Danielle had an early start in the kitchen, where she and her grandma would spend mornings cooking breakfast for their family. Her love for cooking began even before she was allowed to use the stove, preparing fruit platters for her mom. Soon, she was baking on her own and devouring any new information she could find through cookbooks and the internet. After discussing her love for cooking with her school counselor, they told Danielle about Sprouts. Danielle was thrilled at the opportunity to further her baking skills and was placed with Chef Mike Raskin at Edith’s Pie.

‍

Danielle’s time at Edith’s Pie was marked by tremendous growth. When she was first assigned to Edith’s Pie, Danielle was overwhelmed with anxiety. She was nervous about not knowing enough and possibly slowing down the team. However, Mike and his team were quick to combat this, consistently sharing their knowledge and expressing appreciation for having Danielle in the kitchen. This reassurance allowed Danielle to gain confidence in herself and her ability to perform in the kitchen. Soon, she was baking over 100 pies, ranging from cherry pies, sweet corn pies, and triple berry pies to caramel pies. She also learned how to brown butter, sauté, and make savory pies. As the internship continued, not only did her skills grow, but her relationship with Chef Mike and the sous chefs also flourished. Chef Mike remarked that working with Danielle was phenomenal; she quickly adapted and communicated clearly. During this internship, he watched her come out of her shell.

‍

Danielle is grateful for the experience because it has helped her come out of her shell. She is also very happy with how far her skills have come along with her newfound confidence. She now finds it easier to communicate in the kitchen and ask questions. She has also applied the organizational skills she learned in the kitchen to her personal life. After Sprouts, she hopes to take her baking more seriously and continue to strengthen her techniques at culinary school.