The Southern Food and Beverage Museum offers unpaid internships for both graduate and undergraduate students as part of the Paul C.P. Mcllhenny Youth Mentorship Program. These internships can be filled year-round, and we fully cooperate with the student's institution to fulfill credit requirements. We are flexible with both the duration and start dates of these internships. As the museum has a small staff, all interns will be able to participate in a variety of activities, and will be given the opportunity to direct the course of their projects. The following internship descriptions are very basic, and each one can be tailored to suit the needs and curiosities of each student. If you are interested, please fill out this application form and email your resume to Jennie Merrill (firstname.lastname@example.org). Due to demand, we will accept a limited number of interns per semester.
Collections: This internship will have the student focus on building and organizing our archives, library, and artifact base. This includes working with our current collections data base to catalog new artifacts, research to properly identify and catalog items, and other projects as they come up. All positions for summer 2018 have been filled.
Curatorial: This internship will concentrate on creating and putting together new exhibits, as well as maintaining and enhancing current exhibits. The student will have to research the topic, contact appropriate people and institutions for artifacts and information, and then put it all together in a public exhibit. This also includes working on special exhibits already in process, such as the Soda Trail.
Development: SoFAB development interns enjoy an intensive experience and have the opportunity to employ several of a wide array of fundraising techniques, including campaign planning and execution, corporate sponsorship, grants research and proposal preparation, membership cultivation, and special events management. Interns also directly support SoFAB’s fundraising activities, with an emphasis on new and emerging methods, from cultivating supporters via social media to staging online fundraising events.
Public Health and Education: Creating fun, age appropriate, nutritional lessons for kids ages 7-15.
- Kids in the Kitchen (Spring and Fall)- One Saturday and Sunday a month, kids 7-11 can participate in a hands on cooking opportunity designed to give kids experience and confidence in the kitchen. By improving culinary literacy, we aim to provide kids with the foundation to make wise, nutritional decisions in the kitchen. This internship includes curriculum research, experience with programming, direct service, and communication to resources throughout the community.
- SoFAB Kids Summer Culinary Camp (Summer)- June 4th- July 27th, a half day camp for kids 7-11 years old and one camp week for kids 12-15. Camp includes a craft, history/nutrition lesson, cooking, and an outdoor activity that are all food related. Each intern will lead one of these sections, creating lesson plans and executing them each day. Each intern will help with culinary training by leading stations and work closely with the other interns planning each week's theme, prepping food, shopping, and adhering to the budget. Camp Internship Applications must be in by May 1st. Take a look at the projects our camp interns have worked on through blogs they kept for SoFAB from 2017-2015, and 2014. *Note: Our Culinary Kids Camp is only available during the summer.
Public History: Beyond exhibits, the National Food & Beverage Foundation works to recognize the impact of culinary history on other aspects of culture. Interns interested in Public History will work on the National Culinary Heritage Register, encouraging businesses to join this unique register of culinary businesses over 50 years old, and other projects as they arise.
Social Media and Marketing: Specific projects will be assigned to market different aspects of the museum, focusing primarily on museum programs and special events. The museum offers a variety of programs, including demonstrations, lectures, and events in the Demonstration Kitchen. This internship requires that you be at the events to take pictures, post on Facebook and other sites, and assist when needed. The student will work with the staff to increase social media reach and develop a comprehensive marketing effort for museum events.
Day of the Dead Programming Intern FALL 2018: Intern will work in partnership with Tulane's Stone Center for Latin American Studies and the Southern Food and Beverage Museum to research, plan, and implement resources and materials for Day of the Dead programming set for October 2018. You will collect promotional material on NOLA programming for Day of the Dead and create one unified promotional flyer/guide to programs and community partners. You'll also help to organize two Day of the Dead programs, which includes organizing craft activities, recruiting student help, and distributing marketing material. You will need to be available on day of the celebration (date TBD – late October) to lead the programs and provide additional help at the museum.
How to Apply
To apply for these internships, please fill out this Application and send your resume to Jennie Merrill (email@example.com). If you are not a student but are interested in working with the museum, please contact Jennie or visit our Volunteer page.
We have hosted interns from schools all over the country, including Yale University, Tulane University, University of Toronto, Duke University, University of New Orleans, Michigan State University, Universite de Angers, State University of NY, College of William and Mary, London School of Economics, Tufts University, Loyola Law, Roanoke College and Southern University of New Orleans. This is a unique opportunity to learn more about the culture of the South through food and beverage, as well as a chance for you to see how a small but growing museum functions at the day to day level.