A 4 week internship involving more than 120 hours of valuable time learning and in relevant service, the culinary internship program is an incredible opportunity for any youth who has considered a future in culinary arts. Through this program you will gain 120 service hours toward your culinary arts education or diploma.

What our culinary interns experience

• Exploration of  traditional Indigenous cuisine with a progressive/modern touch with Chef Zach Keeshig

• Foraging for herbs, vegetables, flowers and fruit (season dependant) 

• Gardening from scratch – plow, till, spread manure, build paths, landscape, seed, build fence, set up water pumping system (season dependant)

• Create menus and cook for set meals  (i.e. catered lunches for seniors, media lunches, etc.) 

• Learn to use the wood fired oven to make bannock, sourdough, flatbread, etc.

• Create and set beautiful dining spaces 

• Obtain smart serve, food safety and WHMIS training certifications

• Partake in filming of Naagan cooking show episodes for Indigenous Journey modules

• Complete culinary tasks as per various college requirements where possible/ relevant

• Understand the business side of the culinary project (marketing, sourcing, front of house,

• Procuring ingredients as locally/organically as possible

Session details

• Our sessions run for 4 weeks and involve 30 hours per week to total 120 hours of learning and service. 

• Each session involves 5 interns, social distancing and sanitation precautions will be handled with the utmost respect for best health and safety practices. 

• Upcoming Session Date: July 26 – August 20

• Room and board is available to 1-2 interns per session if required (for out of town registrants)

• This program is free of cost, paid internship positions available 

• Participants will be expected to contribute a portion of service hours to the community through the internship 

Meet, Chef Zach Keeshig

Chef Zach attended cooking school at Georgian College and proceeded to complete an apprenticeship under chef Tim Johnston (Cobble Beach). Upon completing his apprenticeship he worked in restaurants such as Michael Staulanders’ Eginsinn Farm (Singhampton), and Langdon Hall (Cambridge). Zach most recently launched a pop up dining experience featuring indigenous cuisine and locally sourced and foraged foods. In his spare time, Zach enjoys reading, recipe testing and teaching his children about local and foraged foods.

Head of Sales , Intel

Apply Today

This program is offered to participants free of charge thanks to our generous sponsors. We are able to provide accommodations to a limited number of our participants. Complete the application form today if you wish to be contacted when our summer 2022 program information is available.

Riverstone Logo Cropped

The Riverstone Eco Retreat grounds are located just outside the Town of Durham, Ontario. This beautiful site spans 136 acres of historic farmstead and beautiful forest. The Saugeen River runs through the property along with a network of beautiful hiking trails and special spaces for learning and exploration. 

We are taking extra care

Group Size

We are limiting our program to 5 interns per session to keep class sizes low, and the traffic in our centre under control.


Riverstone Eco Retreat Centre is a stunning 136 acre property with plenty of space to spread out. The facilities will be maintained with the utmost respect for health and safety at all times and all precautions will be taken to keep students and staff safe.

Classrooms & Materials

All indoor spaces will be regularly disinfected and social distancing while indoors will be encouraged. Materials will not be shared unless necessary and in the case sharing is required the materials will be disinfected prior.

Risk & Illness

We are going to do our part to reduce risk and create healthy environments for youth to grow, learn, and have fun within. We will aim to keep these precautions subtle and behind the scenes but we are diligent and aware of risk. In the case of illness - of any form - we ask that participants do not attend the program and inform staff of their illness and symptoms for the health and safety of the other students and our staff who we value and respect. We are all in this together!

Thank you to our generous sponsors