Andrea

Generously Supported By:  Whole Foods
Age, at time of Internship: 17
CT Intern: Summer 2023
Restaurant Host: Sobre Mesa, Chef Nelson
Referred By: OUSD
Intern Story:

Andrea, one of 6 siblings, is not the first of her family to intern with Sprouts Chef Training. Her brother, Hector, interned with Sprouts in 2017 at alaMar restaurant. Andrea most enjoyed how hands-on her internship with Sobre Mesa was and avidly asked questions to learn how to shuck oysters, work the garnish station, and master new ways of slicing bread. Her knife skills and kitchen safety knowledge significantly improved throughout her internship and she learned a life lesson when she accidentally dropped, and proceeded to catch, a knife before a coworker warned her, “It is better to have a dirty knife than a missing finger.” 

Andrea became interested in the Sprouts Chef Training program after her advisor recommended it to her. What she appreciated most was the passion that the kitchen staff she worked with brought to each shift. As she went about her work, she would learn just by listening to chefs debate about the merits of various spices.  Along with learning the basics of cooking in a professional kitchen, Andrea noted that her internship helped her grow in her skills of active communication, learning how to work with different people, and stepping outside of her comfort zone when trying new things. 

Going forward, Andrea has aspirations of creating more artwork and learning about art history. A lifelong artist, Andrea keeps all her sketchbooks to track her progress. She enjoys drawing because it is both challenging and freeing, complex and creative, all at once. Her creative streak is especially showcased at Sobre Mesa when she is working the garnish station, using her artistic abilities to plate her dishes beautifully. Andrea is grateful to Whole Foods for supporting her internship. We hope Andrea continues to pursue her passions, inside and outside of the kitchen.

Saul Lorenzo Jimenez

Generously Supported By:  OpenTable
Age, at time of Internship: 16
CT Intern: Fall 2022 – Spring 2023
Restaurant Host: Millennium, Chef Eric
Referred By: MetWest DH – OUSD
Intern Story:
Saul grew up in a low income, single parent home in Oakland with his mom, who has always done most of the cooking – he would love to return the favor by taking on more of the cooking. He proudly says that his mom inspired him to strive toward a career in cooking. He took a class at Laney College, where he was guided by a mentor and learned the basics. Along with starting to make food at home, Saul also has experience decorating cakes at a bakery.

His teacher introduced him to Sprouts Chef Training and encouraged him to apply. He had a wonderful experience at Millennium and found everyone kind and outgoing, especially his mentor Chef Eric.

Saul obviously loves a challenge as he has run a half marathon, and enjoys biking and being a part of his school’s biking club. We are fully behind Saul’s career goal of being a traveling chef – tell us where you’ll be, and we will show up, napkins in laps!!

River Gregorio

Generously Supported By: Patriot Holdings
Age, at time of Internship: 16
CT Intern: Fall 2022 – Spring 2023
Restaurant Host: Componere Catering, Chef Rob
Referred By: MetWest EH – OUSD
Intern Story: River’s experience with bullies dimmed his self confidence and interest in school. It wasn’t until he found the courage to speak up that things took a turn for the better, and River realized the value of personal advocacy. He set out to do what he loved, no matter what others thought.

Pursuing his interests meant rekindling a love for cooking. River remembered his parents teaching him a recipe for fried rice, and it became his goal to cook restaurant-caliber meals at home. As a Sprouts Chef Trainee at Componere Catering, River will gain confidence and cooking skills to use in and out of the kitchen. We can’t wait to see what’s in store for River!