Chef Ivana worked for several cafes and restaurants since her 1st year of study in Australia. She gained extensive experience in a variety of different positions from shop assistant to chef.
Those experiences helped Ivana launch her own bakery business from scratch. It all started by baking cakes for her family and selling sliced cakes to friends and relatives. It was not long before she was busy baking orders for birthdays and engagement parties.
In 2013 she decided to move to Surabaya – East Java, Indonesia. She joined some local competitions and also local events to promote her brand “Sweets O’Treats” while supplying cakes and pastries to local cafes, restaurants and grocery stores in Surabaya.
Nowadays, Ivana has her own pastry team and management-level staff to help with her growing business while she mainly focuses more on wedding cakes, as well as lecturing pastry classes in Universities.
Her latest project was holding training sessions for a Resort in Bali.
Sweets O’ Treats.
Describe your kitchen?
Not too big, clean, lot’s of sunlight, certified and good teamwork.
Favorite Chef Works item and why?
Springfield ladies chef jacket, great for hot & humid Indo weather.
San Churro, Melbourne. Making the dough, cashier, coffee maker, and floor person.
Your favorite cookbook?
Food Rally by Hartono & Fukupak, Indonesia.
Your cooking inspiration?
Adriano Zumbo & Peggy Porschen.
Your specialty dish?
Dessert & cakes, free-hand cakes decoration
Favorite dish to eat?
Weirdest thing you ever ate?
Duck liver sauce.
Favorite ice cream flavor?
Hot long black.
Favorite wine (be specific)?
Shiraz – Barossa Valley, South Australia. Vintage 2013/2014.
Who would you most like to cook for?
Who would you least like to cook for?
Those who don’t eat Basil, Rosemary, or Dill.
Favorite things to do when not cooking?
Browsing the latest cake trends.
Your latest project?
raining sessions for pastry development in a well-known resort in Bali.
Favorite city and why?
Melbourne, where good food from all over the world gather in one city.
Your greatest indulgence?
Warm sticky date pudding, butterscotch sauce and vanilla ice cream.
Your all-time best culinary tip?
The less waste that goes into the bin, the greater you are as a chef.