Corey came to the Sprouts Chef Training Program with more experience than most. He had already completed a culinary program where his passion for cooking took root. Through learning knife skills, sanitation practices, and recipe execution, something clicked. He arrived at Sprouts knowing the environment, knowing the type of characters that come with it, and ready to keep building.

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At Stanford dining, Corey got a real taste of what it means to operate in a professional kitchen and hold his own alongside seasoned staff. He brought the calm and professionalism he had developed along the way.

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Corey leaves the program with his sights set on becoming a sous chef and eventually working in a hospital kitchen, a goal that suits someone who values precision, teamwork, and showing up for the people around him. He came in with the basics already down. He leaves knowing he belongs in this field.