Ajanay came to the Sprouts Chef Training Program at a pivotal moment in her life. She had always found comfort and joy in cooking, often turning to the kitchen as a way to manage the challenges life brought her way. Though she had dreams of becoming a chef and one day opening her own restaurant, she was still building the foundational skills and professional experience to make that vision real. Sprouts gave her the environment to grow.

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At Dalida, Ajanay hit the ground running. Her first day was fast-paced and unfamiliar: she learned to navigate professional kitchen equipment including a mandoline, mastered new knife skills, and memorized recipes on the fly. She pushed through early uncertainty to develop a quicker pace, stronger organization, and a growing command of plating. Plating became her favorite skill, and when she asked to learn it, the team put her to work that same day, where she crafted gem salads and found a new confidence at the pass. By the end of her internship, she was the one guiding newer interns, showing them where things were and how to get things done.

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Ajanay's growth extended beyond culinary technique. She built a genuine connection with Sous Chef Bella, learning through real conversation and shared curiosity about food. She approached feedback openly, using it to improve rather than taking it personally, and she managed her internship alongside outside work and family responsibilities with care and consistency. Her chef reported that she was connecting, executing, and thriving.

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Ajanay leaves the program with sharper skills, stronger professional instincts, and the confidence that comes from earning a place on the line. She arrived wanting to learn; she leaves ready to cook.