Jayden entered the Sprouts Chef Training Program with a deep passion for Filipino food, something that began in childhood when he cooked alongside his grandmother. His love for food grew even stronger six years ago when his father became disabled, and Jayden stepped into a bigger role at home. Cooking became his way of supporting his family and showing love. Although he is naturally on the quieter side, he brings strong communication skills, reliability, and a genuine drive to grow in the culinary world. When his college counselor recommended the Sprouts program, Jayden felt it was the right place to find mentorship and build a future in the kitchen.

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During his internship at Ofena, Jayden quickly impressed the team with his responsibility and willingness to take initiative. He started by helping cool down stocks, make butters, and toast bread, then moved into working the appetizer station and assisting with the cold station. There he helped prepare salads, Carpaccio, and desserts such as tiramisu, cannoli, and sorbet. Even after returning from appendectomy recovery and being unable to lift heavier items, he remained committed and focused by taking on tasks that matched his restrictions. Jayden also developed a strong habit of tasting ingredients before the restaurant opened to ensure quality and consistency for the team. Working closely with Chef Paul, Chef Tim, and Audrey, he built strong connections in the kitchen and learned what it takes to work in a fast paced restaurant that serves large volumes of guests.

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Throughout the program Jayden saw major personal growth. While he entered feeling nervous about joining a larger and more demanding restaurant, he quickly adapted and began to excel. He became more confident in his speed, precision, and time management, especially as he learned to prioritize tasks in the order they were needed. He also discovered new strengths, such as piping tiramisu and decorating desserts, which helped him feel more comfortable in the pastry side of the kitchen. His biggest challenge was remembering every component of each dish, something he worked hard to improve. Each shift became an opportunity to strengthen his skills, ask thoughtful questions, and continue mastering tasks.

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Sprouts helped Jayden by placing him in a supportive and professional kitchen environment where he could receive real mentorship. The chefs guided him through new techniques, encouraged him when he felt overwhelmed, and showed him that he was capable of keeping up with the demands of a high volume restaurant. The experience gave him a clearer vision of what professional cooking looks like and helped him realize that he truly wants to pursue this career path. It also provided a positive outlet during his busy weeks balancing school, ASB, caring for his family, and helping at home when his mother worked late.

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Looking ahead, Jayden hopes to base his senior project on cooking by preparing food for a community organization. He also dreams of attending the same college as Chef Paul and eventually owning his own restaurant, inspired by his grandmother who once owned a restaurant in the Philippines. With his passion, discipline, and growing confidence, Jayden sees Sprouts as the first step toward building the culinary future he has always imagined.

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