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I ♥ Michael: Chef Larry Banares: Michael Jackson's San Diego Filipino-American connection

becky-mj:

Chef Banares Recalls Cooking for the Late King of Pop Michael Jackson

At the height of Michael Jackson’s career in the 1980’s, Jackson lived a life of luxury and fantasy as one of the public’s most beloved and elusive figures.

One of the very few to witness Jackson during this time was Executive Chef of the Disneyland Hotel, Larry Banares. A Filipino-American and San Diego resident, Banares fondly recalls his memories with the King of Pop.

“From my contact with Michael,” Banares said, “I never saw anything other than a gentle, serene, respectful person… I think if Michael had it his way, if there were ten thousand fans waiting for him, he’d want to shake everyone’s hand.”

Banares prepared Jackson’s meals while he was a guest at the hotel in the 1980’s, after the star released the groundbreaking Thriller album.

The son of a Navy man from Iloilo in the Philippines, Banares had also built an impressive resume by that time as a member of the highly competitive United States Culinary Olympic Team. By his mid-twenties, Banares had become Executive Chef of the 1,200-room Disneyland Hotel in Anaheim, California.

Superstar Michael Jackson was the hotel’s prominent VIP.

Preparing meals for Jackson, who was a Jehovah’s witness and strict vegetarian, required meticulous planning that began long before the star even set foot in the hotel.

Before Jackson’s arrival, Banares would consult with the star’s personal chef via phone and fax, detailing menus down to the brand name of the ingredients. Then, Banares would set aside ingredients for Jackson’s meals in separate coolers, marked by day, in the hotel kitchen.

However, despite these preparations, crises still arose. Banares recalls how on one occasion, Jackson’s favorite tofu ice cream was left out of the cooler and melted. When he informed Jackson’s staff, a new pint of ice cream was immediately brought to the hotel- by helicopter.

Whenever a major star visited the park, the standard procedure of the hotel was to book one floor for the special guest. But in Jackson’s case, three floors of the hotel were set aside: one floor for the star and his entourage, along with the floor above and the floor below.

It was Jackson’s personable, kind demeanor that Banares remembers the most from their interactions over the course of three years.

As Banares was putting the finishing touches on meals one evening, Jackson tugged on his arm and said, “You’re going to sit down with us tonight. Come have dinner with us.”

Seated at the end of a long table, Banares joined Jackson and his companions, quietly sharing a meal with the King of Pop.

At first, Banares’ wife did not believe him when he said that he was cooking for Michael Jackson. When she was finally persuaded, she urged him to get a picture with the megastar. Banares was hesitant, but then brought a camera to work with him. While Jackson was in the next room, Banares pulled the camera out of his breast pocket, contemplating the right moment to ask the star for a photo. Just as he looked up, Jackson was standing in front of him and said, “We’re gonna take a picture, right?”

Banares got the photo and proof for his wife.

His other interactions with Jackson were short and sweet.

Banares recalls how Jackson would come into the kitchen and quietly look over his shoulder or steal a bite of food. Jackson approached the chef while he was cooking and said in his soft-spoken voice, “Oh chef, that smells so good.”

But this was a side of Jackson that few were allowed to see. His handlers ensured that he was closely guarded and insulated from the outside world.

Banares caught a glimpse of this side of Jackson’s life. He entered Jackson’s suite when the star was preparing to go out of the hotel. “[I] saw all [Jackson’s] disguises laid out,” he said, “Floppy hats and baseball hats and scarves, bandanas, different kinds of sunglasses and wigs- it was incredible!”

“When he went from the hotel to the park, he put on a disguise. It was kind of funny because it made his standout more!” Banares laughed, “He’d wear these ridiculous wigs with four or five guys around him.”

These measures, Banares observed, did seem to match with the approachable individual that he knew.

“I think Michael wore [his persona] because it allowed him to do what he wanted, which was to perform,” Banares says, “but really, I think he was very uncomfortable with that.”

When Jackson made arrangements to visit Disneyland, three members of the hotel staff were first informed: the General Manager, the Director of Security, and the Executive Chef. They worked closely with Jackson’s handlers. While the Director of Security was discussing the layout of the hotel (including the back entrances and underground tunnel systems) with Jackson’s security detail, Banares would plan the menu and details of the accommodations with Jackson’s personal chef.

“Every three to four months, we’d go through the same thing [when Michael came to Disneyland], which made it very easy,” Banares said.

But Jackson’s visits, which totaled eight or nine over the course of three years according to Banares, would mark a change in routine at the international hotel.

With Jackson as a guest, Banares “divorced” himself from hotel operations after making the necessary preparations for the 175 workers under his charge. Banares would sleep at the hotel and remained on call 24/7.

According to the VH1 program “The Fabulous Life of Michael Jackson,” employing Banares as chef cost the star $2,000 a day.

Jackson’s favorite meal was vegetarian enchiladas with tofu, cheese and green tomatillo sauce, Banares told San Diego’s Channel 10 News.

Since his days at the Disneyland Hotel, Banares has hosted bi-weekly cooking segments on Channel 10 and 15 and his half-hour program, “Chef Larry’s Cuisine.” Banares also hosts a radio program that is broadcast throughout San Diego. Banares served on the US Culinary Olympic team in 1992, 1996, and 1998, earning three gold medals.

In addition to cooking for Michael Jackson, Banares has also cooked for Lea Salonga, Imelda Marcos, the Sultan of Brunei, and Philippine Presidents Gloria Macapagal Arroyo and Joseph Estrada.

When Banares learned of Jackson’s death, he took the news as a fan and admirer. “[I’m] sad for the loss, but also kind of happy because for someone who was so huge, I was allowed into his world for a bit,” he said. - AJ

Source - by Ashley Joan Silverio, asianjournalusa.com

Thanks also to UK Loves MJ where I initially read this story. 

(via morinen)

4 months ago
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