Today we’d like to introduce you to Silvana Carranza.
Silvana, we’d love to hear your story and how you got to where you are today both personally and as an artist.
My passion for culinary arts started back in Lima-Peru, when I was a child, helping my mom while she would bake her “famous chocolate cake” or “mom’s bread boudin”. Classmates would always try to go to my house since middle school and high school to try my mom’s delicatessens. Peru has been awarded the best culinary destination in the world for six consecutive years, and this beautiful gastronomic culture is seen in every Peruvian family.
I graduated as an International Chef from the first Culinary Institute in Peru and did graduate programs in baking, pastries and culinary arts management at CordonTec of Le Cordon Blue in Peru. Once I graduated, I joined one of the restaurants of one of the most prestigious Peruvian chefs in the world, Gaston Acurio. That was an amazing experience, and I learned a lot, but I’ve always been an entrepreneur at heart, so I started my own catering and pastry shop “Il Travaglini”, after my maiden name, in 2012.
That same year I met who later became to be my husband, but he had been living in California for some years by then so we were on a long distance relationship. After a few years of successfully growing my business, as well as growing our relationship, we decided to take the plunge, get married and move together in San Diego, CA. So here I am, starting my own private chef business, Ch’aska, and showcasing the best Peruvian desserts, (or I guess my favorite ones) with my other baby, Homemade Desserts by Silvana Pastry Chef, at different events and soon to be at Farmer’s Markets around San Diego. On the other hand, I’ve also been volunteering as the chef and marketing director of House of Peru, a non-profit organization that is part of Balboa Park’s cultural international cottages.
We’d love to hear more about your art. What do you do you do and why and what do you hope others will take away from your work?
I bake Peruvian homemade desserts, and my flagship product is the “Alfajor” . An Alfajor is two soft and crumbly cookies made with cornstarch, filled with Dulce de Leche in the middle and sprinkled with powdered sugar on top. We also have gluten-free options and working on some Vegan options as well.
How can artists connect with other artists?
I believe social media is the most powerful tool an artist can have to showcase their talent, connect and engage not only with their followers but also with other artists.
Do you have any events or exhibitions coming up? Where would one go to see more of your work? How can people support you and your artwork?
People can see my work as well as some of my recipes, I publish a new one every Wednesday, at my blog https://silvanapastrychef.wordpress.com/ and make orders online or through Facebook and Instagram.
- Website: https://silvanapastrychef.wordpress.com/
- Phone: 4422788801
- Email: firstname.lastname@example.org
- Instagram: https://www.instagram.com/homemadedessertsbysilvana/
- Facebook: https://www.facebook.com/Silvana.homemade/
Professional Photo credits https://www.instagram.com/romirosselmedia/