About our Graduates

Anna is a passionate, aspiring baker who chose Sunflower to hone her baking skills, as well as acquire job skills.

In Sunflower’s Pastry Arts program, Anna has learned how to scoop and stagger cookies, arrange pastry platters, and handle opening kitchen tasks such as prepping ingredients, cleaning workstations, and replenishing inventory. Skills she wants to continue improving include, rolling rough, and cracking eggs.

Once she graduates, Anna hopes to interview for and work at Crumbl Cookies.

Siham made the leap from working in hospitality to training for pastry arts. She learned proper food handling procedures, maintaining a production kitchen, and following a recipe. She baked cookies, put icing on cupcakes, and decorated brownie pops.

Each new thing Siham learns brings her one step closer to achieving her dream of working as a pastry chef in a real production kitchen. With Sunflower’s support, she’s more confident than ever that her dream can be achieved.

Jalen joined Sunflower through a referral , with the aim of gaining the necessary experience to become a great baker. Despite not having any prior baking experience, Jalen is dedicated to mastering his craft.

In our training kitchen, Jalen is fully immersed in learning the kitchen workflow, following standard kitchen procedures, and accurately measuring ingredients for various recipes. His commitment to understanding the nuances of baking is clear in his work.

Jalen envisions himself becoming a superb baker, sharing his knowledge and skills. He is open to job opportunities where he can showcase his skills and inspire others with his passion for baking.

Inspired by his father’s past bakery experience and his ambition to bake for his family, Theodore aims to strengthen his foundation in baking science, delving deeper into techniques, ingredients, and processes that go beyond basic knowledge, while simultaneously improving his communication skills, a vital aspect of any kitchen environment.

Looking ahead, Theodore aspires to attend Culinary School, work his way up from a Line Cook to an Executive Chef, aspiring to one day open his own restaurant.

Although he wanted to learn the secrets of baking cakes, Darius started with cookies and muffins. He learned to scoop and stagger dough, weigh ingredients, and crack eggs into a jar. Darius is thankful for the hands-on demonstrations provided by the chefs, as well as the one-on-one lessons.

Darius’ goal is to become independent and dependable in the kitchen. After Sunflower, Darius’ hopes to continue working as a baker or get hired by an art supply store like Michaels.

At Sunflower, Jordan proficiently handled ingredient restocking, accurate tool identification, and intricate baking processes for various products. Moreover, Jordan was responsible for efficient packaging and storage of goods, adept consolidation of respective products, and upholding stringent cleanliness standards.

Planning ahead, Jordan will bring learned skills home to improve the quality of his personal baking projects.

Emily deeply appreciates the accommodating environment at Sunflower Bakery. She commends the staff’s reassuring nature and their approach to providing constructive feedback. She values the program’s adaptability to cater to different learning styles, and the visual reminders that complement her learning process.

Upon program completion, Emily aspires to work as a pastry chef, starting part-time and gradually moving into a full-time role. Her ambitions don’t stop there; she envisages a long-term career in pastry arts, ultimately aiming to become a senior pastry chef.

Christianna came to Sunflower with little to no workforce experience, but that didn’t stop her from learning how to perform every task the instructors presented to her. In the kitchen, Christianna practiced scooping and rolling dough, decorating cookies, packaging items, weighing dough, cracking eggs, and handling opening and closing kitchen duties.

A skill she is eager to learn is how to bake and decorate a cake. She’s tackled icing cupcakes, but wants to challenge herself and frost a whole cake!

Christianna hopes to work for Crumbl Cookies or some other respectable bakery.

While at Sunflower, Joshua started in the training kitchen as a phase one pastry student where he learned to use precision to scoop dough into cookie balls and then stagger the dough on a sheet tray to keep the cookies from baking into each other. In phase two, he was given more independence in the kitchen and was responsible for restocking ingredients like flour, decorating cupcakes, and arranging cookie platters.

