Leoni came to the Sprouts Chef Training Program as someone already deeply embedded in the culinary world. A student in her school's culinary program, she grew up loving everything about food and came to Sprouts looking for something that would push her further. Between teaching dance on weekdays and working as a camp counselor, she had quietly built a toolkit that would lend itself to the kitchen.

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Placed at Stanford, she rotated through stations, picked up the pace quickly, and brought the kind of energy that comes from someone genuinely excited to be there. Her schedule was packed from the start, and she wore it well, showing up for early shifts after late nights, staying curious, and leaning into the challenge rather than away from it. The people she met along the way became part of what made the experience stick.

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What Leoni takes from this program is harder to put on a resume but easier to see in person. She came in a little quieter than she lets on, and she leaves having proven to herself that she can hold her own in a fast-moving kitchen. The culinary path ahead of her is still taking shape.