Our Team
Generously Supported By: Individual from the Sprouts community
Age, at time of Internship: 17
CT Intern: Summer 2023
Restaurant Host: Alab SF, Chef Mikki Buñag
Referred By: Oakland Unified School District (OUSD)
Intern Story:
De’Sean’s passion for food started young. Growing up, he remembers his aunt making mouthwatering food, like her homemade lasagna or her cubed, smothered steak with mashed potatoes and cabbage. As he got older, De’Sean wanted to learn more about how to cook and feed himself and being accepted into the Sprouts Chef Training program helped him do just that!
De’Sean was placed at Alab SF under Chef Mikki Buñag. There, he helped complete meal prep with farm-fresh ingredients including healthy greens like kale and various herbs. He especially enjoyed getting to try new foods every week sampling everything from ochre, to chocolate granola cookies, to sol fish rolls with crab in the middle. Over the course of his internship, De’Sean’s knife skills improved, and he was able to slice veggies with precision and make even cuts. He also learned to cook and plate a variety of delicious dishes, with a veggie frittata being one of his favorites to make.
Aside from gaining confidence in the kitchen, De’Sean also learned discipline from his often early morning shifts. He felt he grew from the challenge of starting work at 7am, and enjoyed the productivity and structure that the early start provided.
One day, De’Sean dreams of opening his own restaurant. Beyond his internship, he hopes to learn more about the culinary world, including making different types of cuisine, baking, and grilling. He is also passionate about creative endeavors, whether it be cooking a lamb curry, completing a detailed drawing, or making a ceramic vase. When he is not practicing cooking, you can find De’Sean spending time with his family and friends, playing sports outside, and hanging out with his dog, Dexter.
Charlene
Generously Supported By: Individual from the Sprouts community
Age, at time of Internship: 16
CT Intern: Summer 2023
Restaurant Host: Mägo, Chef Mark Liberman
Referred By: Oakland Unified School District (OUSD)
Intern Story:
Charlene has enjoyed cooking for as long as she can remember. This passion turned out to be quite the necessary skill, as Charlene’s mom does not enjoy cooking and her grandma, who has historically cooked for the family, experienced a stroke and became unable to cook after her emergency. Charlene supplements her cooking knowledge with Youtube tutorials and recipes she finds online. Some of Charlene’s preferred recipes include BBQ, surf n’ turf, steak, and kimbap (Korean rice rolls). In 2023, Charlene received the opportunity to expand her knowledge of cooking even further when she joined the Sprouts Chef Training internship program. Charlene completed her internship at Mägo, under mentor Chef Mark Liberman.
Throughout the course of her internship, Charlene learned how to julienne carrots and score squash. Since Mägo features a tasting menu, Charlene also had the opportunity to watch dishes being assembled during service and be brought to excited customers. Charlene appreciated the effort Chef Mark put into getting to know her, asking her questions about her music preferences even in the midst of preparing vegetables, and she grew to appreciate the family environment in the kitchen.
Charlene’s variety of interests gives her lots of choices in what she plans to major in in college – the humanities, art, business, and culinary arts are possible options. Charlene plans on earning a business degree along with a culinary certificate so that she can open a restaurant that features in-season, sustainable ingredients with a focus on minimum-to-no waste. In the meantime, Charlene is involved in a variety of extracurricular activities including completing training in a peer mentorship program called “PeerForward” where she assists her peers in finding financial aid resources for college. Charlene additionally enjoys painting, especially sea creatures and koi fish. Charlene plans to continue to use her culinary skills, sense of responsibility, and ability to learn quickly to build the quality future she deserves.
Caeser
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
Intern Story:
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.
