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  • Vicky Gutierrez-Ramirez

    Vicky Gutierrez-Ramirez

    Generously Sponsored By: IN NEED OF SUPPORT
    Age, at time of Internship: 16
    CT Intern: Summer 2022
    Restaurant Host: Sobre Mesa, Chef Ronnie
    Wraparound Program: OUSD
    Intern Story: For Vicky, cooking represents family. Vicky remembers waiting impatiently for their grandfather to come home to cook with them and the excitement when their uncle asked for help creating a new recipe. 

    These memories nourished Vicky when their mother started suffering from cardiac arrests and their uncle (who was a father figure to Vicky) passed away. Cooking was a steadying exercise that kept them going. 

    Vicky seeks a community sponsor to fund their culinary internship with host restaurant Sobre Mesa. In a professional kitchen, Vicky will develop advanced culinary skills to pursue goals of attending culinary school and opening a restaurant. Donate today to help Vicky carry on traditions of love, family, and food.

    SPONSOR VICKY

    TESTIMONIALS

    • “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.”

      Chantel Brewster
      2021 Chef Training Intern at Chopbar

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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. ”

      Leslia Lapota
      2016 Chef Training Intern at One Market Restaurant

    • “Chef Spike along with everyone else in PlayT were very kind and accepting, teaching me that a kitchen environment is like a family.”

      Riawna Pope
      2017 Chef Training Intern at PlayT 

    • “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.”

      Bobby Pennington
      2018 Chef Training Intern at Pican

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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.”

      Mikey Quintana
      Chef Training intern at 25Lusk
  • Wilson Tan

    Wilson Tan

    Generously Co-Supported By:
    The Miranda Lux Foundation & Community Members
    Age, at time of Internship: 18
    CT Intern: Summer 2022
    Restaurant Host: Slanted Door Group
    Wraparound Program: SFUSD – College Access
    Intern’s Story: Growing up as a first-generation American, Wilson felt the pressure to support his family. He took every opportunity to give back and grow through cooking. Wilson helped his mother in the kitchen, finding cooking to be a favorite bonding activity and passion. He opened himself up to new culinary experiences at school, providing meals to other students. What started as a responsibility sparked his dream; Wilson wanted to work in the culinary industry. 

    When he was introduced to Sprouts Chef Training, Wilson jumped at the opportunity to learn in a professional kitchen. He was curious about the restaurant industry and the practice of workplace sustainability. His enthusiasm earned him an internship with Slanted Door Group. Wilson hopes to gain a vision for his future during his internship. Upon graduation, he aspires to support his family in a career he is passionate about. 

    ALL TRAINEES >

    TESTIMONIALS

    • “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.”

      Chantel Brewster
      2021 Chef Training Intern at Chopbar

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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. ”

      Leslia Lapota
      2016 Chef Training Intern at One Market Restaurant

    • “Chef Spike along with everyone else in PlayT were very kind and accepting, teaching me that a kitchen environment is like a family.”

      Riawna Pope
      2017 Chef Training Intern at PlayT 

    • “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.”

      Bobby Pennington
      2018 Chef Training Intern at Pican

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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.”

      Mikey Quintana
      Chef Training intern at 25Lusk
  • Janai Perry

    Janai Perry

    Generously Sponsored By: Community Members
    Age, at time of Internship: 17
    CIT Intern: Summer 2022
    Restaurant Host: Chopbar, Chef Lev
    Wraparound Program: Coliseum College Prep Academy (CCPA)
    Intern’s Story: Some of Janai’s earliest memories are of her grandmother’s love-infused cooking. After being sent to a foster home, however, mealtime changed abruptly from an expression of love to an impersonal obligation.

    Struggling with the lack of community and opportunity in the foster care system, Janai dove into cooking. With the dream of owning her own restaurant and providing jobs for others in need, she worked hard to graduate early and applied to Sprouts Chef Training program.

    SEEKING SPONSORSHIP: Today she hopes to find a community sponsor to fund her professional chef training at Sprouts and cheerlead her on as she lands her first culinary job and becomes financially independent. 

    ALL TRAINEES >

    TESTIMONIALS

    • “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.”

      Chantel Brewster
      2021 Chef Training Intern at Chopbar

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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. ”

      Leslia Lapota
      2016 Chef Training Intern at One Market Restaurant

    • “Chef Spike along with everyone else in PlayT were very kind and accepting, teaching me that a kitchen environment is like a family.”

      Riawna Pope
      2017 Chef Training Intern at PlayT 

    • “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.”

      Bobby Pennington
      2018 Chef Training Intern at Pican

    • “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.”

      Chris Hey
      2013 Chef Training Intern at Locanda

    • “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.”

      Mikey Quintana
      Chef Training intern at 25Lusk