Chef Patricia “Pachi” McCausland-Gallo, born in Barranquilla, Colombia in 1961, is a distinguished chef, internationally published author, and educator renowned for her innovative approach to healthy, delicious cooking. She holds a degree in Food Science and Nutrition. She has shared her culinary wisdom as a guest speaker at Stanford University for over a decade, drawing on her extensive experiences living and traveling worldwide. Chef Pachi has published numerous books, including the original Disney cookbook “Encanto,” which celebrates her Colombian heritage.
In “Cook and Lose Weight,” Chef Pachi’s Lifestyle Family Cookbook, she offers a revolutionary approach to healthy eating that defies bland, restrictive diets. In this guide, she shares recipes and tips for crafting delicious meals that support sustainable weight loss and a healthy lifestyle. The book features a vibrant selection of all-natural dishes, from zesty salads and hearty soups to succulent main courses and indulgent desserts.
Chef Pachi emphasizes simplicity and speed in cooking, with easy-to-follow instructions, prep hacks, and accessible ingredients suitable for all skill levels. Celebrating the diversity of global cuisines, she prioritizes quality over quantity, focusing on meals rich in natural antioxidants, vitamins, and minerals. Focusing on practical cooking solutions, she teaches how to prepare meals efficiently and enjoy nutritious dishes catering to vegans, vegetarians, and omnivores alike. By using whole, unprocessed ingredients like fresh produce, lean proteins, and whole grains, Chef Pachi invites readers to embark on a journey towards a healthier, happier life, enjoying vibrant flavors and abundant nutrients along the way.
We had the chance to talk to Pachi about her career and her time at KCP:
1. How has your experience at KCP influenced your life and the decisions you’ve made in your career?
My time at KCP was pivotal in shaping both my personal and professional life. The school’s emphasis on social development and creativity cultivated a strong sense of community and a passion for innovation. KCP’s bilingual education in English and Spanish broadened my cultural perspective. This inclusive and multicultural environment ignited my passion for exploring global flavors and culinary traditions, profoundly influencing my approach to creating, writing, and teaching. Furthermore, KCP’s focus on problem-solving over memorization equipped me with critical thinking skills and the ability to adapt and innovate. The open-minded and globally connected community at KCP encouraged me to embrace diversity and strive for excellence in my endeavors.
2. What advice would you offer KCP students, particularly those interested in pursuing a career path similar to yours in the culinary arts?
To KCP students aspiring to enter the culinary world: embrace your curiosity and never stop learning. The culinary arts are an ever-rediscovering field where the ancient and the new blend, boosting creativity and innovation. Stay open to new experiences, and don’t be afraid to experiment! Share cultural differences and enjoy your journey through a new, connected, and small world. Open-mindedness and a little rebelliousness can set you apart and lead to unique and memorable creations. Life has its ups and downs for everyone, but sometimes, those challenging moments create the best memories.
Success in life and the food world requires hard work and dedication. Be prepared to put in many hours of trial and error to excel at what you love. The education and cultural exposure at KCP were invaluable assets in understanding the global context of life and humanity.
Through my Food Science and Nutrition degree, I learned about us; intellectually, socially, and biologically. Sciences, STEM, are the wonders within the beginning and the end, so dive into any science with inquisitiveness. Things I never thought I’d see again, like chemistry and, in my case, the biochemistry of food in our bodies, are in my daily life today and were a significant part of being a guest speaker at Stanford University for ten years now.
The more you learn about related and unrelated experiences, the better you will flow while problem-solving. Hands-on practice is essential, so seek internships and opportunities to hone your skills.
3. Could you share your fondest memories or experiences at KCP?
Some of my fondest memories at KCP revolve around community and camaraderie among us, students. We were a very tight group; most of us were together for all 14 years. We held strong bonds and shared our diverse backgrounds. I recall participating in school talent shows, photography club, class representative chores – a bit bossy sometimes – and the school yearbook. “Anyone; remember Monday Flag Raising Ceremony?” These experiences taught me the joy of coming together over shared interests and collaboration, values I carry into my life today. Teachers’ support and encouragement, especially Mr. Moré, played a crucial role in building my confidence and driving me to pursue my dreams relentlessly.
4. What makes you proud of being a part of the KCP Family?
Being a part of the KCP Family fills me with immense pride because of the institution’s commitment to cultural appreciation, personal growth, and academic intuitiveness. KCP is more than just a school; it’s a nurturing environment where students are encouraged to explore their passions and develop into well-rounded individuals whilst creating lifelong friendships. My friendships through KCP have been invaluable and a network of support and inspiration throughout my life. Knowing that I am part of a community that values integrity, perseverance, and acceptance is incredibly fulfilling.
Lastly, always prioritize your health and well-being, as a balanced lifestyle is crucial for sustaining a long and rewarding career in all demanding fields. Work hard and enjoy it!