Andy
Generously Supported By: Individual from the Sprouts community
Age, at time of Internship: 16
CT Intern: Summer 2023
Restaurant Host: DAYTRIP, Chef Finn Stern
Referred By: OUSD
Intern Story:
Andy began cooking at age 10 out of necessity. His mom often worked evening shifts, and Andy found himself making the same things for dinner over and over again: scrambled eggs, white rice, and sliced meat. Wanting to improve the quality and health of his meals, Andy began learning additional, more creative, dishes he could make at home for himself and his family.
To further explore interesting dishes to make, Andy joined the Sprouts Chef Training program working at DAYTRIP under Chef Finn Stern. At the beginning of his internship, Andy worried he would ask too many questions, and felt nervous to work with folks he didn’t know well (yet!). Over time, Andy became more comfortable with his coworkers and his communication skills improved. Andy also grew stronger in his technical knife skills and can now efficiently prep vegetables. Andy especially liked that cooking gives him some time away from his phone, and he found being alone with his thoughts while working to be calming and peaceful.
Outside of his internship, Andy enjoys spending time with his friends by playing multiplayer video games or visiting the local gym for a workout. Andy continues to cook for his mom and younger brother, with fried rice being his go-to meal. Andy plans to use the communication and work ethic skills he learned throughout his internship to help him go to college where he wants to major in business or a business-related field. We hope Andy’s kitchen meditations allowed him quality time to consider his direction going forward and know that whatever direction he chooses, his hard work and ability to learn quickly will take him far in life.
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!
Henrique Greghi
Generously Supported By: Whole Foods Market
Age, at time of Internship: 16
CT Intern: 2022
Restaurant Host: Californios, Chef Val
Referred By: Chalk
Intern Story: Henrique was born in São Paulo, Brazil and moved to California when he was 13. He found it challenging to be in a new culture and learn a new language, but soon adapted to his new environment. He has always enjoyed cooking and learned some skills at home with his dad, “normal food like rice, beans, and meat”.
Henrique’s mom heard about Sprouts through a school email and told him about the Chef Training program. He had always dreamed of a career as a chef, and was excited when he found out he was accepted and would intern at an amazing restaurant like Californios. He found it very rewarding helping to prepare food and knowing that someone else (in the dining room) would get to eat and enjoy what he had made. His time as an intern was hard work but incredibly fun, and he learned a lot about making food, plating, and organization.
The sky’s the limit for Henrique – he is good at math and science and with his new restaurant skills, his only challenge will be choosing which direction to take after he finishes high school!
Sisma Menendez
Generously Supported By: Current Foods
Age, at time of Internship: 17
CT Intern: 2022
Restaurant Host: Greens Restaurant, Chef Katie
Referred By: Chalk
Intern Story: Growing up, Sisma experienced violence, negativity, and abuse, which affected her focus in school and her connections with others.
Through it all, cooking was a form of escape. As Sisma mastered new recipes, studied the work of famous chefs, and prepared Thanksgiving dinner for her family, she found something to strive for: Sisma wanted to become a professional chef.
During her Sprouts internship, Sisma will work alongside Chef Katie at Greens Restaurant to turn her passion for cooking into a career. We cannot wait for Sisma to flourish with the support of a kitchen family and the mentorship of a seasoned chef.
Fredy Bazan
Generously Supported By: Open Table
Age, at time of Internship: 17
CT Intern: 2022
Restaurant Host: A16, Chef Noah
Referred By: MetWest DH – OUSD
Intern Story: Fredy faced discrimination because of his low-income background. Frustrating as it was, it couldn’t curb his appetite for life – or home-cooked meals with family. Food was Fredy’s window into the world. His mother’s tamales brought the taste of Mexico City to any kitchen, and foreign foods carried the flavors of unfamiliar cultures.
Relishing the power of food to transport and connect, Fredy set his sights on a culinary career. He applied to Sprouts Chef Training, hoping to diversify his recipe repertoire and knowledge of international cuisine. With the support of his Chef Mentor at A16, Fredy will immerse himself in Italian traditions. We’re excited for Fredy to take the first step towards his goal: opening his own fusion restaurant!
