Cook internships: kitchen, café, restaurant
Catering internships happen in a real kitchen under real pressure — hands-on, fast and very instructive. You usually start with prep (mise en place), knife work and cleanliness, then move to dishes. Cafés and bakeries run calmer; restaurants faster. Summer opens seasonal spots on the coast and in the countryside, where an intern is especially welcome.
What you need to start
Most spots require no experience — you need a health certificate (for handling food), precision, cleanliness and readiness to be on your feet. Minors have working-time limits a good employer respects. If you study cooking at a vocational school, the placement also counts for mandatory training practice.
Where to find seasonal work
Catering is one of the few fields where a young person quickly finds summer work and pay. Check listings for accommodation (common at coastal spots), season length and full- vs part-time. Even a month or two in a kitchen builds a skill other employers value — discipline and teamwork under pressure.