An Inside Look at McCormick’s 2019 Summer Internship Program
McCormick’s 10-week summer internship program offers college students a chance to see what it’s like to be a part of the McCormick family. Every year from mid-June to mid-August, around 30 interns take positions in various departments at McCormick’s Hunt Valley, Md. location. From finance to R&D, marketing to engineering, students of various educational backgrounds and talents are assigned real-life tasks and in-depth projects as McCormick interns. As McCormick’s Talent Acquisition Partner Amanda Zacharko puts it, “We give them every opportunity as an employee.”
And the 2019 summer interns were no exception.
“I loved everything about my internship this summer with McCormick,” says Isere Kwam, an INROADS intern (INROADS is an organization that develops leadership skills and places talented, underrepresented, diverse students in internships at leading corporations, organizations, or firms) and engineering student from the University of Oklahoma. “The best part of it though, was to have the opportunity to work on projects that matter. Having the opportunity to get a lot of hands-on experience means that when I enter the job market, I will not be doing some things for the first time.”
These hands-on projects not only benefit the interns; they also benefit McCormick with fresh ideas and perspectives.
Tyler Williams, a marketing intern from Towson University, worked with Custom Flavor Solutions to come up with new ideas, participate in taste-testing and feedback, and contribute to marketing materials.
“Since I worked within Custom Flavor Solutions, I got to learn how influential we are within the food industry,” he says. “A lot of companies came to my team looking for insight, and I loved seeing how we could serve as both consultants and flavor providers. I felt as though the work I was doing was greatly appreciated, and my team was invested in my project, not only because they wanted me to succeed, but they needed the project itself to succeed after my internship came to an end. It was an incredibly rewarding opportunity to know that my work would leave a lasting impact within Custom Flavor Solutions.”
In addition to their core work, students had the opportunity to meet with McCormick executives throughout the summer. Andrés Pérez, a sales intern from Penn State University, was pleasantly surprised to discover how enthusiastic McCormick employees, no matter what their role, were to offer words of wisdom and a helping hand.
“From the vice president of my organization down, everyone was so willing to meet with me and talk to me, not only about work, but about career goals and advice as well,” says Pérez. “Everyone was so collaborative and outgoing that it made me excited to go into work each day. Not only was I doing work that I enjoyed and that piqued my curiosity, but I was surrounded by great people, and that made all the difference.”
Zacharko says McCormick is diligent about going beyond a traditional internship—what McCormick offers is an experience. That’s why the Talent Acquisition Team provides the interns with an experienced McCormick mentor, housing and relocation assistance, hosts social events, and offers opportunities for interns to volunteer and give back to the community.
Throughout the summer, interns participated in an Executive Speaker Series led by McCormick’s executive officers, a community service day at a local charity, development opportunities with McCormick’s culinary learning center, and social events that included an Orioles game and a day at Hersheypark. Because of these events, at the end of 10 weeks, the interns were a tight-knit group.
“What sets McCormick apart from other internship programs is the bonds that you make with your fellow interns,” says Pérez.” None of my previous work experiences can compare to the friendships I’ve made with my fellow interns here at McCormick.”
Internship positions are open to rising seniors with a minimum 3.0 GPA. Applications for the 2020 Summer Internship Program will be accepted on our careers site in the Fall of 2019 and Spring of 2020.