Commis Chef Nieves Profile - Allrecipes.com (13901964)

cook's profile

Commis Chef Nieves


Commis Chef Nieves
 
Home Town: Kissimmee, Florida, USA
Living In: Tampa, Florida, USA
Member Since: May 2009
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I have been cooking since the age of 4. Growing up my parents weren't around very often, so I had to fend for myself. I taught myself how to bake and cook. When I grew up I took several cake decorating classes, then enrolled into Le Cordon Bleu, where I learned the basics. When I got into the "real world" I learned that school was over rated. $42,000 in the hole (plus interest), for an education that I could have been getting paid for to learn hurts bad, but que sera-sera. I honestly don't regret it-it was fun. I've worked for a three diamond hotel, a James Beard Award winning chef and more. I have dined at Chef Achatz's amazing restaurant "Alinea" (best meal of my life by the way), and at Chef Tromonto's "Tru" in Chicago, Il. There is so much I wish to accomplish, before jump into owning my own restaurant. My goals are to work for Chef Achatz, travel and learn european cuisine first hand, and become a great chef one day.
My favorite things to cook
Everything. I love ethnic foods. There's so much flavor, and the use of products differ from region to region. Cinnamon for example, here in America we use it in sweets, but in Africa, Asia, etc. it's used in savory dishes. So many things to learn when cooking ethnic foods. Best way to learn is first hand. Baking is definately right up there. If in the future I was offered a partnership in a restaurant as long as I was the pastry chef. I wouldn't think twice. I am a nut for details and baking is right up my ally. Making simple foods look like a million bucks is also somthing I love. Food is a work of art and science. I love every bit and aspect of it.
My favorite family cooking traditions
The only thing that comes to mind is Thanksgiving. Although, there's nothing too traditional about it. I always try to do something different every year. Last year, I made a smoked turkey with lots of southern fixens. The year before that I made a roulade with latin american sides. I can't just do a regular thanksgiving. I had enough of those growing up.
My cooking triumphs
My first time cooking, I made scrambled eggs. They were the worst I had ever had, But I made them so I ate them. My first "from scratch" baking was, the Cookie Monster's recipe for sugar cookies. They came out great on my first try. My last triumph was graduating with honors and in the top 2% of my class.
My cooking tragedies
Pizza from scratch. I never knew why my pizza didn't work out until I grew up and found out about doughs and levening agents. Ruined many pizzas in my day. So many failed attemps.
Recipe Reviews 27 reviews
Homemade Vanilla Pudding
It's an okay recipe. Nothing beats old fashioned eggs and heavy cream, but if you are looking for a quick and easy way out... this is the recipe for you. This recipe lacks richness. There is not much fat, so I used heavy cream. Btw, if you add choc powder to the dry ingredients, or chocolate chips at the end with the van, you end up with a very thick hot chocolate, or you can call it chocolate pudding.

2 users found this review helpful
Reviewed On: Nov. 24, 2010
Guava Barbeque Sauce
Very delicious. Very easy to make. I added a little more liquid, but that was the only chage. This recipe is very flavorful. Would be delicious on just about any type of protein, maybe even tofu, why not?

8 users found this review helpful
Reviewed On: Jun. 5, 2010
Vanilla Cupcake
This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.

227 users found this review helpful
Reviewed On: May 31, 2010
 
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