TL
ENYou may well have heard the saying: “There is no such thing as a Free Lunch.” But ask students and interns at ETDA – and they will proudly tell you something different.
Every day 103 free meals are prepared and served to the hospitality students and interns (staff pay 50cents) – with a focus on nutritious, local-produce fare.
But it does more than that. The kitchen is supervised by former students who are now ETDA staff chefs, while six interns are on rotation to assist. So: the chefs get kitchen-supervision experience, the interns get to practice their cooking skills, set tables and serve – and the students get a delicious Free Lunch. Both a reward and inspiration for these professional chefs of tomorrow.
