Our Plant to Plate apprenticeship program is designed to empower and professionally train under-resourced high school kids in food related careers from the Richmond area near our commercial kitchen. Plant to Plate promotes the enthusiastic enjoyment of cooking, eating, and sharing meals with others.
The program is led by Anaviv Chef & Owner, Arnon Oren and Kelli Barram, a Master Gardener and educator. The students learn about the entire food cycle, from seed planting to sustainable organic farming, and from harvest to professional food preparation, presentation, and food service.
Plant to Plate in the News
Richmond Students Thrive in the Kitchen and Garden – Edible East Bay
This chef is teaching teens the food business from the ground up – Jewish News of Northern California
Program Taps Richmond’s Farm-to-Table Experts to Educate Students – For Richmond