Joshua appreciated the time the chef instructors spent working with him to teach him valuable skills such as precise hand-eye coordination, listening, and teamwork.

Harold learned how to stagger cookie dough on a sheet so that the cookies don’t bake into each other when in the oven. He has also learned how to decorate brownie pops, and prepare cookie clamshells.

Harold is still hungry for knowledge and wants to learn all the ins-and-outs of cake baking, frosting decorating, and icing piping.

Harold has decided that he wants to continue working in a bakery setting honing his kitchen skills and in a large bakery.

Lisa joined Sunflower to gain valuable experience and further her skills in pastry arts.

At Sunflower, Lisa took on various roles, including rolling dough, baking cookies, and shaping challah.

Through the program, Lisa focused on learning essential skills such as proper oven use, precise measurement techniques, and recipe reading—key elements for success in the baking industry. She appreciated the opportunity to learn new skills at Sunflower and gained confidence in her abilities.

At Sunflower, Amelia has been deeply involved in the kitchen, baking and preparing food for sale at the Bakeshop and Cafe. She is focused on improving her time management and mastering new baking techniques to feel confident working in a professional kitchen.

What Amelia values most about Sunflower is the supportive environment where the chef instructors are patient and willing to help. In the future, Amelia would like to work in a bakery after completing the program and eventually open her own cafe.

Drawn to Sunflower by the specialized training offered in pastry arts, Jessica enjoys gaining hands-on experience in key baking tasks such as making dough, cutting cookies, staggering, baking, piping, and decorating cupcakes. Although she had no prior baking experience before joining the program, her hard work and willingness to learn have allowed Jessica to build foundational skills in the pastry arts field.

What Jessica appreciates most about Sunflower is the opportunity for one-on-one learning, which has been instrumental in her growth as a budding baker. Jessica is focused on mastering the craft and aims to become a skilled baker through the program.

At Sunflower, Sabrina focused on mastering recipes and expanding her ability to create a variety of sweet desserts and breads. Beyond technical skills, she gained an appreciation for teamwork, efficiency, and the ability to work independently—lessons she plans to carry forward in her career.

Sabrina hopes to continue pursuing her passion for baking by working in a café or bakery, where she can share her creations with others. Ultimately, she dreams of becoming her own boss and running her own bakery.

While at Sunflower, Dan worked with a team of equally determined students and caring instructors to bake delicious treats and build up skills for their future careers.

Dan has dreams of working in a bakery once he graduates from Sunflower, so while he’s here, he’s focusing on honing his kitchen skills, such as, piping, decorating, and cutting. He says he wants to “master measurements” so that every pastry he makes looks picture perfect.

During the program, Elaina took on tasks such as making cake batters, scooping cookie dough, and preparing bread dough. What she valued most about her time at Sunflower is the ability to experiment with new recipes and develop a deeper understanding of professional baking techniques.

Looking ahead, Elaina hopes to continue her passion for baking by working at Crumbl Cookies or in a grocery store bakery. Her ultimate goal is to advance her career in the industry by either managing a bakery or starting her own baking business.

While at Sunflower, Emma learned all the ins and outs of working in a production kitchen. She learned how to scoop dough, pipe icing, follow a recipe, and most importantly, work with the chef instructors and fellow classmates to prepare all of the baked goods Sunflower sells.

Emma appreciated the smaller class sizes that allowed the chef instructors to work with her one-on-one, as well as try several different teaching styles to accommodate her needs. She felt like the instructors really cared about her success, and as a result, her confidence grew.

David chose our program to pursue his love for new learning experiences. David acquired and refined the skills necessary for a cake decorator during his training. He already boasts expertise in cake decorating, a skill honed through years of participation during contests at the Montgomery county fair every summer.

David nurtures an ambition to one day use the skills acquired working in a public school cafeteria, indicating his desire to apply his passion for serving the community.

At Sunflower, Julia manages the front bakeshop with a bright smile and a can-do attitude. She skillfully memorized the bakery’s menu and is quick to help customers find all the sweets they need for their events.

