Bobby Lovera Chef Profile

United States Chef

Bobby Lovera Chef Profile

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Oooh That Sauce!

Chicago, United States
Joined February 17, 2012
Professional Chef

14 recipes

All star, Top Photographer, Top Reviewer, 1246 CookEatShare points

CookEatShare Points

Profile - 16

Recipes - 180

Photos - 298

Reviews - 348

Comments - 297

Invites - 0

Friends - 80

Groups - 32

Themes - 0

Total - 1246

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I just dropped by to share some recipes and make some friends.

Comments

Reply

Kyra Martin

January 31, 2013

You 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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You 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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Reply

Arturo Féliz-Camilo

October 29, 2012

Ya esta corregida! Un abrazo hermano!

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Ya esta corregida! Un abrazo hermano!
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Reply

Arturo Féliz-Camilo

October 27, 2012

Done! You can check it out now! :)

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Done! You can check it out now! :)
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Reply

Arturo Féliz-Camilo

October 26, 2012

Hey Bobby! thanks for your message! I'll translate it today!! :)

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Hey Bobby! thanks for your message! I'll translate it today!! :)
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John Spottiswood

August 28, 2012

Looking forward to trying your Lobster Cheesecake when you perfect it!
1 reply

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Looking forward to trying your Lobster Cheesecake when you perfect it!
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- Reply
  
  Bobby Lovera
  
  August 29, 2012
  
  Ill be using Salmon on the first few. Photos comming soon.
  
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  Ill be using Salmon on the first few. Photos comming soon.
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Reply

katerina papaspiliopoulou

July 13, 2012

Hi, 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!

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Hi, 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!
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Reply

Salad Foodie

July 13, 2012

Thanks 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.

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Thanks 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.
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Reply

myra byanka

July 10, 2012

Hi,

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
2 replies

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Hi, 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
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- Reply
  
  Bobby Lovera
  
  July 13, 2012
  
  By upscale I guess I mean expensive..high quality ingredients.
  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.
  1 reply
  
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  By upscale I guess I mean expensive..high quality ingredients. 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.
  or Cancel
  - Reply
    
    myra byanka
    
    July 13, 2012
    
    Hi,
    
    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
    
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    Hi, 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
    or Cancel
Reply

Bob Vincent

February 26, 2012

Hi 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

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Hi 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
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Reply

Bobby Lovera

February 24, 2012

I mostly cook Sicilian now but I know other Italian styles and I slaved away in an upscale Greek restaurant for years.

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I mostly cook Sicilian now but I know other Italian styles and I slaved away in an upscale Greek restaurant for years.
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Reply

John Spottiswood

February 23, 2012

Welcome to CookEatShare Bobby! I hope you enjoy the recipes here and I'm also looking forward to trying out your favorites.

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Welcome to CookEatShare Bobby! I hope you enjoy the recipes here and I'm also looking forward to trying out your favorites.
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Bobby Lovera Chef Profile

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