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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 91����߹’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.”