Julia likes the tight-knit atmosphere fostered by Sunflower’s instructors, noting that the program feels more personal than traditional education. She appreciates the one-on-one lessons the instructors gave to her to help her excel in customer service.

By participating in Sunflower’s hospitality program, Julia hopes to learn how to navigate tense customer situations and make decisions without always asking for help. Additionally, she plans to get a job at a country club, hotel, or casino.

Ilana first heard about Sunflower through a friend’s family and felt it was exactly what she needed to further her independence.

Before Sunflower, Ilana briefly worked in a movie theater and with young children, but Sunflower’s Hospitality Program was the first time she had truly seen all the complex, inner-workings of a bustling workplace.

While in the program, she learned how to prioritize the customer while also balancing her own tasks in the bakeshop. Ilana answered phone calls, completed orders, and held small, but friendly, conversations with bakeshop patrons.

Diana heard about the program from her parents and thought it was a great opportunity to learn about customer interaction.

While at Sunflower, Diana has quietly and diligently helped sticker over 500 pie boxes for the bakery’s Thanksgiving menu, as well as hundreds of cookie tins for the winter menu. She is currently honing her customer service skills and hopes to become a kindergarten teacher later on in her career.

Tyson is a real team player always looking out for his fellow classmates, making sure that the team completes every task and project that the instructors assign.

While at Sunflower, Tyson has been thriving and led multiple projects with his fellow classmates, such as, packaging and wrapping all of the pastry orders for the bakery’s Thanksgiving rush. He says he really loves the friendly environment fostered by the bakery instructors and is thankful for all the friends he has made.

During the program, Teresa helped manage the front bakeshop and became very skilled at using the espresso machine. One of the drinks she learned to make was a dirty chai latte.

Teresa states that she thoroughly enjoyed her time at Sunflower. If she had any advice for upcoming phase 1 students, it would be to “listen to your instructors. They care about you and want to see you succeed.”

For her future, Teresa hopes to continue working hospitality related jobs such as a table server, hotel hostess, and more.

Amari was in the hospitality program, but on Fridays, worked in the kitchen in order to better understand how the kitchen and bakeshop operated together. He also learned all the work that goes into every cookie sold by Sunflower’s hospitality team.

While behind the bakeshop counter, Amari honed his customer service skills, striking up small, friendly conversations with people to make them feel welcomed. He also cleaned and maintained the bakeshop when no customers needed serving.

During her time at Sunflower, Charlotte maintained the front bakeshop alongside her fellow students. She happily greeted customers and took their orders, cleaned countertops, and kept the bake shelves stocked.

A set of skills Charlotte was thrilled to learn were barista skills, preparing and serving coffee drinks to waiting customers. She weighed and ground coffee beans, learned to use an espresso machine, and washed her utensils in a three-compartment sink after use.

Charlotte is very passionate about becoming a barista once the program is completed.

At Sunflower, David worked alongside his fellow classmates to achieve various tasks, such as stickering and labeling containers. He used his skills to wrap pies, tarts, and coffee cakes, and practiced customer service interactions, memorizing the bakeshop’s ever-evolving menu.

David hopes to work in the hospitality industry where he can make people feel welcomed and that they matter. Ideally, he is looking for a job in a respectable hotel, and plans to use the money he earns to write inspiring novels.

At Sunflower, Michael maintains and manages the front bakeshop. Greeting customers, handling baked goods, and counting money are just a few of the many important tasks he handles. When there are no customers to serve, Michael is still hard at work cleaning the bathrooms, wiping down surfaces, or packaging items.

Michael noted that he has a tendency to get sucked in by monotonous tasks, neglecting the world around him, but through taking the hospitality program at Sunflower, he has learned to socialize more with fellow students and customers.

Alex first heard about the Sunflower Hospitality program through his college professors at Montgomery Community College, who thought the bakery’s six month training experience was a perfect way for him to further hone his hospitality skills. While at Sunflower, Alex became ServSafe certified and began working in the Bakeshop.

