Lelaney joined Sprouts Chef Training with a deep-rooted connection to food and a strong desire to grow in the culinary world. She interned at Dirt Candy under Chef Maria. With experience in catering and having grown up helping in her family’s Cuban restaurant, Lelaney brought both technical skills and an emotional connection to food into the kitchen.Although she was initially unsure how she would adapt to a high-end vegan kitchen, Lelaney quickly proved herself. She dove into prep work, from rolling cabbage to learning how to cut vegetables into precise shapes, and discovered a new appreciation for colorful, plant-based cuisine—especially the salads and a standout dish called agua chile, which she’s hoping to recreate at home. One of her highlights was working on a dessert photoshoot with her mentor, where she learned how to make a raspberry chocolate-drizzled layered Rice Krispie treat. She also began learning how to cook on the line, not just prep, as the restaurant transitioned into its spring menu. That shift brought challenges—faster pace, new techniques—but Lelaney met them with adaptability and determination.What Lelaney values most about this internship isn’t just the culinary skills she gained, but the environment she experienced. She was inspired by the feedback culture at Dirt Candy and loved hearing how the chefs gave thoughtful, constructive guidance to the team. She also had the chance to learn about food ordering, restocking, and the behind-the-scenes logistics of a top-tier kitchen. These experiences gave her insight into what it takes to run a restaurant from start to finish.Outside the kitchen, Lelaney balances a full plate—attending cosmetology school, maintaining a side business, and living independently with her father in New York. Despite all this, she showed up consistently for her shifts and found joy in developing new organizational habits and time management skills. Though she’s encountered environments in the past where she didn’t feel respected or supported, her time at Dirt Candy helped her reimagine what a healthy, inspiring workplace can look like.Lelaney ultimately dreams of opening her own event space and catering business—one that brings high-quality, joyful food to communities that aren’t usually prioritized in fine dining. Sprouts helped her realize that professional kitchens don’t have to be high-stress, and that with patience and preparation, she can thrive in any culinary setting. Her journey is a blend of skill, strength, and vision—and she’s just getting started.