Snapchef’s training creates opportunities not only for a job today, but a sustained culinary career.
Our FastTrack course for individuals new to culinary arts, prepares entry level workers for dynamic commercial kitchens in just 20 hours. The course can be taken online and also supported with in-person instruction from our professional chefs at our training facilities. We don’t stop there, with continued mentorship and training to advance skills and enable growth for motivated talent to rise to Executive Chef.
FREE FastTrack Training
Our FastTrack Cook One course prepares you for commercial kitchens in just 20 hours.
Training Centers
Live in-person training with professional equipment and our pro chefs.
Mentorship & Career Development
Whether it’s advancing your skills or providing career guidance, our culinary pros are here to help.
Snapchef FastTrack: Cook One
Virtual FastTrack training prepares you to work in dynamic commercial kitchens in just 20 hours. Designed to jump-start your culinary career, the course covers basic food and kitchen safety and how to handle and maintain a knife, to identification of basic kitchen equipment and ingredients, to the knowledge and application of dry and moist heat cooking methods. Learn on your own schedule and optionally attend live Q&A’s with a pro chef. At $300 it makes for a great gift for friends and family looking to enter the workforce or for those looking for a career change on a budget.
Your Career Path with Snapchef
Snapchef is a lot more than just a convenient way to find some extra shifts. With our very affordable training programs, we provide the tools for you to grow your culinary career and achieve your salary goals. We all have bills to pay, that’s why we provide our students with flexible curriculum schedules via virtual training. Likewise, we encourage you to “Earn while you Learn” and we work with our Snapchefs to find job placement that fits their training schedule.
What’s Cookin’
Snapchef to Participate in Seafood Expo North America 3/17 to 3/18
Lobster to be featured as this year’s sustainable New England species Snapchef chefs and representatives will once again participate in Seafood Expo North America, the continent’s largest seafood exposition, to be held in Boston from March 17-19, 2019. This will be Snapchef’s forth appearance at the Expo in collaboration with the City of Gloucester, the Gloucester Fisherman’s Wives Association, Gloucester Fresh Seafood and the Gloucester Fisheries Commission. Snapchef, along with City of Gloucester officials, will continue its commitment to featuring sustainable New England seafood species. This year’s highlighted species will be lobster. Throughout weekend cooking demonstrations, Snapchef chefs will showcase [...]
Snapchef Featured at New England Food Show 2019
Team SnapChef was out in full force supporting Chef Anne Burrell and Miguel Trinidad on center stage this year, March 4th – 5th, 2019 at the New England Food Show 2019. Snapchef apprentices helped these amazing chefs with their recipe prep and on stage. Thanks by The Massachusetts Restaurant Associations. Chef Anne Burrell did a culinary demo of Crostino with Peperonata with Goat Cheese on March 4th, 2019. Chef Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, battled on Food Network’s Iron Chef America and wrote a [...]
SnapChef Team on hand for Chartwells at Babson Chef Competition
SnapChefs own Rene Rodriguez and Ben Taft here front and center with Celebrity Chef Jet Tila. Chef Jet joined Chartwell’s at Babson Chefs Dennis and David along with Babson and SnapChef Foodservice Teams for a down to the wire Chef competition. Guest Chef Tila has appeared on Chopped, Cutthroat Kitchen, Iron Chef America, Guy's Grocery Games, and The Best Thing I Ever Ate. Jet has also been part of several food-based world records including world’s largest stir fry, world’s largest seafood stew, world’s largest fruit salad and world’s largest California roll. In the finals Chef Jet beat out Chef David’s Salmon [...]
