Plant to Plate
Our Plant to Plate internship program is designed to Mentoring, Empowering, and preparing Richmond youth for the world of work through organic gardening and training in the culinary arts. Plant to Plate promotes the enthusiastic enjoyment of cooking, eating, and sharing meals with others.
The program is led by Anaviv Chef & Owner, Arnon Oren and Kelli Barram, a Master Gardener and educator. The students learn about the entire food cycle, from seed planting to sustainable organic farming, and from harvest to professional food preparation, presentation, and food service.
Plant to Plate Program – In the News
- Richmond Students Thrive in the Kitchen and Garden – Edible East Bay
- This chef is teaching teens the food business from the ground up – Jewish News of Northern California
- Program Taps Richmond’s Farm-to-Table Experts to Educate Students – For Richmond
Pictured here are our 2018 Plant to Plate graduates. We are looking forward to 2019. Our Plant to Plate apprentices are available to assist on your next event.
The Edible Schoolyard Project with Alice Waters
Alice Waters has a vision for school lunch in America, that every child at school would receive a free, organic, prepared from scratch meal at breakfast, lunch, and afternoon snack. That lunch would be an academic subject for every student, taught through a hands-on curriculum in school gardens and teaching kitchens. Anaviv has partnered with Alice Waters to help make this vision a reality for every school child in California. The “Lunch is an Academic Subject” event is a great way to get your company involved in this unbelievable project. The event is a combination of a beautiful lunch for up to 500, an inspiring talk from Alice Waters and a path way for your employees and company to be part of the vision.