Of Intern Rafael Arechiga: "Although Rafael didn't come from the nicest neighborhood, it was nice to see that he finally found a home in the kitchen. I can tell that the kitchen means a lot more than a job to Rafael because he's cooking for more than just himself."

I am so supportive of their Chef Training program, which works to bring youth into our restaurants and organic farms, one youth, one restaurant, and one farm at a time.

Being a chef is a responsibility. It is the responsibility of transferring information from one generation to another.

“Sprouts stands out for allowing children into the kitchens of working, professional chefs.”

“Give a young person a spatula, and support, and something exciting starts to sizzle.”

“I can’t think of a better way to invest in everyone’s future, than by investing in the training of youth to become the thoughtful leaders and productive workers of tomorrow.”