Hi,
My name is Georgea [ pronounced: jor-gee-ya ] . I’m 25 years old, Greek, and spent every summer growing up working for family’s restaurant company; one might say cooking is in my blood- but I like to think it’s just me, being me.
After graduating from the University of Virginia, I moved to New York City and studied culinary arts at The French Culinary Institute. While living in New York, I interned in the kitchen under Chef Mikey Price at Market Table then worked as a personal assistant to April Bloomfield of the Spotted Pig . Working in the New York City restaurant scene opened my eyes to foods, people, and experiences that have shaped my food philosophy. I love market driven menus and try to incorporate natural, whole foods and ingredients into my cooking everyday.
For the past year I have been working on the Culinary Research & Development team of Pappas Restaurants Inc; I work with a team of very talented chefs to create new menu items, test products, and taste food.
Almost every hour of my day is spent reading about food, learning about food, talking about food, and, of course, cooking food; I hope this site is informative, fun, and also sparks some kitchen creativity in you!
Can’t wait to hear from you,
Georgea
Hi, interesting blog. On point and positive. Mike V forward your blog to me, so congrats on your site. I’ve just picked up some products to work on spherification and using hydrocolloids. Think this would be good for some cold sauces to bring them into healthier, lighter etc. Who knows what else it can lead to. Saw some of its uses in a conservative sense while in Jean George kitchen after the 2day sous-vide class at french culinary institute. Maybe a good subject for a future article. Good luck and again wow nice job! dj
Bravo Georgea!
Very thorough and I love all the pics!! Looking forward to reading more…
Loved reading your posts!! Next time hope to taste test them…great pictures!!