Chef Ivan Profile - (18336147)

cook's profile

Chef Ivan

Chef Ivan
Home Town:
Living In: Paranaque, National Capital Region, Philippines
Member Since: Jan. 2005
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Dessert
Hobbies: Boating, Photography, Painting/Drawing, Wine Tasting
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About this Cook
I am a chef by profession, but it all started out as a necessity. I am a hotelier currently, working at one of the most prestigious hotels in the country. i still dabble in cooking on my off days. I love sailing! Photography is a hobby i will always hold dear.
My favorite things to cook
I love immersing myself in Italian Cooking. the flavours are so varied, so adventurous.
My favorite family cooking traditions
my family were never adventurous when it comes to cooking...until I was handed a spatula for the first time
My cooking triumphs
In 1997, I won a gold Medal for a National Culinary Competition called Chefs on Parade. It was my first competition, and my entry actually broke the 7 year winning streak of another Chef that represented an upscale hotel.
My cooking tragedies
I once catered to a group of middle aged women. having prepared over three days the sit down menu, I thought that everything would be perfect. On that faithful night, after sweating over the stove for hours on end, I dozed off knowing full well the oven timer will rouse me. Guess what? It didn't. I ended up buying chinese take out. Sheeesh!
Recipe Reviews 4 reviews
Candy Bar Fudge
come out good. have included this in our restaurant menu. but i decided to make the bottom part as the topping. came out great. suggest have a little patience when spreading the caramel and peanut mixture

0 users found this review helpful
Reviewed On: Feb. 28, 2005
Fudge Brownies I
tried it a few more times, wtill the same result. it was more a gooey candy than a moist brownie. not the best one i am afraid

4 users found this review helpful
Reviewed On: Feb. 9, 2005
Cake Mixes from Scratch and Variations
turned out ok. but would recommend that the temperature be reduced to 160C. turned out light and fluffy. Have used this as a base for our rhum cake. very versatile recipe. As a base for other cake recipes, this simplifies the guesswork. very good

0 users found this review helpful
Reviewed On: Feb. 6, 2005

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