Gianna came into this program with a genuine passion for food rooted in something personal - a desire to learn how to prepare meals for her family and friends, and a curiosity about how different cultures approach cooking. She was excited from the start, drawn to the hands-on nature of the internship and motivated to put herself in new spaces in order to grow. Having moved across four states throughout her life, Gianna knows what it means to adapt, and she brought that same resilience and openness with her into the kitchen at La Cigale.

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From the beginning, Gianna hit the ground running. Familiar with foundational kitchen tasks from her culinary classes, she used the internship as a chance to sharpen her skills and push her speed. She developed strong habits early on, like always asking Chef Joseph questions and double-checking her checklist, which helped her understand the rhythm and dynamic of a professional kitchen. Over the course of the program she gained confidence in food storage, knife skills, organization, and knowing how to lend a hand where it was needed most.

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Some of the most memorable skills Gianna built were ones she never expected. She mastered the tedious and detail-oriented process of preparing artichoke hearts, learning to focus, find her flow, and take pride in clean, precise work. She also learned how to truss a quail, and perhaps most significantly, had the opportunity to break down an entire pork belly, season it, and see it through from start to finish.

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That experience with the pork belly ended up shifting something for Gianna. What began as an interest in cooking has deepened into a real curiosity about baking, and she left the program feeling like she got the best of both worlds. She came in wanting to learn and left with new skills, new confidence, and a clearer sense of where she wants to go next.