Generously Sponsored By: Clover Sonoma
Age, at time of Internship: 15
CT Intern: Summer 2022
Restaurant Host: Nopa, Chef Laurence
Wraparound Program: SFUSD
Intern Story: From a young age, Keila faced language and cultural barriers with courage. The Spanish she spoke at home with family couldn’t prepare her for school, where teachers spoke in English and fellow students relied on unfamiliar cultural cues. She might have turned to frustration, but instead, Keila leaned into curiosity to navigate the challenge. She took full advantage of her education, growing open-minded and trying new things.
Food was one of Keila’s favorite ways to connect with her classmates and explore different cultures. She was astounded by the variety of methods and dishes there were to try! She spent hours cooking with her mom, learning techniques on Youtube, and studying cookbooks. She knew she wanted to try her luck as a professional cook, and Sprouts Chef Training Program represented exactly that!
Keila was placed with Mentor Chef Laurence for an internship at Nopa Restaurant. In the future, she hopes her passion for learning will make her a better chef and pave the way for a fulfilling and joyful career.
“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.”