If you’re a fan of cooking competitions, you might remember Chef Robbie from the popular Netflix series Pressure Cooker. The show, which premiered in 2022, brought together ten talented chefs to compete in a series of culinary challenges, with a grand prize of $250,000 on the line. Chef Robbie was one of the contestants who caught the attention of viewers with his impressive cooking skills and charismatic personality. But what has he been up to since the show ended? In this article, we’ll take a closer look at Chef Robbie’s journey and find out where he is now.
A Brief Background on Chef Robbie
Before we dive into what Chef Robbie is up to now, let’s take a brief look at his background. Chef Robbie, whose full name is Robbie Guevara, is a Filipino-American chef from Los Angeles, California. He grew up in a family of foodies and was exposed to a variety of cuisines from a young age. After completing culinary school, Chef Robbie worked in several restaurants in Los Angeles, honing his skills and developing his own unique cooking style.
His Experience on Pressure Cooker
Chef Robbie’s experience on Pressure Cooker was a defining moment in his career. The show, which was hosted by chef and food scientist, Chef Tyler Florence, and chef and restaurateur, Chef Melissa King, pushed contestants to their limits with challenging cooking tasks and tight deadlines. Chef Robbie impressed the judges with his creativity, technique, and ability to work under pressure. Although he didn’t win the competition, he made it to the final round and earned the respect of his fellow contestants and the judges.
What’s Chef Robbie Up to Now?
So, what has Chef Robbie been up to since Pressure Cooker ended? We’re excited to report that he’s been keeping busy with a variety of projects. Here are a few things he’s been working on:
New Restaurant Venture
One of the most exciting developments in Chef Robbie’s career is the opening of his new restaurant, called “Lola’s.” The restaurant, which is located in the heart of Los Angeles, serves a fusion of Filipino and American cuisine. Chef Robbie has been working tirelessly to develop a menu that showcases his culinary skills and creativity. Lola’s has already received rave reviews from food critics and customers alike, and it’s quickly becoming one of the hottest new restaurants in town.
Menu Highlights
Some of the menu highlights at Lola’s include:
- Adobo Fried Chicken: a twist on the classic Filipino dish, made with crispy fried chicken, served with a side of steamed rice and vegetables.
- Sisig Tacos: a fusion of Filipino and Mexican cuisine, made with crispy tacos filled with sisig (a Filipino dish made with chopped pork’s face), served with a side of spicy aioli.
- Lechon Kawali: a classic Filipino dish made with crispy fried pork belly, served with a side of liver sauce and steamed rice.
Cooking Classes and Workshops
In addition to running his new restaurant, Chef Robbie has also been teaching cooking classes and workshops. He’s partnered with a local cooking school to offer classes on Filipino cuisine, as well as other topics such as cooking techniques and kitchen management. Chef Robbie’s classes are highly interactive and hands-on, and he’s received rave reviews from students who appreciate his patience and expertise.
Food Festivals and Events
Chef Robbie has also been participating in food festivals and events around Los Angeles. He’s been a featured chef at several events, including the annual LA Food Fest, where he’s showcased his culinary skills and creativity. Chef Robbie’s dishes are always a hit at these events, and he’s become a fan favorite among foodies and festival-goers.
What’s Next for Chef Robbie?
So, what’s next for Chef Robbie? We’re excited to report that he has several projects in the works. Here are a few things he’s working on:
New Cookbook
Chef Robbie is currently working on a new cookbook that showcases his favorite Filipino recipes. The cookbook, which is titled “Lola’s Kitchen,” will feature a collection of dishes that Chef Robbie grew up with, as well as some new creations that he’s developed in his restaurant. The cookbook is expected to be released later this year, and it’s already generating buzz among foodies and cookbook enthusiasts.
TV Appearances
Chef Robbie has also been making appearances on TV shows and cooking segments. He’s been a guest on several shows, including the Today Show and Good Morning America, where he’s shared his cooking expertise and showcased his dishes. Chef Robbie’s charisma and cooking skills make him a natural on TV, and we expect to see more of him on the small screen in the future.
Conclusion
In conclusion, Chef Robbie from Pressure Cooker has been keeping busy with a variety of projects since the show ended. From opening his new restaurant, Lola’s, to teaching cooking classes and workshops, and participating in food festivals and events, Chef Robbie is living his passion and pursuing his dreams. We’re excited to see what the future holds for this talented chef, and we’re confident that he’ll continue to make waves in the culinary world.
| Project | Description |
|---|---|
| Lola’s Restaurant | A fusion of Filipino and American cuisine, located in the heart of Los Angeles. |
| Cooking Classes and Workshops | Hands-on cooking classes and workshops, taught by Chef Robbie and focused on Filipino cuisine and cooking techniques. |
| Food Festivals and Events | Chef Robbie’s participation in food festivals and events around Los Angeles, showcasing his culinary skills and creativity. |
| New Cookbook | A collection of Chef Robbie’s favorite Filipino recipes, titled “Lola’s Kitchen” and expected to be released later this year. |
| TV Appearances | Chef Robbie’s appearances on TV shows and cooking segments, sharing his cooking expertise and showcasing his dishes. |
We hope this article has given you a glimpse into what Chef Robbie from Pressure Cooker has been up to since the show ended. We’re excited to see what the future holds for this talented chef, and we’re confident that he’ll continue to make waves in the culinary world.
