For chef and Harvest Kitchen Program Director Sean Kontos, food has always been rooted in local farms, seasonal ingredients, and the people behind what we eat. After years spent working in professional kitchens across New England and Europe—including as head chef at Providence’s farm-to-table restaurant Local 121—Sean began volunteering and working with Farm Fresh RI in search of more meaningful work.
Today, Sean leads Harvest Kitchen, Farm Fresh RI’s culinary job training program for youth ages 16–19 involved with the RI Department of Children, Youth, and Families (DCYF). Through hands-on experience in the kitchen and café, students build confidence, learn culinary and workplace skills while working with local ingredients, and learn what it takes to run a food business.
As Sean puts it, the most fulfilling part of his work is the students he works alongside: “I love working with the kids. I learn a lot from them, and it’s rewarding to get to teach them skills they’re going to use in their lives, whether they work in a restaurant or are cooking at home for someone.”
In a recent profile, Hey Rhody sat down with Sean to talk about his journey from the farm to Harvest Kitchen, and what he hopes to build next—including growing our café and catering program.
