firmly believe that grooming young cooks to be great chefs is critical to the future of the industry.

Culinary Intern Search FAQs

I recently received a tremendous number of emails asking for details about the internship! I have tried to respond to them as promptly as possible, but thought it would be a good idea to address the most common questions here.

Q: What type of opportunities can I look forward to as an intern in your restaurant?
A: The selected intern's tasks will include: receiving orders, learning rotation procedures, working the various stations, mastering cooking techniques, preparing banquets for up to 100 people, learning menu costing, labor costing, forecasting, budgeting, building guest relationships, building an employee culture, and leadership. The intern will also be part of high profile charity events, special catering parties, and private dinners with other high profile chefs and restaurateurs.

Q: If things work out and I am chosen for the internship, will there be the potential for future opportunities?
A: YES! Of course. Three members of my current core kitchen team were interns. I will always find a place for you if things work out. I also understand that there are time constraints (you may have to return to school for a period of time), but I will always make space for a leader.

Q: Chef, will you be offering housing?
A: Unfortunately, we will not be able to provide housing, although we will help you get settled into a comfortable living situation, help you learn how to get around Dallas, and go above and beyond to make you feel at home!

Q: I am a young student recently out of high school (in culinary school) and money is tight. Can you give me an idea how much the position pays so I can see if it is even a possibility?
A: This is the toughest part of starting a culinary career, especially fine dining! I can only say I will be competitive with other fine dining restaurants. Being an intern and young cook is an investment in you and your future. I can assure you that what you learn here will positively impact the rest of your career!

Q: What are some ways that you keep your kitchen team creative?
A: I have a very unique philosophy when it comes to creativity. Everyone writes their ideas on a large dry erase board that hangs in the kitchen. Once a week I gather all of the ideas and meet with the team to discuss them and we challenge each other to achieve the best. Some of the approaches and ideas that come from this process have made it to the menus!

Former Culinary Interns Share their Thoughts

Here is some feedback from prior interns, some of whom are still apart of the team.

Ngoc Trinh (pastry chef): "Chef Gilbert provided a versatile and challenging environment to allow my skills to grow and advance in a professional kitchen. He gave me the opportunity to find a home for my creativity and is a leader who guided me in the right direction. I had the freedom to allow my mind to create pieces of art work on plates for the guests. His diligence and sense of perfection are the sole reasons why I am skilled in culinary/pastry arts today. It was a true to life classroom with the heat of a natural kitchen!"

Steven Smith (pursuing Nutrition degree at Johnson and Wales University): "Working with Chef David Gilbert was a great experience. Starting off as an intern, I learned quite a lot and at the same time it was an enjoyable experience. If I hadn't needed more time in school to finish my degree I would still be there. It really is a once in a lifetime opportunity. I look forward to working with him in the future."

Devan Gernert (rounds cook): "We were given new and challenging responsibilities every day. Chef Gilbert taught me how to problem solve every restaurant situation, how to work in an intense environment, what dedication means, and all aspects of presenting food in a creative way. He is the only chef that can go into a walk-in cooler and create 50 dishes on the fly!"

I hope this provides eveyone with a little more insight into the intern position. Please feel free to continue to send in questions and I will respond as promptly as possible.

David Gilbert is the executive chef for LuQa Restaurant in Dallas Texas. Star Chef's Rising Star Chef of the Year, Chef Gilbert's relatively young career has brought him into top kitchens around the globe.

View All In the Fire Articles