Generously Supported By: Individual from the Sprouts community
Age, at time of Internship: 17
CT Intern: Summer 2023
Restaurant Host: The Cannery Kitchen and Tap, Chef Humberto Villalobos
Referred By: BACR
Caeser began his culinary journey at age 5. Like most young children, he woke very early, before his mom would wake, and would want to eat some food. Because it was the morning, he would not crave a snack, but an actual meal. A kindergartener, and not old enough to use the stove, Caeser got creative and discovered he could cook eggs in the microwave. As Caeser got older his curiosity for cooking increased. Caeser went from cooking spaghetti regularly, to learning how to make one of his signature dishes, parmesan cheese sauce with steak.
Caeser’s passion for cooking led him to the Sprouts Chef Training program, where he worked at the Cannery Kitchen and Tap under Chef Humberto. There, his knife skills drastically improved as he cut onion after onion and potato after potato. Caeser especially appreciated learning how each new ingredient he prepped changed the dish he was preparing as a whole.
Caeser dreams of one day owning his restaurant, specializing in a mix of Mexican and American cuisine. He regularly cooks for his family and likes knowing that he’s providing those he loves with important nutrients. When he is not cooking, he enjoys playing basketball or practicing sketching new graffiti lettering. Whether it be through his art or passion for cooking, Caeser’s goal is to create something fresh and new that folks have never experienced before. Caeser is very grateful for the opportunity to express his creativity through food.