Our Team
Generously Supported By: IN NEED OF SUPPORT
Age, at time of Internship: 17
CT Intern: Fall 2022
Restaurant Host: Mama Oakland, Chef Priscilla
Referred By: MetWest DH – OUSD
Intern Story: Chris grew up without the coaching or cooking skills to lead a healthy lifestyle. He battled multiple health problems, like asthma and high blood pressure, and he feared his little brother might experience the same challenges.
Determined to change things, Chris committed to a gym routine and applied to Sprouts. As a Chef Trainee at Mama Oakland, he’ll set an example for his brother by developing his skills in the kitchen and learning healthy recipes he can cook at home. He looks forward to sharing stories, techniques, and home-cooked meals with his family.
Fable Horning
Generously Supported By: Bartko Zankel Bunzel & Miller, Robert Horrocks + Sandra Donnell
Age, at time of Internship: 17
CT Intern: Fall 2022
Restaurant Host: Sorrel, Chef Felix
Referred By: SFUSD
Intern Story: Growing up, Fable’s relationship with their single mother affected their self-image and confidence. They ran away from home on multiple occasions, and they were placed in foster housing. Cutting ties with their mother, seeking mental health support, and reconnecting with their father and extended family helped Fable move forward.
Moving in with their grandparents finally gave Fable a supportive and loving environment, which motivated them to return to school with a brand new can-do outlook. In school, Fable was naturally attracted to the culinary and gardening classes. With renewed hope, they took a leap into the culinary world and applied to Sprouts Chef Training. Under the guidance of Chef Felix at Sorrel in San Francisco, Fable will develop their culinary skills. We are eager to see their confidence grow, as cooking dreams come within reach.
James Oh
Generously Supported By: Whole Foods Market
Age, at time of Internship: 24
CT Intern: Fall 2022
Restaurant Host: Cannery Kitchen & Tap, Chef Humberto
Referred By: The Arc
Intern Story: At school and work, James felt disconnected. It was difficult for James (who is on the autism spectrum) to make friends, and he struggled to find a subject that engaged and inspired him.
Seeking a new learning environment and a sense of community, James applied to Sprouts Chef Training. At Cannery Kitchen & Tap, he’ll have opportunities to challenge himself in a dynamic, social work environment. We’re excited for James to receive culinary training from a professional chef to find out if cooking is his future!
Cameron Green
Generously Supported By: Relativity + Community Members
Age, at time of Internship: 20
CT Intern: Fall 2022
Restaurant Host: Reve Bistro, Chef Paul
Intern Story: Early on, Cameron found school challenging. He learned differently, so he went in search of growth opportunities that played to his strengths.
Drawn to hands-on hobbies, Cameron took first to sports, then to the kitchen. He began to see cooking as a path to self-sufficiency and applied to Sprouts.
Cameron’s internship with Reve Bistro in Lafayette will introduce him to restaurant work. He’ll earn steady income to put towards his own place and gain transferable job skills he can apply to any field. We’re excited to see Cameron explore career dreams of restauranteering (or maybe even sportscasting!) with a solid foundation in place.
Fidel Miam Lambert
Generously Supported By: Impossible Foods, Robert Horrocks & Community Members
Age, at time of Internship: 18
CT Intern: Fall 2022
Restaurant Host: Foreign Cinema, Chef Eric
Referred By: Chalk
Intern Story: At a young age, Fidel felt the hole left by his absent father. He did whatever he could to help his single mother keep food on the table, but fear of failure kept him from exploring his own passions or setting goals for long-term success. Fidel graduated from high school lacking mentorship or a calling to drive his career.
Seeking clarity, Fidel took a variety of community college courses. He explored job opportunities he’d never had the chance to try. It was his job at a local tea house that piqued Fidel’s interest in cooking and inspired him to join Sprouts Chef Training. As a chef trainee at Foreign Cinema, Fidel will deepen his culinary knowledge. He imagines a future where he owns his own restaurant and serves dishes steeped in his cultural heritage to friends, patrons, and family – including his father, who has come back into his life!
Askari Brown
Generously Supported By: Impossible Foods
Age, at time of Internship: 16
CT Intern: Fall 2022
Restaurant Host: Chop Bar, Chef Lev
Referred By: MetWest – DH OUSD
Intern Story: Askari felt unfulfilled by traditional schooling. He was disheartened by bullying from peers and longed to be mentored by someone who appreciated his unique learning style.
