It's Your Boy G. Garvin!: Upcoming Dates

Tuesday, October 7, 2008

Upcoming Dates

Hey everyone! Here's a list of some upcoming dates. Come out and show your boy some love!!!

October 7, 2008
Hue-Man Booksigning Event
6-8 pm
2319 Frederick Douglass Blvd
NY, NY 10027

October 8, 2008
Borders Booksigning & Discussion Event
7 pm
10 Columbus Circle
NY, NY 10019

October 10, 2008
Borders Booksigning Event
7:30 pm
3637 Peachtree Rd. NE, Ste. C
Atlanta, GA 30319

October 11, 2008 Barnes & Noble, Camp Creek Bookstore Booksigning Camp Creek Market Place 3685 Market Place Blvd East Point, GA 30344 404-349-0359 2pm

October 12, 2008
Taste of Atlanta
Atlantic Station
time TBA

7 comments:

Nicole B. said...: Looking forward to you coming to Atlanta for the Taste! Saw your show on TVONE and when I am home on a Saturday morning I NEVER MISS YOUR SHOW!; September 12, 2008 at 10:06 AM
Chef Evans said...: What's up Chef it was a pleasure speaking to you on WVON today. Once again congrates on your succes. Your giving back to the hood is a beautiful thing and anything I can do to assist you I would be more than happy to do so. It is my duty to give back and to try to help lift our young people. I let them know that I was a highscool dropout that went on to get my G.E.D. then I went to Ballstate U., Johnson & Wales U. I also graduated from Ecole Superieure de Cuisine Francaise in Paris,France. I worked in the Eiffel Tower (Jules Verne) and for Crystal Cruises which took me around the world and back. I'm now completing the proposal for my book entitled, from the "GHETTO TO GOURMET" I refuse to loose. I'm also planning to shoot the pilot for my cooking show.(Fine Dining with Chef Evans)
I would like to share my story to help others know that if I made it they to can also make it. Please let me know how I can assist you. Oh I will see you in the ATL at the Taste Of Ebony I was was invited to be a guest Chef.
Dwight E Evans II
Executive Chef
Covenant Village of Northbrook
312-545-1022
chefevansfrance@yahoo.com
chefevans02_@hotmail.com
www.myspace.com/world_class_chef; September 13, 2008 at 1:16 PM
destin2b said...: G,

I am not stalking you;but I will see you at the booking signing and the Taste of Atlanta. I love your passion and your sense of humor.; September 20, 2008 at 8:52 AM
lorrecupcakz said...: Thank you so very much for bring my daughter and I together in the kitchen. Diona insists we duplicate your menus (immediately after the show)down to the finest detail). Great food makes great time and Im looking forward to seeing you today at Camp Creek book signing. Thanks again!; October 11, 2008 at 5:32 AM
Dominique said...: Garvin you are so handsome and funny. You are real and that was refreshing. I will continue to follow your career and I wish nothing but the best and all my blessings to your family and you. Keep it HOT!
Your number 1 fan. Paula P; October 12, 2008 at 1:08 AM
MIZZY said...: I soooo loved your appearance at the Taste of Atlanta event!
Even learned a thing or two.
Thanks for the autographed copy of your new cookbook, "Dining In."
That was definitely my 'early birthday gift'!
You said today that the Oreo sundae recipe is on your website, but so far I can't find it. :-(
Soon I will order the 6-set G2 spices. Love your shows, keep doing what you do!; October 12, 2008 at 5:22 PM
ATL said...: I must say that you truly made a believer out of me today. A co-worker insisted that I go to the Taste of Atlanta to see you to get inspired and hopefully show the ATL just a little more love being a new comer in all. So, I did and I must say from the moment I saw the crowd gathering awaiting your arrival to when the crowd heard you speak on the mic before coming out to do your thing, it was truly entertaining, inspirational and motivating all in the same breathe. I was truly one of your many admirers for the day. Not admiring you in the way that most of the young ladies there seemed to be admiring (I am not knocking them) but admiring how you first thanked the audience twice for coming out to support you , admiring how you were so professional in handling the crowd (especially that macaroni lady) yet still trying to stay focus on the food presentation, in spite the abundance of flies and last but not least admiring how you gave thanks to GOD for blessing you to do something you truly love doing. I felt you were truly genuine and that food is your true passion and that you truly can change the world one bite at a time.; October 13, 2008 at 9:01 PM

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Bio

Acclaimed chef, cookbook author and host Gerry Garvin (a.k.a. G. Garvin) is most widely known for his television series, Turn Up the Heat with G. Garvin, now in its fifth season on TV One. The show’s increasing popularity earned the talented artist a second series on the same network entitled G. Garvin: The Road Tour, which premiered in 2007 and is currently in its second season.

