Gracie has a sweet tooth and a passion for baking that she wants to share with the world, especially for those with dietary restrictions like gluten intolerance or diabetes. Growing up, she spent countless hours baking with her family, discovering that her great-great-grandmother owned a bakery. Inspired by her heritage and eager to learn all aspects of cooking, Gracie found Sprouts, where she was paired with Chef Andres Flores at Snail Bar.
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There, she began to gain a deeper understanding of the culinary world.Gracie’s experience at Snail Bar has been marked by massive personal growth and the ability to take on new challenges. Her time at Snail Bar started with learning the basics of prepping vegetables and familiarizing herself with the kitchen layout. One of the first skills she developed was time management, which transcended to her life outside the kitchen as well. Soon, she was granted more responsibility in the kitchen, cooking mussels and oysters. She was proud that her mentors trusted her with more complicated tasks. Though she is most proud of her communication and organizational skills, this opportunity has helped her learn to put herself out there without worrying about what others might think. With newfound confidence, Gracie is excited about the prospect of continuing to bake outside the program.

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When Gracie isn’t dedicating her time to bettering herself as a cook, she enjoys spending time with her younger siblings, noting how quickly they are growing and seizing every opportunity to bond with them. Outside of family time, she loves crocheting and hanging out with her friends. Gracie is ready to continue taking on the culinary world with her newfound confidence, aiming to make a positive impact with her baking skills.