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Intern Training Guide · April 16, 2026

Menu by Chef Harini, DCF
Accessibility, SEL, & Visual Curriculum by Needle's World
The Rhythm

Weekly Schedule

The consistent 5:00 PM – 8:00 PM structure. Predictability reduces anxiety and builds confidence.

Session 2

Session 2 Flow

Chop → Skewer → Heat → Plate → Deliver → Eat. Full kitchen immersion with unified sensory practice.

Arrival & Orientation

  • Regulation: Mood Meter, Cooldown Cart, and sticker photos.
  • Sensory Prep: Preparing for heat, fans, tears, and smells.
  • The Arc: Harini frames the "Why" behind knife skills and today's path.

Warm-Up & Demo

  • Review: 20s scrub, "Heard!", and "Sharp!" calls.
  • Mixes: Prep Pickling Liquid & Cumin Honey Glaze.
  • Chef Demo: Safe grip, claw, and demoing 4 specific vegetable cuts.

Skills Rotation

6-7 minutes per station. Everyone rotates:

Onions
Thin Slices
Beets
1" Cubes
Apples
1" Cubes
Cucumbers
½" Rounds
Assemble Skewers

Heat & Service

  • Heat Practice: Vinegar boil (Zone A) & Grilling (Zone B). Unified sensory practice for all.
  • Plating: Clean edges, height, contrast, and portioning.
  • Delivery: Safe pathways, table approach, and Family Meal!

Sensory & Heat Advocacy

"Today we introduce heat, smells, and fans. You have the right to..."

Check In

Use the Mood Meter to share your confidence level.

Set Boundaries

Say "That smell is too strong" or "The fan is too loud."

Control Exposure

You control how close you get to the hot pan.

Session 3

Session 3 Flow

Carousel of assigned roles & free choice. Combining kitchen skills with Table Setting and Happy Service.

Roles & Carousel

  • Assigned + Choice: A carousel of assigned roles combined with free choice stations.
  • Warm-Up: Silverware rollups serve as a predictable, tactile, low-demand entry into the space.
  • Cross-Training: Everyone gets to experience both "On Stage" and "Backstage".

Free Choice Stations

Trainees have agency to choose and rotate through these focus areas:

Dish Pit
3-Sink Flow
Table Design
Create Visual Markers
Beverages
Slow Muddling
Grill Safety
Heat Practice

The Frame

  • The Setup: Neatly arranging silverware rollups, napkins, and visual menus.
  • Precision: Practicing spacing and alignment for a welcoming guest experience.
  • Water Station: Filling glasses safely and placing them in The Frame.

Happy Service

  • The Greeting: "Welcome to our table!" (Using the Service Scripts).
  • The Delivery: Carrying plates safely down the River Runway using "Behind!"
  • The Check-In: Clearing plates and asking if guests need anything else.

Autonomy on the Floor

"Service can be fast and loud. Remember, you control your environment."

Pacing

It is okay to pause. The guests can wait an extra 30 seconds.

Team Support

Say "In the weeds" if multiple plates are ready at once.

Flexibility

Don't want to talk? You can smile and let a partner speak.

The Mission

Shared Values

How our core values show up in the kitchen during setup, practice, and service.

Voice & Agency

Advocacy & Access

Every intern has the right to adjust the environment to succeed. Developed by Needle's World.

Intern Rights

  • Ask for what you need.
  • Take a break anytime (no explanation needed).
  • Say when something is too loud, strong, or difficult.
  • Do a task differently if the standard way fails.

How to Communicate

Interns circle their preferred method on Day One:

Say it out loud Tap the Chef Raise hand Hold up a card Write it down

Scenario Practice

Need to sit

Walk to the stool and sit. No permission needed.

Smell too strong / Too Loud

Step back, use your preferred signal.

Overwhelmed

Say: "In the weeds."

Sensory Supports

  • Regulation Zone: Light Green area for grounding.
  • Fidgets: Available at the Cooldown Cart.
  • Quiet Visuals: Timers instead of alarms.
  • Step-Out Space: The Exit Door / Patio area.
Spatial Logic

Prepared Environment

Mapped to the Atrium Café architecture. Colors dictate behavior and flow.

