Teaching Kitchen
At the University of Richmond, learning happens everywhere, including in our kitchens. Abigail Rigler, a culinary student at Reynolds Community College, says she “learned to take a deep breath” while working in the University of Richmond Heilman Dining Center’s kitchen.
“Here, there is always someone you can count on,” says Rigler.
As a newer addition to the UR Dining intern group, Rigler and her peers work behind the scenes in D-Hall under Chef de Cuisine Andy Kerscher. Interns are responsible for completing various tasks throughout the busy day, ensuring they receive ample hands-on experience.
Interns mostly come from other local culinary programs – like Reynolds or Chesterfield County Public Schools – and can use UR’s intern program as a stepping stone to future food aspirations. A few interns who have moved through the program have stayed full-time, and all participants would likely agree on the first-rate professional environment UR Dining offers.
“I definitely see myself being here for a while because it’s just such a great kitchen environment,” says Rachel English, a Baking & Pastry student at Johnson & Wales University working full-time in the UR bake shop this semester.
Initially, English described herself as slower to complete tasks. Over time, though, while fulfilling certain obligations with the mentorship of Chef Kerscher and pastry chefs Wendy Peterson and Michelle Kennedy-Price, she learned ways to “maximize space and different skills.”
A consistent rotation of breakfast, lunch, and dinner each day allows those in English’s position to refine their techniques behind D-Hall’s swinging metal doors.
“[The difference is being able] to actually put it to the test and working in a real-life industry job,” says English.
English and Rigler have had a vested interest in cooking since they were young. English recounts baking with her family, while Rigler started making dinners for her parents at 13. Now, they’ve found another kind of support in the UR kitchens.
“Everyone I have come across while working at [the] University of Richmond has been extremely kind, professional, and overall wonderful. And Chef Kerscher is no different. He is hardworking and busy, yet he also makes time for his employees,” says Rigler.
Now a full-time catering employee, Jasmine Shaw had a routine schedule as an intern. After checking in, she would be assigned a recipe and tasked with completing it before her shift ended.
“You also practice basic cooking techniques that help you later on with more advanced cooking methods,” says Shaw. “What really made [Richmond] stand out was the camaraderie. There [were] always team-building activities, as well as incentives to keep the morale up in the workplace.”
Kerscher positively describes the relationship between educators and young culinarians, sharing his hopes to help build the next generation of chefs.
“Through our internship partners, we’ve been able to share knowledge and offer learning opportunities for the interns, and they assist us in achieving both our daily production goals and future recruiting. We have hired multiple interns into full-time roles post-internship,” says Kerscher.
“We truly believe that this program will continue to grow and flourish and help us recruit and build a stronger dining service team.”