Chris Hey
Chef-In-Training Alumni

Official_Chris_Hey_Photo

Generously Sponsored By: Jenni Shideler
Age, at time of internship: 17
CIT Intern: 2012
Restaurant Host: Locanda
Favorite Dish: Trippa alla Romana, poached tripe
Chris’s Story: Growing up in Concord, Chris got involved in a gang and got wrapped up in a world of drugs and petty crime. He knew this wasn’t the life he wanted for himself, and started to develop a love for cooking at home. He approached several restaurants in town, but was refused for his lack of experience. Realizing that he needed an “in”, Chris applied for Sprouts Chef-in-Training program.
Proudest Moment: After starting out in the pasta station, extruding “miles” of homemade pasta sheets, Chris was thrilled to have the opportunity to learn and work the hot line. Although he considers it one of the most physically challenging positions, he loved being visible to the diners and feel the energy of a busy restaurant service.
After Sprouts: Hands down, Chris is destined for the culinary arts. He was immediately hired on as a full-time employee at Locanda, where he continued to learn and develop his culinary and leadership skills. 12 months later, he was given the opportunity to move to Portland to work for St. Jacks as a prep cook. Chris plans to spend some time cooking in LA, and eventually build up a network of contacts and skills so that he might serve as the executive chef of a restaurant one day.

Background

TESTIMONIAL

He knew this wasn’t the life he wanted for himself, and started to develop a love for cooking at home.