Henry Pacheco

Sapangbato NHS, Attended 1977 - 1983, Class of 1983
Maury High, Attended 1987 - 1988

SAPANGBATO ELEMENTARY SCHOOL, ANGELES CITY, PAMPANGA, MAURY II NORFOLK, VIRGINIA, MALCOLM COLLEGE, CHICAGO ILLINOIS

City Colleges of Chicago - Malcolm X College, Attended - , Class of 1989, Other

PRIVATE CHEF, CHEF INSRUCTOR,HOST,CHEF CONSULTANT

NATIONAL FOOTBALL LEAGUE, FRONTERA GRILL, SPIAGGIA, ROY'S YAMAGUCHI, SPIRIT OF WASHINGTON DINNER TRAIN, FUSION FOOD, MUSIC & DRINKS, EUREST DINING MICROSOFT (WORLD WIDE) CHEF HENRYS COOKING CLASS (206) 601-FOOD (WASHINGTON) MICROSOFT DINING SERVICE (WORLDWIDE)

COOKING

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Pisces

Hometown: Born in Olongapo City, Philippines, grew up in Sapangbato,pampanga & Chicago,Illinois

GMM:Describe what you do as a chef:
HBP:I cook for Microsoft most of the time I travel from 1 to 5 buildings a day. So every buildings has different need, so it all depend like if their executive chef is off for the day or is on vacation. Mostly I take care the chef exhibition or sometimes I do more to get few station going. Then il let the employee take over then go to another building. My menu that I do for microsoft is fusion its international. I make my own menu just coming out from my head, & I give credit with 3 celebrity chefs I worked with. Also I do few private party and I always try my best to make my client & their guest to be happy.

GMM:What the reason why you attend culinary school:
HBP:I wanna learn more on cooking even now that I been on this culinary industries for 20 years there tons of recipes outthere every culture they have their own. I made a dreams
That one day il be back in my hometown, my country to be part on bringing our cooking back on top.

GMM:First cooking experience:
HBPI’m Filipino Asian so rice is a big part in my culture. I remember having 3 meals a day and having rice each meal (laugh) my uncle also my godfather he showed me how to make rice, how to measure the water on it, and showed me how to make sinigang as in
The best one I had. Also my father side they do alots of cooking on every holidays like christmas day, new years and fiesta its like cinco de mayo here in america for mexican

GMM:First job in the industry:
HBP:My first job was working with celebrity chef rick bayless. At frontera grill & topollo bampo. I worked with him side by side. Was kind of scary I get nervous ‘cause he’s popular and im afraid to make mistake. But chef rick bayless is one of kind Il never gonna find another like him. I carry the words he told me when I was rookie or young
You have to fall inlove with your cooking and enjoy what you do.

GMM:Moment he knew he wanted to be a chef:
HBP:I remember watching television seeing paeng nepumuceno is the international filipino legend on bowling then seeing another one efren magician reyes in billiard so I told myself my hometown or pampanga region is known as a good cook or chef in the philippines. So that’s when I started to spend more time cooking & going to school.
And the rest is history.

GMM:Biggest influence:
HBP:Chef rick bayless & the filipino people who have supported me and keeping me going everyday that one day I can be on top and represent my country in cooking industries

GMM:Mentors/favorite chefs:
HBP:Chef Rick Bayles master of Tex-Mex, Chef Roy Yamaguchi king of Euro-Asian cooking & Chef Tony Montuano the trail blazer of Italian Cooking

GMM:Most fulfilling part of the job:
HBP:When the Guest comes in the kitchen & say thank you for the wonderful Food

GMM:Worst part of the job:
HBP:When somebody else not doing their job

GMM:Future goals for the career:
HBP:I wanna do a lot of thing and till I reach that end or till im alive I wont stop discovering
Every thing in culinary

GMM:A piece of advice to another chef who is planning to become a chef:
HBP:ATTITUDE: this is what I have learned to Chef rick bayless
Having a good attitude, waking up early in the morning with a smile
That will carry that the rest of the day

GMM:Is there anything you want to tell current student in culinary industries:
HBP:Get involved in activities and do voluntering specialy to the public.
Never tell everyone your that good just show the real you and the best you can be

GMM:What can young chefs do today to reach their goals?
HBP:Be creative and don’t be afraid to create new flavor to discover your new recipes
And volunteer with public,friends and family, that way it will help you to become a good chef By creating new recipes for the future.


GMM:Favorite ingredient:
HBP:Rosemary, olive oil, rosemary, curry, soy sauce, vinegar & fruits juice, fresh fruits

GMM:Favorite kitchen tool:
HBP:Chef Knifes, Cutting Board & Blender for making tons of tons marinated, sauces & dressings & oven stove

GMM:Favorite food that you eat:
HBP:Ofcourse I love my hometown cooking (Filipino food)
Since I got involved on this cooking for 20 years I have learned how to eat like italian pasta with my favorite 3 sauces white,red & orange, texas-mexican food, american food, euro-asia cooking (alots of seafood), thai,chinese and many more (laugh)

GMM:If someday you get tired of cooking is there anything else you would do?
HBP:I don’t see myself doing something else. I think il die without kitchen (laugh)

GMM:What's the one thing in the kitchen you couldn't live without?
HBP:Coffeeeeeeeeeeeeeee (laugh) 8 to 15 cups a day il die without coffee (ahahaha)

GMM:Describe your style in three words
HBP:Nice, Funny & Sensitive

GMM:Most exotic food that you have tried
HBP:Snake (laugh) I was like 12 years old and I was watching shooting for movie
Then we stop by the aetas village and my family gave me rice and some nice looking chicken then after I ate they told that was a Snake (Laugh) but was so good taste like chicken also tempura FROGs in hilton hotel (hahaha)

GMM:Favorite person to cook for:
HBP:Now for guest in microsoft and hopefully one day with someone special (smile 88)

GMM:Favorite dish to prepare:
HBP:Some seafood with fresh fruits sauces & im into organic salads & international soups

GMM:If you were not a chef, what would you be?
I wanna be fireman (fire fire just love fire) laugh

GMM:Thanks so much for spending HBP:the time with me on this interview. Any final thoughts for your followers???
I would like to say thanks to all Filipino people who have supported me for my career
To be honest dozen of people knows that’s the reason I keep going on this career. Also with non Filipino people whos always there for me. I would like to thank you to the bottom of my heart and I hope you wont get tired supporting me,also lately i been getting support from malaysian,indonesian and singaporean chefs been supporting me. thanks guys. special thanks to ate rose from singapore
GOD bless
to be continue, for update.


Im Proud KAPAMPANGAN,FILIPINO,ASIAN
Im Product of OLONGAPO CITY, BARRIO SAPANG BATO,DINALUPIHAN BATAAN,ANGELES CITY,PAMPANGA
Im Product of CITY of CHICAGO
and state of STATE of ILLINOIS
Im Product of CITY of SEATTLE
Im Product of STATE of WASHINGTON

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(206) 427-8444

thanks to everyone for all the supported please continue supporting me on my cooking career
take care always and more power to your kitchen and
GOD BLESS TO ALL OF US!