Anthony Bruszewski has always gravitated toward cooking. As a kid growing up in Colorado Springs, he started spending time in the kitchen with his mom and grandma. Then, because his family raised chickens, he got curious about all the different ways to cook eggs. In seventh grade, he tackled Gordon Ramsay’s beef Wellington recipe — a difficult undertaking for even the most accomplished of chefs — for a school competition, and loved every minute of the process. “I didn’t know what any of the terms meant, but I just followed the steps,” says Bruszewski, now 17. So, when Bruszewski heard about a new bridge internship program offered by the Colorado Restaurant Foundation (CRF), he was immediately intrigued.