What inspired you to become a chef and participate in Pressure Cooker?
I have always been passionate about cooking and trying out new recipes. Growing up, I spent a lot of time in the kitchen with my family, learning the basics of cooking and experimenting with different flavors and ingredients. As I got older, my passion for cooking only grew stronger, and I decided to pursue a career as a chef. When I heard about Pressure Cooker, I knew it was the perfect opportunity for me to showcase my skills and creativity in the kitchen.
Participating in Pressure Cooker has been an incredible experience for me. The competition is fierce, but it’s also a great way to learn and grow as a chef. I’ve had the chance to work with some amazing ingredients and cook for some very discerning judges. It’s been a challenge, but it’s also been a lot of fun. I’m excited to see how far I can go in the competition and what I can learn along the way.
What’s your favorite dish to cook and why?
My favorite dish to cook is probably my signature beef Wellington. I love the combination of flavors and textures in this dish, from the tender beef to the flaky pastry crust. It’s a classic dish that’s both elegant and comforting, and it’s always a crowd-pleaser. I also love the challenge of making the perfect Wellington, as it requires a lot of skill and precision.
I’ve spent a lot of time perfecting my beef Wellington recipe, and I’m always looking for ways to improve it. I’ve experimented with different types of beef, seasonings, and pastry dough to get the perfect combination. It’s a dish that I never get tired of cooking, and I love seeing the look on people’s faces when they take their first bite.
How do you handle the pressure of cooking in a competitive environment?
To be honest, it can be tough to handle the pressure of cooking in a competitive environment. There’s a lot of stress and anxiety that comes with knowing that you’re being judged and that your dishes are being compared to those of other talented chefs. However, I try to focus on the task at hand and not get too caught up in the pressure.
I also try to remind myself that it’s just cooking, and that it’s okay to make mistakes. I’ve learned to take a deep breath, stay calm, and trust my training and experience. I also try to focus on the positive aspects of the competition, such as the opportunity to learn and grow as a chef. By staying focused and calm, I’m able to perform at my best and produce dishes that I’m proud of.
What’s the most challenging part of competing in Pressure Cooker?
For me, the most challenging part of competing in Pressure Cooker is the time constraint. We have to create complex and delicious dishes in a very short amount of time, which can be incredibly stressful. It requires a lot of planning, organization, and execution to get everything done on time.
Another challenging part of the competition is the mystery ingredients. We never know what ingredients we’ll be working with until the last minute, which can be tough. It requires a lot of creativity and thinking on your feet to come up with a dish that showcases the ingredients in the best possible way.
How do you stay creative and come up with new ideas for dishes?
I stay creative by trying new ingredients, techniques, and flavor combinations. I love experimenting with different cuisines and cooking styles to come up with unique and innovative dishes. I also get inspiration from traveling, eating at different restaurants, and talking to other chefs.
I also believe that creativity is all about taking risks and trying new things. I’m not afraid to fail or make mistakes, as I know that it’s all part of the creative process. By staying open-minded and curious, I’m able to come up with new and exciting ideas for dishes that showcase my creativity and skills as a chef.
What advice would you give to aspiring chefs who want to compete in Pressure Cooker?
My advice to aspiring chefs who want to compete in Pressure Cooker is to practice, practice, practice. The more you cook, the more comfortable you’ll become with different ingredients, techniques, and cooking styles. It’s also important to stay calm and focused under pressure, as this will help you to perform at your best.
I would also advise aspiring chefs to be true to themselves and their cooking style. Don’t try to be someone you’re not or cook dishes that you’re not passionate about. The judges can tell when you’re not being authentic, and it will show in your cooking. By being true to yourself and your cooking style, you’ll be able to showcase your unique talents and stand out from the competition.
What’s next for you after Pressure Cooker?
After Pressure Cooker, I’m hoping to open my own restaurant. I’ve always dreamed of having my own kitchen and being able to share my passion for cooking with my community. I’m excited to take the skills and experience I’ve gained from the competition and use them to create a unique and delicious dining experience.
I’m also looking forward to continuing to learn and grow as a chef. I believe that there’s always room for improvement, and I’m excited to take on new challenges and pursue new opportunities. Whether it’s cooking for celebrities, catering for events, or teaching cooking classes, I’m excited to see where my passion for cooking takes me.