Alex joined Sprouts Chef Training with a quiet passion for food and a strong desire to turn that love into a career. Influenced by his dad, who is a chef, and inspired by memories of cooking alongside his mom, Alex has been drawn to the kitchen from a young age. He's currently taking culinary classes in high school and has already started experimenting with dishes at home, like making soups and family recipes. For Alex, Sprouts was the next step in what it really means to work in a professional kitchen, which he got to explore in One Market Restaurant with chef Mark Dommen.Throughout his internship, Alex worked closely with the sous chefs and staff, doing everything from prepping slaws and peeling potatoes to rolling out pasta dough in the bakery. He was especially fond of working with Chef Marlene, who helped him feel more comfortable and encouraged him to open up. At first, he was nervous and hesitant to speak, but over time, Alex found his voice and his place in the kitchen. He became more confident, more communicative, and learned how valuable it is to keep an open heart and mind—because, as he says, “you can learn from other people and they can teach you something you might not have been open to before.”Alex saw real growth in his technical skills as well. He improved his efficiency with prep work, got a better grasp of plating, and developed a deeper appreciation for the structure and cleanliness of a professional kitchen. He especially enjoyed being in the bakery area, which he found peaceful and comforting. Even peeling potatoes—his first and most frequent task—became a space where he could focus and improve.Sprouts gave Alex not only practical culinary experience, but a safe and encouraging space to grow as a person. He described his internship as “amazing,” and even shared what he learned with his friends. One of his favorite moments was receiving a dessert from the pastry chef on his last day—something small, but meaningful. Now, with his sights set on attending City College to continue studying culinary arts, Alex hopes to one day become a chef, and possibly even open his own restaurant. He’s taking everything he learned—from communication to confidence—with him into that future.