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Gerry G. Garvin      

Chef, Host of "Turn Up the Heat with G. Garvin, Author

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 seventh season on TV One and currently running in Brazil. The shows increasing popularity has earned the talented artist a second series on the same network entitled "G. Garvin: The Road Tour," which premiered in 2007 as a special presentation. 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." As well as the "Mo'Nique show," Fox 5 Atlanta and other major news shows.

Garvin is also a notable author. His first cookbook, NAACP nominate '"Turn Up the Heat" with G. Garvin' (Wiley & Sons) 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 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," released in October 2008 and was recently nominated for an NAACP Image Award. "Dining In" features all new, fine dining recipes that will provide even the most inexperienced cooks with recipes and guidance to create the most impressive gourmet meals at home.

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 the G. Garvin Spice Line.

To further make an indelible mark on culinary history through the One Bite At At Time Foundation, Garvin has launched his culinary boot camp which is geared towards kids ages 16 to19, who will experience not only the education side of the culinary field but also experience the hospitality, restaurant front of house, management and operational skills as well as hands on cooking experience. Through this seven day sleep over camp Garvin expects to change lives at introduce kids to a new career choice which is the culinary arts.

Through Garvin's efforts he hopes to aid in breaking down the diversity barriers within not only the cooking industry, but in society as a whole where chefs of color are often categorized more often by race than profession. Also in 2011, he released his memoir, "The Making of A Chef."

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