Chef Arnaldo has been cooking for as long as he can remember. “I would see [chefs] cut so fast and think: How can I do that without cutting a finger?! This is amazing! How do you do this?” he says, explaining his childhood thoughts. His exposure to the food industry began at about twelve years old when he began selling sweet tapioca drinks in the Philippines. He moved to America in his early teenage years and later finished his vocational schooling in Chicago, Illinois. He furthered his graduate education at the CIA. No, not that CIA, the Culinary Institute of America, at least that what he told us.