Ollie entered the Sprouts Chef Training Program with a cheerful attitude, a deep curiosity about food, and a desire to broaden their horizons. Although they did not grow up cooking often, they spent years exploring cookbooks, culinary videos, and online rabbit holes about food history and technique. Ollie saw this as an opportunity to learn kitchen basics, become more confident asking for help, and explore whether hospitality might be a path they would enjoy.

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At Dalida, Ollie began their internship extremely nervous, but Chefs Laura and Sayat made sure they felt supported from the start. They spent much of their time working the line, assembling and plating dishes as expo called them out, and helping prep garde manger before service. The environment was fast-paced, demanding constant communication and quick recall of each dish. There were days when the pace felt overwhelming and days when everything clicked, especially once they shifted toward more prep work, which they found more enjoyable and less stressful. Their new kitchen shoes also helped make long shifts manageable, and they enjoyed moments of connection with the chefs as the weeks went on.

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Through the program, Ollie experienced meaningful personal growth. They discovered that line cooking is not the best fit for them, but they still gained valuable skills in communication, plating, awareness, and consistently assembling dishes. At times, they struggled with feeling like a burden or getting in the way, but they pushed themselves to ask questions, pause when they did not understand something, and become more assertive when seeking help. By the end of the internship, they felt proud that they could confidently navigate the menu items they were responsible for and that they had stayed committed even when the environment was challenging.

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Sprouts supported Ollie by providing a structured kitchen setting where they could practice teamwork, punctuality, and communication. The chefs offered guidance, corrected mistakes, and helped them understand the rhythm of a professional kitchen. The program also provided a positive routine during a time in their life when structure was especially helpful for their mental well-being. Ollie appreciated being able to reach out for support, having people check in on them, and being encouraged to learn at their own pace.

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Looking ahead, Ollie is keeping their future open. They now understand that the culinary field may not be the direction they want to pursue professionally, but the experience strengthened their interest in hospitality and taught them what goes into preparing food at a restaurant level. They plan to continue exploring food on their own, trying new recipes, and remaining open to any path that aligns with their enthusiasm, curiosity, and growing confidence.