Annabelle is a firm believer that food is how you spread joy. She's particularly interested in baking, and when she was growing up, she'd try to incorporate it into any school projects she could. Annabelle's interest in food and baking led her to apply to the Sprouts Chef Training Program, where she worked in the Stanford Dining Hall under mentor Chef Christina Betondo.Over the course of her internship, Annabelle was excited to see her knife skills improve. She particularly liked quartering yellow squash and zucchini, as the texture was smooth to cut through compared to, say, bell peppers (Annabelle did not particularly enjoy cutting bell peppers). Annabelle was excited to learn how an industrial kitchen worked, especially how to use all the different griddles, ovens, and steamers. She gives a lot of credit to folks that work in dining halls, as she quickly discovered how much work it is to feed 1,000 people; on one especially notable day, she breaded over 600 chicken breasts to serve students! Annabelle plans to attend college for hospitality management and then go to a culinary institute to learn how to create artistic pastries. Her baking specialties are eclairs and cream puffs, or basically anything with pate aux choux. Annabelle regularly uses her baking skills to bring cheer to others, bringing friends and family muffins or cake to lift their spirits.When Annabelle is not cooking or baking, she can be found playing tennis or badminton, depending on the season. Annabelle is especially grateful to Cooley Law Firm for supporting her internship. We hope Annabelle continues pursuing her culinary dreams and perfecting her pastries!