David Cao-2 2

David Cao


What is your profession? What do you love most about your job?

My background is in Product Management, Finance and Operations. I work in the food and tech industry. I love the passionate and brilliant coworkers I interact with on a daily basis.

Why are you interested in cooking/food/education?

I’ve always loved food and cooking. I went to culinary school in Paris, which has been a bucket list item of mine since I was in high school.

What made you interested in food?

I grew up in NYC and was spoiled by the amazing food from all the various ethnic enclaves. I grew to identify and appreciate the distinct flavor profiles of each type of cuisine.

What is the connection between the work you do professionally and the advising work you do for Sprouts?

I have several years of corporate finance experience. I’m helping Sprouts manage its investment funds to support its programming and growth goals.

Why do you think the work that Sprouts is doing is important?

Childhood obesity is a national epidemic. The sooner we can educate kids and have them take an active role in their own diets, the better it is for everyone.

Why is it important for kids to learn to cook for themselves?

When kids learn to cook for themselves, they are far more likely to make healthier choices. These early lessons have lasting positive ramifications in later years.

What is the most interesting thing you’ve learned from working with Sprouts?

Kids are much more adventurous and knowledgeable about all the various types of food and cuisine than I had previously imagined. They are pretty competent with their knives and are willing to try (mostly) everything at least once.

What was one of the most rewarding experiences you’ve had as a Sprouts fan?

I taught a class on how to break down an entire chicken carcass once. Most kids thought it was gross, but they all got a greater appreciation for where their meat actually comes from.

Is there anything else you’d like Sprouts fans and foodies to know about you?

The most interesting thing I’ve ever eaten is Icelandic hakarl (putrified shark) – I wouldn’t eat it again!