Caetano Zapien came to the Sprouts Chef Training Program already knowing what cooking felt like from the inside. He loved the flavors, the creativity, and the feeling of making something with his own hands. He had completed a ten-week program with Kitchen on Fire and learned the basics, but he wanted more. Sprouts, he hoped, would be the real kickoff to a culinary career.

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At ABURAYA at SPATS, Caetano was thrown into a fast-paced kitchen where everything was new. He learned to cook Japanese-style meatballs, master the frying station, and dial in the right temperatures for different proteins. He picked up the little nuances that go into each bowl, from the right rice scoop to the right sauce combinations, details that once stumped him and now feel like second nature. His knife skills and sanitation practices both improved, and he internalized the discipline of cleaning as you go. Working alongside side chef Gavino was a highlight, cooking together while filling orders and building a real working relationship.

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Caetano leaves ABURAYA at SPATS with the confidence to move through a professional kitchen and the knowledge to back it up. He found a team that looked out for one another and a craft he is genuinely excited to keep pursuing. Inspired by what he experienced through Sprouts, he plans to continue taking cooking classes and will be working full time at ABURAYA at SPATS after the program ends!