Damien arrived at the Sprouts Chef Training Program soft-spoken and a little nervous, unsure of what to expect. He had worked long shifts in restaurant security, but stepping into a professional kitchen was new territory. He knew that communication had been a challenge for him in the past, and he worried the experience might be overwhelming. What he found instead was a team that took the time to explain things clearly and correct mistakes with encouragement rather than frustration.

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At Teranga, Damien was welcomed into a kitchen rooted in West African cuisine, and the experience opened up a world he had not encountered before. He saw a pomegranate for the first time and learned how to break it down properly, building knife skills that had once felt uncertain into something he could rely on. He learned to make a traditional African pizza and explored how to mix and match ingredients to create his own dish. The team at Teranga also worked with him on speaking up and projecting his voice, a professional skill he had identified as an area of growth from the start.

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Damien leaves the program with a foundation in culinary technique, a deeper curiosity about food from different cultures, and the experience of working in a kitchen where he felt genuinely supported. He came in nervous and finished feeling capable. With his sights now set on learning more about the diverse foods and traditions the culinary world has to offer, he has every reason to keep going.