Generously Sponsored By: Bryan Cave Leighton Paisner
Age, at time of Internship: 16
CT Intern: Summer 2022
Restaurant Host: Saison, Chef Lee
Wraparound Program: SFUSD
Intern Story: After her parents’ divorce, Daniela dealt with stress and struggled to feel heard in her single-parent home. Seeking an outlet, Daniela started working as a barista, where she felt a sense of community and appreciation for the first time.
With the support of her coworkers, the kitchen changed from an escape to a locus of career dreams for Daniela. She learned to speak through food, exercising creativity and confidence. It was then that Daniela applied to Sprouts, determined to become a professional chef.
With the mentorship of Chef Richard Lee and his team at Saison, Daniela has the chance to find her voice as she masters the culinary arts. We’re thrilled for her to feel the support of a kitchen family as she pursues her career dreams.
“The main reason I chose this internship was not only my passion for cooking but because of my mother. My mother passed away in January and while she struggled with addiction, which had made her give up on practically everything, the one thing she never stopped caring about was opening her own restaurant someday…working in the Chopbar and building bonds with everyone in that kitchen over the last month has made me feel closer to my mom than I ever have.”
“I am proud to be a cook. I’m proud to have a job that pays medical and dental for my family. I’m proud to pay for my daughter’s Montessori school and school supplies, for our home. I’m proud every time I see my food sent out to a guest – or get a compliment from a diner. I’m proud to know my craft so well, to satisfy human’s most basic needs… I wanted to thank all of you for giving others the same chance I had to dedicate my life to something noble.”
“I remember after my first shift and the talk I had with Chef Thomas. In my opinion, I feel I learned more about both food and life lessons. I honestly feel that my favorite part of this program was just being able to be surrounded by supportive people who actually cared. ”
“Chef Spike along with everyone else in PlayT were very kind and accepting, teaching me that a kitchen environment is like a family.”
“Each day I learned new things that would only help me grow as a chef, as a person. Pican and Sprouts has made my life open to many different opportunities.”
“Sprouts helped me get into the restaurant industry. At my internships, I started by being the pasta extruder all the way up to the hot line. I worked with lots of great people whom are still friends today. I wouldn’t be the chef I am today without them.”
“I was 8 years old and I was stealing cars with my friends, seeing a lot of things I shouldn’t have been seeing at my age. I really needed somebody to believe in me because this was really my only way out. I’m a young black male, and I’m trying to make it. I’ve been through a lot…and I’m trying to make it right.”