Angelina came into the Sprouts Chef Training Program with a deep-rooted love for baking, which was inspired by her aunt who introduced her to the magic of baking at a young age. Some of her fondest memories involve baking simple box cakes with her aunt and making pastries for family gatherings. Growing up, Angelina would often prepare small baked goods for her family, and it quickly became more than just a hobby — it became her passion. Currently enrolled in a culinary program at school, Angelina has already proven her ability to handle large-scale events, having successfully catered for over 400 people at a school function. She entered Sprouts hoping to expand her skills beyond the classroom and gain hands-on experience in a real restaurant, with the dream of one day opening her own bakery.Throughout her internship at Foreign Cinema, Angelina has blossomed both personally and professionally. She spent most of her time working closely with Pastry Chef Zai, who became an important mentor. At first, Chef Zai would guide Angelina through every step, but over time, Angelina earned her trust, and eventually was given more independence to complete tasks on her own — a major milestone for her. She learned essential pastry skills such as how to decorate cakes from start to finish, make cheesecake fillings, prepare classic cakes like German chocolate cake, and even create nut-based spreads using pistachios and macadamia nuts. Beyond pastries, Angelina expanded her kitchen knowledge by learning how to properly wedge-cut fruits, fillet fish, and work efficiently under pressure during busy services. One of her proudest accomplishments was helping with the creation of the restaurant’s raspberry semifreddo and granita, and getting the chance to contribute to recipe development when Chef Eric brought in a guest chef. She fondly remembers the rewarding moments of spending hours peeling oranges and finding satisfaction in even the smallest details.Angelina also grew personally during the program. When she first started, she struggled with being loud in the kitchen, particularly when it came to using safety terms like “corner” and “behind.” But as time went on, these words became second nature. She became faster, more efficient, and more confident, even finding herself independently leading basic recipes like cookies and cakes from start to finish. What once felt intimidating became exciting, and she loved seeing how much trust the chefs began to place in her. Beyond the technical skills, she appreciated how welcoming and supportive the entire team at Foreign Cinema was, making her feel like part of the family.Reflecting on her time with Sprouts, Angelina shares that the program has truly helped her confirm her passion for baking and inspired her to pursue a career in pastry. It also gave her the space to be creative, practice problem-solving, and develop time management and communication skills — especially under pressure. More importantly, the program gave her a boost of confidence, showing her that she is more than capable of working in a professional kitchen. Now, Angelina is excited to continue her journey with Foreign Cinema as she was hired into their bakery department.