Enrique entered the Sprouts Chef Training Program with a warm personality, a strong work ethic, and a growing interest in cooking. He first learned about the program through friends who completed it last year and spoke highly of their experience. Coming from a hardworking, low income family, Enrique has always admired how his parents supported him and modeled dedication. Cooking has been a meaningful part of his life through his cousin, who often invites him to cook for camping trips, and through his desire to become more skilled in the kitchen. He saw Sprouts as an opportunity to grow, stay active, and explore whether cooking could become a future career path.

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During his internship at Mago, Enrique flourished in the kitchen and quickly became a dependable member of the team. In the first weeks he worked closely with Chef Mark, who taught him how to store ingredients from the farmers market, break down produce, and complete prep lists with confidence. One of his earliest accomplishments was processing more than two hundred brussels sprouts in a single shift, an experience he now remembers as a turning point in his learning. He also improved his knife skills, especially when Chef Reed and other chefs helped him correct his grip and taught him the difference between each cut. As he settled in, Enrique bonded with the kitchen team during opening prep and staff meals, forming connections not only with the chefs but with waitstaff and bartenders as well.

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Throughout the program, Enrique experienced major personal growth. He became more comfortable asking questions, responding to corrections, and learning from mistakes. His onion cutting skills improved significantly as he practiced different techniques, and he grew more confident in preparing food for himself at home or helping his mother and cousin with meals. His positive energy and willingness to help anywhere in the kitchen made him someone the team could rely on. Each shift strengthened his communication skills, organization, and ability to handle busy moments without becoming overwhelmed.

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Sprouts supported Enrique by placing him in a kind and inclusive environment where learning was encouraged. The chefs showed him patience, corrected him gently, and stayed by his side to make sure he fully understood the skills they were teaching. The program helped him distract himself in a healthy way, stay focused, and discover pride in mastering new techniques. It also gave him the chance to learn pastry fundamentals, something he did not expect but ended up finding interesting.

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Looking ahead, Enrique hopes to continue working in kitchens now that he has earned his food handler certification. He wants cooking to remain a long term option in his life and is excited to explore more areas of the culinary world, including pastry. With his dedication, kindness, and growing confidence, Enrique is well on his way to building a meaningful path in the kitchen.

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