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Interns

Seeing all three sides of food service consulting is a real eye-opener to the breadth of knowledge and expertise that exists in these fields - Segolene Nicoloff, Intern 2016

The Global Internship Program seeks to support and promote the next generation of foodservice professionals. The program is an opportunity for young professionals to gain real-life experience of the different facets of the food service industry. Over a 12-week period, nominated interns will be exposed to different facets of the industry including Management (MAS) Consulting, Design Consulting, and Equipment Manufacturing and/or Supply.

The Global Internship Program has FCSI Allied & Professional Consultant host employers and sponsors from all around the world – meaning that there could be a paid internship opportunity waiting for you.

If you are a young professional with a passion for the food service industry and feel that this opportunity may benefit your career, apply online today.

Apply Here

Link to The Foodservice Consultant Magazine:

Read about the FCSI EF Internship Program

Read about our newest foodservice talents

 

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PAUL BOHBOT (NOVEMBER-DECEMBER 2017)

Base Locations: Rockland, MA, USA

Previous Experience/Education: Bon Appetit Management Company at Google (multi-unit Executive Chef) Sunnyvale, CA, degree from Professional Culinary Institute, Campbell, CA

Management Consultants: Colburn & Guyette, Foodservice Designers/Consultants

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GABRIEL EAGLESON (APRIL - JULY 2017)

Base Locations: Los Angeles, USA; Sydney, Australia & Christchurch, New Zealand
Previous Experience/Education: MBA AGSM, University of New South Wales, Australia; Bachelor of Science, Business Supply Chain Management Arizona State University, Phoenix, AZ
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Management Consultants: WEBB Design Los Angeles California, USA
Equipment Manufacturing & Supply: Moffat - Sydney, Australia and Christchurch, New Zealand
Design Consultant: ​Moffat - Sydney, Australia and Christchurch, New Zealand

 www.Linkedin.com/in/gabe523

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SEGOLENE NICOLOFF (2016 FEB-MAY)

Base Locations: Sydney, Australia & Christchurch, New Zealand
Previous Experience or Education: Masters of Culinary
Innovation and Management, Institut Paul Bocuse
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Management Consultants: CETN, Hospitality Management Australia
Equipment Manufacturing & Supply: Stoddart Manufacturing, Moffat
Design Consultant: ​Sangster Design Group