Trinity's culinary journey began at just 8 years old, when she started using ingredients she found around the house to put together meals for herself and her family. Trinity took a lot of inspiration from her grandma, a strong cook and baker. As she grew up, Trinity developed a special interest in baking and began distributing her homemade sweets to friends and neighbors. Trinity's interest in cooking led to her internship with Sprouts Chef Training where she works at Burdell Restaurant under Chef Mentors Geoff Davis and Brandon Cavazos.At Burdell, Trinity got to practice her knife skills and even invested in buying her own chef knife. Trinity enjoyed seeing how much of the dishes at Burdell were made from scratch, including its ranch dressing and butter. She put her culinary skills to the test when peeling and coring apples and quickly learned the importance of batching her tasks to improve her efficiency in the kitchen. Given her love of baking, Trinity especially enjoyed working with Pastry Chef Ann; one of Trinity's favorite things to make at Burdell are the oatmeal date cookies and she hopes to take the recipe with her when she leaves. Trinity plans to use the skills she learned at Burdell to eventually open a catering business of her own. She's still working on perfecting her brownie recipe, as her catering business will focus on baked goods. Outside of the kitchen, Trinity is an avid reader, finishing close to 75 books a year! She enjoys short stories and self-reflective poetry. Trinity is grateful for the Foley Foundation for supporting her internship at Burdell. We look forward to seeing Trinity's future bakery business come to fruition!