Identifying alternate forms of education, Askari took up coding, chess, and cooking. He was drawn to the blend of creativity and strategy required in each discipline. He wondered if cooking might be a source of income and passion worth exploring. With the help of his Sprouts Chef Training support system and chef mentor at Chop Bar, Askari will further his cooking skills. He looks forward to improving his technique in a way that could benefit his financial stability and sense of fulfillment long term
Shu Yin Yu
Generously Supported By: Whole Foods Market
Age, at time of Internship: 17
CT Intern: Fall 2022
Restaurant Host: Tribune, Chef Morgan & Souley Vegan, Chef Tamearra
Referred By: MetWest – DH OUSD
Intern Story: In middle school, Shu Yin struggled to express and address her mental health challenges. She put immense pressure on herself to succeed in school, and health took a backseat. As she entered high school, however, Shu Yin was introduced to new coping techniques like meditation and personal reflection. She identified cooking as an art that calmed her nerves.
Inspired by the peace she felt in the kitchen, Shu Yin applied to Sprouts Chef Training. She hopes the time management skills, initiative, and hands-on experience she’ll gain will prepare her to own her own Asian restaurant someday, where she can connect with culture and calm through food.
Sarah Robinson
Generously Supported By: Sysco Natural
Age, at time of Internship: 16
CT Intern: Fall 2022
Restaurant Host: Niku Steakhouse, Chef Tinan
Referred By: Enterprise for Youth
Intern Story: Growing up in a low-income neighborhood, Sarah watched friends and family members settle into patterns of “poverty, grief, and regret.” Wanting more for herself, she set out to pursue big dreams and inspire others to do the same.
Sarah started by involving herself in the community. She helped with street beautification projects, tutored, and cooked with her brother at neighborhood events. It was cooking that intrigued her – as she imagined herself in a restaurant kitchen, pouring her passion into delicious meals for customers. Sarah made a promise to honor her love of cooking and applied to Sprouts.
During her chef training internship at Niku Steakhouse, Sarah will explore cooking as a launch point for her career. She is eager to develop herself in a new way, using this opportunity to open doors in the culinary world and beyond. In the future, Sarah says she’ll share her Sprouts experience with others in the hopes that her passion will inspire them to try something new.
Yixi Ou
Generously Sponsored By: IN NEED OF SPONSORSHIP
Age, at time of Internship: 18
CT Intern: Fall 2022
Restaurant Host: Little Bee Baking, Chef Stacie
Intern Story: When Yixi emigrated from China at age 14, her limited knowledge of English made it difficult to connect with others and feel confident speaking up. The one place Yixi trusted herself was the kitchen, where she prepared family dinners and immersed herself in foreign cultures through food.
Yixi decided to apply her passion for food to start a health club at school and create community. Soon after, she resolved to pursue a college degree in nutrition. Eager to practice English in a professional setting and earn steady income for school expenses, Yixi applied to Sprouts Chef Training.
Yixi would be thrilled to have your help funding her Chef Training internship at Little Bee Baking in San Francisco. Your donation helps Yixi forge a brighter career for herself.
Dino Smith
Generously Sponsored By: JPMorgan Chase & Co.
Age, at time of Internship: 18
CT Intern: Summer 2022
Restaurant Host: A16 – Rockridge, Chef de Cuisine Noah
Wraparound Program: James Baldwin Academy – Seneca
Intern Story: Dino’s passion for cooking started with a fascination for self-sufficiency and adventure. As a kid, Dino went on fishing trips with their father and learned how to cook with their grandmother and mother. These moments on the water and in the kitchen kept Dino grounded as their grandmother battled dementia and their mother struggled with substance abuse. And when Dino experienced bullying at school, cooking became a safe haven; Dino spent hours baking pastries, testing out new flavor profiles, and even creating their own barbeque sauces.
Eager to learn more and become financially independent, Dino applied to Sprouts’ Chef Training Program. With Sprouts A16 mentor chef, Dino will explore a career in the culinary arts. We can’t wait to see Dino leverage their passion and creativity to create happiness and financial autonomy.