Chase interned at Aska, a two-Michelin-starred fine dining restaurant in Brooklyn, under Chef David Maihle. As someone who graduated high school early and dove headfirst into the working world, Chase brought maturity, dedication, and a calm, grounded presence into the kitchen from day one. His ultimate goal is to become a head chef, and he understands that the only way to get there is through real-world experience. That’s exactly why Aska has been such a valuable placement. Being part of a world-class kitchen has taught Chase what it means to operate at a fine-dining level: how to carry yourself with professionalism, how to meet a higher standard of accuracy and detail, and how to build relationships with teammates and mentors alike.Chase says one of the most eye-opening parts of the internship has been learning advanced prep skills and butchery techniques. Two highlights? Breaking down a whole crab and carefully removing every bit of meat—and learning to butcher a quail, even taking out the heart. Those moments deepened his interest in learning how to break down and work with different proteins. He’s also grown more confident in how he communicates with the kitchen team, checking in with the chef daily, asking thoughtful questions, and taking initiative on tasks. Despite not being a morning person, Chase committed to early shifts, showing up consistently and proving he could adapt his habits to meet the demands of a professional kitchen.He credits his mom as his earliest inspiration—always wanting to be close by when she cooked during his childhood. During the pandemic, he found himself waking up each day to cook, discovering peace and passion through food. Now, even outside the internship, he works in a culinary-adjacent job as a facilitator where he helps prepare and serve meals. And although his schedule is packed, Chase says the kitchen at Aska has become a place where he feels like he truly belongs.Sprouts gave Chase the chance to gain rare fine-dining experience in a supportive, real-world setting—something he knows is normally hard to come by, especially for free. As the program winds down, he’s already looking for more opportunities to work with top-level chefs and hopes to continue growing in the culinary world. Whether it’s learning new techniques, leading a team, or simply making butter rolls (his favorite thing he’s made so far), Chase is on the path to becoming the chef he’s always envisioned.