CFCC Culinary Arts Student Lands Prestigious Summer Internship at Michelin-Starred Restaurant
A recent graduate of Topsail High School and current student in CFCC’s Culinary Arts program, Kohl Pierson recently earned a summer work-based learning internship at The Inn at Little Washington, a two-Michelin-star restaurant in Virginia known for its world-class dining experience.
“It is very much a privilege to be chosen,” Kohl said.
Some of Kohl’s earliest kitchen memories came from cooking alongside his grandmother. That passion only grew stronger after gaining hands-on experience in professional kitchens.
“I’ve always had a deep love for cooking through my grandma growing up with her,” he said. “But more so recently, since I got the job at Landfall, I have started to really love it more and the artistic creativity behind it.”
Kohl first connected with the Country Club of Landfall during his sophomore year of high school through an internship program. He later returned and applied for a line tech position during his junior year. Nearly two years later, he continues working at one of the club’s private restaurants and helping with fine-dining events.
While still in high school, Kohl also enrolled in dual enrollment at CFCC through its Career and College Promise program.
“I always kind of heard about the culinary program,” he said. “I work with a couple of graduates from this program, and they always talk about it. It was local, so I thought, why not do it?”
Kohl’s opportunity at The Inn at Little Washington came through a connection with his current chef at Landfall, Evan Parker, who previously served as executive sous chef at the restaurant for many years.
“He told me that if I ever wanted an internship there, to let him know,” Kohl said. “I have to do one for my school, so we set it up.”
After traveling to Virginia and spending a full day working in the kitchen, touring the town, and meeting the team, Kohl received the news he had hoped for.
“It’s a little surreal,” he said. “I was extremely nervous going up there. When they pulled me into the office, they told me I could choose any dish I wanted from the menu. I was eating my food, and they were like, ‘Hey, just letting you know, you have it.'”
At just 18 years old, Kohl said the team also told him he would be one of the youngest interns there.
As he continues his education at CFCC, Kohl plans to keep working at Landfall before eventually transferring to the University of North Carolina Wilmington to pursue a bachelor’s degree in hospitality. For now, though, Kohl is focused on making the most of an opportunity few young culinary students ever receive.
To learn more about CFCC’s Culinary Arts program, visit cfcc.edu/culinary-arts.
