Chris joined Sprouts Chef Training with a strong culinary foundationA self-described foodie with a deep appreciation for health-conscious eating, Chris thrives on flavor experimentation and enjoys playing with spices and seasonings in his own time. He interned at Rethink Food Sustainability under Chef Ken Baker, where he immersed himself in a fast-paced kitchen committed to community nourishment and sustainable cooking. During his internship, he applied that passion to real kitchen work—prepping dishes like chicken pasta, learning how to pan-sear properly, and gaining firsthand knowledge about kitchen flow, organization, and food distribution. He loved how the kitchen team welcomed him and made the environment feel like a dream job. By his second week, the intensity of the work increased, but Chris embraced the challenge, learning that it’s okay to make mistakes and ask for help when needed.Chris’s time at Rethink helped him sharpen his knife skills, strengthen communication with coworkers, and improve his portion control and station awareness. He even learned the practical trick of using salt to clean up oil spills. He particularly valued the mentorship from Chef Ken and the collaborative energy of the kitchen—where everyone had each other’s back and supported one another in high-pressure moments. Whether it was working the line or helping with food distribution through the team’s app system, Chris stayed focused, proactive, and always ready to learn.Outside the kitchen, Chris is deeply introspective and growth-oriented. He draws strength from his family, motivational quotes, and mindfulness practices like walking or talking through challenges. Though he can come off confident, he’s deeply thoughtful and committed to self-improvement. In the future, Chris hopes to pursue more culinary education, grow his pastry skills, and eventually work part-time as a line cook while continuing to build his resume.