LOS ANGELES — After working as a banker, Chance Chavez decided to live up to his name and took a chance 2 years ago switching his ledger for a griddle.
“I always wanted to innovate. I like cooking I come from a cooking family. I always had a huge big sweet tooth whatever I ate I always had desserts,” said Chance Chavez.
With diabetic family members in mind, Chavez started Crepe Life — a pop up that can be spotted across Southern California, from the 626 Night market to Filipino events and private gatherings.
“I like it a lot I never thought I’d be baking but I love to bake and I do it everyday,” said Chavez.
Armed with his griddle and a table full of popular Asian American snacks, he’s making sure Philippine culture is in the fold, one crepe at a time.
“I can make this myself instead of just buying it and stuff. I wanted something in where I can please a medium of people which was not too sweet. And sweetened enough where the diabetics can eat it as well. So I created a crepe because it’s a staple but with flavor because all crepe batters or waffles don’t have flavor. So I created one with a Filipino twist, with a cultural background so I have a Thai tea green tea and an Ube I showcase right now.”
He’s banking on Filipino flavors, especially ube.
“They all come from basic Filipino so I use actual Ube jam to make my Ube. Instead of concentrated powder or anything, I want it to be the real thing because Ube is a really big thing for me. Probably why I really like to do what I do.”
As Ube begins to get mainstream recognition, the Ube-flavored wrapper has been a hit with Filipinos.
As his two-man operation is booming, he’s now eyeing the possibilities of either a storefront or a food truck.