If you missed it, I'll be at Costco this Saturday, Dec. 20th in Hawthorne. See my last post for the details.
I truly appreciate you.
G.
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CHANGING THE WORLD ONE BITE AT A TIME
G. Garvin
Books
Spices
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 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.”
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 2nd 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.
8 comments:
Hi G.,
It was a pleasure meeting you and getting my book signed on Saturday. I drove all the way from Lancaster! I wanted to ask for a picture, but didn't want to get tackled by security! Much continued success.
PS I made the seafood potpie for dinner, it came out really, really good.
Shulvr33
I just wanted to say hello, and to let you know that I truly enjoyed your show last night. I was channel surfing and trying to fall asleep when I ran across your show. I must say that I enjoyed the energy that you and Monique displayed. It was truly an enjoyment to watch. I felt like I was in the kitchen with the two of you, and I must say that the two of you displayed what it means to cook for the holidays and to make dinner nice and warm. I loved it! Also heard your single, interesting, so am I!
G... All I can say is WOW! I woke up this morning at about 3am to this very enticing voice on the TV and I opened my eyes and who could it be but you! You and Monique inspired the dinner that I will cook this evening... Before arriving to work this morning, I stopped at the grocery store to get my OX tails and plan on making the stew tonight as soon as I get home! I hope that it turns out as good as it looked last night! I will also remember that when I am adding my spices, I need to drop down and put my hip into it to really make it work! Thanks for the late night pick me up and best of luck to you in finding that special woman that tells you to sit down, be quiet and eat! You are very handsome and quite the chef so I can not imagine for the life of me why you are still single. I saw you once in Columbus, OH at the Home and Garden show and women were ALL OVER YOU! I am glad that you are waiting on God to send you the right one... Continue to be prayer, patient and wait, because I am certain what God sends you will be TRULY who you are supposed to spend the rest of your life with! Best wishes!
Hey G.
I was at the book signing at the Grove (I was the one with the adorable baby!). I have made two recipes from the book already, it really is fab.
Best of luck with everything.
Hi G.,
I saw your recent show with Monique and thought it was fabulous. I understand that you are looking for me! I'll be in Atlanta for the New Year, that is if you are really looking for someone to tell you to sit down, shut-up, and eat!!:-)
Hi Chef,
The signing at The Grove was beyond what I thought it would be -what a great time and great afternoon! I hope to be able to attend another event of yours sometime.
I'm curious...what did you think of the contents of the "wicker box"?
Happy Holidays! Be safe...
Nicole B.
Phoenix, AZ
Hi Chef Garvin!!
I just received an autographed copy of your cookbook as a Christmas gift. Little did my friend know that I went to your book signing at the Grove and bought one for myself! Now I have two and I am not sharing! I have made many of the dishes already. Are you going to be posting some of the photos taken at the book signings??
Thank you so much and much continued success.
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