Monday, February 22, 2010

I've got one word for the Monique show, WOW. What a great time we had, it's a beautiful set, great crew, great band, My man Rodney Perry was great and funny as hell, and you know Monique was simply amazing and so so kind and so great and sweet and made  feel super comfortable in being there. I gave her a beautiful photo from my dear friend and artist Angela Conte called Wash Day and she really loved it.   

 Had dinner at Atlanta's best restaurant "Kyma" where the food is always great and the staff is out standing. Atlanta is a true restaurant town and more people should know that. Got to see a dear friend and talked about life and relationsips as we both try and figure out this thing called love. I also got to have dinner with me and enjoy some time alone and just reflect on my own life ad what's next for G Garvin.  Going to go have lunch at moms and hang out with the fam!  and just be.  I am so happy and blessed to be alive and healthy and have the best job in the world. Food is my life and i love it so so much.   Thank you for letting me be me.   GG

Friday, February 19, 2010

Man ,What a crazy day. My little one went back to Oakland today. She's such a big girl  when it comes to flying alone. "WOW" I can't really believe that she is actually doing it. It was tough because she was on a noon flight from LAX and I had a meeting back down town at 1230. Though my meeting was super important because it was with a potential sponsor for my Foundation's culinary boot camp, getting shorty off safe and sound was just a bit more important. The wonderful thing about mature adults is that when I called her and said that I was running late, she was completely OK with it and with out any of that typical Hollywood stress.

When I did arrive it was truly a great meeting, and I am feeling good about the whole camp this year. So much to do in pulling this thing off but god knows their ain't no quit in me. 

I do have a question on a none related issue. Why is it that every where I go  their is a Wolfgang Puck catering deal in place in damn near every building in the city, in a way that no one else can even bit on the job. So when a guy like me tries to get the catering gig for any event that's worth a shit , it's the same old story'" We are Contracted to use only Wolfgang Puck Catering"  AAAAH Yeah this shit is going to stop. I am going to make some calls and see why this shit is going down like this. I mean i do cater a few  weddings a year, along with all sorts of birth day parties, holiday parties, listening parties, viewing parties, and movie premieres and  screenings just to name a few as well as producing the  whole event from the food and beverage , the staff , the rentals,  the ice and the valet. You want a cake ? We can get that too. So why can't one of the little guys get a break ?  I will put my food up against theirs any day of the week, I'm sick of being Mr. nice guy and watching people sell what they consider "Gourmet Cuisine" while pulling the food wool over every ones eyes and at the same time charging people out the ass. 
But hey who am I ?

As a matter of fact the team has a site visit for the wedding of one of the funniest people on the planet which we will be doing.  I wonderful sit down at their lovely home.  Don't even ask ! Client privacy is the highest priority of the One Bite Production Team. We don't cook and tell.  

You all be sure and put your selves first this week, keep your head to the grind and your heart to the lord and your loyalty to whom ever deserves it. GG

Wednesday, February 17, 2010

Well it's Tuesday night and all day I've been reminded of the actual challenges of being and operating a small business. I have spoken to AT&T at least thirty times, I have spoken to my spice mixer to order new spices, tried to get my neighbor involved in the t-shirt line, but she bugged out on me. I tested a few new recipes for an upcoming photo shoot, talked with the team about upcoming events as well as three treatments that I'm trying to get sold. I've had to pass of three events because the budgets weren't there.  As I prepare to go to Atlanta to do the Monique sow, there is lots to do for a food segment and the need for lots of people to be on the phones to discuss the very many food ,staff, and equipment needs in order to do live food segments. Looks like I wont be doing the Baldwin Hills Project here in LA.

I've Also  been working on getting the G Garvin spices in some of the major markets, It's like pitching a movie but I'm sure that the spices are very good and better than a few I've tried, so it's just a matter of time.  Been looking for a restaurant space for a few months, hoping to find some thing soon for the new G Garvin Bistro/ Grill project. Lots and lots of work to do still and you can rest assured that I will be back on the grind tomorrow.  Thanks for your support in all of the different ventures that I've been blessed enough to be a part of. GG









Sunday, February 14, 2010

Happy Monday. Well another Valentine has past and I'm sure that you all a wonderful dinner with your special person at your favorite restaurant. I went to the gym, came home and made dinner for my little one, we had Mach wrapped with smoked salmon, with a garlic sour cream and lime sauce, I Sauteed some skirt steak with my Cajun spice, and sliced it super thinly and my little southern twist was saute black truffle's Pinto beans with crispy Panchetta. I had carrot juice and Nola had Vanilla Soy milk.

Big week for the One bite crew, we are getting all geared up for the Culinary Boot Camp, taking place in my home town Atlanta from July 24 through the 31st. So if you have a child from the ages of 16 to 19 and you feel like they might be headed down the wrong path then get them involved with the camp. just click the foundation tab at the chefgarvin site for more info . . .Remember " Reach one teach one and save a life". I also have a couple of big meetings this week for sponsors for the Boot Camp. Please keep your fingers crossed and the believers pray for us.

A lot of you are emailing and asking about the show, give me a sec, and i will figure out what the new time slot is and let you know, thanks for your always great and wonderful support. 

By the way we just launched a new division of the One Bite company. We are proud to introduce" CBM- Culinary Boutique Management, The premier managers of the new and brightest chefs of the culinary industry. 

New Recipe Idea-- White fish sashimi with arugula and Evoo and hot lemon foam.

Food for thought---Its only the very best line cooks that makes the very best chefs. Their are a great many steps between line cook and chef.  I could very easily give you an example, but I'd rather you learned and that way you might have a greater respect for the term Chef and there for maybe not use it so loosely. See their are so many things other than cooking that makes a chef, if you can't give me at least five of those things , then you are  most likely not a chef. It means much more and it feels much better when you earn it, and most importantly your better respected. If you do truly have respect for those whom have come before you , then have a little grace and respect and don't think and act like you're the same because your best friend calls him self a foodie and tells you you can cook. Take it from a guy who knows. 

Final Thought---Its just as easy to be nice to people as it is to be mean. If we all tried just a little harder  every day and not just when the lord reminds us that it's his planet and that we are all just visitors. then we might just make a difference in he world. So be nice.

G Garvin

Saturday, February 6, 2010

Hey everyone! Welcome to 2010! Your boy G. Garvin is back in the building! We're getting this blog up and running again so stay tuned for the latest updates.

In the meantime, make sure you visit www.ChefGarvin.com for G. Garvin Spices, T-Shirts and books!