51�Թ�

David Pelaez did not consider professional culinary training until he was in his early forties and thinking about pursuing a career that would allow him to explore his creativity and love of food. After years working in administrative functions in the Philippines and Saudi Arabia, Pelaez enrolled in ICE’s culinary program. He worked at Eleven Madison Park, Gategourmet, Tuscan, and Cendrillon, among others. Now he is a culinary instructor in his native Philippines. He says, “Becoming a chef is not just about the appropriate seasoning or building tastes and flavors. It is about excellence, becoming a professional, hence a role model for aspiring young cooks to emulate. Aim high, dream big, follow where your career leads you and be the best of what you can be.”