Meet Pedro Fuentes of 36 Sandwiches of Death in Dorchester

Today we’d like to introduce you to Pedro Fuentes.

Pedro, can you briefly walk us through your story – how you started and how you got to where you are today.
Growing up I always found the kitchen to be a place of solitude, at 16 I did my first stage in a professional kitchen. I fell in love with everything the sounds, the smells, the stress. At that very moment I knew what I wanted to do with my life. Two years later I was competing in the future chefs of America competition where I placed 2nd and received and $5000 scholarship to Le Cordon Bleu in Cambridge. two months into culinary school I was fortunate enough to have an opportunity to meet with Chef Barbara lynch over coffee, I expressed to her how I relate to her story of coming from nothing and building the empire she owns today and that I hope to be the chef that works for her for years and goes on to do great things. I stay with the Barbara Lynch group for 3 years, then spent some time at area four, then at 21 I got my first sous chef position for Chef Chris Coombs at Boston chops. Following Boston chops I was a part of the opening team at Loyal Nine. From loyal I spent a year at the salty pig as the sous chef which really inspired me to focus on my creativity and personal growth which brought me to forage in Harvard square where I focus my time on managing the charcuterie and fermentation program. In my free time I am Organizing and executing a series of themed pop ups with the eventual goal of launching a socially responsible business.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I grew up in the low income neighborhood of Chelsea ma, like many young men in that neighborhood I had a challenging childhood. At a very young age I was sexually abused by a relative. My brother and I were members of the Almighty Latin King and Queen Nation a Latino street gang that originated in the streets of Chicago in the early 60’s as a result of living the gang life my brother became a victim of a violent crime when he was shot in his head at 17 as a result he has been left disabled. I buried 4 cousins in my teen years through street violence, I myself was a victim when I was stabbed twice coming out of a football game. And also to this day I struggle greatly with depression as many chefs do. At 23 I made a horrible decision and attempted suicide, I lost every my fiancée left and took my daughter and I was homeless and had my knife kit and a lot of decisions to make. I met with Jefferson Macklin who at the time was the coo of the Barbara lynch group I told him about the situation and that I wanted to come back to see if the passion was still there and if the kitchen was a source of my depression or the answer to my problems, they were happy to have me and to my relief It reignited a passion in me I didn’t know I had. And for the last 4 years vie focused on becoming the best me I can be and surrounding myself with people who support and respect my vibe and vision.

Please tell us about 36 sandwiches of death.
My mission statement is simple. it’s not about wu-tang and gimmicks it’s about a young man coming full circle from gang banging on the streets of Chelsea throwing 5’s and rolling with kings to spending the last ten years grinding in some of Boston’s best restaurants rising from a prep cook at Barbara Lynchs Spotello to the Sous chef at Forage. I’m a humble man trying to take you on a quest and introduce you to the 36 sandwiches of death and in doing so provide a place local artist and “at-risk” youth where they can not only express themselves creatively but also learn and grow as individuals.

Contact Info:

• Instagram: Pfuentes423 and 36sandwichesofdeath
• Facebook: Pedro Fuentes

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