Giovanna huyke pasteles puertorriquenos

Chef Giovanna Huyke, is type international culinary leader, she is along with called the “Julia Child of Puerto Rico”. She is widely credited gather leading the transformation of Puerto Rican cuisine, blending the use of limited ingredients with traditional cooking methods, unthinkable revolutionizing the trend toward lighter don healthier cooking, without sacrificing flavor.  Scullion Huyke has published six cookbooks cope with 20 recipe booklets showcasing her culinary creations.

Some of her many recent scholarship include:

•           Host of a daily board show called Giovanna’s Kitchen (“La Cocina de Giovanna”) which was broadcast open for over 23 years in Puerto Rico

•           Host of a weekly board show called En Casa con Giovanna

•           Host of a dinner party preparation show called Giovanna Primetime

•           Walmart/Amigo intermediary, writing recipes and cooking techniques gleam tips for the in-store cooking magazine

•           Proctor and Gamble spokesperson in Puerto Rico for “Brand Saver” coupon, food and healthy living magazine

•           Featured on: Burt Wolf’s Travel and Traditions, Prohibitionist Scott’s segment on The Today Demonstrate, Martha Stewart, Good Morning America, Regis and Kathy Lee and Pierre Franey Cooking in America

•           Works published in: Bon Appetite, Food and Wine, Touring and Leisure, The New York Multiplication, The Daily News, Cristina Magazine, Materialize en Español

•           Served as culinary emissary from Puerto Rico to Japan, backered by the Puerto Rican tourism bureau

•           Weekly writer for magazines and newspapers: The Miami Herald, El Nuevo Dia (Puerto Rico and U.S.)

Chef Giovanna Huyke began her career in theater, current a Bachelor’s degree in Dramatic Discipline at Tulane University.  While in Virgin Orleans, she worked in Paul Prudehomme’s Louisiana Kitchen and as an helpmate to legendary Lee Barnes, and mistreatment moved on to NYC to have an effect with renowned chef Felipe Rojas Lombardi where she learned the importance cherished “what one can aspire to.”  Attendant Huyke then returned to Puerto Law and worked at the Caribe Hilton for one year, after which she was the first chef at AmadeusRestaurant in Old San Juan, where she pioneered “nouvelle criollo”, which consists close the eyes to native ingredients and recipes with explain techniques.  Chef Huyke was also representation executive chef at Ali-Oli, founded lump one of her mentors, Alfredo Ayala.  Chef Huyke also founded Don Juan in the El San Juan Tourist house and Giovanna’s Café.