Post program, Alex plans to continue working in the hospitality industry by getting a job as a waiter. His goal is to become financially stable enough to afford his own things.

While at Sunflower, Jack was surprised to learn that he enjoyed customer interaction. He interacts with customers on an almost daily basis, greeting them with a smile and serving them baked goods.

With the aid of our program, Jack has honed his communication skills to speak with tact and precision.

Jack hopes to use the soft skills he has acquired at Sunflower to land an inventory job after the program. He noted that he gets very “in the zone” when it comes to cataloging items, and he hopes to work at an outdoor store like REI or The North Face.

During the program, Emory learned how to handle customers, maintain and clean the bakeshop, and speak politely and respectfully to coworkers and customers. She is very thankful to have the opportunity to learn what it is like to have a real job.

Emory has big ambitions. In the future, she hopes to get her driver’s license to further her independence. She also hopes to have a well paying job, such as a screenwriter or design sketch artist.

While at Sunflower, LeaVonne works with his fellow students packing baked goods, labeling containers, and practicing customer service skills. He says he is thankful for the training environment the program provides him before he lands an actual job.

Once LeaVonne graduates, he hopes to have a job at a grocery store like Giant or Safeway, because he feels he can confidently handle any task given to him there.

At Sunflower, Madison participated as a Hospitality student and the program supported learning customer service, as well as proper cleaning and presentation techniques.

What Madison appreciated most about Sunflower was the mentorship and support from Paige Sharabi, Employment Specialist and Vickie Braxton, Hospitality Instructor. They pushed Madison, instilling confidence, which was pivotal to success.

Currently working as a dining server, Madison envisions a supervisory position in the future.

Jarod joined Sunflower to deepen his understanding of culinary arts and collaborate with a supportive team that met them at his level.

During his time in the program, Jarod gained hands-on experience in both the Pastry Arts and Culinary Arts programs. He developed a range of skills, including creating pastries and breads using various techniques, cooking with advanced methods, and working alongside chefs to produce large batches of baked goods

What Jarod appreciated most about Sunflower was the strong sense of community and the opportunity to work with people who valued and respected him for who he is.

Before Sunflower, Ben worked as a deli clerk at Whole Foods. He liked his job, but felt he could be doing more and wanted to challenge himself.

As part of Sunflower’s Culinary program, Ben helps prepare soups and salads for the culinary menu. He engages with the students in the Culinary program, teaching them the proper way to hold tools in order to cook better.

Ten years from now, Ben still sees himself working in food production, preparing food for others to enjoy.

While in the program, Shiloh was surprised to learn the importance of presentation. Particularly, how the presentation of a dish can affect how much money customers are willing to spend. He is also thankful for the instructors working with him to manage his attention when following a recipe.

Every step of the way, Shiloh has been surrounded by people who want to see him succeed and made friends with his fellow culinary classmates. “I enjoy the camaraderie of the program,” Shiloh stated, “we’ve created meaningful memories while experimenting with different recipes and flavors.”

Cam started out as a student in Sunflower’s Pastry Arts program, and made such a positive impression on the chefs and staff that they were asked to come back and be part of the Culinary pilot program.

Currently, at sunflower, Cam assists the chefs with meal prep, and acts as a role model for the culinary students. They feel appreciated and love how Sunflower pushes students to have confidence in their abilities. Cam wants to continue working in food production and making people happy with the meals they cook.

After completing the Pastry Arts program two years ago, Caleb joined the Sunflower culinary program to expand his culinary knowledge and pursue new opportunities.

Through Sunflower’s Culinary Training, his hands-on tasks include deboning chickens, practicing precise knife cuts for meats and vegetables, and exploring cooking techniques.

What Caleb values most about Sunflower is the welcoming, family-like environment that fosters connection and camaraderie among classmates. He appreciates the relationships he’s built and the supportive atmosphere that sets Sunflower apart from other culinary schools.