Uplifting The Next
Generation Of Chefs

Our program addresses the need for skilled, trained kitchen staff in Chicago’s restaurants and the high unemployment rates among young adults on Chicago’s West Side.

The culinary training program is designed for young adults aged 18–24 in the Chicago area who are ready to take their first step into the food industry. The program begins with an intensive eight-week classroom-based course, where participants build a strong foundation in professional kitchen practices, followed by a four-week paid internship at a Chicagoland restaurant, giving them valuable hands-on experience in a real working environment.

Through the IMPACT culinary training, students are prepared for entry-level roles in restaurants and supported as they kick-start their culinary careers. The training covers essential areas such as food preparation and safe food handling, including earning a food handling certificate, alongside developing job readiness skills that employers look for. Students gain practical knowledge of kitchen equipment, knife techniques, product identification and storage, a range of cooking methods, and the fundamentals of nutrition, ensuring they are well equipped to step confidently into a professional kitchen.

Young adults with an interest in cooking and hospitality are encouraged to apply and to share the opportunity with anyone looking to launch a rewarding career in the culinary world.

Matt Miller, Culinary Instructor, has been working in professional kitchens for 17 years, from Michelin and James Beard award-winning fine dining to rustic all-woodfire cooking, private dining, and more. Most recently, Matt has run a community kitchen in Avondale and served as an adjunct Chef Instructor at Kendall College before taking the position of Instructor at Impact. Additionally, Matt has been an ​anti-racist community organizer since moving to Chicago in 2017.