A culinary apprenticeship doesn’t end when training at Kitchens for Good does. In San Diego, apprentices continue building their skills through paid, on-the-job training at restaurants like Roy’s.
Recently, KFG team members visited five apprentices completing their culinary apprenticeship in San Diego at Roy’s San Diego under Head Chef Michael Pascua.
For Chef Michael, working with Kitchens for Good apprentices is personal.
His own experiences with employment help him understand what it feels like to want a job and work hard for the chance to prove yourself. When that opportunity comes, he knows how much it can mean.
As Chef Michael puts it:
“When people have been given a second chance, they have something greater to work toward. Those people make great employees—and build an even stronger team.”
Apprentices Putting Their Skills to Work
Chef Michael doesn’t just see the challenges apprentices face. He sees their potential.
He had something positive to say about each of the apprentices working in his kitchen.
Angel is thriving as a line cook. Chef Michael says Angel’s military background shows in the organization of his station, attention to mise en place, and overall efficiency. With Angel working the sauté station, service runs smoothly.
Kat is taking on more responsibility as a pastry chef. During KFG’s visit, she was preparing to run the pastry line on her own for the first time. Chef Michael was confident she was ready for the challenge.
Alex, Chef Michael’s most experienced apprentice, recently earned a promotion. His ability to step into almost any station makes him a valuable part of the team. During the visit, he was putting that versatility to work by tackling the sushi station for the first time.
Building Careers, Not Just Jobs
Partners like Roy’s are a critical part of what makes the Kitchens for Good apprenticeship model different.
We don’t simply place someone in a job. A job is only the beginning.
Instead, we build partnerships with employers who see themselves as part of the training process. These are chefs and teams who are willing to teach, coach, challenge, and create opportunities for apprentices to grow.
The goal is more than employment.
It’s about helping people build the skills, experience, confidence, and professional relationships they need for a lasting career.
That’s what makes paid, on-the-job training such an important part of a culinary apprenticeship in San Diego. Employers like Roy’s can turn a first opportunity into a career pathway.
Thank You, Roy’s!
We’re grateful to Chef Michael and the entire Roy’s team for investing in our apprentices and helping them grow.
Help us thank Chef Michael while creating more learning opportunities by dining at Roy’s San Diego.