United States Chef
Bobby Lovera Chef Profile
Oooh That Sauce!
CookEatShare Points
About me
A Degree from Culinary Academy in French and Italian cuisine, and great family cooks.
I have cooked for famous celebrities and politicians too.
Cooking Influences
Family Members...Of course the Cullinary Academy changed the way I approach a recipe.
I have worked in some of the finest French Restaurants in North America and I still use a few of their techniques.
Then I worked in an upscale Greek restaurant for several years. They made me the head Chef and I invented all sorts of new entrees. I have never seen anyone use more garlic than those Greeks! I mean they would just bury that meat in chopped raw garlic....A whole cup of raw chopped garlic for one serving! OMG!
I think that influenced my taste buds permanently. When I cook Sicilian now it has extra garlic. Ahhhhh
But it's not all about the Garlic; I have many other signature moves that I keep throwing in the mix such as Smoked Cheese and Jalapeno Vinegar and sticking to certain brands. And I'm not beyond throwing a handful of good Cappi (Ham) in just about anything.
Everyone knows which dish I cooked without even asking.
I enjoy that!.
:)
Awards, Honors and Societies
I have been on TV shows, Cooking shows, and the News.
The Cullinary Academy has added some of my inventions to their curriculum.
I like to compete in cooking contests and I win.
Education Experience
Culinary Academy
Degree |
Recommendations
Favorite Cookbooks
- La Cucina Siciliana di Gangivecchio (Gangivecchio)
- Taste just like home!
Chefs I recommend
- Bobby Lovera (Chicago, IL)
- :)
- Mama Lovera (Palermo, Italy)
Restaurants I Recommend
- La Scarola (Chicago)
- Have the Lasagna!
- Salerno's (Chicago)
- Hearty Pizza...lunch specials...but really I want Cheese Ravioli in White Clam Sauce.
- Giordano's (Chicago)
- Pizza with the sauce on top of the cheese.
- Hugo's Frog Bar and Chop House (Chicago)
- Bacchanalia (Chicago)
- It's Tuscan...It's cozy....pass the wine. Veal Vesuvio. Porterhouse Vesuvio. Shrimp Vesuvio. Mostaccioli. Gnocchi. Ravioli
Comments
- January 31, 2013You had me at garlic, garlic, garlic. I felt compelled to say hello! I'm new to CookEatShare and very excited to try some of these recipes.
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- October 26, 2012Hey Bobby! thanks for your message! I'll translate it today!! :)
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- July 13, 2012Hi, Bobby! thanks for following me. I like the way you write and I promise I'll look at your recipes with great attention.
I am Greek and yes, I LOVE GARLIC! - July 13, 2012Thanks for the follow and I am happy to reciprocate. I really LOVE Greek and Middle East cooking, and yes garlic. Several of your recipes are a "Try Soon" for me.
- July 10, 2012Hi,2 replies
I lived in Greece a year back in the 70s. Food in Athens was mostly lemon chicken and rice, tzaziki with fresh bread, moussaka, and horiatiki, and a few other things, but don't remember huge amounts of garlic. I did have a Greek boyfriend for a while whose mom sent him fresh feta all the time. I loved the feta, but not him. I guess I don't get what you mean by upscale Greek food, since everyone seemed to have moved to Athens from a village to find work. But, I look forward to trying your recipes.
Welcome! It's a fun site.
Myra Byanka- July 13, 2012By upscale I guess I mean expensive..high quality ingredients.1 reply
The Greek family I worked for has been in America since 1929.
I didn't know anything about Greek food before. What I know came specific from that one family. I haven't changed anything.
Love their Challah bread too! Which reminds me I should post some breads and desserts.
But I only cook Greek once in awhile now.
Are you into BBQ? I have plenty info and recipes.- July 13, 2012Hi,
I cater mostly bbq, Tex-Mex, Latin, Mexican,and comfort foods.People on this site don't seem very interested in Tex-Mex, so I mainly post them just to keep them all together in one place. A challah recipe would be super, plus anything bbq.
Regards,
Myra
- February 26, 2012Hi Bobby:
Thanks for following me. I looked at the recipes you have posted so far and they look great. While still working I traveled to Chicago often on business. A great city for food! That deep dish pizza is certainly a signature dish of the windy city. Your dough recipe looks tasty. I have added it to my try soon folder. Greek food is one of my favorites. Looking forward to you posting some Greek dishes as well. I am relatively new to CES also. I hope you have as much fun with it as I am. A great group of people. Thanks for sharing!
Best Regards,
Bob - February 24, 2012I mostly cook Sicilian now but I know other Italian styles and I slaved away in an upscale Greek restaurant for years.
- February 23, 2012Welcome to CookEatShare Bobby! I hope you enjoy the recipes here and I'm also looking forward to trying out your favorites.