Delylah, an East-Bay native and student at Skyline High School, can clearly remember her first cooking experience. She was 7 years old, assisting in the kitchen, when her mother had to step away to deal with a pressing issue. Delylah stepped up and finished dinner for the family. Years later, Delylah is often responsible for making dinner for her younger siblings as her mother works, but wanted a chance to practice her skills in a professional kitchen. Delylah applied to the Sprouts Chef -Training program hoping to gain restaurant experience, and the opportunity to learn more about a new food and culture. She got the chance to learn and grow at Oakland's popular vegan soul food eatery, Souley Vegan, under the tutelage of head chef and owner Tamearra Dyson. Working alongside Chef Tamearra, Delylah learned the ins and outs of vegan cooking inspired by Louisiana Creole cuisine, maintaining an open mind and willingness to try new things. On the last day of her internship, Chef Tamearra worked with Delylah to transform her family's favorite meal into a delicious vegan entree: chicken alfredo. She says she plans on attending college and finding a career that suits her.