Giselle entered the Sprouts Chef Training Program with a strong love for cooking, shaped early on by her Romanian neighbor who taught her how to cook and bake when her parents were separated. Her love language has always been food, and although she plans to become a radiologist, she has always wondered if culinary arts might be another path for her. Friendly, talkative, and naturally passionate, Giselle communicates with ease and brings a warm, engaging energy that makes her a strong fit for any kitchen.

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During her internship at Sirene, Giselle thrived in both the savory and pastry sections. She worked closely with chefs like Chef Ian, Chef Vaughn, and Chef M, who trusted her enough to leave her task lists and welcomed her into both sides of the kitchen. She practiced precise pastry measurements, learned how salt affects yeast, strengthened her knife skills, prepped ingredients as she moved, and made cookies from scratch, which quickly became one of her favorite responsibilities. 

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The entire staff enjoyed having her around so much that they often asked when she would be back for her next shift. She even balanced this internship while shadowing at a hospital, yet she never stopped looking for things to do and stayed busy throughout each shift.

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Giselle’s confidence grew tremendously during the program. At first, she felt awkward and unsure whether anyone in the restaurant would trust her, but learning to communicate openly became a turning point. Once she began asking questions, the kitchen opened up. She built strong bonds with the chefs, shared meaningful conversations, and became someone they could rely on. Speaking up, using a scale accurately, and trusting herself with tasks gave her a new sense of independence and pride.

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Sprouts supported Giselle by placing her in a welcoming kitchen where she felt encouraged and pushed to grow. The chefs reminded her that mistakes were part of learning, easing her hesitation and helping her overcome communication barriers. The program also provided stability during a time of family challenges and helped her learn to advocate for herself in healthy ways.

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Looking ahead, Giselle still plans to pursue radiology, but the experience sparked a deeper curiosity about cooking - especially baking. She hopes to keep experimenting at home, master more complex desserts like the chocolate cake at Sirene, and possibly return to the restaurant in a long-term role.