Today we’d like to introduce you to Iberia Bivens.
Hi Iberia, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I was raised in the kitchen. Since I was a baby that’s all I ever knew. When I was a toddler, my mom would find me in the kitchen, eating whole red onions as if they were apples. (Weird, yes I know). At a young age I got into all types of soul food because of my family. My grandma was known for her fried chicken, collard greens and sweet bread. My aunt was known for her red velvet, yellow and pound cake. So I was stuck between it all. Sundays were the best days. I’d get the best of both worlds. It’ll be church, family, dinner and dessert! The sweet and savory side. I grew up having cooking wars with my parents and siblings. Watching the food network being raised was how cakes and specialty desserts sparked my passion. It was something challenging and something no one in the family had never done before so I was eager to learn. The passion consumed me. I went to Johnson & Wales University for baking and pastry arts with a specialty in desserts. I competed in competitions and won awards. I was never a fan of a crowd. However, I knew growth came with criticism, pressure, passion and love overall. I prayed on it and gathered the faith I had & I started Ibs Cake factory in 2017. It started super small & I quit after a year because of fear. I then branched back out after becoming a sous chef at Earls Kitchen & Bar. It brought my fire and ambition back. I’m never stopping again. Today I have a home bakery, I’m in tons of events, I’ve grown to do birthdays, weddings, celebrations of all sorts and still it’s only the beginning for me. I’m in love with food!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Fear took a lot from me. Both of my grandmas passing took a lot out of me.
I almost quit last year during COVID. I had nine family members die within that year. But, my business grew crazily. So my pressure turned into passion.
People became more of my passion and me continuing my growth and self-love and reflection took effect.
It’s all God to be honest.
Appreciate you sharing that. What else should we know about what you do?
I am a Chef De Cusine at Earls Kitchen & Bar and a Cake artist/ Owner of Ibs Cake Factory.
I lead a team of chefs, delivering awesome food! And when I, not doing that I am
Specializing in customizing special desserts from satisfying sweet tooth’s to customizing events with different sweets and decorations.
My cake jars are huge sellers for me. I have six different flavors. (Banana puddin’, Red Velvet, Unicorn Fantasy, Chantilly, Cookies & Cream, Cookie Monster).
Do you have any advice for those just starting out?
Pray. Listen. Ask for help, keep learning, have confidence in yourself, BELIEVE IN YOU AND WHAT YOU’RE DOING!
