Violeta Chavez interned at Mago under Chef Mark Liberman. She joined the Sprouts Chef Training Program to explore one of her biggest hobbies—baking—and to see if a career in the culinary field could be a good fit. At first, she was a little nervous, but eager to learn. Early on, she helped with tasks like cleaning crab, prepping produce, and improving her knife skills. Over time, she gained more independence in the kitchen and started to feel more comfortable around the team.Violeta especially enjoyed learning how to properly cut onions and tropical fruits, and she got to try foods she’d never had before, like Korean rice cakes and roasted beet wedges. Even when she didn’t have a strong interest in a specific task, she stayed focused and always gave it her full effort. One of her favorite parts of the internship was the daily family meal, where she got to connect with the chefs and staff. The environment was welcoming, and everyone—from Chef Mark to the pastry chef—was willing to help.At the start of the program, Violeta didn’t have a clear idea of what she wanted to pursue. But after her internship experience, she was offered a job in Chef Mark's kitchen. Sprouts helped Violeta build confidence, improve her technical skills, and discover a path she hadn’t expected. She’s leaving the program with more clarity about her future and excitement about what’s next.