Anchor

GRAY

Stability, WATCH Stage, Demos.

River

BLUE

Movement, Flow, TRY Stage.

Safety

RED

Heat, Sharps, Danger zones.

Earth

LIGHT GREEN

Regulation, Washing, Sensory.

Plating

DARK GREEN

Pre-Made, Familiarity, OWN Stage.

Voice

PURPLE

Self-Advocacy, Preferences.

Transition

YELLOW

Reflection, Passports, Delight.

Master Labels (Visual Cues)

HEAT

SHARP

SOUND

PRE-MADE

ADVOCACY

ACTIVITY

TRANSITION

Scaffolding

WATCH → TRY → OWN

You will never be asked to do something alone before you have seen it and practiced it.

Watch

Chef Harini shows you. You observe from the Anchor Zone.

Day 1 Ex: Chef shows the pinch grip.

Try

You follow the steps with the chef nearby in the River Runway.

Day 1 Ex: Intern makes 5 slow cuts.

Own

You do it independently. This one is yours at the Plating Station.

Day 1 Ex: Cut the rest of the cucumber.

How this supports ND Learners

This pedagogy eliminates "surprise" expectations. It reduces executive function load by separating observation from motor-execution. By the time an intern reaches "OWN", muscle memory and confidence have already been established in a low-stakes environment.

Integration

Skills Passport

A tangible record of growth, autonomy, and professional readiness.

What is it?

A physical booklet kept at the Transition Station. Used during the "Reset" phase (6:50 PM) to document the day's achievements.

  • Sticker System for mastered skills
  • Written/Drawn Reflection Prompts
  • Builds a real CIE Resume

Example Page: Day One

Sticker!

Skill Mastered:

Pinch & Claw Grip

Reflection Prompt:

"What was the hardest part about holding the knife today? How did you adjust?"

Execution

Flow of Service

Connecting the kitchen to the guest room via the River Runway.

The River Runway

Movement Cues

  • "Behind!" — When passing on the runway.
  • "Corner!" — Entering/Exiting the dining area.
  • "Hands!" — Call from Plating Station for runners.
  • "Pick Up" — Dish is moving to the guest.

Guest Experience (On Stage)

  • The Frame: Setting the table neatly before guests arrive.
  • Service Scripts: "Welcome to our table," "Here is the [Dish Name]."
  • Delightfulness: Making eye contact (if comfortable) or smiling.
Internal Guide

Staff Run-of-Show

Logistics and support frameworks for the facilitating team.

Setup Checklist (4:30 PM)

  • [ ] Dual screens on (Visual Agenda + Recipes)
  • [ ] Master Labels placed in correct Zones
  • [ ] Aprons, Name Tags, Passports ready
  • [ ] Tools and Red/Green boards staged
  • [ ] Sensory checkout (Lighting, sound levels)

Roles

  • Harini (Chef): Anchor Zone demos, pacing, safety.
  • Elim: Visual guide management, tracker support.
  • Support Staff: River Runway monitoring, facilitating "TRY" steps.

Safety & Pacing Calls

SOUND Warning

"Blender in 3, 2, 1..." Gives time to cover ears or step away.

Time Warnings

"5 minutes until transition." "Finish your current step."

Advocacy Support

If an intern signals, respond immediately: "Heard, we will adjust."

Download

Session Printables

Physical packets, tools, and cards required for the training sessions.

Day 1 Agenda

Orientation & Space

Day 2 Agenda

Heat, Knives & Flow

Station Labels

A4 Mountable Signs

Master Labels

Lingo & Wash Steps

Visual Recipes

Step-by-Step Training

Rights & Advocacy

Wall Signs & Cards

Observation Guide

Staff Tracking Sheet

Mood Meter

Confidence Tiles

Reflection Cards

Passport Inserts

Skills Passport

Printable Booklet

Grill Safety

Printable Module

Beverage Station

Muddling Module

Plating Station

Visual Layout Module

Master Study Guide

Day 2 Infographic