Garvin’s impressive resume and philanthropic efforts has warranted such accolades as the 2007 Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines’ Spirit Magazine in 2006 (behind Jacques Pepin and Emeril Lagasse.) Additionally, Garvin has been a popular guest on both The Tonight Show with Jay Leno and Good Morning America.

Garvin is also a notable author. His first cookbook, Turn Up the Heat with G. Garvin (Meredith Books) debuted in October 2006. Its widespread success quickly prompted a second printing and won an American Literacy Award. It was also chosen as a participant in the 2006 Library of Congress National Book Festival. Garvin’s highly anticipated sophomore effort, Make it Super Simple with G. Garvin, a collection of recipes for super simple, healthful and delectable dishes, was released in February 2008. Garvin’s third cookbook, aptly titled, Dining In, releases on October 7, 2008 and features all new, fine dining recipes that will provide even the most inexperienced cooks with recipes to create the most impressive gourmet meals in their own homes.

Garvin has mastered offering a “one-size-fits-all” approach to cooking- sophisticated simplicity- proving that even the most basic cooking palate can create the most flavorful of dishes. Ever the entrepreneur, Garvin has developed his own line of spices, called G. Garvin Spices, and is currently working on national distribution.

To further make an indelible mark on culinary history, Garvin is working passionately on opening a culinary camp in Chicago in 2009. The camp will cater to young adults and will offer an experiential education in hospitality and restaurant operations management, as well as culinary arts. Through this effort, he hopes to aid in breaking down the diversity barriers within not only the cooking industry, but the silos to which chefs of color are often kept – categorized more often by race than profession. Also in 2009, we can expect the release of his memoir, “The Making of A Chef.”

Garvin has great plans for his growing empire. His production company, “Garvin Productions,” will soon begin producing several distinct made for television programs. In a very unique way, he will use the culinary experience to help resolve conflict, teach life lessons, and bring a new platform to help youth and adults cope with many of life’s common social issues.

Beyond possessing business and cooking savvy, Garvin also holds a deep commitment to giving back. Raised by a single mother, and victim of domestic violence, he has been a continued supporter of the Jenesse Center, the oldest domestic violence intervention program in South Los Angeles. He has also become involved with Second Harvest, the nation’s largest charitable hunger relief organization, through ongoing partnerships with iconic brands such as Kraft and Tyson.

Garvin’s popular success as chef, author, entrepreneur, and television host, did not happen overnight. The Atlanta native began building his culinary repertoire during childhood. His earliest experience came with cutting and peeling vegetables alongside his mother in the kitchen of Atlanta’s Jewish Home for the Aging.

Being raised by a single mother and surrounded by four sisters, the determined 13 year-old Garvin traded after-school football practice for a job at The Old Vinings Inn in Atlanta, soaping dishes while soaking up the inner workings of a high-end kitchen operation. Two years later, he became the youngest cook at the downtown Ritz-Carlton, where he held summer and academic year positions.

Garvin moved to the West Coast for the first time in 1988 to open the Ritz-Carlton’s Rancho Mirage resort in Palm Springs. Soon after, at the age of 20, he moved to Europe to further his informal culinary training and serve as an apprentice to Jean Pierre Maharebacha. There, he gained a wide range of on-the-job experience, taking kitchen positions in Paris, Hamburg, and Warsaw, documenting everything he learned. After nearly two years, he returned to Atlanta to become sous chef of the award-winning Italian restaurant, Veni, Vidi, Vici. However, the lure of the West Coast drew him back- this time to Los Angeles.

During the 1990s, he served as executive chef at Morton’s, where he orchestrated dinner for the 2^nd Annual Vanity Fair Oscar fete, as well as a lavish banquet for the late Israeli Prime Minister Yitzhak Rabin. The opportunity to do “really good food” led him to the former Hollywood watering hole Kass Bah, where he shaped a creative menu appealing to serious gourmets and show-biz partiers alike. A year later, he became executive chef at the restaurant Reign, which became an instant smash and earned Garvin his then-best reviews and highest salary.

Yearning for both business and creative success with food, he left Reign to independently cater high-profile events, including two exclusive dinners for President Clinton, a private brunch for Senator Hillary Clinton and other notable clients. After two years, he teamed with a catering client to open a restaurant. In fall of 2001, G. Garvin’s opened to critical acclaim, then expanding two years later to more than double its size.

Plans for a series of cooking DVDs brought him to the attention of TV One in early 2004, where his sophisticated simplicity and infectious enthusiasm seemed perfect for a new network looking to bring a broad range of lifestyle programming and entertainment to the tremendously underserved African-American audience. It was then the idea of Turn Up the Heat with G. Garvin, came to fruition.

It's Your Boy G. Garvin!

Tuesday, October 7, 2008

Upcoming Dates

7 comments:

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