Bosco joined the Sprouts Chef Training Program as a calm, responsible, and deeply dependable intern - someone who had been cooking for most of his life. After immigrating to the United States and growing up in a single-parent household, he stepped into family responsibilities early, preparing meals for his siblings from the age of ten. What started as a chore slowly grew into a genuine interest, and by the time he found Sprouts through the website, he was eager to expand his skills, explore whether culinary work could be a career path, and learn more about professional kitchens.

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At The Butcher Shop, Bosco spent his internship working closely with Chef Guy, Alan, and Mateo on a small but highly organized team. He helped with prep work, learned how to navigate the busy grill area during rushes, and even attended meetings where staff reviewed spreadsheets and discussed earnings, giving him a deeper look into how a food business operates.

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Among all of his responsibilities, one of his favorite tasks was cutting buns - something simple but unexpectedly fun. In his first weeks, he often felt lost or hesitant, especially when the kitchen became crowded or fast-paced, but as he spent more time in the space, he grew more confident and decisive. He appreciated how the team corrected him with kindness, pulled him aside when needed, and trusted him to work through tasks independently.

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The program brought significant personal growth for Bosco. When he started, he doubted himself and struggled with confidence. Over time he realized that if the chefs around him trusted him, he needed to trust himself too. Learning to manage multiple tasks, improve his speed, and make firm decisions during busy moments helped him feel more capable both inside and outside the kitchen. He also built strong rapport with the staff, especially Alan, and enjoyed how friendly and supportive the small team was.

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Sprouts helped Bosco by providing a structured environment where he could push his skills, receive constructive corrections, and understand what professional kitchen work truly involves. The program also supported him in balancing his college schedule, communicating when he needed help, and embracing opportunities to learn about every part of the kitchen, from prep to line work to behind the scenes planning.

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Looking forward, Bosco feels very grateful for everything he’s learned during his internship and now has a deeper understanding of the realities of culinary work. Although he is still unsure whether he wants to pursue cooking as a career, this opportunity showed him that he is capable, adaptable, and dependable in high-pressure environments. He plans not only to continue improving his cooking at home but also to carry the confidence he gained at Sprouts into whichever path he chooses next.

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